820-Lancaster Farming, Saturday, December 9,1989 CHICAGO, IL An 11-city checkoff-funded media tour fea turing Dr. Paul Saltman, professor of biology at the University of California, San Diego has recently been completed. The goal of the tour was to dispel rumors and mis conceptions about meat and diet During the media tour he reach ed an estimated audience of more than 5.5 million consumers. In a series of 57 radio, television and print interviews. Saltman told the media he believes most consumers are con fused about nutrition and diet. An independent Gallup poll con ducted in conjunction with the tour reaches the same conclusion. “Most of the confusion centers around cholesterol, fat and calorie content of foods,” says Saltman, who feels the confusion comes Pie-Making Tips And besides, we’re having lots of fun.” The sisters attribute having fun together to their childhood when they worked on the family’s dairy farm. “We never had a hired hand. We learned to work and have fun doing it,” they said. Recently a customer remarked, “You do good for two old retired ladies.” Pauline stoutly replied, “We may be retired, but don’t call us old.” Then she admitted to her sister, “You know we are old.” But Mildred replied, “I worked in a nursing home and I know what m MORTON BUILDINGS, INC. Excellence Since 1903 3368 York Rd. P.O. Box 126, Gettysburg, PA 17325 Phlllipsburg, NJ 08865 717/624-3331 201/454-7900 Call or writ* today lor mora Information Current Food from the many nutritional mes sages consumers are bombarded with, many of which are contradictory. He said that instead of dispell ing misconceptions, many of these messages add to the confusion and actually create new myths about eating. ‘The public is not necessarily misinformed about nutrition, but the information is getting muddled,” says Saltman. “The Gallup poll, which looked at nutri tion knowledge, attitudes and behavior of meal preparers, shows that some nutrition messages are received, but not always acted upon.” The poll showed that salt, satur ated fat, sugar and cholesterol were top nutritional concerns, but fewer than half said they pay any (Continued from Pag* B 18) old people looked like. Although some of them aren’t as old as we are, they looked old.” The sisters agreed not think about getting old but to always keep busy. How long do these retired ladies plan to keep baking? Pauline laughs merrily and recounts, “A caterer that orders my pies on occasion told me Td better keep baking for another 25 years.” She shrugged, “So I guess I have a long way to go.” Paulines pies can be purchased at 10 Heffelfinger Road, Lebanon, 17042 or by calling (717) 272-8082. CONTACT: 1-800-447-7436 Myths Confusi attention to these factors when doing day-to-day meal planning. “When asked which three ounce portion of meat was highest in cholesterol - broiled sirloin, broiled chicken or broiled floun der - 73 percent of those polled said the sirloin,” says Saltman. “However, beef and chicken con tain equal amounts of cholesterol, about 76 milligrams per three ounce serving.” Two-thirds of the respondents knew that going overboard in eli minating fat from the diet -- regardless of the nutrient benefits - may actually cause nutritional deficiencies'. “While 83 percent of those polled know that it is easy to reduce fat in beef by trimming, proper cooking and choosing low fat grades of beef, they do not believe that beef is lower in fat and calories than it was two years ago,” says Saltman. “In reality, changes in feeding and breeding have lowered the fat content in beef since the 19505.” On the subject of calories. Salt man says that lean, well-trimmed beef is comparable to calories in skinless chicken. The poll reve aled that 26 percent of those con tacted do not remove the skin from chicken, which adds to the calorie and fat content. ‘Trimming exterior fat from beef can eliminate up to 50 per cent of the saturated fat and cholesterol,” says Saltman. When asked about taste, 40 per- WINTER TIRE SALE HURST TIRE SERVICE 1 Mile West o( Blue Ball on Route 322 (717) 354 493 1 Mon Kf,i /ioH iO I lips Wrd Ihur, / 30', (In ,cd S.itui djys Maij l^HSi«aßai ■llnob only, call 1-800-MM STEEL BELTED ng Consumers cent said they prefer beef, com pared to 37 percent for skinless chicken and 20 percent who favored broiled flounder. More than half of the respondents who ate meat on the previous day said they ate beef at their main meal. “The poll shows the ‘good food vs. bad food’ preoccupation has left many people with a sizable list of dietary do’s and don’ts with very little understanding of them,” says Saltman. “Many people have developed baseless food fears that lead to poor food choices, which make it nearly impossible to get adequate amounts of essential nutrients.” Did You Know? •Using vegetable spray-on in a nonstick pan is a good way to cut calories and fat when frying eggs? Try the spray with omelets, too. An herb omelet made with 2 large eggs cooked with 1 tablespoon of butter is 262 calories, while the same omelet cooked with spray is 171! •There is no difference in nutri tive value among eggs graded AA, A and B? •Two large eggs provide 30% of the U.S. RDA for protein? When substituting eggs for other protein foods in recipes, 1 egg = 1 ounce of lean meat, fish or poul try. •The color of the egg shell and yolk have nothing to do with the quality or nutritive value of the egg? The breed of hen determines fmemlak revenger rv radial • 2 Fiberglass Belts Poly ster Cord STEEL BELTED ME' Salunan made this point on the media tour and in, “The California Nutrition Book” which he co authored. The book tells how to enjoy good nutrition without sac rificing favorite foods. The checkoff-funded media tour and the Gallup poll were con ducted on behalf of beef producers and importers by the Beef Indus try Council and Beef Board. The Beef Industry Council is a federa tion of 44-state beef councils that works to build demand for beef through checkoff-funded prog rams of promotion, research and consumer information. the color of the shell. Yolk color depends on the diet of the hen the more food she eats which con tains yellow-orange plant pig ments, the darker yellow the yolks will be. •It’s best to refrigerate your eggs on an inside shelf in the car ton? The egg carton helps prevent the loss of moisture and carbon dioxide from the eggs and helps keep them from picking up unde- sirable odors from other foods in your refrigerator. •One large egg contains only about 80 calories? A medium egg contains about 70; an extra large egg about 90; and a jumbo egg about 100. In varying amounts, eggs contain all of the vitamins except vitamin C and many min erals. Ice Studs For $lO Per Tire ★ FREE TUBELESS VALVES ★ FREE MOUNTING & BALANCING ★ ALIGNMENT BY APPOINTMENT ONLY Mb'*
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