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Show Marketing Institute based on USDA research. You will find in our meat departments graphs, pamphlets and recipes with accurate information about calories, nutrients, fat, cholesterol and preparation ideas. We at City Market realize our consumers want and need nutritional, product and fitness information to assist you in attaining your health e goals. Due to increased consumer awareness, we created the information program to provide you this information through pamphlets, recipes, signing, articles in our ads and Dixies Food For Thought" radio program. I am also available for consumer programs in nutrition, fitness, shopping, etc. for groups of all ages. I am pleased to incorporate into this program. Meat Nutri-Wis- e Facts, information provided by the meat industry and the Food Nutri-Wis- : Cut of meat. ' B. 3 oz. is the standard serving size of cooked trimmed . ? ,'meat used throughout the Meat Nutri-FacProgram. The explanation under TOTAL FAT provides amounts . ,C. V of saturated fat, monounsaturated fat and polyunsaturated - ;- Nutri-Wis- GRAPH KEY FOR MEAT NUTR C e incorporating the information provided by the Meat Facts in all City Market meat departments, you will see that meat can and should be a part of your diet for health and fitness!! If you still have questions, pick up a "Dear Dixie" letter at the Nutri-Wis-e information center at your local City Market. Im here to assist you! By A. - v ts V w;: are components highlighted by a 5 based on other standards of com parison, because there are $ no official U.S. RDAs for these factors. E. The calorie and sodium standards are based on infor- -. Relation from the National Academy of Sciences, Food Nutrition Board which establishes recommended daily , D. Measurements for - p : v r H. ' 19- 6calories R . Li' Source of data is given. The number of calories -- " . E X -- - 'I' BROILED, TRIMMED M J v ' I - Handbook Sliii 4 gram (g) 128 oz. milligram (mg) one thousandth of a gram X 4 microgram (meg) one millionth of a gram . L Bars on the graph show the percent of U.S. RDA or other ' ' standard of comparison for the calories and nutrients. The bars show how much of your dietary recommendation you - will get from the 3 oz. serving of meat. c xl" -- 4 y ' f v L F tor ot OelabeNdUSOA in '' S omen sqm 5t National Sciences alto recommends Academy a max avMnot 3300 moot sodium pw day The Amer an Heart Aseociahon recommends not more then 30X o calones from let and no more den 300 mp of choiedeioi per day Based on US F Sciences nutrients in the 3 oz. serving of meat are indicated by the following measurements: calories (kcal) energy measure M. The percent of dietary recommendations are shown "numbers, as well as bars. w : . u - SERVING K. The weights of the - ' NUTRITION INFORMATION PER COOREDSERVINC DIETARY TOTAL RECOMMENDED INTAKE PER 3 OUNCE in the 3 oz. cooked, trimmed I. serving is given. J. The cut will havea specific method of cooking indicated because the way the meat is cooked affects the nutritive lvalue. v tV. Center Loin Chop - vf ' Pork allowances. If. Fat and cholesterol standards are based on the recom-- ! ; "Emendation of the American Heart Association. are G. Measurements for components highlighted by a .' 1 based on the Recommended Daily Allowances (U.S. RDA). TThe US. RDA's were developed by the Food & Drug 'Administration. They are guides to the amounts of protein, vitamins and minerals a healthy person needs each day. - 4 x -- f' " 4 V v X - 'f' ds. ' X f O i X f 4 rVtBf ' 1; v t |