Do you know what's in your beef?
If current reports are to be believed, then it likely contains the so-called pink slime. Called lean, finely textured meat by industry groups, "pink slime" is beef trimmings that have been processed to remove fat. The remaining beef is then often treated with ammonium hydroxide and integrated into ground beef. Although estimates vary, it is believed between 50 to 70 percent of the nation's ground beef contains up to 15 percent pink slime.
According to a New York Times report, the term pink slime was coined by USDA microbiologist Gerald Zirnstein after touring a beef processing plant in 2002. It wouldn't be until nearly 10 years later that there was widespread awareness of the issue among the public. In 2011, celebrity chef Jamie Oliver highlighted pink slime on his Food Revolution show and since then, public outcry about the practice has been mounting.
Industry professionals are fighting back saying there is nothing harmful or even unappetizing about lean finely textured beef. In the middle are nutrition professionals who are being called on by both sides to support their claims.
Pink slime highlights need for nutritionists
Public debates such as the one surrounding pink slime emphasize the importance of health and food professionals. Nutritionists have the knowledge and expertise needed to cut through the rhetoric and get to the truth that exists on both sides of a debate.
In the case of pink slime, some nutrition professionals side squarely with Oliver. Tony Geraci, executive director of child nutrition for Memphis public schools, reportedly told USA Today that pink slime was not fit for human consumption and a "horrible product."
Food advocates argue pink slime is a cost-cutting measure that injects sub-par meat into the food chain. Oliver says in Food Revolution that the beef scraps used to make pink slime are not fit for human consumption and were previously intended for pet food manufacturers before the industry developed the process to turn it into lean finely textured beef. In addition, Oliver and others point out ammonia -- used to kill bacteria in the beef -- can be a poisonous substance.
Nutritionist Judith Stern agrees. She told a California news station the beef used to make pink slime is the part of the cow most susceptible to bacteria such as E. coli. Although the ammonium hydroxide used in processing is intended to kill any bacteria, Stern says it is still too risky to eat the pink stuff.
Other nutritionists say pink slime is no threat
However, some nutritionists seem to think that despite the "ew" factor associated with pink slime, there is nothing inherently unhealthy about the filler. Nutritionist Marion Nestle of New York University has been widely reported as writing in an email that "pink slime is safe, nutritious and cheap, but disgusting to think about."
The beef and meat industries have been fighting back against what they say are misleading statements and outright lies about the safety of lean finely textured beef. According to the American Meat Institute, it is "patently false" to say the beef trimmings used to make pink slime are not fit for human consumption.
To back up that point, Beef Products Inc, the company which manufactures lean, finely textured beef, has issued a list of 10 food experts from various backgrounds who say the hype around pink slime is overblown. These individuals include government officials, food safety experts and consumer advocates.
Although heated debates such as the pink slime controversy may not erupt on a regular basis, the need for nutritionists is constant. Whether they are providing commentary on the news or working with clients or cafeterias to create healthy menus, nutrition professionals are an invaluable resource to both individuals and organizations.
Becoming a nutrition professional
If you are interested in joining the ranks of food and health professionals, you have several career options. Nutritionists and dietitians are two of the most common professions for those interested in nutrition. Both require bachelor's degrees in dietetics, food nutrition or a related field. Registered dietitians must graduate from an education program approved by the Commission on Accreditation for Dietetics Education. Nutritionists are not registered but may need to meet certain licensure requirements, depending on their state.
For those who would rather not spend four years in school, working as a dietetic technician is another option. To become a registered technician through the Commission on Dietetic Registration, individuals must have an associate degree from an accredited program as well as 450 hours of supervised practice.
Those interested in nutrition careers may also want to consider becoming a health educator, a profession that made the Bureau of Labor Statistics' list of the 30 fastest growing careers from 2010 to 2020. These individuals may work in schools, non-profit agencies or medical facilities to help identify health concerns and develop action plans to foster healthy habits. A health educator typically needs a bachelor's degree although some employers may prefer a master's degree.
The right nutrition degree can equip you with the knowledge and resources needed to make sound decisions about food and nutrition. Then you can decide for yourself whether pink slime poses a health risk or is simply an innovative way to make use of beef trimmings.
If current reports are to be believed, then it likely contains the so-called pink slime. Called lean, finely textured meat by industry groups, "pink slime" is beef trimmings that have been processed to remove fat. The remaining beef is then often treated with ammonium hydroxide and integrated into ground beef. Although estimates vary, it is believed between 50 to 70 percent of the nation's ground beef contains up to 15 percent pink slime.
According to a New York Times report, the term pink slime was coined by USDA microbiologist Gerald Zirnstein after touring a beef processing plant in 2002. It wouldn't be until nearly 10 years later that there was widespread awareness of the issue among the public. In 2011, celebrity chef Jamie Oliver highlighted pink slime on his Food Revolution show and since then, public outcry about the practice has been mounting.
Industry professionals are fighting back saying there is nothing harmful or even unappetizing about lean finely textured beef. In the middle are nutrition professionals who are being called on by both sides to support their claims.
Pink slime highlights need for nutritionists
Public debates such as the one surrounding pink slime emphasize the importance of health and food professionals. Nutritionists have the knowledge and expertise needed to cut through the rhetoric and get to the truth that exists on both sides of a debate.
In the case of pink slime, some nutrition professionals side squarely with Oliver. Tony Geraci, executive director of child nutrition for Memphis public schools, reportedly told USA Today that pink slime was not fit for human consumption and a "horrible product."
Food advocates argue pink slime is a cost-cutting measure that injects sub-par meat into the food chain. Oliver says in Food Revolution that the beef scraps used to make pink slime are not fit for human consumption and were previously intended for pet food manufacturers before the industry developed the process to turn it into lean finely textured beef. In addition, Oliver and others point out ammonia -- used to kill bacteria in the beef -- can be a poisonous substance.
Nutritionist Judith Stern agrees. She told a California news station the beef used to make pink slime is the part of the cow most susceptible to bacteria such as E. coli. Although the ammonium hydroxide used in processing is intended to kill any bacteria, Stern says it is still too risky to eat the pink stuff.
Other nutritionists say pink slime is no threat
However, some nutritionists seem to think that despite the "ew" factor associated with pink slime, there is nothing inherently unhealthy about the filler. Nutritionist Marion Nestle of New York University has been widely reported as writing in an email that "pink slime is safe, nutritious and cheap, but disgusting to think about."
The beef and meat industries have been fighting back against what they say are misleading statements and outright lies about the safety of lean finely textured beef. According to the American Meat Institute, it is "patently false" to say the beef trimmings used to make pink slime are not fit for human consumption.
To back up that point, Beef Products Inc, the company which manufactures lean, finely textured beef, has issued a list of 10 food experts from various backgrounds who say the hype around pink slime is overblown. These individuals include government officials, food safety experts and consumer advocates.
Although heated debates such as the pink slime controversy may not erupt on a regular basis, the need for nutritionists is constant. Whether they are providing commentary on the news or working with clients or cafeterias to create healthy menus, nutrition professionals are an invaluable resource to both individuals and organizations.
Becoming a nutrition professional
If you are interested in joining the ranks of food and health professionals, you have several career options. Nutritionists and dietitians are two of the most common professions for those interested in nutrition. Both require bachelor's degrees in dietetics, food nutrition or a related field. Registered dietitians must graduate from an education program approved by the Commission on Accreditation for Dietetics Education. Nutritionists are not registered but may need to meet certain licensure requirements, depending on their state.
For those who would rather not spend four years in school, working as a dietetic technician is another option. To become a registered technician through the Commission on Dietetic Registration, individuals must have an associate degree from an accredited program as well as 450 hours of supervised practice.
Those interested in nutrition careers may also want to consider becoming a health educator, a profession that made the Bureau of Labor Statistics' list of the 30 fastest growing careers from 2010 to 2020. These individuals may work in schools, non-profit agencies or medical facilities to help identify health concerns and develop action plans to foster healthy habits. A health educator typically needs a bachelor's degree although some employers may prefer a master's degree.
The right nutrition degree can equip you with the knowledge and resources needed to make sound decisions about food and nutrition. Then you can decide for yourself whether pink slime poses a health risk or is simply an innovative way to make use of beef trimmings.
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