write the assay four or five page. milk is better than meat .
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Answer:
Meat and poultry are great sources of protein. They also provide lots of other nutrients your body needs, like iodine, iron, zinc, vitamins (especially B12) and essential fatty acids.
So it’s a good idea to eat meat and poultry every week as part of your balanced diet. But it’s best to stick with unprocessed, lean cuts and to eat the recommended serving size, to avoid taking in too much salt and saturated fat.
Why meat and poultry are so good for you
Meat and poultry are very good sources of protein, which is important for growth and development. But did you know they are also full of other things that you need to be healthy? For example:
iodine to help your body produce thyroid hormone
iron to carry oxygen around your body
zinc to keep your immune system strong, your skin healthy, and for growth, development and reproductive health
vitamin B12 for your nervous system
omega 3 to support heart and brain health.
Getting the right amount of meat and poultry
Advice about how much meat to eat can be confusing – eat enough, but don’t eat too much. But how much meat and poultry is enough, and how much is too much?
The Australian Dietary Guidelines recommend that you eat 1–3 serves of lean meat and poultry, fish, eggs, tofu, nuts and seeds, and legumes or beans every day. During pregnancy, 3-4 serves are recommended. And to make sure you get enough iron and zinc, around half these serves should be lean red meat.
A standard serve of meat or poultry is:
65 grams cooked lean red meat such as beef, lamb, veal, pork, goat or kangaroo (around 90–100 grams raw)
80 grams cooked lean poultry such as chicken or turkey (around 100 grams raw).
But moderation is the key with red meat. The Australian Dietary Guidelines recommend up to 455g cooked lean meat per week, and limiting processed meats (such as ham and bacon) to avoid some of the health risks associated with eating these foods. Many Australian men eat too much red meat and, conversely, Australian women and children tend not to eat enough.
Healthy ways to cook meat and poultry
There are so many tasty ways to cook meat and poultry. Check out these tips:
Choose a lean cut of meat or poultry. A trimmed pork chop, a lean rump steak or a chicken breast without skin or crumbs on the outside are a great place to start.
Grill your meat, rather than frying it. And don’t add extra oil when you are cooking.
Use a low-fat marinade to give your meat and poultry a great flavour. Marinades also tenderise your meat and keep it moist during cooking.
When you are roasting meat or poultry, sit it on a metal rack above the roasting pan so the fat drips off.
And when you are slow cooking stews, curries and casseroles, try putting less meat or poultry in and adding more vegetables and pulses.
Cooking meat and poultry safely
Cooking your meat and poultry properly kills any bacteria. And this helps protect you and your family from food poisoning.
Safe cooking practices depend on the type of meat or poultry. Some meat and poultry must be cooked all the way through (that is, until the juices run clear and there is no pink or red meat on the inside when you cut it). Cook the following meat and poultry all the way through:
poultry and game, including chicken, turkey, duck and goose
pork
offal (including liver)
rissoles and sausages
kebabs
rolled joints of meat.
But you can eat whole cuts of beef or lamb when they are still pink or rare in the middle (as long as they are cooked on the outside). These include:
steaks
cutlets
roasting cuts.
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