Online Publications - Meat/Meat Alternatives
Listed Alphabetically by Title

Enhance Your Absorption of Iron (2000) National Cattlemen's Beef Association This factsheet provides the total iron content vs total iron absorbed in animal and plant food sources, tips to increase iron absorption, information on heme and nonheme iron, iron and Vitamin C content of foods, and recommended intake values.		110 KB
Fish and Your Health (2002) International Food Information Council Provided are health benefits of eating fish and seafood, including omega-3 content, health benefits of omega-3 fatty acids, tips on how to increase one's consumption of fish and seafood, frequently asked questions about seafood, and additional resources.
How to Buy Meat (1995) USDA This 24-page publication provides tips on buying meat, including information on storing, labeling, nutritive value, safe handling, fat content, quality, and USDA's meat grading program.		763 KB
Kitchen Thermometers (1997) U.S. Department of Agriculture On the importance of using a thermometer when cooking meat and poultry to prevent foodborne illness.		157 KB
Peanut Worksheet Kit for Kids () The Peanut Institute Provided are peanut puzzles, creating a meal plan and lunch menu activity, peanut snacks, and recipes		232 KB
Peanuts--Mother Nature's Whole Food (1998) The Peanute Institute Nutritional information is provided on dry roasted, oil roasted, and raw peanuts, peanut flour, peanut oil, and peanut butter.		40 KB
Select Flavorful, Low-fat Foods from the Meat Group (2001) Louisiana State University Agricultural Center This handout provides information on lower fat meat choices and a recipe using lean ground beef.		143 KB
Soya & Mycoprotein () Vegetarian Society Provided is information on soya, textured vegetable protein, tofu, tempeh, miso, soya sauces, soya dairy alternatives, mycoprotein, and wheat protein.		15 KB

Penn State University | Penn State Nutrition Links

This publication is available in alternative media on request. Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce.

© The Pennsylvania State University. Site last updated October 30, 2004.

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