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Show UNDER CVlm CALORIES PER 3 OUNCE COOKED.TRIMMED I 1 Making Meal Choices Using Meat Nutri-Facts Take a walk down today's supermarket meat counter and what do you see ? Rows of neatly wrapped and packaged meat cuts. There may be as many as 300 different dif-ferent kinds. Each package has a label which identifies the meat, provides the wholesale and retail name, and, of course, gives the weight and price. The label information is helpful when making meat selections. However, many of today's shoppers want even more information infor-mation on meat. They're concerned about how many calories a meat cut might add to their daily diet. And they want to know what nutrients are in the meat they buy. This information isn't evident just by looking look-ing at a particular cut of meat in the supermarket meat case. To provide shoppers with more nutrition information on meat, an easily understandable under-standable chart has been developed for each meat cut which graphicly shows its nutrient content. Meat retailers can place these charts right at the meat counter. For example, when shoppers approach the meat case where the beef sirloin steaks are located, they may find a chart giving the complete nutrient breakdown of a broiled, trimmed beef sirloin steak. Another chart on pork center loin chops may be found in the fresh pork section, or the fresh lamb section may have a chart for lamb loin chops. The complete nutrition information program pro-gram is called "Meat Nutri-Facts." It was developed jointly by the National Live Stock and Meat Board, the American Meat Institute and the Food Martketing Institute. The nutrition information included in-cluded on each graph includes total calories, total fat (with breakdown of saturated, monounsaturated and polyunsaturated polyun-saturated fats), cholesterol, sodium, protein, pro-tein, iron, tine, thiamin, niacin and vitamin B-12. This information is based on cooked, trimmed, three ounce serving serv-ing of each meat cut. One of the most important benefits shoppers shop-pers have when using the Meat Nutri-Facts Nutri-Facts program is the direct information on calories. Because calorie information is important to consumers, it is highlighted in the Meat Nutri Facts chart, and is mmmmmmmmxmmmmmmmmmmm listed first on the graph. Calorie comparisons com-parisons on the graph are made using 2,000 calories per day as the standard. That's the midpoint of the 1,800 to 2,200 calories recommended for adult women ages 23 to 51 by the National Academy of Science. Shoppers may be surprised to find that 22 meat cuts contain less than 200 calories per three ounce cooked, trimmed serving. These meat cuts may also be highlighted in the meat case with a special package sticker, "Under 200 Calories," which can be applied easily to the wrapped meat. Besides the nutrition information charts, several consumer publications have been developed to distribute at the meat counter. One pamphlet explains the Meat Nutri-Facts program. A second pamphlet pam-phlet provides consumer tips on how to cut calories in cooking; meat storage and handling guidelines; and basic cooking instructions. in-structions. Two additional consumer pamphlets pam-phlets contain recipes one on beef and the other on pork. A Meat Nutri-Facts graph provides complete nutrient data for each recipe. For more information on this new nutrient information program, send a self-addressed, self-addressed, stamped, business-size envelope to Meat Nutri-Facts, Dept. TKES, Meat Board, 444 N. Michigan Ave., Chicago, IL 60611. Allow six to eight weeks for delivery. The following meat cuts are under 200 calories per 3 ounce cooked, trimmed serving: BEEF Round Steak 160 Top Round 166 Eye Round 158 Tip 167 Sirloin 185 Top Loin 182 T Bone Steak 190 Porterhouse Steak 189 Tenderloin 183 Flank Steak 166 (U.S.D.A. Research) PORK Whole Leg 187 Leg, rump half 187 Loin, center loin 196 Tenderloin 141 Canadian-Style Bacon 157 Boneless Ham (5 fat) 140 Boneless Ham (1 1 fat) 151 (U.S.D.A. Handbook 8-10) LAMB Shank Half Leg Roast 156 Sirloin Roast 173 Loin Chops 188 Blade Chops 195 Foreshank 168 (Journal of Food Sci 49 (85): 12331239 and 1257) |
