Resources and Information:

AMSA RMC Proceedings:

Journal Publication Papers:

  • McNeill SH, Harris KB, Field TG, Van Elswyk ME. The evolution of lean beef: identifying lean beef in today's U.S. marketplace. Meat Sci 2012;90:1-8.
  • Leidy HJ, Ortinau LC, Douglas SM, Hoertel HA. Beneficial effects of a higher-protein breakfast on the appetitive, hormonal, and neural signals controlling energy intake regulation in overweight/obese “breakfast-skipping” late-adolescent girls. Am J Clin Nutr 2013;97(4):677-88.
  • Leidy HJ, Bossingham MJ, Mattes RD, Campbell WW. Increased dietary protein intake consumed at breakfast leads to an initial and sustained feeling of fullness during energy restriction compared to other meal times. Br J Nutr. 2009;101:798-803.
  • Paddon-Jones D, et al.  Protein, weight management, and satiety. AJCN. 2008;87:1558S-1561S.
  • Leidy H, Armstrong C, Tang M, Mattes R, Campbell W.  The influence of higher protein intake and greater eating frequency on appetite control in overweight and obese men. Obesity.2010;18:1725-1732.
  • Aubertin-Leheudre M, Adlercreutz H. Relationship between animal protein intake and muscle mass index in healthy women. Brit J Nutr.  2009;102:1803-1810.
  • Leidy H, Tang M, Armstrong C, Martin C, Campbell W.  The effects of consuming frequent, higher protein meals on appetite and satiety during weight loss in overweight/obese men. Obesity.2011;19:818-824.
  • USDA, ARS. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page,
  • Scott L, Ellison K, Wittels E, et al. Effects of a lean beef diet and of a chicken and fish diet on lipoprotein profiles. Nutr Metab Cardiovasc Dis, 1991;1:25-30.
  • Melanson K, Gootman J, Myrdal, et al. Weight loss and total lipid profile changes in overweight women consuming beef or chicken as the primary protein source. Nutrition 2003: 19:409-414.
  • Snetselaaar L, Stumbo, Chenard C, et al. Adolescents eating diets rich in either lean beef or lean poultry and fish reduced fat and saturated fat intake and those eating beef maintained serum ferritin status. J Am Diet Assoc, 2004:104;424-428.
  • Layman DK, Evans E, Baum JI, et al. Dietary protein and exercise have additive effects on body composition during weight loss in adult women. J. Nutr. 2005; 135:1903-10.

Other Resources:

The International Food Information Council (IFIC) has published articles and fact sheets on the essential protein requirements for consumers of all ages.  The IFIC fact sheets and journal articles provide a quick resource and detailed information on meeting the essential requirements of protein in the diet.
There are four different fact sheets all geared toward the specific age group with tips on how to include protein in the diet. Each fact sheet also has a breakdown of what protein is and why it is essential in the diet. These fact sheets provide great information on meeting the protein requirements in your diet.  

Additionally, the IFIC has recently published two journal articles that break down why protein intake matters, as well as nutrition update on dietary protein for nurse practitioners. Both articles go into detail on the essential caloric protein intake needed and how it improves health.

International Meat Secretariat
New FAO Protein Quality Measurement Promising for the Meat Industry

Protein plays an important role in human health and well-being. Proteins are sources of essential amino acids, which the human body cannot produce itself. However, not all proteins provide the right amounts of these essential amino acids. With Digestible Indispensable Amino Acid Score, high quality proteins, such as the proteins from red meat and meat products, may score higher than when using the older method for assessing quality. It clearly demonstrates the superiority of animal proteins compared to plant proteins. It will provide decision makers and consumers with accurate information when assessing which foods should be part of a sustainable diet for our growing global population. Click here to read the full newsletter.

Red meats: Time for a paradigm shift in dietary advice
Mary Ann Binnie, Karine Barlow, Valerie Johnson, Carol Harrison


“Recent evidence suggests dietary advice to limit red meat is unnecessarily restrictive and may have unintended health consequences. As nutrient-rich high quality protein foods, red meats can play an important role in helping people meet their essential nutrient needs. Yet dietary advice to limit red meat remains standard in many developed countries, even though red meat intakes appear to be within current guidelines. Meanwhile, energy intakes from processed foods have increased dramatically at the expense of nutrient-rich foods, such as red meat. Re-search suggests these food trends are associated with the growing burden of obesity and associated diseases in recent decades. It is time for dietary advice that emphasizes the value of unprocessed red meat as part of a healthy balanced diet.” Click here to read the full paper.