r: —I
Spring by itself should be
enough incentive to clean up and
brush' up. However, we
Ida Risser
sometimes need that extra push
to cut up the tree which the last
wind storm blew down or even
just to pick up the glass from the
broken barn window.
The past few days we’ve been
motivated by the knowledge that
the kindergarteners were
coming.
They came, all of them, on one
big bus. After streaming off the
bus, they kicked up their heels
like lambs in the sunshine. First,
they petted a biscuit-colored calf
which we tied to a gate. Later we
learned that some of them
thought it was a sheep.
Then they watched the cows
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'being milked in the parlor and
saw the milk flow into the big
tank. They peered in and said
disapprovingly “cream”.
1
They were sidetracked by the
dogs, cats and puppies but finally
got to the silos and Alien ex
plained how silage is made and
fed.
When they got here a few held
their noses but when it was time
to leave we were flattered to have
some ask if they could stay with
us. That was thanks enough.
The rhubarb is over half a foot
high, the strawberries are
pushing new leaves, and the six
pounds of peas are planted.
Our 4-H Community Club has
been organized after we
distributed 550 flyers to several
elementary schools.
Judy and I have painted the
shutters on our house and are
working on the porch now.
Many fields are plowed as Jeff
was home from college for a few
days and helped. It took a bit of
extra cooking, though.
So, we keep busy and even find
time to go to a few farm sales.
Lancaster farming, Saturday, April 7,1973
The Food and Drug Adminis
tration’s “program to make food
labeling more effective” is “just
a beginning,” according to FDA
Commissioner Dr. Charles C. Ed
wards. Announced earlier this
year in the Federal Register and
covered widely in the press the
new regulations have been des
cribed as “sweeping changes in
food labeling practices to give
consumers a better idea of the
nutritional value of about half of
what they eat.”
Because the regulations are in
tricate and far-reaching, let’s dis
cuss some of them in simple lan
guage.
Labeling Is Volantary
Nutritional labeling is volun
tary for most foods. But it’s pre
dicted that competition in the
market place probably will ac
tually force some of the labeling.
If, however, a product is fortified
by the addition of a nutrient (en-
riched bread, fortified milk, etc.)
or if a nutritional claim is made
in the label, then full nutritional
labeling must be carried out. And
once a food purveyor is commit
ted to labeling, the rules are spe
cific and arbitrary.
To help you understand the in
formation, and particularly so you
can compare products, nutritional
labeling provides for the follow
ing wordings and headings to be
used by all: 1) Serving size; 2)
Servings per container; 3) Caloric
content; 4) Protein content; 5)
Carbohydrate content; 6) Fat con
tent; and 7) Percentage of U.S.
Recommended Daily Allowances
for protein, and seven vitamins
and minerals. The latter are: vita
mins A and C; the B-complex vita
mins - riboflavin, niacin and thia-
TRY A CLASSIFIED AD
Doctor
in the Kitchen”
by Laurence M. Hursh, M.D.'
Consultant, National Dairy Council
FOOD LABELING
min; and the minerals - iron and
calcium.
Note the phrase “U.S. Recom
mended Daily Allowances” (U.S.
RDA). These are in agreement
with the Food and Nutrition
Board's Recommended Daily Di
etary Allowances and replace
FDA’s former Minimum Daily Re
quirements (MDR) which you've
read for so long on vitamin bot
tles, etc.
Now You Can Compare
The whole point is, you will
now be able to see and compare
percentages of the Recommended
Daily Allowances that a food pro
vides. And if you add up the per
centages of all you plan for to-
morrow’s meals you’ll have an
idea of how close you will come
to providing adequately for your
family. It isn’t all that simple.
But you are going to have a lot
more information than before, if
you choose to use it.
One more thing; I don’t want to
get into a lot of detail, but the
new regulations do for the first
time in FDA history, permit la
beling of cholesterol and fat con
tent. This is being permitted to
assist people who are following
physician-recommended fat-modi
fied diets. Fatty acids will be list
ed in grams as polyunsaturated
fatty acids, saturated fatty acids,
and other fatty acids. Cholesterol
content will be stated in the num
ber of milligrams per serving and
in milligrams per 100 grams of
food. FDA was very careful to
point out, in taking this action,
that “FDA is not taking a posi
tion on the scientific debate sur
rounding the role of fat consump
tion in heart disease.”
39