Impacts for Iowans

Improving nutrition

Iowans expect a good return on their investment in Iowa State University programs.

Here are examples of how the College of Agriculture and ISU Extension can help Iowans stay healthy.

Cattle feeding methods improve beef and milk

Recent field research has shown that pastured cows produce more healthful products than those finished on conserved forages. Iowa State researchers documented the concentrations of conjugated linoleic acid (CLA) in beef and milk from farms in northeast Iowa and southwest Wisconsin. CLA is a fatty acid thought to help prevent cancer, diabetes and obesity. Beef and milk are two of the main sources of CLA in the human diet. The study involved four beef and 12 dairy farms. Cattle that were grazed had from 0.34 to 0.46 percent CLA. The cattle that were only fed conserved forages had from 0.23 to 0.33 percent CLA. Among the dairy farms, the average concentrations of CLA over the course of the study were 0.35 percent in Iowa and 0.27 percent in Wisconsin.

Dividing soy protein yields benefits

A new ISU-patented technology has been developed to divide soy protein into separate protein products. Growing evidence indicates one part has potent health benefits, such as cancer protection and cardiovascular benefits. The other protein component has different performance properties in food that may be valuable in high-priced applications. Both parts contain high levels of isoflavones that improve bone health and relieve post-menopausal symptoms. The Center for Crops Utilization Research has formed a partnership with SafeSoy Technologies of Ellsworth and Crown Iron Works of Minneapolis to commercialize this new technology. The new products being developed have the potential to become the next generation of soy protein ingredients delivering nutritional benefits.

Extension helps families eat better

ISU Extension provides research-based information to help families make decisions that improve and transform their lives. Last year 67,200 Iowans participated in nutrition education programs, and 89 percent of those surveyed reported a health related behavior change. Informed food choices combined with increased physical activity are essential for a healthy, productive work force.