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
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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-
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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
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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.
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