Tyson: The Role of Protein in Healthy Diets
Tyson's History
Tyson Foods began nearly 70 years ago, when John Tyson drove a truckload of Arkansas chickens to Chicago for a $235 profit. The standards our founder set for innovation and customer service have made Tyson Foods the world's largest protein producer. Today, his grandson, John, as chairman of the board and CEO, is following in his grandfather's and father's steps by growing the company through the same high standards.
Over the years, Tyson Foods has experienced a steady growth, with such highlights as the 1989 acquisition of Holly Farms, the 1998 purchase of Hudson Foods, and IBP joining the Tyson Foods family in 2001.
Today, Tyson Foods is the largest provider of protein products on the planet, the world leader in producing and marketing beef, pork, and chicken.
Product diversity has added even more strength to the Tyson Foods mix. From being the country's second-largest producer of corn and flour tortilla products to producing and marketing a broad variety of prepared foods to serving the pharmaceutical industry with quality ingredients, Tyson Foods is continually exploring ways to serve customers with innovative, value-added products.
Tyson Foods, Inc. and VNU Foodservice Network created Tyson Foods Obesity Resource Center as a resource tool for the foodservice industry. As a result of research conducted in November 2003, it was determined that obesity and wellness weigh in heavily with both commercial and non-commercial markets. Because obesity is a major topic, Tyson Foods Obesity Resource Center covers such items as news, industry interviews and online polling as well as covering the results of the initial research conducted.
The Role of Protein in Healthy Diets
Proteins were first named 150 years ago after the Greek word "proteios," meaning "of prime importance." Today, proteins and the amino acids that form protein structures are certainly of prime importance in the body and in cooking.
Foods that provide protein are divided into two groups—complete and incomplete proteins. Complete proteins are those foods that provide all of the essential amino acids in sufficient quantity to support growth and maintenance of body tissues. Foods that contain complete protein provide a higher quality of protein; examples are meat, fish, poultry, cheese, eggs, milk, and isolated soy protein. In short, animal and soy products contain complete proteins.
Incomplete proteins lack one or more of the essential amino acids in sufficient quantity to support growth and maintenance of body tissues. Foods that contain incomplete protein provide a lower quality of protein. Examples include grains, legumes, nuts and seeds, and vegetables. In short, plant products contain incomplete proteins.
Protein quality refers to the amount of amino acids present in a food to make a complete protein. Amino acids are the building blocks that make up the individual strands of protein. There are 22 amino acids in all. They are divided into two categories, essential and nonessential. Nonessential amino acids are those that can be synthesized by the body, primarily in the liver. Consumption of these amino acids is not required, since a variety of foods and adequate calories are included in the diet. Essential amino acids are those that cannot be produced by the body and must be included in the diet. Of the 22 amino acids, eight are considered essential for adults. They are isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
The amino acids that are lowest in number are called the limiting amino acids, meaning that they will limit complete protein formation. By combining foods that "complement" their limiting amino acids in the same meal, a complete protein can be formed. This is also termed mutual supplementation. Making incomplete proteins complete is as simple as eating a peanut butter and jelly sandwich or baked beans and brown bread. Bread is rich in the amino acid methionine, but low in lysine. Legumes (peanuts and beans) are rich in lysine, but poor in methionine. When both are combined, they "complement" each other and a complete protein is formed. Civilizations throughout history have combined foods to make complete proteins. Some examples include rice and beans (Mexican), tofu and rice (Oriental), pasta and beans (Italian), corn and lima beans (American Indian), and hummus and pita bread (Middle East). It is interesting to theorize about whether this "natural"combining of foods to make complete proteins was by accident, belief, or a factor of cultural survival.
Protein is an important nutrient in health. It is responsible for maintenance within the body, by building tissue, hormones, enzymes, and as a source of energy. Protein also is involved in the maintaining the body's immune function. Although recent diet/weight loss crazes may emphasize extremely high amounts of protein in conjunction with very low amounts of carbohydrates, the scientific consensus does not support these types of diets as the safest and most effective way to lose weight. Too much animal protein, without enough carbohydrates from whole grains, vegetables, fruits, and beans increases the chance of a calcium deficiency and does not provide enough of the heart protective nutrients such as antioxidants, healthy fats, and fiber. Healthy sources of protein include fish, poultry, lean beef, low-fat dairy, egg whites, nuts, peanuts, legumes, and soy. A balanced diet comprising different types of plant and animal protein guarantees a wider variety of nutrients in the profile of the diet.