April 15, 2025 • 31 mins
Kate Schulz shares her unique perspective as both a ranch-raised dietitian and the nutrition expert for the New Mexico Beef Council, helping bridge the gap between food production and nutritional guidance.
• Family connection to agriculture spans generations, with her great-grandfather homesteading the Nebraska-Wyoming family ranch over 100 years ago
• Becoming a registered dietitian requires a master's degree, internship, national exam, and state licensure
• Common misconception that beef can't fit into heart-healthy diets contradicted by research studies showing lean beef's compatibility
• Three ounces of beef provides 25g of protein plus nine essential nutrients, making it naturally nourishing and sustaining
• Balanced protein consumption throughout the day (25-30g at meals, 10-15g at snacks) optimizes energy and satisfaction
• Leaner cuts of beef (look for "round" or "loin") provide flexibility for health-conscious meal planning
• The Sports Nutrition Game Plan offers free resources for high school athletes and coaches through NMAA - https://nmbeef.com/nutrition/sports-nutrition-game-plan
• Small, consistent healthy choices are more sustainable than trying to make dramatic lifestyle changes all at once
• Beef jerky makes an excellent protein-rich snack option to avoid afternoon energy crashes Beef Jerky Trail Mix: https://www.beefitswhatsfordinner.com/recipes/recipe/55673/beef-jerky-trail-mix
• Slow cooker recipes like Mississippi Pot Roast offer convenient, family-friendly meal solutions. Find the recipe on our website https://nmbeef.com/recipes/recipe/55900/mississippi-pot-roast
For recipes, nutrition information, and the Sports Nutrition Game Plan, visit nmbeef.com
Dion's is has a new menu item! Try their Green Chile Bacon Cheeseburger Pizza today.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
Thank you for joining our podcast.
Behind the Burger.
I'm here with Kate Schultz, ourNew Mexico Beef Council
dietitian.
So, kate, maybe introduceyourself and give us your
background?
Sure.
Speaker 2 (00:14):
Thank you, carol Ann.
My name is Kate Schultz and Iam your dietitian.
So I grew up on a farm and aranch on the Nebraska-Wyoming
state line that, wonderfully andthankfully, my family still
owns and operates.
My great-grandfatherhomesteaded a hundred years ago
last year, so just very honoredthat that is still a part of our
life and has really played ahuge part in the role that I
(00:36):
have here in New Mexico.
I also married into a farmingand ranching family in the San
Luis Valley of Colorado, so justlove to be able to make the
connection between what I do asa dietitian and my background in
agriculture.
That's awesome.
Speaker 1 (00:51):
We really appreciate that about you, that you have
such a love and understanding ofthe industry while also having
your expertise as a dietitian.
So tell us about your role as aas at with the.
Speaker 2 (01:05):
New Mexico Beef Council.
Yes, Um so, as the consultant,as the dietitian, uh for the New
Mexico Beef Council, I reallyam involved in all aspects of
nutrition.
Um so, whether that be workingwith fellow medical
professionals, so doing outreachwith dietetic interns,
dietitians, nurse practitioners,physicians, really, I think, to
dispel a lot of myths andmisperceptions in regards to
(01:26):
beef and how it can fit intoreally any type of eating
pattern, and then also just tonetwork and engage and help to
again bridge that gap.
So many people are so farremoved from agriculture, even
in states like New Mexico, thatI love to be able to help to
bridge that gap betweenagriculture and medical
professionals.
Speaker 1 (01:47):
That's awesome.
I think that's reallyinteresting and we really
appreciate the role you play inthat.
So it's not really on the list,but we talk about dietetic
interns and dietitians.
Can you kind of give this thequick version of what it takes
to become a dietician Sure?
Thank you.
Speaker 2 (02:05):
Yeah, great, great question.
So yeah, so there's now amaster's requirement for anybody
who is coming into the field.
It just came into effect and soin order to become a registered
dietician you have to now havea master's and then be accepted
into an approved internshipprogram.
So some universities have acoordinated program where you
(02:25):
can get your master's along withyour dietetic internship, and
some don't.
But once you have your master's, you do your dietetic
internship.
It's anywhere from nine monthsto two years, just depending on
kind of the focus of it.
Once you've completed that,then you have to sit for a
national exam and pass that tobecome credentialed by CDR and
then, depending on your state soin New Mexico dietitians also
(02:48):
have to be licensed.
So it is quite a process, andthen there are continuing
education requirements as wellfor dietitians in the state of
New Mexico.
Speaker 1 (02:56):
That's quite extensive and we really
appreciate you do that for usand then you have the ability to
also have interns, right.
Speaker 2 (03:04):
Yes, yeah, so I have worked with interns in the past.
I recognize that I wouldn't bewhere I am today if somebody
didn't help me, so I love to beable to kind of pay that forward
, um, and love again just theability to engage with them.
I feel like sometimes I learnedfrom them as much as they
learned from me.
Um, I have been a practicingdietitian for many years now
(03:27):
over 20.
And so I definitely have seenthe career fields change.
When I completed my undergradand then my internship, I was at
Utah State for my internshipand University of Wyoming for
undergrad both land-grantuniversities.
So ag was a huge part of mycurriculum, both undergrad and
then for my internship.
And that isn't always the case,especially for dietitians or
(03:48):
dietetic interns these days.
So any opportunity again tojust expose them to agriculture.
I feel like in order to be areally good dietitian, you have
to have a good basicunderstanding of where your food
comes from and all that goesinto that.
And even though I grew up inagriculture, my family's still
(04:10):
involved.
It's a part of our weekends andholidays.
I don't live it on the daily,so I'm still constantly learning
, you know, from all of ourproducers, from my family and
love to be able to, you know,really share that information
with others.
Speaker 1 (04:20):
I love that.
I think that constant learningis something we all strive for,
right, or maybe we all should,and then?
So how has we kind of, you know, skipped over and went to the
dietician part, but maybe talk alittle bit more about the you
know history of your family orhow your background in ranching
(04:41):
prepares you for this role?
Speaker 2 (04:43):
So I think it's one of those where, when I grew up,
my dad was always on the farm,my mom was a nurse practitioner,
my aunt was a pharmacist, myother aunt was an occupational
therapist.
So I was really really exposedto medicine and agriculture
throughout my entire life.
I don't know that I truly eversaw myself in this position.
I think that's also somethingthat's really cool is the fact
(05:05):
that there are so manyopportunities for dietitians.
You know, I knew when I went tocollege I wanted to do
something in healthcare.
I originally was a pharmacymajor, took a nutrition class,
was like, oh, I really like thisright, like this is something
that's applicable to peopleevery single day.
People eat every day, hopefullynumerous times a day, and enjoy
all of the food that they doeat.
But then I had had anopportunity really to work in
(05:28):
every area of dietetics soclinical setting and dialysis in
a hospital community.
I worked for senior mealprograms, wic and then this
position opened up and it reallyhadn't been anything I had
thought about.
I really had never thought aboutbeing able to have my
background in ag combined withmy profession as a dietitian and
(05:48):
so, again, just get veryexcited and quite passionate
about being able to bring thosetwo together and to share the
story and also, I think, to beable to share just the
differences in productionpractices from my family's
operation to my husband'sfamily's operation to producers
that we see in New Mexico right,and really be able to share
(06:09):
with individuals just all of thescience and the technology
that's utilized.
The things that we, that myfamily, maybe utilizes in
Western Nebraska, easternWyoming, are different than
Southern Colorado or differentthan New Mexico, based on so
many different factors.
So, I think, just gettingpeople to think outside the box
a little bit and understand justhow complicated and complex it
(06:29):
is and then building in, youknow, just again dispelling all
of the myths and misperceptionsthat individuals have in regards
to where their informationcomes from from.
Diet and nutrition, yeah, youknow, were inundated by
information on a daily basisfrom the media, whether that be
print or social, from your own,you know, kind of experiences
with food, and so there are alot of challenges in being able
(06:52):
to kind of bring that alltogether, but I think that's one
of the most exciting factsabout it as well.
Speaker 1 (06:58):
So you talked about you kind of mentioned the myths
and misperceptions.
Well, let's go into that.
What are some common myths?
Speaker 2 (07:03):
So I kind of like to highlight those, especially with
my audiences, really from aconsumer standpoint, healthcare
professional standpoint, andthen to let the producers know
as well.
Right, Like this is what peopleare having questions about.
Probably the first one and theone that I really like to
highlight is the fact that youknow there's a myth or
misperception that beef can'tfit into any healthy eating
pattern or specifically a hearthealthy eating pattern.
(07:24):
We have so many wonderful heartcheck certified recipes from
the American Heart Associationthat feature lean beef and I
think there's a real opportunityto focus on cuts of lean beef.
You know when you'rerecommending people consume beef
on the daily, you know weekly,looking for some of those leaner
cuts I think is reallyimportant and the medical
(07:46):
professional audiences that I'mworking with are not even
familiar with the different cutsof lean beef or that that is
really even an option.
So you know, looking for rounderloin in the cut name and then
providing for them thedefinition of what lean is and
then again pairing that withyour fruits and vegetables, your
whole grains.
You know it really is kind ofsome basic nutrition principles
(08:08):
that I think sometimes getforgotten about just because we
can get overwhelmed with so manyoutside factors.
But, yeah, I love to be able toshowcase, you know, just the
importance of protein in a diet,how beef is just so naturally
nourishing and sustaining,providing, you know, 25 grams of
protein and three ounces, andthen all of the other nine
essential nutrients that arefound naturally.
You know you can get thatnaturally from beef without
(08:31):
needing, you know, oftentimes,to supplement all of those other
essential nutrients, makingsure that you're, of course,
your diet is well balanced.
But love being able tohighlight that Absolutely.
Speaker 1 (08:41):
I think we talk about it a lot that beef is a part of
a healthy diet.
Speaker 2 (08:45):
Right when we're talking about nutrition and we
have nearly 20 research studiesthat showcase that, whether it's
beef in a heart-healthy diet,beef coupled with exercise and
the positive benefits from that,beef paired with fruits and
vegetables and thecardiometabolic benefits for
that, so your heart healthbenefits.
So, again, just being educatedon the many different cuts and
(09:06):
focusing, when applicable, onthose leaner cuts.
Speaker 1 (09:09):
Right, what's one thing you want your medical
professional audience to leavewith after working with?
Speaker 2 (09:14):
them From a nutrition standpoint, just to understand.
You know just how healthy andsafe beef is, no matter.
You know if you get it from alocal producer or from the
grocery store.
You know there's so much carethat goes into the animals and I
think that's the other thing.
You know there's a lot ofquestions about sustainability,
animal welfare, animal care, andso any opportunity I can to
(09:36):
kind of bring those stories tomy audiences I think are really
powerful and pivotal.
So I not only want to focus onthe nutritional components, but
then also the sustainability,animal welfare part as well.
So I know we've been talkingabout doing some tours and I
think that that is the ultimateway to be able to get consumers,
medical professionals, in frontof producers to hear exactly
(09:57):
why they do what they do.
We all have tools in ourtoolbox for different things and
producers are no different.
I also just love to be able tohighlight all of the science and
technology that is utilized byproducers in every decision that
they make.
Coming from an evidence-basedprofession, that really tends to
resonate with fellow medicalprofessionals.
(10:19):
They lean on research.
They want things that arescience and evidence-based, so
being able to showcase for themnot only the research that we
have in regards to beef and beefnutrition, but also the
research in every other area,from sustainability, from animal
welfare.
You know I also like to featureand highlight BQA and let them
know that this is a program thatis voluntary for producers in
the state of New Mexico toparticipate in, to just make
(10:41):
them better at caring for theiranimals.
Speaker 1 (10:44):
Yeah, and BQA is our Beef Quality Assurance Program
where we talk about safepractice, safe handling
practices of cattle, and there'stons of information on our
website and the Beef is what'sfor Dinner website about BQA.
But it's a really great programthat we're really proud of.
What do you think is the mostrewarding part of working in the
(11:05):
beef industry?
Speaker 2 (11:06):
I do love to represent the producers for sure
.
So that is something that'sjust near and dear to my heart
to be able to tell their story.
I know that my dad, myfather-in-law, my brother-in-law
, my brother are workingendlessly, as all producers
around the country.
They're always great at tellingtheir own story, so I feel like
I have a voice to be able totell their story for them, and I
(11:26):
just love being able to do allthe different things that we do.
So, even though you know myprimary purpose is really
working with fellow medicalprofessionals.
I love the activation that wehave with New Mexico Activities
Association and the SportsNutrition Game Plan.
For those of you who may nothave heard of that, it is a free
sports nutrition program gearedspecifically for high school
(11:48):
athletes.
There really isn't anotherresource that's free that is out
there of this caliber.
So us being able to partnerwith NMAA to provide this
resource for coaches, forparents, for athletic trainers,
for athletic directors, is justamazing, and I think we'll just
kind of continue to see thatgrow and evolve.
And so I do love I oftentimessay that it's not that there's
(12:11):
not.
There's so many opportunitiesfor us to engage and oftentimes
just not enough time to doeverything, but I love a lot of
the activations that we have inplace with NMAA, the work that
we do at New Mexico StateUniversity with our HRTM program
, and then just all of thewonderful things, carolyn, that
you have brought to the tablesince you started.
Speaker 1 (12:32):
Thank you.
We do love to do the most, andwith the fewest people, right.
Speaker 2 (12:38):
Which is great.
Speaker 1 (12:40):
We're trying to be a great steward of the checkoff
and state assessment dollars.
So what about?
You've talked about beef inyour health and kind of in the
misconception side, but on thepositive side, can we reiterate
what are the best things aboutbeef?
Speaker 2 (12:57):
Yeah, I mean again, you know we use in the industry
and this really comes from ourpartners at NCBA you know
information on how beef isnaturally nourishing and
sustaining.
And so, looking at that andnourishing, meaning good for our
body, things that we need moreof, and sustaining meaning that
it's providing things that aregoing to sustain us throughout
the day.
So that almond protein the onething that we know right now is
(13:21):
protein is such a trending topicand protein is added to so many
different things now, so youcan find protein chips.
We've always had protein drinks, we've always had protein bars,
right.
But there is just a lot ofinformation about protein, and
rightfully so.
When consumers are searching forthings or searching, I think,
(13:42):
for a solution, it's often intimes to what can I eat that's
going to help me to stay fullerlonger?
What's going to help me inmaintaining this muscle that I'm
trying to gain?
What is going to help me inmaintaining my weight?
And the answer for all of thatis protein.
And so beef, again, naturallynourishing and sustaining,
providing in three ounces, whichis really like the size of our
(14:03):
palm deck of cards, hockey puckright, like a very, very
moderate size, providing that 25grams of protein and all of
those nine other essentialnutrients, and so that is
definitely, you know, thefoundation of what I like to
highlight in regards to beef.
I also like to highlight justthe versatility of it.
I mean, there are so manydifferent ways that you can
(14:24):
prepare it, so many differentthings that you can pair it with
.
We know that consumers love thetaste of beef.
Consumers want to continue toconsume beef, and we want to
provide them with ways to beable to do that, so that they
live their best, healthy life.
Speaker 1 (14:38):
And that's why we have, you know, recipes and tips
on our social media and ourwebsite and all of that.
Speaker 2 (14:43):
And, you know, being able to utilize too.
You know, some of thoseunderutilized cuts, I think are
really important, encouragingpeople to consider some of those
when they go to the grocerystore, but then also being
confident in knowing how to cookthem.
And that's where our websitecomes in as such a benefit,
because they're able to, youknow, search up anything and
(15:04):
also just different cookingmethods.
You know, not everybody has thesame access to all of the tools
, but maybe you only have agrill and so you wanna become a
grill master and being able togo there, and you know, but
maybe you want to try somethingother than steak, and so what
other cuts of beef can you grilland what recipes do you have
and how can you pair?
You know things differently.
(15:24):
And, yeah, we have so manywonderful resources as far as
beef, you know, featured withdifferent vegetables and even
fruit, which sometimes I have ahard time wrapping my head
around because I don't alwaysthink of beef and fruit together
.
But yeah, some great, greatrecipes to kind of get you to
think outside the box a little.
Speaker 1 (15:40):
I don't think I cook without a recipe anymore, to
kind of get you to think outsidethe box a little.
I don't think I cook without arecipe anymore.
I just especially if I'm tryingsomething new, it feels safer.
And now I know too that we havethese resources.
So, speaking of recipes andcreative things, our podcast is
called Behind the Burger.
What are some creative ways?
Or how can we enjoy a burgerwithout the guilt?
Speaker 2 (16:03):
So I think, again, there's a ton of opportunity.
This was something that wefeatured a couple weeks ago at
New Mexico State University.
We brought in different fatcontent of beef.
So we had a 93.7, we had a90.10, and an 80.20, and really
let them have a hands-onopportunity to just see the
differences.
You know what you needed to do,different from a cooking
(16:23):
technique, of course, you know,again, focusing on leaner cuts
is going to allow you maybe tobe a bit more creative with some
of your toppings if you chooseto want to do a higher fat
topping.
You know, if you choose maybe a90-10 or even an 80-20 for you
know your burger, that I wouldencourage you to really look at
different.
You know your burger, that Iwould encourage you to really
look at different.
(16:43):
You know vegetables, that youcan include it there, but we
know that the majority ofAmericans are getting the
majority of their nutrients perday either from sandwiches or
burgers.
So we have a wonderfulopportunity to really encourage
them to be mindful of whatthey're choosing.
In regards to, you know burgers, again, there's always an
opportunity, you know, ineveryone's diet for an
(17:04):
occasional, you know, maybetriple cheeseburger with, you
know, loaded fries.
I don't disparage anybody'seating choices, but I also do
want to encourage people, ifthey enjoy consuming a burger
and want to consume it, you know, more than a couple times a
week, do look for maybe someleaner options.
Pair it with, you know, somedifferent vegetables.
Look for whole grain buns, youknow, maybe a lower fat cheese.
(17:27):
But there are a lot ofopportunities, you know, to be
able to build your burger tomake it as nutritious as
possible.
Speaker 1 (17:34):
Absolutely, I think.
The other day I ordered alettuce-wrapped one.
I happened to be at an In-N-Outburger, yeah, I ordered the
lettuce wrap protein style.
I happened to be at an In-N-Outburger, yeah, and ordered the
lettuce wrap protein style theycalled it right.
And I felt good about myself.
And then the next day I think Igot the regular bun.
Speaker 2 (17:46):
But it's all about moderation.
Speaker 1 (17:47):
Absolutely, absolutely.
Speaker 2 (17:49):
So kind of going back to you and what you're doing,
what is maybe your favorite partof your job, and then kind of
what makes you keep going andwhy do you keep saying yes, I
think, because of the fact thatwe do so many new and exciting
things, you know, there's somany opportunities that we have
(18:10):
to continue to share the messageabout beef production and about
beef nutrition, and I've justseen all of these new avenues
for us to be able to utilizethat, whether it be through
social media or throughdifferent activations.
Like I'd previously mentioned,the New Mexico Activities
Association, working withcolleges.
Also, we had done some workwith student athletes both at
(18:32):
UNM and New Mexico StateUniversity.
So I think just having peoplebe aware consumers, medical
professionals, aware of theresources that we have and the
quality of resources that wehave, and just that they can
lean on us as a confidentpartner, you know, in regards to
all things beef, I think it'sreally interesting to the amount
(18:53):
of science-based research wehave.
Speaker 1 (18:57):
that'll help, and the recipes and all of it.
It's just it's really neat thatthe full library we have and it
does get exciting because howdo we use that right?
I'm still not sure we have lotsto go.
Speaker 2 (19:09):
And I think you know I mean I've been in the industry
, you know, since 2018, reallyworking as a dietician in beef,
and I am oftentimes approachedby interns that were like I had
no idea that this was anopportunity, right?
Like how can I do this?
And other commodities havedietitians as well.
So, you know, I work withfellow dietitians at Dairy, you
(19:32):
know, really recognizing that weall kind of have the same
challenges, the same myths thatwe need to debunk, and I just
think that there is power innumbers and power in partnership
.
There is power in numbers andpower in partnership, and so I
always look forward to thoseopportunities to continue to
partner with, you know, othercommodity groups and their
dietitians and their health andwellness staff, just again, to
be able to share that message ofwhere our food comes from, how
(19:52):
much goes into the foodproduction, and just the
importance and having people beconfident in our food system.
We do have the safest, mostabundant food system in the
world and sometimes, you know,people get worried, and
rightfully so.
But if you've got questions, Iencourage you, like, reach out
to us.
If we don't have the answer,we'd love to get you in touch
(20:13):
with a producer.
I mean, we have such apowerhouse board that represents
every segment of the industry.
So if we don't know it, we canguarantee that we know somebody
who does.
Speaker 1 (20:22):
And one of my favorite parts about our
industry is that people willliterally answer your call.
If you have questions, we willliterally answer your call and
have a conversation with you.
Yes, it's a very open industry.
We really want to tell thestory.
We want you to be confident inyour food choices.
I'm really grateful that we dolive in a world and a decade
(20:44):
that we do have the option offood choice, and that's a really
great opportunity and a reallygreat blessing that we can make
our own choices.
So I'm always encouraging thatpeople can make their choices
and, and you know, anyone'swelcome at my table if you're
eating beef.
If you're not eating beef whichis always I'm always nervous
that that's controversial, butit's not because I think you're
(21:05):
always welcome at my table.
You're welcome to make your ownfood choice and I know my
choice.
Speaker 2 (21:09):
And I think that's one of the things that I do
sometimes meet a bit ofresistance from either nutrition
majors or dietetic interns asfar as not consuming beef.
And you know, when I'm workingwith them, of course I'm hoping
that I'm encouraging them to,you know, be open to maybe
adding that into their diet.
(21:30):
But what I really want to do ismake sure that I am providing
them a resource that they canthen use with their patients.
So in dietetics, as with anyyou, with any medical profession
, we have an ethicalresponsibility to our clients
and to our patients, and that isto make sure that we are
putting our own personal biasesaside and really focusing on
(21:53):
what is credible, what isresearch backed, and so I just
hope that I am able to providethem resources to be able to use
with their patients so thatthey can continue to confidently
recommend beef if that patientchooses to right.
So again, we all eatdifferently, based on many
different factors, and that'swhat makes us all great.
And so it's not that I amexpecting them to necessarily
(22:18):
choose to eat differently, but Ido want them to be open to the
resources that I'm providing andthe quality of resources and
the quality of research that wehave, so that they can
confidently recommend beef tothose who want to eat it.
Speaker 1 (22:31):
Absolutely.
I think that's just such animportant part of the industry
on both sides of the beefindustry and the health and
wellness of all of that, to tryand come together and say it's
okay to make your own choices,and here's why I think you might
want to consider this option.
Speaker 2 (22:50):
And we know from consumer insights and trends
that people enjoy eating beef.
Absolutely.
People are wanting to continueto eat beef.
We know you know what peopleare looking for in beef, the
concerns that they have.
So I think we're really able to.
You know what people arelooking for in beef, the
concerns that they have, so Ithink we're really able to, you
know, direct some of ourmessaging and some of our
information to address that andI think, from my perspective as
(23:13):
a dietician, you know being ableto relate that to this audience
.
These are interns who have notworked in the field yet.
So, essentially, you know tokind of set that foundation
where you know you are going tohave people who want to eat beef
and I want to give youresources on being able to
encourage them to do that.
Of course, you know focusing onsome of those leaner cuts,
(23:34):
pairing with fruits andvegetables, all of that just to
make sure that it iswell-balanced and well-rounded.
Speaker 1 (23:40):
But I think you mentioned the interns again and
I just wanted to say I think,just like being a dietician has
a lot of opportunities.
I think agriculture has a lotof opportunities and I'm always
telling people that that you canwork in agriculture and you can
have these random jobs.
You can not random, sorry, Idon't.
I don't mean to be disparaging,but it's just crazy.
Agriculture doesn't mean youhave to be a farmer.
(24:00):
Agriculture doesn't mean to bedisparaging, but it's just crazy
Agriculture doesn't mean youhave to be a farmer.
Agriculture doesn't mean youhave to be a rancher or a cowboy
or whatever.
Agriculture means you could bea dietician, you could be a food
scientist.
You could be a meat scientistyou could do, marketing you
could do.
You know so many things, and soI think that's a great
opportunity and a positive aboutyou know both of our industries
.
So what is your favorite thingthat New Mexico Beef Council is
(24:26):
working on now?
I know it's kind ofself-serving because we work for
the Beef Council, so maybe kindof brag on yourself or brag on
what we're doing, in a way, justwhat's your favorite thing
that's just making you excitedright now.
Speaker 2 (24:37):
Probably the sports nutrition game plan and just the
opportunity with that.
You know we're kind of lookingat this year as an awareness
campaign for schools to justagain be aware of the type of
resources that we have.
I definitely can see this, youknow, growing into something
that's very special.
I just also think you know theopportunities that we've had to
(24:57):
get speakers at the New MexicoAcademy of Nutrition and
Dietetics we just had a sessionproposal submitted last week.
So, you know, just continuingto share our message, bringing
really really high quality,nationally known, you know,
medical professionals so fellowdieticians, phds to be able to
share the story of beef and theimportance of protein for many
(25:21):
different reasons, you know,while we age, or the needs of it
as a high school athlete, andjust all of the new
opportunities, again, like Isaid, that we have had presented
to us since you started.
Speaker 1 (25:31):
Well, thank you.
We're excited about all of that, very excited about Sports
Nutrition Game Plan.
It is on our website as well, Ibelieve, and so if you go to
our website, nmbeefcom, so isthere anything else that you'd
like to add about nutrition orthe beef industry?
Or even before that, too, I hada question.
So we talk about healthy eatingand healthy snacks.
(25:53):
I think my biggest takeawayfrom the conversations that
we've had, and even listening toyou speak and other dietitians
speak is when I'm having myafternoon crash and I just want
a candy bar and I'm grabbingbeef jerky now and it's just
like a really easy.
It's tasty, it's nutritious,convenient, it's convenient and
all of that.
So I guess, what's the?
(26:14):
What's the easy takeaway?
Is that a good takeaway?
Am I doing the right thing?
And I?
Speaker 2 (26:18):
think the other thing is is making sure that we are
consistently consuming proteinthroughout the day.
And again, people will hear alldifferent kinds of amounts,
based on lots of differentthings, but in general, to keep
it easy, about 25 to 30 grams atbreakfast, lunch and dinner,
and then looking for snacks thatare going to provide again
(26:38):
about 10 to 15 grams.
Really, again, making sure thatthat helps stabilize your blood
sugar.
It's giving you those nutrientsthat you need to be sustained.
You know, throughout the day, Iknow that we all get busy.
Before we know it we're like,oh my gosh, it's 10 o'clock.
So, just being able to planahead, you know, for those
opportunities and for thosetimes, making sure you're
(27:00):
throwing in your bag or yourbackpack.
You know we love to feature thebeef jerky trail mix.
That's a great combination ofbeing able to utilize, you know,
kind of that sweet and savorycombination, but utilizing beef
jerky for the protein.
And then, of course, you knowjust the importance of dried
fruit, dried nuts, being able tomaybe throw a little chocolate
in there to make it even moreenjoyable.
But yeah, there's just, youknow, a plethora of research
(27:20):
that shows the importance ofeating protein consistently
throughout the day.
So, again, 25 to 30 grams atevery meal, 10 to 15 grams at
each snack, making sure you'restaying hydrated.
I think that's the other thing,you know wellness and well-being
.
Really, we have to take aholistic approach.
So, yes, what we eat plays ahuge role, but it's also the
(27:42):
amount of activity that we'regetting, the quality of sleep
that we're getting, you know,making sure that we're having
enjoyable outside activitiesother than just work.
Right, in America, we tend tojust kind of be workaholics, and
so I do think that there willbe a lot more information, even
from the beef industry, just onwellness and that whole holistic
(28:03):
approach.
So, considering all of thosefactors to just make sure that
we are healthiest and at ourbest, I can feel my wheels
turning of.
Speaker 1 (28:12):
oh, I know I've been saying I was going to go on more
walks or I was going to do that.
I think this is a greatconversation and I I feel really
interested and energized whenwe have these kinds of
conversations because I thinkit's it's so important and then
also so easy.
You can have so many easy winsin some ways, like it's
difficult and it is, but it'sit's.
You know, you give it to us ina way that and, I think, also
(28:34):
just breaking it down.
Speaker 2 (28:35):
I mean, I think oftentimes when we want to make
lifestyle changes, you feel likeyou need to do everything all
at once, right, like, oh my gosh, well, I need to clean out my
pantry and get all this new foodand maybe join a gym and all
these things, and it's reallylike, what can you break down
and what are a couple of thingsthat you can add in and do
consistently and build on thatfrom there?
So I just always encourage youknow, making sure you're
(28:57):
drinking enough water, makingsure you're staying hydrated.
You know all of those things.
So I don't ever want it to beoverwhelming for people.
I do want them to be able tofind small things that they can
do consistently and then buildon that.
Speaker 1 (29:10):
And that's such an important way to like live.
Life is like small wins, right,small wins, just.
We can't do everything.
The work will be there.
Tomorrow we can.
We can do better tomorrow, wecan make make a better food
choices tomorrow, or I try andgive myself grace.
I think we're all we're allhard on ourselves.
So is there anything else you'dlike to add?
I know I took you on adifferent, different route, but
anything else you'd like to add?
Speaker 2 (29:31):
No, I just just a huge thank you, you know, to you
and the New Mexico Beef Councilfor seeing value in having a
credentialed medicalprofessional and just allowing
me the opportunity to be able towork with you and work on
behalf of producers you know,engage and network with fellow
medical professionals and reallyjust continue to tell the story
of how, again, beef is sonaturally nourishing, sustaining
(29:51):
and all of the care that goesinto the final product,
absolutely.
Speaker 1 (29:56):
We do value all of that, of the care that goes into
the final product, absolutelywe do value all of that.
So, and then one last closingthought do you have a favorite
recipe or a favorite cut, or afavorite way to eat?
Speaker 2 (30:04):
beef.
So, caroline, I'm a big fan ofcrockpots.
I think like as a busy workingmom.
Um, I, if I can get a meal in acrockpot, that's a.
That's a small win for me,right?
Like if I can put a meal in inthe morning and have dinner
ready at the end of the day.
I love that.
So Mississippi pot roast is afamily favorite.
I love to be able to make thatand then utilize leftovers
(30:28):
throughout the week if there areany, because oftentimes
everybody loves it and it's gone.
But yeah, for me, anything thatI can do in a crock pot.
My husband loves to grill.
So.
But yeah for me, anything thatI can do at a crockpot.
My husband loves to grill, so Ido kind of defer to him for
that.
But yeah, I'm a big fan ofcrockpot and the Mississippi pot
roast Perfect and that's on ourwebsite.
Speaker 1 (30:46):
Yes, I love that and we.
Yeah, a crockpot is such a winbecause it's just done.
I love knowing dinner is dinner.
We have a plan.
I know I love having a planbecause I rarely do Well, cool,
well.
Thank you so much for being onour podcast.
Thank you for having me Behind.
(31:07):
The Burger is a podcastproduced by the New Mexico Beef
Council with the goal of tellingthe stories of the cattlemen
and cattlewomen of the NewMexico beef industry.
Thank you for joining us fortoday's episode.
If you would like moreinformation, please visit
nmbeefcom.
Whether it be a burger, a steakor another beef dish, we hope
you're enjoying beef at yournext meal.
Thank you for joining our podcast.
Behind the Burger.
I'm here with Kate Schultz, ourNew Mexico Beef Council
dietitian.
So, kate, maybe introduceyourself and give us your
background?
Sure.
Speaker 2 (00:14):
Thank you, carol Ann.
My name is Kate Schultz and Iam your dietitian.
So I grew up on a farm and aranch on the Nebraska-Wyoming
state line that, wonderfully andthankfully, my family still
owns and operates.
My great-grandfatherhomesteaded a hundred years ago
last year, so just very honoredthat that is still a part of our
life and has really played ahuge part in the role that I
(00:36):
have here in New Mexico.
I also married into a farmingand ranching family in the San
Luis Valley of Colorado, so justlove to be able to make the
connection between what I do asa dietitian and my background in
agriculture.
That's awesome.
Speaker 1 (00:51):
We really appreciate that about you, that you have
such a love and understanding ofthe industry while also having
your expertise as a dietitian.
So tell us about your role as aas at with the.
Speaker 2 (01:05):
New Mexico Beef Council.
Yes, Um so, as the consultant,as the dietitian, uh for the New
Mexico Beef Council, I reallyam involved in all aspects of
nutrition.
Um so, whether that be workingwith fellow medical
professionals, so doing outreachwith dietetic interns,
dietitians, nurse practitioners,physicians, really, I think, to
dispel a lot of myths andmisperceptions in regards to
(01:26):
beef and how it can fit intoreally any type of eating
pattern, and then also just tonetwork and engage and help to
again bridge that gap.
So many people are so farremoved from agriculture, even
in states like New Mexico, thatI love to be able to help to
bridge that gap betweenagriculture and medical
professionals.
Speaker 1 (01:47):
That's awesome.
I think that's reallyinteresting and we really
appreciate the role you play inthat.
So it's not really on the list,but we talk about dietetic
interns and dietitians.
Can you kind of give this thequick version of what it takes
to become a dietician Sure?
Thank you.
Speaker 2 (02:05):
Yeah, great, great question.
So yeah, so there's now amaster's requirement for anybody
who is coming into the field.
It just came into effect and soin order to become a registered
dietician you have to now havea master's and then be accepted
into an approved internshipprogram.
So some universities have acoordinated program where you
(02:25):
can get your master's along withyour dietetic internship, and
some don't.
But once you have your master's, you do your dietetic
internship.
It's anywhere from nine monthsto two years, just depending on
kind of the focus of it.
Once you've completed that,then you have to sit for a
national exam and pass that tobecome credentialed by CDR and
then, depending on your state soin New Mexico dietitians also
(02:48):
have to be licensed.
So it is quite a process, andthen there are continuing
education requirements as wellfor dietitians in the state of
New Mexico.
Speaker 1 (02:56):
That's quite extensive and we really
appreciate you do that for usand then you have the ability to
also have interns, right.
Speaker 2 (03:04):
Yes, yeah, so I have worked with interns in the past.
I recognize that I wouldn't bewhere I am today if somebody
didn't help me, so I love to beable to kind of pay that forward
, um, and love again just theability to engage with them.
I feel like sometimes I learnedfrom them as much as they
learned from me.
Um, I have been a practicingdietitian for many years now
(03:27):
over 20.
And so I definitely have seenthe career fields change.
When I completed my undergradand then my internship, I was at
Utah State for my internshipand University of Wyoming for
undergrad both land-grantuniversities.
So ag was a huge part of mycurriculum, both undergrad and
then for my internship.
And that isn't always the case,especially for dietitians or
(03:48):
dietetic interns these days.
So any opportunity again tojust expose them to agriculture.
I feel like in order to be areally good dietitian, you have
to have a good basicunderstanding of where your food
comes from and all that goesinto that.
And even though I grew up inagriculture, my family's still
(04:10):
involved.
It's a part of our weekends andholidays.
I don't live it on the daily,so I'm still constantly learning
, you know, from all of ourproducers, from my family and
love to be able to, you know,really share that information
with others.
Speaker 1 (04:20):
I love that.
I think that constant learningis something we all strive for,
right, or maybe we all should,and then?
So how has we kind of, you know, skipped over and went to the
dietician part, but maybe talk alittle bit more about the you
know history of your family orhow your background in ranching
(04:41):
prepares you for this role?
Speaker 2 (04:43):
So I think it's one of those where, when I grew up,
my dad was always on the farm,my mom was a nurse practitioner,
my aunt was a pharmacist, myother aunt was an occupational
therapist.
So I was really really exposedto medicine and agriculture
throughout my entire life.
I don't know that I truly eversaw myself in this position.
I think that's also somethingthat's really cool is the fact
(05:05):
that there are so manyopportunities for dietitians.
You know, I knew when I went tocollege I wanted to do
something in healthcare.
I originally was a pharmacymajor, took a nutrition class,
was like, oh, I really like thisright, like this is something
that's applicable to peopleevery single day.
People eat every day, hopefullynumerous times a day, and enjoy
all of the food that they doeat.
But then I had had anopportunity really to work in
(05:28):
every area of dietetics soclinical setting and dialysis in
a hospital community.
I worked for senior mealprograms, wic and then this
position opened up and it reallyhadn't been anything I had
thought about.
I really had never thought aboutbeing able to have my
background in ag combined withmy profession as a dietitian and
(05:48):
so, again, just get veryexcited and quite passionate
about being able to bring thosetwo together and to share the
story and also, I think, to beable to share just the
differences in productionpractices from my family's
operation to my husband'sfamily's operation to producers
that we see in New Mexico right,and really be able to share
(06:09):
with individuals just all of thescience and the technology
that's utilized.
The things that we, that myfamily, maybe utilizes in
Western Nebraska, easternWyoming, are different than
Southern Colorado or differentthan New Mexico, based on so
many different factors.
So, I think, just gettingpeople to think outside the box
a little bit and understand justhow complicated and complex it
(06:29):
is and then building in, youknow, just again dispelling all
of the myths and misperceptionsthat individuals have in regards
to where their informationcomes from from.
Diet and nutrition, yeah, youknow, were inundated by
information on a daily basisfrom the media, whether that be
print or social, from your own,you know, kind of experiences
with food, and so there are alot of challenges in being able
(06:52):
to kind of bring that alltogether, but I think that's one
of the most exciting factsabout it as well.
Speaker 1 (06:58):
So you talked about you kind of mentioned the myths
and misperceptions.
Well, let's go into that.
What are some common myths?
Speaker 2 (07:03):
So I kind of like to highlight those, especially with
my audiences, really from aconsumer standpoint, healthcare
professional standpoint, andthen to let the producers know
as well.
Right, Like this is what peopleare having questions about.
Probably the first one and theone that I really like to
highlight is the fact that youknow there's a myth or
misperception that beef can'tfit into any healthy eating
pattern or specifically a hearthealthy eating pattern.
(07:24):
We have so many wonderful heartcheck certified recipes from
the American Heart Associationthat feature lean beef and I
think there's a real opportunityto focus on cuts of lean beef.
You know when you'rerecommending people consume beef
on the daily, you know weekly,looking for some of those leaner
cuts I think is reallyimportant and the medical
(07:46):
professional audiences that I'mworking with are not even
familiar with the different cutsof lean beef or that that is
really even an option.
So you know, looking for rounderloin in the cut name and then
providing for them thedefinition of what lean is and
then again pairing that withyour fruits and vegetables, your
whole grains.
You know it really is kind ofsome basic nutrition principles
(08:08):
that I think sometimes getforgotten about just because we
can get overwhelmed with so manyoutside factors.
But, yeah, I love to be able toshowcase, you know, just the
importance of protein in a diet,how beef is just so naturally
nourishing and sustaining,providing, you know, 25 grams of
protein and three ounces, andthen all of the other nine
essential nutrients that arefound naturally.
You know you can get thatnaturally from beef without
(08:31):
needing, you know, oftentimes,to supplement all of those other
essential nutrients, makingsure that you're, of course,
your diet is well balanced.
But love being able tohighlight that Absolutely.
Speaker 1 (08:41):
I think we talk about it a lot that beef is a part of
a healthy diet.
Speaker 2 (08:45):
Right when we're talking about nutrition and we
have nearly 20 research studiesthat showcase that, whether it's
beef in a heart-healthy diet,beef coupled with exercise and
the positive benefits from that,beef paired with fruits and
vegetables and thecardiometabolic benefits for
that, so your heart healthbenefits.
So, again, just being educatedon the many different cuts and
(09:06):
focusing, when applicable, onthose leaner cuts.
Speaker 1 (09:09):
Right, what's one thing you want your medical
professional audience to leavewith after working with?
Speaker 2 (09:14):
them From a nutrition standpoint, just to understand.
You know just how healthy andsafe beef is, no matter.
You know if you get it from alocal producer or from the
grocery store.
You know there's so much carethat goes into the animals and I
think that's the other thing.
You know there's a lot ofquestions about sustainability,
animal welfare, animal care, andso any opportunity I can to
(09:36):
kind of bring those stories tomy audiences I think are really
powerful and pivotal.
So I not only want to focus onthe nutritional components, but
then also the sustainability,animal welfare part as well.
So I know we've been talkingabout doing some tours and I
think that that is the ultimateway to be able to get consumers,
medical professionals, in frontof producers to hear exactly
(09:57):
why they do what they do.
We all have tools in ourtoolbox for different things and
producers are no different.
I also just love to be able tohighlight all of the science and
technology that is utilized byproducers in every decision that
they make.
Coming from an evidence-basedprofession, that really tends to
resonate with fellow medicalprofessionals.
(10:19):
They lean on research.
They want things that arescience and evidence-based, so
being able to showcase for themnot only the research that we
have in regards to beef and beefnutrition, but also the
research in every other area,from sustainability, from animal
welfare.
You know I also like to featureand highlight BQA and let them
know that this is a program thatis voluntary for producers in
the state of New Mexico toparticipate in, to just make
(10:41):
them better at caring for theiranimals.
Speaker 1 (10:44):
Yeah, and BQA is our Beef Quality Assurance Program
where we talk about safepractice, safe handling
practices of cattle, and there'stons of information on our
website and the Beef is what'sfor Dinner website about BQA.
But it's a really great programthat we're really proud of.
What do you think is the mostrewarding part of working in the
(11:05):
beef industry?
Speaker 2 (11:06):
I do love to represent the producers for sure
.
So that is something that'sjust near and dear to my heart
to be able to tell their story.
I know that my dad, myfather-in-law, my brother-in-law
, my brother are workingendlessly, as all producers
around the country.
They're always great at tellingtheir own story, so I feel like
I have a voice to be able totell their story for them, and I
(11:26):
just love being able to do allthe different things that we do.
So, even though you know myprimary purpose is really
working with fellow medicalprofessionals.
I love the activation that wehave with New Mexico Activities
Association and the SportsNutrition Game Plan.
For those of you who may nothave heard of that, it is a free
sports nutrition program gearedspecifically for high school
(11:48):
athletes.
There really isn't anotherresource that's free that is out
there of this caliber.
So us being able to partnerwith NMAA to provide this
resource for coaches, forparents, for athletic trainers,
for athletic directors, is justamazing, and I think we'll just
kind of continue to see thatgrow and evolve.
And so I do love I oftentimessay that it's not that there's
(12:11):
not.
There's so many opportunitiesfor us to engage and oftentimes
just not enough time to doeverything, but I love a lot of
the activations that we have inplace with NMAA, the work that
we do at New Mexico StateUniversity with our HRTM program
, and then just all of thewonderful things, carolyn, that
you have brought to the tablesince you started.
Speaker 1 (12:32):
Thank you.
We do love to do the most, andwith the fewest people, right.
Speaker 2 (12:38):
Which is great.
Speaker 1 (12:40):
We're trying to be a great steward of the checkoff
and state assessment dollars.
So what about?
You've talked about beef inyour health and kind of in the
misconception side, but on thepositive side, can we reiterate
what are the best things aboutbeef?
Speaker 2 (12:57):
Yeah, I mean again, you know we use in the industry
and this really comes from ourpartners at NCBA you know
information on how beef isnaturally nourishing and
sustaining.
And so, looking at that andnourishing, meaning good for our
body, things that we need moreof, and sustaining meaning that
it's providing things that aregoing to sustain us throughout
the day.
So that almond protein the onething that we know right now is
(13:21):
protein is such a trending topicand protein is added to so many
different things now, so youcan find protein chips.
We've always had protein drinks, we've always had protein bars,
right.
But there is just a lot ofinformation about protein, and
rightfully so.
When consumers are searching forthings or searching, I think,
(13:42):
for a solution, it's often intimes to what can I eat that's
going to help me to stay fullerlonger?
What's going to help me inmaintaining this muscle that I'm
trying to gain?
What is going to help me inmaintaining my weight?
And the answer for all of thatis protein.
And so beef, again, naturallynourishing and sustaining,
providing in three ounces, whichis really like the size of our
(14:03):
palm deck of cards, hockey puckright, like a very, very
moderate size, providing that 25grams of protein and all of
those nine other essentialnutrients, and so that is
definitely, you know, thefoundation of what I like to
highlight in regards to beef.
I also like to highlight justthe versatility of it.
I mean, there are so manydifferent ways that you can
(14:24):
prepare it, so many differentthings that you can pair it with
.
We know that consumers love thetaste of beef.
Consumers want to continue toconsume beef, and we want to
provide them with ways to beable to do that, so that they
live their best, healthy life.
Speaker 1 (14:38):
And that's why we have, you know, recipes and tips
on our social media and ourwebsite and all of that.
Speaker 2 (14:43):
And, you know, being able to utilize too.
You know, some of thoseunderutilized cuts, I think are
really important, encouragingpeople to consider some of those
when they go to the grocerystore, but then also being
confident in knowing how to cookthem.
And that's where our websitecomes in as such a benefit,
because they're able to, youknow, search up anything and
(15:04):
also just different cookingmethods.
You know, not everybody has thesame access to all of the tools
, but maybe you only have agrill and so you wanna become a
grill master and being able togo there, and you know, but
maybe you want to try somethingother than steak, and so what
other cuts of beef can you grilland what recipes do you have
and how can you pair?
You know things differently.
(15:24):
And, yeah, we have so manywonderful resources as far as
beef, you know, featured withdifferent vegetables and even
fruit, which sometimes I have ahard time wrapping my head
around because I don't alwaysthink of beef and fruit together
.
But yeah, some great, greatrecipes to kind of get you to
think outside the box a little.
Speaker 1 (15:40):
I don't think I cook without a recipe anymore, to
kind of get you to think outsidethe box a little.
I don't think I cook without arecipe anymore.
I just especially if I'm tryingsomething new, it feels safer.
And now I know too that we havethese resources.
So, speaking of recipes andcreative things, our podcast is
called Behind the Burger.
What are some creative ways?
Or how can we enjoy a burgerwithout the guilt?
Speaker 2 (16:03):
So I think, again, there's a ton of opportunity.
This was something that wefeatured a couple weeks ago at
New Mexico State University.
We brought in different fatcontent of beef.
So we had a 93.7, we had a90.10, and an 80.20, and really
let them have a hands-onopportunity to just see the
differences.
You know what you needed to do,different from a cooking
(16:23):
technique, of course, you know,again, focusing on leaner cuts
is going to allow you maybe tobe a bit more creative with some
of your toppings if you chooseto want to do a higher fat
topping.
You know, if you choose maybe a90-10 or even an 80-20 for you
know your burger, that I wouldencourage you to really look at
different.
You know your burger, that Iwould encourage you to really
look at different.
(16:43):
You know vegetables, that youcan include it there, but we
know that the majority ofAmericans are getting the
majority of their nutrients perday either from sandwiches or
burgers.
So we have a wonderfulopportunity to really encourage
them to be mindful of whatthey're choosing.
In regards to, you know burgers, again, there's always an
opportunity, you know, ineveryone's diet for an
(17:04):
occasional, you know, maybetriple cheeseburger with, you
know, loaded fries.
I don't disparage anybody'seating choices, but I also do
want to encourage people, ifthey enjoy consuming a burger
and want to consume it, you know, more than a couple times a
week, do look for maybe someleaner options.
Pair it with, you know, somedifferent vegetables.
Look for whole grain buns, youknow, maybe a lower fat cheese.
(17:27):
But there are a lot ofopportunities, you know, to be
able to build your burger tomake it as nutritious as
possible.
Speaker 1 (17:34):
Absolutely, I think.
The other day I ordered alettuce-wrapped one.
I happened to be at an In-N-Outburger, yeah, I ordered the
lettuce wrap protein style.
I happened to be at an In-N-Outburger, yeah, and ordered the
lettuce wrap protein style theycalled it right.
And I felt good about myself.
And then the next day I think Igot the regular bun.
Speaker 2 (17:46):
But it's all about moderation.
Speaker 1 (17:47):
Absolutely, absolutely.
Speaker 2 (17:49):
So kind of going back to you and what you're doing,
what is maybe your favorite partof your job, and then kind of
what makes you keep going andwhy do you keep saying yes, I
think, because of the fact thatwe do so many new and exciting
things, you know, there's somany opportunities that we have
(18:10):
to continue to share the messageabout beef production and about
beef nutrition, and I've justseen all of these new avenues
for us to be able to utilizethat, whether it be through
social media or throughdifferent activations.
Like I'd previously mentioned,the New Mexico Activities
Association, working withcolleges.
Also, we had done some workwith student athletes both at
(18:32):
UNM and New Mexico StateUniversity.
So I think just having peoplebe aware consumers, medical
professionals, aware of theresources that we have and the
quality of resources that wehave, and just that they can
lean on us as a confidentpartner, you know, in regards to
all things beef, I think it'sreally interesting to the amount
(18:53):
of science-based research wehave.
Speaker 1 (18:57):
that'll help, and the recipes and all of it.
It's just it's really neat thatthe full library we have and it
does get exciting because howdo we use that right?
I'm still not sure we have lotsto go.
Speaker 2 (19:09):
And I think you know I mean I've been in the industry
, you know, since 2018, reallyworking as a dietician in beef,
and I am oftentimes approachedby interns that were like I had
no idea that this was anopportunity, right?
Like how can I do this?
And other commodities havedietitians as well.
So, you know, I work withfellow dietitians at Dairy, you
(19:32):
know, really recognizing that weall kind of have the same
challenges, the same myths thatwe need to debunk, and I just
think that there is power innumbers and power in partnership
.
There is power in numbers andpower in partnership, and so I
always look forward to thoseopportunities to continue to
partner with, you know, othercommodity groups and their
dietitians and their health andwellness staff, just again, to
be able to share that message ofwhere our food comes from, how
(19:52):
much goes into the foodproduction, and just the
importance and having people beconfident in our food system.
We do have the safest, mostabundant food system in the
world and sometimes, you know,people get worried, and
rightfully so.
But if you've got questions, Iencourage you, like, reach out
to us.
If we don't have the answer,we'd love to get you in touch
(20:13):
with a producer.
I mean, we have such apowerhouse board that represents
every segment of the industry.
So if we don't know it, we canguarantee that we know somebody
who does.
Speaker 1 (20:22):
And one of my favorite parts about our
industry is that people willliterally answer your call.
If you have questions, we willliterally answer your call and
have a conversation with you.
Yes, it's a very open industry.
We really want to tell thestory.
We want you to be confident inyour food choices.
I'm really grateful that we dolive in a world and a decade
(20:44):
that we do have the option offood choice, and that's a really
great opportunity and a reallygreat blessing that we can make
our own choices.
So I'm always encouraging thatpeople can make their choices
and, and you know, anyone'swelcome at my table if you're
eating beef.
If you're not eating beef whichis always I'm always nervous
that that's controversial, butit's not because I think you're
(21:05):
always welcome at my table.
You're welcome to make your ownfood choice and I know my
choice.
Speaker 2 (21:09):
And I think that's one of the things that I do
sometimes meet a bit ofresistance from either nutrition
majors or dietetic interns asfar as not consuming beef.
And you know, when I'm workingwith them, of course I'm hoping
that I'm encouraging them to,you know, be open to maybe
adding that into their diet.
(21:30):
But what I really want to do ismake sure that I am providing
them a resource that they canthen use with their patients.
So in dietetics, as with anyyou, with any medical profession
, we have an ethicalresponsibility to our clients
and to our patients, and that isto make sure that we are
putting our own personal biasesaside and really focusing on
(21:53):
what is credible, what isresearch backed, and so I just
hope that I am able to providethem resources to be able to use
with their patients so thatthey can continue to confidently
recommend beef if that patientchooses to right.
So again, we all eatdifferently, based on many
different factors, and that'swhat makes us all great.
And so it's not that I amexpecting them to necessarily
(22:18):
choose to eat differently, but Ido want them to be open to the
resources that I'm providing andthe quality of resources and
the quality of research that wehave, so that they can
confidently recommend beef tothose who want to eat it.
Speaker 1 (22:31):
Absolutely.
I think that's just such animportant part of the industry
on both sides of the beefindustry and the health and
wellness of all of that, to tryand come together and say it's
okay to make your own choices,and here's why I think you might
want to consider this option.
Speaker 2 (22:50):
And we know from consumer insights and trends
that people enjoy eating beef.
Absolutely.
People are wanting to continueto eat beef.
We know you know what peopleare looking for in beef, the
concerns that they have.
So I think we're really able to.
You know what people arelooking for in beef, the
concerns that they have, so Ithink we're really able to, you
know, direct some of ourmessaging and some of our
information to address that andI think, from my perspective as
(23:13):
a dietician, you know being ableto relate that to this audience
.
These are interns who have notworked in the field yet.
So, essentially, you know tokind of set that foundation
where you know you are going tohave people who want to eat beef
and I want to give youresources on being able to
encourage them to do that.
Of course, you know focusing onsome of those leaner cuts,
(23:34):
pairing with fruits andvegetables, all of that just to
make sure that it iswell-balanced and well-rounded.
Speaker 1 (23:40):
But I think you mentioned the interns again and
I just wanted to say I think,just like being a dietician has
a lot of opportunities.
I think agriculture has a lotof opportunities and I'm always
telling people that that you canwork in agriculture and you can
have these random jobs.
You can not random, sorry, Idon't.
I don't mean to be disparaging,but it's just crazy.
Agriculture doesn't mean youhave to be a farmer.
(24:00):
Agriculture doesn't mean to bedisparaging, but it's just crazy
Agriculture doesn't mean youhave to be a farmer.
Agriculture doesn't mean youhave to be a rancher or a cowboy
or whatever.
Agriculture means you could bea dietician, you could be a food
scientist.
You could be a meat scientistyou could do, marketing you
could do.
You know so many things, and soI think that's a great
opportunity and a positive aboutyou know both of our industries
.
So what is your favorite thingthat New Mexico Beef Council is
(24:26):
working on now?
I know it's kind ofself-serving because we work for
the Beef Council, so maybe kindof brag on yourself or brag on
what we're doing, in a way, justwhat's your favorite thing
that's just making you excitedright now.
Speaker 2 (24:37):
Probably the sports nutrition game plan and just the
opportunity with that.
You know we're kind of lookingat this year as an awareness
campaign for schools to justagain be aware of the type of
resources that we have.
I definitely can see this, youknow, growing into something
that's very special.
I just also think you know theopportunities that we've had to
(24:57):
get speakers at the New MexicoAcademy of Nutrition and
Dietetics we just had a sessionproposal submitted last week.
So, you know, just continuingto share our message, bringing
really really high quality,nationally known, you know,
medical professionals so fellowdieticians, phds to be able to
share the story of beef and theimportance of protein for many
(25:21):
different reasons, you know,while we age, or the needs of it
as a high school athlete, andjust all of the new
opportunities, again, like Isaid, that we have had presented
to us since you started.
Speaker 1 (25:31):
Well, thank you.
We're excited about all of that, very excited about Sports
Nutrition Game Plan.
It is on our website as well, Ibelieve, and so if you go to
our website, nmbeefcom, so isthere anything else that you'd
like to add about nutrition orthe beef industry?
Or even before that, too, I hada question.
So we talk about healthy eatingand healthy snacks.
(25:53):
I think my biggest takeawayfrom the conversations that
we've had, and even listening toyou speak and other dietitians
speak is when I'm having myafternoon crash and I just want
a candy bar and I'm grabbingbeef jerky now and it's just
like a really easy.
It's tasty, it's nutritious,convenient, it's convenient and
all of that.
So I guess, what's the?
(26:14):
What's the easy takeaway?
Is that a good takeaway?
Am I doing the right thing?
And I?
Speaker 2 (26:18):
think the other thing is is making sure that we are
consistently consuming proteinthroughout the day.
And again, people will hear alldifferent kinds of amounts,
based on lots of differentthings, but in general, to keep
it easy, about 25 to 30 grams atbreakfast, lunch and dinner,
and then looking for snacks thatare going to provide again
(26:38):
about 10 to 15 grams.
Really, again, making sure thatthat helps stabilize your blood
sugar.
It's giving you those nutrientsthat you need to be sustained.
You know, throughout the day, Iknow that we all get busy.
Before we know it we're like,oh my gosh, it's 10 o'clock.
So, just being able to planahead, you know, for those
opportunities and for thosetimes, making sure you're
(27:00):
throwing in your bag or yourbackpack.
You know we love to feature thebeef jerky trail mix.
That's a great combination ofbeing able to utilize, you know,
kind of that sweet and savorycombination, but utilizing beef
jerky for the protein.
And then, of course, you knowjust the importance of dried
fruit, dried nuts, being able tomaybe throw a little chocolate
in there to make it even moreenjoyable.
But yeah, there's just, youknow, a plethora of research
(27:20):
that shows the importance ofeating protein consistently
throughout the day.
So, again, 25 to 30 grams atevery meal, 10 to 15 grams at
each snack, making sure you'restaying hydrated.
I think that's the other thing,you know wellness and well-being
.
Really, we have to take aholistic approach.
So, yes, what we eat plays ahuge role, but it's also the
(27:42):
amount of activity that we'regetting, the quality of sleep
that we're getting, you know,making sure that we're having
enjoyable outside activitiesother than just work.
Right, in America, we tend tojust kind of be workaholics, and
so I do think that there willbe a lot more information, even
from the beef industry, just onwellness and that whole holistic
(28:03):
approach.
So, considering all of thosefactors to just make sure that
we are healthiest and at ourbest, I can feel my wheels
turning of.
Speaker 1 (28:12):
oh, I know I've been saying I was going to go on more
walks or I was going to do that.
I think this is a greatconversation and I I feel really
interested and energized whenwe have these kinds of
conversations because I thinkit's it's so important and then
also so easy.
You can have so many easy winsin some ways, like it's
difficult and it is, but it'sit's.
You know, you give it to us ina way that and, I think, also
(28:34):
just breaking it down.
Speaker 2 (28:35):
I mean, I think oftentimes when we want to make
lifestyle changes, you feel likeyou need to do everything all
at once, right, like, oh my gosh, well, I need to clean out my
pantry and get all this new foodand maybe join a gym and all
these things, and it's reallylike, what can you break down
and what are a couple of thingsthat you can add in and do
consistently and build on thatfrom there?
So I just always encourage youknow, making sure you're
(28:57):
drinking enough water, makingsure you're staying hydrated.
You know all of those things.
So I don't ever want it to beoverwhelming for people.
I do want them to be able tofind small things that they can
do consistently and then buildon that.
Speaker 1 (29:10):
And that's such an important way to like live.
Life is like small wins, right,small wins, just.
We can't do everything.
The work will be there.
Tomorrow we can.
We can do better tomorrow, wecan make make a better food
choices tomorrow, or I try andgive myself grace.
I think we're all we're allhard on ourselves.
So is there anything else you'dlike to add?
I know I took you on adifferent, different route, but
anything else you'd like to add?
Speaker 2 (29:31):
No, I just just a huge thank you, you know, to you
and the New Mexico Beef Councilfor seeing value in having a
credentialed medicalprofessional and just allowing
me the opportunity to be able towork with you and work on
behalf of producers you know,engage and network with fellow
medical professionals and reallyjust continue to tell the story
of how, again, beef is sonaturally nourishing, sustaining
(29:51):
and all of the care that goesinto the final product,
absolutely.
Speaker 1 (29:56):
We do value all of that, of the care that goes into
the final product, absolutelywe do value all of that.
So, and then one last closingthought do you have a favorite
recipe or a favorite cut, or afavorite way to eat?
Speaker 2 (30:04):
beef.
So, caroline, I'm a big fan ofcrockpots.
I think like as a busy workingmom.
Um, I, if I can get a meal in acrockpot, that's a.
That's a small win for me,right?
Like if I can put a meal in inthe morning and have dinner
ready at the end of the day.
I love that.
So Mississippi pot roast is afamily favorite.
I love to be able to make thatand then utilize leftovers
(30:28):
throughout the week if there areany, because oftentimes
everybody loves it and it's gone.
But yeah, for me, anything thatI can do in a crock pot.
My husband loves to grill.
So.
But yeah for me, anything thatI can do at a crockpot.
My husband loves to grill, so Ido kind of defer to him for
that.
But yeah, I'm a big fan ofcrockpot and the Mississippi pot
roast Perfect and that's on ourwebsite.
Speaker 1 (30:46):
Yes, I love that and we.
Yeah, a crockpot is such a winbecause it's just done.
I love knowing dinner is dinner.
We have a plan.
I know I love having a planbecause I rarely do Well, cool,
well.
Thank you so much for being onour podcast.
Thank you for having me Behind.
(31:07):
The Burger is a podcastproduced by the New Mexico Beef
Council with the goal of tellingthe stories of the cattlemen
and cattlewomen of the NewMexico beef industry.
Thank you for joining us fortoday's episode.
If you would like moreinformation, please visit
nmbeefcom.
Whether it be a burger, a steakor another beef dish, we hope
you're enjoying beef at yournext meal.
Host
Carollann Romo
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