Red Meat

Initially, August mentions his aversion to red meat. However, later in the conversation, he acknowledges that he consumes prime meat occasionally. It would be helpful to inquire further about his meat consumption and whether his choices are influenced by:

• Availability
• Personal preference
• Budget constraints
• Functional issues like chewing and swallowing difficulties.

The dietitian will keep in mind the significant nutritional contribution of red meat due to its rich nutrient profile. Red meat serves as a valuable source of essential nutrients crucial for individuals combating malnutrition.

Energy Content (kcal/100g):
The caloric density of red meat is significant, typically ranging from 250 to 300 calories (kcal) per 100 grams (g). This makes red meat calorically dense, offering a concentrated source of energy in a relatively small serving size. This characteristic of red meat is particularly advantageous in cases of severe malnutrition, where individuals may struggle to consume large quantities of food due to various factors such as reduced appetite and digestive issues.

Protein Content (g/100g):
Red meat is known for its high protein content. On average, raw red meat contains approximately 20-25 grams of protein per 100 grams (g) . This protein is a rich source of essential amino acids. The protein in red meat is highly bioavailable, meaning it is readily absorbed and utilized by the human body.

Iron Content (mg/100g):
Red meat is also a significant source of dietary iron. The iron content in red meat can vary depending on the type of meat and its preparation. On average, raw red meat contains around 2-3 milligrams (mg) of iron per 100 grams (g). Iron from animal sources, like red meat, is heme iron, which is more easily absorbed by the body compared to non-heme iron found in plant-based foods.

Iron is a vital mineral that plays a key role in oxygen transport in the bloodstream. It is essential for the formation of hemoglobin, which carries oxygen to body tissues. Adequate iron intake is crucial for preventing iron-deficiency anemia, a condition characterized by fatigue, weakness, and reduced cognitive function.

Vitamin B12 Content (µg/100g):
Red meat is an excellent source of vitamin B12, also known as cobalamin. Vitamin B12 is found almost exclusively in animal-based foods, making red meat a particularly important dietary source for individuals following non-vegetarian or non-vegan diets. On average, raw red meat contains approximately 2-3 micrograms (µg) of vitamin B12 per 100 grams (g).

Vitamin B12 is essential for various physiological processes, including the production of red blood cells, neurological function, and DNA synthesis. A deficiency in vitamin B12 can lead to anemia, nerve damage, and other health issues.

Micronutrients:
In addition to energy, protein, iron, and B12, red meat contains various essential vitamins and minerals, such as zinc and phosphorus, which play pivotal roles in supporting overall health and recovery from malnutrition.

Taste and Palatability:
Red meat's flavor and palatability can make it an attractive option for individuals with reduced a appetite or aversions to certain foods. It can enhance the overall acceptability of therapeutic diets for those with PEM. However, budget, availailability and personal choice are considerations.