IDS-1100 Lecture Notes - Lecture 7: Vitamin B12 Deficiency, Red Meat, Saturated Fat

• School: University of Winnipeg
• Department: International Development St
• Course: IDS-1100
• Professor: Thomas E.Thomason

Document Summary

The nutritional value of meat and the difference between red meat types. Hattar, professor of nutrition at the national research center in cairo, explained that meat in general has a high nutritional value as it provides the body with proteins, salts and essential fats. It also contains the essential amino acids that the body needs and can not synthesize. Shobaki points out that humans need 50 to 60 grams of protein a day, with 100 grams of meat containing. 20 grams of protein, which means that 100 grams of meat provides about one third of the daily protein requirement. The meat is one of the richest foods in zinc, which is included in some important body processes such as maintaining the sense of smell and regulate the level of blood sugar and the level of metabolism. It also works to increase immunity and helps to speed wound healing.