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Meat, Fish and Alternative
Sources of Protein
Meat, fish and alternative sources of protein are an excellent source of protein, iron and B vitamins. Iron and B vitamins are important for the development of red blood cells. Iron deficiency is one of the most common nutritional deficiencies in the UK; children, teenagers, older adults and vegetarians with an unbalanced diet are most at risk. Too little iron in the diet over time can cause symptoms of iron deficiency anaemia such as feeling tired and being unable to concentrate.
smiling couple "My husband has high cholesterol so we have really cut down on the meat and the fried food. We eat lots of fish, our favourite is steamed snapper with okra and pumkin"

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Try to choose lean cuts of meat without any visible fat or trim off any excess fat before cooking

Some cuts of meat are naturally fattier than others. Mutton, lamb, duck and some parts of pork such as the belly and processed meat are particularly high in fat. Try to avoid these meats and choose chicken without the skin, turkey, leans cuts of pork, tripe, fish or meat alternatives such as soya, chic peas and beans.

Processed meats such as burgers, sausages, pate and meat pies can be particularly high in fat so try to avoid these foods. Other meat options such as minced meat and meat balls can also be very high in fat so choose low fat or lean options or try quorn mince as a meat alternative. To choose the lowest fat product, check the labels and compare the total fat, saturated fat and calories (kcal) per 100g or choose from one from the healthy eating range.

Links: Fish
©Weight Concern 2007