Representing ABC were Director of Social Marketing and Consumer Outreach Tiffany Selchow and Executive Director Lauren Maehling, who split their time between attending educational sessions and staffing the table, where they connected one-on-one with attendees between presentations.

AZAND's Annual Conference is built primarily around registered dietitians already in practice, but this year's event also drew a strong turnout of students still studying nutrition and dietetics. That mix gave ABC the chance to reach professionals at every stage of their careers, from those preparing to enter the field to those already advising clients today. Sitting in on several of the day's educational sessions also gave Selchow and Maehling a firsthand look at the topics currently top of mind for Arizona's dietetics community, and a chance to hear how nutrition science and client counseling are evolving in real time. 

Back at the table, conversations kept circling back to one practical question: how can dietitians help clients keep beef in a healthy diet? Selchow and Maehling met that question again and again, walking attendees through beef's nutritional profile as a source of high-quality protein, iron, zinc and B vitamins, along with practical, client-ready guidance on cuts, portion sizes and how to fit beef into a balanced plate without the guesswork.

One conversation captured exactly the kind of guidance ABC hopes to put in dietitians' hands. A young RD stopped by the table wanting to know how to keep beef part of a healthy diet for her Hispanic clients. Selchow and Maehling pointed her toward cuts that are suited well for marinating, like Flank, Flap or Skirt steaks, and economical cuts like the Chuck Roast that can be cooked low and slow, delivering full flavor and tenderness.  If one wants to recommend lean cuts, look for those with “round or “loin” in the name, like Top Round, Eye of Round or Sirloin. It was a small exchange at a crowded table, but the kind that can shape how a dietitian talks with clients for years to come.

The Arizona Beef Council’s presence in the vendor area gave staff a direct line to the state's nutrition community. Conversations like the one at the AZAND table are exactly why the council shows up: registered dietitians and dietetic students are trusted voices for their clients and patients, and every question answered at that table is a question that won't have to be answered by less accurate information elsewhere.

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About the Arizona Beef Council   
The Arizona Beef Council is a non-profit organization served by a nine-member board of directors representing cattle growers, cattle feeders, and dairy farmers, and are appointed by the Governor of Arizona. These volunteers oversee the Beef Checkoff and Checkoff-funded programs.    

Kansas and Nebraska Beef Councils
This program was made possible with the support of the Kansas and Nebraska Beef Councils. 

About the Beef Checkoff Program
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA Approval. For more information, visit BeefBoard.org.