Professor Hettie Schönfeldt is an NRF-rated scientist and mentor in the fields of human nutrition and food composition. She has published more than 70 contributions in accredited journals and books. Under her guidance the nutrient content of South African (SA) beef, lamb, mutton, chicken and dairy has been assessed. What and how we eat changes continuously, and the nutrient content of foods form the basis of educational messages for health professionals, scientists and consumers. It is thus essential that the information is continuously updated. Current projects include determining the effect of trimming on the composition of SA beef, and establishing the nutritional contribution of red meat to the diet of South Africans.