Industry funded continuing education for dietitians: Beef

Thanks to my former doctoral student and now colleague, Lisa Young, for forwarding this SmartBrief mailed to members of the Academy of Nutrition and Dietetics.

To its credit, the brief begins with this statement (in small print): “This is a paid advertisement for SmartBrief readers. The content does not necessarily reflect the view of SmartBrief or its Association partners.”

Also to its credit, the brief says:

Proteins can be obtained through both animal-based sources and plant-based sources. All animal-based sources, and some plant-based ones, are considered complete proteins, containing all nine essential amino acids.

It continues,

This Nutrition and Dietetics SmartBrief Special Report, brought to you by the National Cattlemen’s Beef Association, spotlights the importance of protein, the different types of protein, its role in combination with GLP-1 receptor agonists and expert tips from registered dietitians.

Guess what it says about the different types of protein:

Animal-sourced foods, like beef, offer a high-quality essential amino acid profile, and a unique combination of micronutrients. Read recent research on high-quality protein and its impact on growth, development, muscle health and maintenance and earn 2 CPEUs for this activity.

For reading material producted by the beef trade association, dietitians get free continuing education credits toward the total required by their association.

Does this have any influence on what dietitians say about animal vs. plant proteins?  I’m guessing the beef association hopes so.