Wednesday, November 24, 2010


How wonderful it was to spend two days last week with my friend and mentor Baxter Black in Billings at the Montana Association of Conservation Districts meeting.

Tuesday, November 23, 2010

The cost of not eating meat: According to WHO there are 10.8 million child deaths globally a year. The number attributed to zinc, vitamin A, and iron deficiencies is 2 082 000, or 19% of the total. Malaria, for comparison, causes less than one million child deaths a year. It also causes 2.7% of global DALYs, compared t...o the roughly 6% caused by iron, vitamin A and zinc deficiencies.

http://www.scielosp.org/scielo.php?script=sci_arttext&pid=S0042-96862003000200002
TEAM ZIP runners please note:

Nutrition for the Athlete
by J. Anderson, L. Young and S. Prior1
Quick Facts...

Athletes achieve peak performance by training and eating a variety of foods.

Athletes gain most from the amount of carbohydrates stored in the body.

Fat also provides body fuel; use of fat as fuel depends on the duration of the exercise and the condition of the athlete.

Exercise may increase the athlete's need for protein.

Water is a critical nutrient for athletes. Dehydration can cause muscle cramping and fatigue.

Becoming an elite athlete requires good genes, good training and conditioning and a sensible diet. Optimal nutrition is essential for peak performance. Nutritional misinformation can do as much harm to the ambitious athlete as good nutrition can help.

Link to Colorado State info

Monday, November 22, 2010

Congratulations to the Beach Family from Jackson, County Oklahoma for being recognized as the OK Farm Family of the year.
video
CDC reports

Iron deficiency is a condition resulting from too little iron in the body. Iron deficiency is the most common nutritional deficiency and the leading cause of anemia in the United States.

http://www.cdc.gov/nutrition/everyone/basics/vitamins/iron.html

Food Source Iron (mg)
Beef, liver 7.5
Beef, corned 2.5
Beef, lean ground; 10% fat 3.9
Beef, round 4.6
Beef, chuck 3.2
Beef, flank 4.3
Chicken, breast w/out bone 0.9
Chicken, leg w/bone 0.7
Chicken, liver 7.3
Chicken, thigh w/ bone 1.2
Cod, broiled 0.8
Flounder, baked 1.2
Pork, lean ham 1.9
Pork, loin chop 3.5
Salmon, pink canned 0.7
Shrimp, 10 - 2 1/2 inch 0.5
Tuna, canned in water 1.0
Turkey, dark meat 2.0
Turkey, white meat 1.2
Source: MCkinley Health center, University of Illinois