—Lancaster Farming, Saturday, September 2, 1972
8
Old Wives’ Tales
Old wives—and young ones,
too—subscribe to a number of
fanciful tales regarding dairy
products. Perhaps the biggest
misconception involves dairy
foods’ fat content—with many
homemakers believing them to
be far more “fatty” than they
truly are
In a recent coast-to-coast
survey conducted by USDA’s
Stastical Reporting Service
Special Surveys Branch, more
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than 2,200 homemakers were
queried on their attitudes
towards dairy products and
nondairy competitors—
especially in relation to health
and diet.
Homemakers were asked to
give an estimate of the fat con
tent of five important dairy
items: regular whole and low-fat
fluid milk, American and cottage
cheese, and ice cream. There
were 13 fat categories for
respondents to pick from—
ranging from “none” to “100
percent fat.”
Few and far between were the
homemakers who could correctly
match the food with the fat.
A cast in point: Only one in 10 of
the homemakers correctly rated
whole milk’s fat content in the
“up to 5 percent” category on the
SRS questionnaire. All the rest
guessed too high—with three in 10
even thinking milk contained 50
percent or more fat
The homemakers were equally
wide of the mark in judging the
Farm Calendar
(Continued From Page 1)
vo-ag room, Penn Manor High
School.
Lancaster County Farmers
Association board meeting,
Farm and Home Center
Wednesday, September 6
7 30 p.m Lancaster County
Soil and Water Conservation
District meeting, Farm and
Home Center.
Thursday, September 7
Bpm Ephrata Young Far
mers officers and committee
meeting, vo-ag room, Ephrata
High School.
Friday, September 8
7pm Pennsylvania Egg
Marketing Association
meeting, Holiday Inn, Denver
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fattiness of ice cream and
American cheese.
Fewer than a tenth of the
respondents correctly picked the
“between 10 and 19 percent fat”
category for ice cream. One in 10
scored the fat content too low but
almost 60 percent of the
homemakers believed ice cream
to be more than half fat.
The fat content of American
cheese, which fell into the
category “between 30 and 39
percent fat” was also correctly
stated by only one in 10 people.
The others were split almost
equally between those who un
derestimated and those who
overestimated.
For cottage cheese, two in 10
homemakers pegged its fat
content correctly as “up to 5
percent”. Most of the others
overestimated, three in 10 by a
sizable amount.
The respondents did best of all
when it came to gaging the fat
content of low fat milk perhaps
because this item’s fat content is
often displayed prominently on
the label.
About half those interviewed
correctly placed low fat milk in
the “up to 5 percent fat”
category. A tenth of the
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homemakers thought it contained
no fat at all. Only two in 10
believed it to contain 10 percent
or more fat.
Another old wives’ tale
believed about dairy products
came to light when homemakers
tended to score butter higher in
calories and fat than its big
nondairy competitor, margarine.
At the same time, they gave
butter better scores than
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