KBC Brings Checkoff-funded Nutrition Education to Kansas Dietitians

Registered dietitians are among the most trusted voices consumers turn to for food and nutrition guidance. When those professionals have accurate, evidence-based information about beef’s place in a healthy and balanced diet and lifestyle, that confidence carries straight into the recommendations they give patients and clients. Extending Kansas Beef Council’s (KBC) checkoff-funded nutrition education program to this audience is one of the more direct ways checkoff dollars build long-term beef demand.

On Aug. 28, KBC took that education to the Kansas Academy of Nutrition and Dietetics conference at Sysco Kansas City in Olathe. Sysco Chef Andrew Langdon and KBC Director of Nutrition Abby Heidari presented “Culinary Insights for Dietitians: Translating Protein Trends into Practical Beef Solutions” to 25 attendees. The session paired culinary technique with nutrition science, showing dietitians how versatile beef cuts support taste, value, convenience and nutrient needs across a range of eating patterns, and how lean beef fits evidence-based recommendations for Mediterranean-style, DASH-style and high-protein meal plans. Langdon and Heidari also worked through the protein questions and misconceptions dietitians hear most often from clients, giving attendees evidence-based responses to take back into their own practices.

KBC continued that outreach three weeks later, providing nutrition resources for attendees at the Western Kansas Dietetic Association conference in Hays on Sept. 18.

Between the two events, the effort put checkoff-funded beef nutrition resources directly into the hands of registered dietitians across the state, professionals who go on to shape how the patients and clients they counsel think about beef and protein.

To learn more about demand-building activities, visit ww.kansasbeef.org