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Tips for choosing protein: Variety is key

Posted on 6/3/2013 by Elizabeth Edmonds

Tips for choosing protein: Variety is key

We all need protein. Protein foods include both animal (meat, poultry, and eggs) and plant (beans, peas, soy products, nuts, and seeds) sources. Choose lean or low-fat cuts of meat like round or sirloin and ground beef that is at least 90% lean. Try grilling, broiling, roasting, or baking- they don’t add extra fat. Avoid breading meat or poultry, which adds calories. Make eggs part of your weekly choices. One egg a day, on average, doesn’t increase risk for heart disease. Only the egg yolk contains cholesterol and saturated fat, so have as many egg whites as you want.

For more tips on how to choose protein:

With protein foods, variety is key

For more tips and resources visit:

Nutrition Education Series

For information about the Behealthy School Kids Program call 336-703-3217, email millerya@forsyth.cc, or visit: PublicHealth/behealthy_school_kids


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