Practice Consideration — Red Meat
Red meat provides valuable nutrients that support recovery from malnutrition when consumed appropriately.
Clinical Reflection: August expresses an aversion to red meat but later acknowledges occasional intake of “prime meat.” This prompts further inquiry into whether his consumption is influenced by:
- Availability
- Personal preference
- Budget constraints
- Functional issues such as chewing or swallowing difficulties
The dietitian recognises red meat’s significance in the nutritional management of malnutrition, given its rich macro- and micronutrient profile.
🔥 Energy Content (kcal/100g)
Red meat provides 250–300 kcal per 100 g, offering a concentrated energy source beneficial for patients with reduced appetite or intake capacity. This caloric density is advantageous in cases of protein-energy malnutrition (PEM).
💪 Protein Content (g/100g)
Raw red meat contains approximately 20–25 g of high-quality, bioavailable protein per 100 g. Its amino acid profile supports tissue repair and immune function.
🩸 Iron Content (mg/100g)
Contains 2–3 mg iron per 100 g, primarily as heme iron — the most absorbable form. Iron supports haemoglobin synthesis, oxygen transport, and prevents anaemia-related fatigue and weakness.
🧠 Vitamin B12 (µg/100g)
Provides 2–3 µg of vitamin B12 per 100 g. Essential for red blood cell production, neurological function, and DNA synthesis. Deficiency may lead to anaemia and nerve impairment.
Micronutrients and Palatability
Beyond macronutrients, red meat contributes essential micronutrients such as iron, zinc and essential B vitamins (especially B12), critical for immune function, wound healing, and metabolic balance.
Taste and Palatability: The flavour of red meat can improve the acceptability of therapeutic diets for patients with poor appetite or aversions. However, dietitians must consider affordability, cultural norms, and patient preference to ensure sustainable intake.