For several years, the Oklahoma Beef Council has worked to make sure to future registered dietitians understand beef production through the dietetic intern programs at OSU, OU and UCO. The goal has been to ensure they have a foundation grounded in the science of beef nutrition and provide them opportunity to learn about the raising of beef in the U.S. through farm and ranch tours. Recently, this opportunity expanded in a very exciting way with a national dietetic intern program based in Tulsa, called KADDI (Keith and Associates Distance Dietetic Internships).
KADDI has up to 90 dietetic interns from across the U.S. who come in once a year to Tulsa for further training and education. The relationship the OBC is building with them more than triples the potential impact with this very important group who are future nutrition influencers.
After a successful first event sponsoring a beef luncheon and speaker, the OBC took the step of offering an optional ranch tour for the interns coming to their week-long orientation event. The Armitage family with the A-Bar Ranch in Claremore, Oklahoma, offered to host them for an optional tour and 18 interns chose to participate in the OBC’s first ranch tour with KADDI.
The tour began with introductions and Sheri Glazier, OBC nutrition consultant, presenting basic information about beef nutrition on the bus ride to the ranch. Once on the ranch, Turner and Sarah Armitage and Merrit and Michelle Armitage showcased their cattle handling facilities and cattle. From the beginning of the tour, the students had many questions and were interested in cattle production and ranch life.
After the tour, the group gathered on the farm-house porch for an informal question and answer session with a panel that included Drs. Mike and Debbie Alexander, a husband-and-wife veterinarian team, Dr. Morgan Pfeiffer, a meat scientist, Dr. Blake Wilson, a bovine nutritionist, and Emma Mortenson who has a master’s degree in meat science and is a newly registered dietitian. The dietetic interns’ interest remained evident, and the conversation was free flowing.
“I think many of us could have sat out on the farm for hours with the discussion panel asking questions” said Danica Premirelli, KADDI dietetic intern from Galveston, Texas. “The experience at A-Bar Ranch, in addition to the information provided and the discussion, inspired me to rethink my own personal thoughts towards protein sources and dive back into the research.”
The comments were overwhelmingly positive from the event. “I learned a significant amount about the ranching industry and the finished beef product,” said a participant in the post-tour survey. “This experience has had a huge impact on my perception of beef. I cannot stress how much knowledge I gained spending the day with these amazing experts.”
