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The Real Fat Problem
The trend to leaner meat, including closer trimming of external fat, means that
intake of fat from meats has been declining. The biggest problems of fat intake lie
with increasing consumption of fat-laden snack foods, baked goods and desserts
and with increasing use of fats and oils. A USDA report shows that average use of
salad and cooking oils increased 66% from 1970 to 1992, and average use of
shortening increased by almost a third.
Focus on Food Safety
Concern and confusion regarding food safely continue to
plague the Beef Industry. To address these concerns, the
Pennsylvania Beef Council has launched a series of educa
tional programs aimed at consumer thought leaders and
public health officials.
In March, the Pennsylvania Beef Council cosponsored a
Hazard Analysis Critical Point (HACCP) Foodservice Semi
nar for local hcathcare professionals in Harrisburg. Food
safety remains a top concern among dietitians and hospital
food service personnel, and the seminar led to an opportuni
ty to present a second food safety program in May during the
annual meeting of the Pennsylvania State Dietefic
Association.
Realizing the important role public health department
officials play in providing food safety information to con
sumers, the PBC has instituted an aggressive educational
campaign entitled the Public Health Initiative. The first ele
ment of the Initiative consists of providing information to
county health department officials across the Common
wealth. One recent Beef Countil mailing resulted in thou
sands of requests for educational materials. To expand the
informational base, brochures are also'being sent Jo WIC
program personnel and county extension agents.
Additionally, copies of a recently produced video entitled
“Parenting in the 90’s” was distributed to Extension Family
Living Agents in February. Three out of four segments in the
video addresss food safety issues and discuss preventing
food borne illnesses.
While food safety is a critical issue facing the industry,
dict/hcallh concerns among many consumers also continue
to represent a marketing challenge. Continuing a successful
program initiative last year, the PBC works closely with
medical schools and physican groups to strengthen the nutri
tional knowledge of healthcare providers.
Dr. Kris Clark, a respected sports nutrition authority, will
address physicians at Hershey Medical Center during a com
bined Prcdialrics/Medical student nutrition symposium cos
ponsored by the PBC and Hershey Medical Center. Clark,
who will discuss the importance of meat in the diets of teen
age athletes at the nutrition symposium will also meet with
local school district coaches and health teachers following
the seminar.
Several additional physician seminars are currently being
planned with teaching hospitals in Philadelphia, Pittsburgh
and Altoona. Programs will be “partnered” with other health
organizations to both add credibility and extend program
dollars.
All cattle sales are subject to checkoff
Here’s a reminder. Every time a bovine changes ownership $l.OO must be checked off (deducted from the
tale price) and remitted to the Pennsylvania Beef Council. The seller is responsible for paying while the buyer
should collect and remit it to the state beef council.
The law says it makes no difference what breed the animal is, how old it is, or how it is sold. Transactions
involving all of the following are mcluded: All private treaty sales, purebred sales, dairy cattle tales, club calf
sales and cattle for export.
Cattle resold within 10 days of purchase do not require a checkoff on the resale if the reseller completes a
non-producer sums form and provides this to the buyer. The buyer must include this non-producers form and
information on the Monthly Report Form when reporting this transaction to PBC. If you have questions about
whether cattle are subject to the checkoff, conuct PBC at 1-717-545-6000. TTyink you for your cooperation.
Checkoff dollars fund the many consumer demand building programs conducted by the Pennsylvania Beef
Council.
Ford receives Fellow designation
Barbara Ford, R. 0., MPH, consulung dietitian for the Pennsylvania Beef Council, has been named a charter
Fellow of the American Dietetic Association (FADA). In iu initial year, the applicanU were evaluated by their
peers based on education, work experience, professional achievements, professional role positions, profes
sional role contacts and approach to practice. The fellow designation certifies registered dietitians who prac
tice at an advanced level and who demonstrate abilities and expertise. Only one
hundred and twenty-one dietitians nationwide have received the Felldw designation.
News and Views on the $1 per head Beef Checkoff Program
Vegetarians Do Eat Meat!
National Study Reveals What Americans Really Eat
Is vegetarianism a real trend?
A question of utmost concern to many cattle pro
ducers, especially with all the reports that suggests the
number of vegetarians is on the rise. The Eating in
America Today II dietary intake and attitude report
conducted by MRCA Information Services and
funded in part by Pennsylvania cattle producers, found
that most self-proclaimed meat avoiders and vegeta
rians do eat meat!
Although meat’s role in the diet has been changing,
we’re still a nation of omnivores. More than 99% of
the population eats meat Less than 1% did not con
sume any meat during the 14-day period recorded for
the study, still, about 5% classify themselves as “meat
avoiders” (say they never eat meat) and 2% classify
themseves as “vegetarians” (always on a vegetarian
diet). Although vegetarinism may appear to be an
increasing trend, in actuality, it is not.
The checkoff-funded study also found that most
Americans don’t follow the government’s Food Quid?
Pyramid, but eat a diet that resembles a pyramid ready
to topple-structurally unsound and top-heavy from too
few fruits and vegetables and too many fats, oils and
sweets. The Meat Group is the only food group con
sumed within the recommended dietary guidelines.
Average daily meat intake by self-reported “meat
eaters” is 3.5 oz., self-reported meat avoiders is 2.3
oz., and self-reported vegetarians is 2.3 oz.
In addition, meat eaters, avoiders and vegetarians
have the same pattern of caloric intake by food groups.
All segments get the most calories from the Bread
Group; followed by the Meat Group; Fats, Oils and
Sweets; Milk Group; Vegetable Group and the Fruit
Group. The study found that all three segments con
sume more than the recommended 30% of calories
from fat: meat eaters 37%; meat avoiders, 34%: veg
etarians, 35%. On average, the meat eaters’ saturated
fat intake is 23.9 grams per day, meat avoiders is 19
grams; and vegetarians is 22.4 grams.
Perceptions about meat consumption:
The clamor of change in the American diet has lead
EH
IT’S WHAT’S FOR DINNER?
Average Daily Fat Intake of
Meat Eaters and Vegetarians
Meat Eaters*
| _J| ""7. _rams of totnl (at
Mo gramsol
.9 aaturatad fat
Vegetarians*
| ZZ.# aaturatad tat
•Sell-Classilied
(Actual consumption recorded from 14-day food diary)
Source MSCA Intormelion Services tor the National Live Stock and Meal Board
to confusion about the role of meat According to the
EAT II report, 52% of adults disagree with the state
ment, “Adults should eliminate meat from their diets,”
while 25% agreed with the statement and about 23%
didn’t know. “Eat II clearly shows that some people
simple aren’t aware of what they’re actually eating,”
said Barbara G. Ford, R.D., M.P.H. coordinator of
health and nutrition programs of die Pennsylvania
Beef Council.” The study also indicates that consum
ers are confused about meat’s role in the diet.”
‘Because there is a general misunderstanding about
nutrition, there is a significant dietary imbalance.
Some people think they should cut back on meat to
avoid fat, but this isn’t a wise strategy because lean
meat provides many essential nutrients,” said Ford.
“Increasing the consumption of fruits and vegetables
makes more sense.”
The Eating in America Today II report was funded
in part by the Pennsylvania beef producers and con
ducted by MRCA Informationa Services. It is the only
survey that links food consumption, nutrient intake
and attitudes of the same consumers.
Beef Council
For more information contact:
The Pennsylvania Beef Council
4714 Orchard Street
Harrisburg, PA 17109
(717) 545-6000
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