After this lesson, participants will:
- Understand why meat, poultry, fish, dry beans and peas, eggs and nuts, and seeds are an important part of the daily diet.
- Identify foods that are part of the Meat and Bean Group (Protein Group).
- Know the amount of foods from the Meat and Bean Group that USDA Dietary Guidelines recommend for her daily.
- Identify ways to save money when buying foods in the Meat and Bean Group.
- Demonstrate how to cut up a whole chicken into parts for cooking.
- Try a new, healthful method of cooking or serving a meat or meat alternative.
- Describe at least one way to cook less expensive, lean meats to make them more tender and flavorful.
- Identify the number of servings per pound to expect from different types of meat.
- Identify proper storage methods for raw and cooked meats and meat alternatives.
- Explain safe ways to thaw frozen meat, poultry, and fish.
- Know safety measures for consuming locally caught fish.
- Identify soaking and cooking procedures for dry beans.
Daly-Koziel, Kathy and Walters, Jackie, "Meat and Bean Group: Go Lean with Protein [Facilitator's Guide]" (2006). Family and Consumer Sciences Publications. 30.