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Food, health and nutrition: where does chicken fit?

Journal Article


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Abstract


  • The link between diet and health is important,

    given the prevalence of diet-related disease, including

    obesity, in the Australian population. Consumers

    need to be able to discriminate between foods based

    on the nutritional contribution of each to a healthy

    diet. They also need to be able to discriminate

    between foods in a broader context, considering issues

    such as food safety, how the food is produced and

    the environmental consequences of its production.

    This review outlines the position of chicken in

    the Australian diet from a health, consumer and

    environmental perspective.

    Chicken can contribute to a healthy eating pattern. It

    is an important source of protein. The predominant

    cut consumed, breast meat, is low in fat, with its

    fat profile favouring polyunsaturated, rather than

    saturated, fatty acids. Chicken meat delivers essential

    vitamins and minerals and is the most affordable

    meat source. As with all meats, care is required

    with preparation but consumers find it easy to use.

    The Australian chicken industry is a significant

    contributor to the economy and, of the land based

    animal production systems, chicken meat production

    creates the least environmental burden.

Publication Date


  • 2008

Citation


  • Charlton, K. E., Probst, Y., Tapsell, L. C. & Blackall, P. J. (2008). Food, health and nutrition: where does chicken fit?. Journal of the Home Economics Institute of Australia, 15 (2), 5-17.

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=2503&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/1450

Number Of Pages


  • 12

Start Page


  • 5

End Page


  • 17

Volume


  • 15

Issue


  • 2

Place Of Publication


  • http://www.heia.com.au/heia_pages/journal.asp

Abstract


  • The link between diet and health is important,

    given the prevalence of diet-related disease, including

    obesity, in the Australian population. Consumers

    need to be able to discriminate between foods based

    on the nutritional contribution of each to a healthy

    diet. They also need to be able to discriminate

    between foods in a broader context, considering issues

    such as food safety, how the food is produced and

    the environmental consequences of its production.

    This review outlines the position of chicken in

    the Australian diet from a health, consumer and

    environmental perspective.

    Chicken can contribute to a healthy eating pattern. It

    is an important source of protein. The predominant

    cut consumed, breast meat, is low in fat, with its

    fat profile favouring polyunsaturated, rather than

    saturated, fatty acids. Chicken meat delivers essential

    vitamins and minerals and is the most affordable

    meat source. As with all meats, care is required

    with preparation but consumers find it easy to use.

    The Australian chicken industry is a significant

    contributor to the economy and, of the land based

    animal production systems, chicken meat production

    creates the least environmental burden.

Publication Date


  • 2008

Citation


  • Charlton, K. E., Probst, Y., Tapsell, L. C. & Blackall, P. J. (2008). Food, health and nutrition: where does chicken fit?. Journal of the Home Economics Institute of Australia, 15 (2), 5-17.

Ro Full-text Url


  • http://ro.uow.edu.au/cgi/viewcontent.cgi?article=2503&context=hbspapers

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/1450

Number Of Pages


  • 12

Start Page


  • 5

End Page


  • 17

Volume


  • 15

Issue


  • 2

Place Of Publication


  • http://www.heia.com.au/heia_pages/journal.asp