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Show URGE UTAHNS TO EAT LAMB DURING NATIONAL LAMB WEEK SALT' LAKE CITY Urging upon! retailers, packers and food distri-j butors the importance of -concentrating their efforts- upon Utah Lamb Week and of vusning lamb sales through all -possible channels, chan-nels, the Utah Wooi Growers call attention to the hig place which this meat occupied ' from the standpoint of food vilue. "During the past .15 years, a wealth of informati&n has been made available concerning tne place of lamb in the,',diet," states James A. Hooper,; s. cretary .. of that organization. "This information informa-tion is the result of a i-ir-reach-ing, fact-finding program which has been carried on at colleges and universities throughout the nation." Of special importance, according accord-ing to Mr. Hooper, are the results of studies which have shown that lamb is making good in a double role as a basic food in both weight-reducing and weight-gaining diets. In the weight-reducing studies, over-weight persons on a diet built around lamb averaged weight losses of 10 to 12 pounds per month. Under-weight persons on a diet which included liberal servings of lamb gained lhi pounds per week. In the case of the re-1 ducing diet the lean of lamb is used. In the weight-gaining diet the fat is not removed. Studies in which lamb was compared com-pared with twenty or more common com-mon foods on the basis of average aver-age servings tell an Interesting story, it is said. These studies have shown that lamb and other meats rank at the top of the food list as sources of protein, iron phosphorus and calories, and that lamb is a good source of necessary vitamins. "Housewives might well keept in mind the fact that lamb is served to very good advantage with fruits and vegetables," says Mr. Hooper. "It combines well with such fruits as grapefruit, pineapple and apricots, apri-cots, as well as with such vegetables vege-tables as spinach, asparagus, lima beans, cauliflower and others." |