Issue 48 Main meal repertoire More of the autumn 2011 New consumer research, commissioned by MLA, suggests a varied main meal Masterpieces is a new program from MLA which offers chefs information and repertoire and a desire for flexibility and convenience inspiration about secondary cuts of beef and lamb.

one are the days when Australians ate to a limited weekly Traditionally our favourite cuts of beef are referred to as the sweet repertoire with fish on Fridays, roast lamb on sundays and cuts: , scotch fillet, T-bone, rump and sirloin. Because they are News, vIews & INForMATIoN For NuTrITIoNAl proFessIoNAls Gthe rest of the week’s menu known well in advance. Instead, so popular they are the most widely available. Yet a beef carcase the research found that there is no typical repertoire. is much more than simply a selection of prime on legs. A growing interest in what is called nose-to-tail eating, which aims to Australians prepare a wide variety of meals for dinner. The number use the whole carcase, has awakened curiosity from chefs about of meals in the repertoire varies from 14 to 46 different meals lesser-known, less-popular cuts of beef. in a six-month period. life stage, income, cooking skills and food pickles. Flank is a south American favourite. Flavoursome involvement influences the number of meals prepared in the main MlA’s new program; Masterpieces is underpinned by the philosophy Cooking for health and juicy, it makes a more chewy than prime cuts and doesn’t meal repertoire. of whole carcase utilisation and combines technical cut information perform well when cooked more than medium. Flank is also a with creative inspiration for menu development. Meal planning good cut for slow cooking, or for stir-. oyster blade too can In partnership with wholesalers, MlA is running masterclasses to do double duty, cut into chunks and slow-braised, or butchered in weekly meal planning is a rare occurrence today. The majority 2 Food as meals teach the skills and recipe ideas to help chefs get the most from such a way as to provide what is known in the us as ‘flatiron steak’. of main meal preparers, irrespective of age and lifestyle, plan on each cut. These cuts tend to be less expensive and generally require Tender, lean and full of flavour, ’s unique texture and flavour the day or have a few meals planned a couple of days ahead. rigid 4 The ABC of healthy eating slow cook methods. The first slice in the Beef Masterpieces program are best brought out with marinades and long slow cooking. and predictable meal plans do not provide the variety and flexibility focuses on brisket, bolar blade, oyster blade and flank). Global required by today’s main meal preparers. some retail outlets offer these secondary cuts, along with 5 Main meal repertoire cuisines are used as references to showcase how these cuts are those that are more familiar such as chuck steak, gravy beef Just over half of all main meal preparers purchase ingredients used in national dishes. and osso bucco-style shins pieces. For a copy of the typically used to make a range of different meals without knowing Bolar blade, for instance, is the cut of choice for Koreans cooking Beef Masterpieces brochure including recipes, go to in advance what they might make with them. Most preferred the , eaten as a thin slice of marinated grilled meat atop a small www.chefspecial.com.au/Masterpieces. lamb Masterpieces improvisational opportunities of a flexible fridge and pantry. amount of rice, wrapped in a lettuce leaf and accompanied by spicy will follow in April. Meal frequency Young singles are more likely to prepare scrambled eggs and 2-minute noodles, older singles prefer fried eggs and beef Although there is no typical repertoire, some meals tend to be sausages while vegetarian options seem more popular among cooked more frequently than others. young couples. As children arrive into the home, casseroles, Vietnamese sandwich weekly choices include: chicken breast, steak, spaghetti roasts, lasagne and rissoles appear more often on the menu and 1 piece flank steak – approx. 600g to prepare bolognaise, scrambled or fried eggs, fish, vegetarian salads and as children become older, mothers reported becoming more 1 large garlic clove adventurous. • In a small bowl, stir together 2-minute noodles. Fortnightly options include: beef casserole, 2 carrots, grated chicken schnitzel, lamb chops, pizza and vegetable soup. Meals garlic, sugar, red pepper flakes, Uses of takeaway 1 cucumber, thinly sliced rice vinegar and 1 tbsp water. more likely to be prepared on a monthly basis were roasts, lasagne, 1 tsp sugar Mexican, fish fingers and fried rice. Takeaways are generally not factored into the repertoire as a 1 tbsp rice wine vinegar • In another bowl, toss together regular item. They are typically seen as a ‘treat’ at the end of the ½ cup fresh coriander leaves the carrots, spring onions, Main meal preparers see different dishes as meeting different week or an option when there is no time available to prepare a meal. 2 spring onions, thinly sliced coriander and cucumber. Toss needs in relation to taste preferences, convenience, cost and ¼ tsp red pepper flakes with half the vinegar mixture cooking ability. Meals, such as spaghetti bolognaise, are a The most frequently consumed takeaways were chicken (as 4 vietnamese rolls • Heat grill or pan to high, remove ‘favourite’ for all ages, inexpensive, quick and easy to make and nuggets, burgers and fried chicken), pizza and Asian. Fish and chips steak form marinade and drain Marinade for flank steak a meal most enjoy making. Basic meal options, particularly are more popular in older adults and Asian in young adults. excess liquid. season with salt & sandwiches, are specifically chosen as ‘quick and easy’ options 1/3 cup fresh lime juice pepper and place on grill. Cooking skills and food involvement (about 4 limes) when a ‘proper’ meal isn’t required. • Cook turning once to medium 2 tbsp soy sauce Cooking skills and food involvement are directly linked to a larger rare . rest steak then Changes through life 2 spring onions, thinly sliced repertoire and a greater use of vegetables. The cooks with the slice thinly. (about 1/3 cup) The makeup of a household influences both the number of meals greatest number of dishes in their repertoire and the greatest 2 tbsp fresh minced ginger • split rolls and lightly toast in the repertoire and the type of meals. As children enter the inclination to introduce new meals rate their food skills and interest ½ tsp red pepper flakes household, the number of meals in the repertoire peaks. This the highest. These cooks are typically aged under 40, male or • layer with the carrot mixture and steak. reflects the need to provide families with a wide variety of meals female, with higher education and income status. Method for marinating flank steak that meets different tastes. Not surprisingly, singles reported • Combine all marinade • Drizzle with the remaining Those with low cooking confidence and skill and the least interested preparing the least number of meals because cooking for one is ingredients in a plastic bag and vinegar mixture if desired. in food have the most limited repertoire and the least number of ‘not worth the effort’. place flank steak into bag. serves 4 vegetables in a meal. This group was skewed towards females over 50 years, single and with lower education and income. • seal bag and place in fridge to marinate for 30 minutes, AboUt the stUdy planning style does not appear to influence the size of the meal turning occasionally. repertoire or the number of vegetables in a meal. However, those An on-line survey was conducted amongst 928 main who plan meals weekly have takeaway less often and those with a meal preparers in June 2010. Questions referred high intake of takeaway report less vegetables in a meal. to meal choices and meal frequency over the last six This publication is published by Meat & livestock Australia limited ABN 39 081 678 364 (MlA). Care is taken to ensure the accuracy of information in the publication, however, MlA cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. readers should rely on their own enquiries in making months; meal planning and purchasing; and cooking Details will be summarised in a brochure and distributed with decisions concerning their interests. reproduction in whole or in part of this publication is prohibited without prior consent of MlA. ©2010. published April 2011. skill and food involvement. the next issue of vital. Contact details: MlA Nutrition, locked bag 991, North sydney Nsw 2059 Tel: 02 9463 9361 Fax: 02 9463 9173

5 6 I ss N: 1444-5042 3

MLA233 - Vital Autumn 11.indd 1-3 29/03/11 3:43 PM edItoRIAL Food as meals The ABC There is increasing interest in the secondary analyses of the 2007 Australian National Children’s MAkINg A MeAL of healthy eating role food knowledge, skills and Nutrition and Physical Activity survey, together with consumer confidence play in healthy eating. research commissioned by MLA, adds to our understanding of how Food knowledge, skills and confidence clearly play a role in healthy eating. but what role? This issue of vital considers meal Accompanying food (grams) type of cut Average all ages foods come together to make a meal. consumption and behaviours potato total red meat 62 And what knowledge and what skills form the basis of ‘food literacy’: what is it we need to know? related to the preparation of meals pork 14 in the Australian diet. since meat is ata on food consumption tends to he value of food skills in a healthy Average* cooked amount, in grams, poultry 44 primarily consumed at dinner time, report on intake of individual foods or diet is not a proposition that has consumed per eating occasion Finfish 40 our interest is specifically on the Dfood groups and their contribution to been widely studied, yet, professor main meal. Chips, wedges, gems etc red meat 5 T nutrient intake. what is often missing from boys girls Tony worsley of Deakin university says this data is the context in which these foods pork 3 Findings from the 2007 Australian red meat 75 66 that nutritionists and dietitians believe National Children’s Nutrition are eaten – how they form meals and when food skills to be essential and the few pork 38 32 poultry 15 and physical Activity survey on and where those meals are consumed. The interventions that have been done poultry 85 74 Finfish 18 meat consumption combined 2007 Australian National Children’s Nutrition underline their role. “we have seen in vegetables other than potatoes red meat 98 with insights from our Main Meal and physical Activity survey (2007 Children’s Fin fish 88 74 men for instance, that if you improve repertoire study provides useful survey), the first national data on food intake in *Average all age groups pork 36 cooking skills you improve the diet. And information on the type of meals Australian children since 1995, provides times poultry 66 just recently one of the intriguing findings consumed by Australian families and locations at which different foods were in a project we are doing through rMIT on Finfish 65 for dinner. consumed. This has allowed researchers to What’s for dinner obesogenic households was that people track which foods were eaten together and to rice red meat 13 with no cooking skills believed vegetables Considering food consumption The secondary analysis of the 2007 Children’s deduce the meals and circumstances in which pork 9 were expensive and difficult to deal with. within the context of a meal is survey found that most children ate some Main meals typically prepared in they were eaten. Those with cooking skills, on the other necessary for providing meaningful kind of meat between 6pm and 7pm, at home, poultry 31 households with children hand, believed vegetables were cheap, and advice on healthy eating. It is also MlA commissioned CsIro to conduct a suggesting that meat is mainly consumed as Finfish 19 (the Main Meal Repertoire) easy to make into a meal. Clearly some necessary to determine the type of secondary analysis of the 2007 Children’s part of the evening meal. The intakes of meals pasta/noodles red meat 19 skills for school children skills for mothers cooking skills required to support survey, focussing on meat intake. The analysis containing meat as a minor ingredient peaked Beef spaghetti bolognaise really basic skills enabled some people pork 7 sandra Fordyce-voorham, from the A study by Monica Beshara of Flinders the adoption of healthy eating. will be published as a supplement in the at lunchtime, as did intakes of ham and bacon. sausages to see the world in a completely different poultry 13 way.” university of wollongong, interviewed university in Adelaide looked at several Nutrition and Dietetics Journal. It builds on poultry intake spiked at dinner, and particularly steak MlA is well placed to provide the secondary analysis conducted by Flinders among 9–16-year-olds, again at lunchtime. Finfish 23 51 food experts, including home factors that might predict the healthiness Casserole professor worsley and his team are advice on cooking. our magazine, university on eating patterns in young girls, economics educators, chefs, nutritionists of a meal prepared for school-aged The portion sizes of meats eaten on the day of * Finfish – excludes canned fish and shellfish currently conducting a study to find out entice, is popular amongst reported previously in vital 44, summer 2010. Burger and dietitians, community educators, children by their mothers. Beshara looked the survey seem to be influenced by the type of what sort of food knowledge consumers consumers because it provides Consumer research commissioned by MlA and lasagne homemakers and young people to at perceived time pressure, the inclination meat chosen. This is possibly a reflection of the repertoire than chicken options and fish had fallen. A drop in consumption of red require in order to live in a healthy simple advice for mastering reported in last Night’s Dinner in 2010, and Mexican determine what food skills should be of the mothers to save time or energy types of meals in which those meats appear. and fulfilling manner. “There has been basic cooking techniques. our the recent research on Main Meal repertoire and chips are more frequent takeaway meat could not explain this finding, as the included in a skills-based healthy eating and the confidence they had that they portion sizes were largest for poultry, followed stir fry a distinction made recently between Masterpieces program targeting (to be released with the next issue of vital) help choices than burgers and kebabs. contribution of red meat to energy and to program in secondary schools. could prepare a healthy meal. It was only chefs provides inspiration by fish, then red meat. pork, which is usually total fat was not much different from one rissoles declarative knowledge – meaning what this last factor, the mother’s confidence fill the gaps left by the analysis. Taken together pork was associated with the lowest for secondary cuts, thereby consumed as ham or bacon, was eaten in the survey to the next.” roast is, say what nutrients are in a food – and in their own cooking skills, that predicted this work provides useful insights into the type vegetable consumption, possibly since it encouraging use of the whole smallest amounts. Chicken Breast fillet procedural knowledge – what you do with Food skills identified meal healthiness. of main meals consumed by Australian children is mainly consumed as sandwiches, which Cereals and cereal products are now the carcase. it, how you cook it. we are more interested and their families. Meats and fish are generally served as either largest contributor to total energy (39.7%) stir fry 1. knowledge of different cooking both the Main Meal repertoire survey and in that procedural knowledge now. At the The perceived time pressure was not meals of single cuts with vegetables and boiled and also make the largest contribution to methods. we would appreciate your the Flinders university study have found is a schnitzel same time questions beyond nutrition are a factor: mothers who were confident or baked potatoes, or as mixed meals. The most total iron and zinc (22.4%). cooks prepared healthy meals despite feedback on topics covered in this common main meal choice. roast being asked about food. people have many 2. how to equip a kitchen, and how to issue of vital as well as advice on popular mixed dishes for all meat types were being under time pressure. However, the Given the lower bioavailability of iron and Curry concerns about food including safety and use that equipment, including knife the type of resources required to tacos/pizza/burger-style meals. However, there Changes 1995–2007 women who were inclined to save time zinc in cereal products due to the presence Casserole health concerns, environmental concerns, skills. facilitate cooking for health. were some differences in the type of meals and energy on cooking and who were In many ways, the findings of the 2007 of phytates, this finding has implications for concerns about social equity, for example, prepared with the different types of meat. eggs scrambled 3. exposure to a wide range of different under perceived time pressures may survey are consistent with those of 1995 the iron and zinc status of young women. fair trading terms for producers of food.” Fried foods and tastes. rate their confidence to cook a healthy red meat is more likely than other meats to be for adults and 1985 for children. It is “we found that red meat intake decreased omelette The study aims to build a consensus meal as low. Interventions to increase the served in casserole-type dishes or with pasta. difficult to compare the studies directly in girls aged 14–16 years and on the day 4. Meal planning knowledge, around the specific question ‘what should healthiness of the meals these mothers Findings from The Main Meal repertoire indicate as different methodologies were used, of the survey 11% of 14–16 year old girls Fish Fillet incorporating dietary requirements a school leaver know about food?’ covering cook may benefit from focusing on ‘short that red meat meals commonly prepared however, it appears that the amount of failed to meet their estimated requirement lamb Chops and budget constraints. issues around food production, its role in cuts’ and skills development that builds in households with children are spaghetti red meat consumed has not changed for iron,” says Baghurst. “It’s this group roast a healthy diet and how it can be cooked. 5. how to stock a pantry, and develop a confidence, while also dealing with the bolognaise, beef casserole and rissoles. red significantly. The association between red of young girls that has potential problems pork Chops The results may be used to develop food versatile cooking repertoire so that time and energy required to cook. meat was less likely than other meats to be meat and increased vegetable consumption with iron, zinc and calcium. They are at an vegetarian soup education curricula and food policy. “we there is always something to eat. consumed in sandwiches, rolls and wraps. reported in the analysis of the 1995 adult age when they need a greater amount of are asking representatives from 12 References survey is consistent with 2007 findings. key nutrients, but they are restricting their salad 6. Nutritional knowledge relevant to Veronique droulez Chicken was more likely to be served with rice different areas, from primary producers These findings are also supported by our intake.” other sandwiches shopping, planning and portioning. 1. Beshara, M., Hutchinson, A., wilson, C. Accredited Practising dietitian, than with pasta: most likely as a stir fry or to environmentalists, nutritionists and preparing meals under time stress. The knowledge of the types of meals consumed. pizza MLA Nutrition curry, as indicated in the Main Meal repertoire More research seems to be required to consumers themselves, this same 7. Meal skills, including timing of various experience of working mothers. Appetite (2010), [email protected] research. Chicken and fish were more likely Alongside these parallels, one finding understand why girls restrict their meat 2-minute noodles question through an online qualitative elements on the plate, and pre and doi:10.1016/j.appet.2010.10.003 2. Fordyce-voorham s. Identification of essential than red meat to be eaten with fried potatoes, does stand out as a change, says CsIro’s intake as they reach this age, and what Asian noodles survey.” The result will form a broad- post preparation and clean-up. food skills for skill-based healthful eating such as chips, wedges and gems. This may Katrine Baghurst. “we saw that the impact their food choices have on their Fried rice ranging definition of contemporary food 8. hygiene and safety skills. programs in secondary schools. Journal of be explained by findings from the Main Meal contribution of iron and zinc from red meat nutrient status, particularly for iron and zinc. literacy. Nutrition education and Behaviour 2010 2 3 4

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