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NUTRIENT ANALYSIS Calories259 Protein33 g Carbohydrate1 g Total Fat13 g Saturated Fat4 g Cholesterol92 mg Fiber1 g Sugars0 g Sodium242 mgEach serving counts as 1 protein. Choose healthier options by Eating fewer foods that are high in fat Making half of your plate fruits and vegetables Talk to your health care team about developing a healthy eating plan Breakfast Options ITEM SERVING FAT g CALORIES Blueberries fresh “Red . meat is . not. bad for you.  Now . blue-green . meat, . that’s. bad for you. !”.  . . ~Tommy . Smothers. MyPlate. : The Protein Foods Group. No longer called the “Meat and Beans Group”. Meat provides us with minerals and. vitamins our bodies need.. However, fat content can vary depending on the type of meat and how it is treated.... Meat in our diet. Fat content of processed meat. Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat is usually lower.. After following humane guidelines for stunning an animal, the carcass is bled out and hung upside down on a rail for further processing. . Origins of Lean Thinking...?. Lean Thinking Evolution. Venetian ship builders. Carthaginian navy. 18. th. century RN frigate gun. WW2 Boeing B17 bomber. Colt Armoury. My great uncle’s WW1 Waltham watch. Objective 3.02. General Meat Carcass . Information. Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat is usually lower.. Internal Food Temperatures. Ground . meats (pork, beef, veal, lamb) . 160 . degrees. Whole cut beef, seafood, . veal, lamb . 145 . degrees. . All Poultry (whole or . ground). 165 . degrees. Pork. 160 degrees. Meat Cuts. Unit 3. General Meat Carcass Information. Beef, pork, lamb, and goat animals are processed before 2 years of age to yield higher quality meat. Older animals can be processed, but the quality of meat is lower. Block 1 - 12:30pm to 1:30pm. Lean Operations and Competitive Advantage. Waste and Quality. 10 minute break. Block 2 - 1:40pm . to . 3:30pm. Continuous Process Improvement. Implementing Lean: Kaizen Exercise. Block 1 - 12:30pm to 1:30pm. Lean Operations and Competitive Advantage. Waste and Quality. 10 minute break. Block 2 - 1:40pm . to . 3:30pm. Continuous Process Improvement. Implementing Lean: Kaizen Exercise. Identification . #2. #1. Beef, Chuck, 7-bone roast . Lamb, Leg, sirloin half . Pork,Loin. , butterfly chop . Beef, Flank, steak . Lamb, Rack, rib chop . Pork, Loin, center rib roast . Lamb, Loin, sirloin steak, boneless . please visit www.mypyramid.gov WWW.ADPH.ORG/CVH FATS AND OILS erving size ꔠ2 teaspoon diet margarineꔠ1 tablespoon salad dressingꔠ2 teaspoon mayonnaise or peanut butter 1 tablespoon seeds or nuts Percent of Saturated Fat Choose Less Often e OftenChoose Mor Canola Oil Safflower Oil Sesame Oil Sunflower Oil Corn Oil Olive Oil Soybean Oil Margarine (tub) Peanut Oil Margarine (stick) Cottonseed O It’s no secret that this world we live in can be pretty stressful sometimes. If you find yourself feeling out-of-sorts, pick up a book.According to a recent study, reading can significantly reduce stress levels. In as little as six minutes, you can reduce your stress levels by 68%.