This for Fat
- Meaty Decisions. // Women's Health;Jun2007, Vol. 4 Issue 5, p30
This article reports on the development of a guide for measuring a burger's percentage of fat by the U.S. Department of Agriculture (USDA) in 2007. The USDA used the Ground Beef Calculator in creating the guide. The department advised consumers to use the guide to choose the lowest-fat meats.
- Have We Turned the Corner on Fat Consumption? Sanford, Scott; Allshouse, Jane // FoodReview;Sep-Dec98, Vol. 21 Issue 3, p12
Focuses on the increased awareness of fat intake in foods in the United States (US). Details on the US Department of Agriculture's Economic Research Service data; Factors that lead to fat consumption; Information on olestra, a fat-based fat substitute; Forecasts on the supply of fats and oils...
- Cafeteria food improves? // Scholastic Choices;
Reports on a study showing that the average school lunch got nearly 38 percent of its calories from fat. US Department of Agriculture study; Recommended percentage of daily calories from fat; Quality of school lunches; Financial problems; Reform of school lunch program; Healthier choices;...
- New NSLP Guidelines: Challenges and Opportunities for Nutrition Education Practitioners and Researchers. Byker, Carmen J.; Pinard, Courtney A.; Yaroch, Amy L.; Serrano, Elena L. // Journal of Nutrition Education & Behavior;Nov/Dec2013, Vol. 45 Issue 6, p683
The recent revisions of the National School Lunch Program (NSLP) requirements are designed to align with the 2010 Dietary Guidelines for Americans. The introduction and implementation of the new NSLP has been received with positive and negative reactions from school food professionals, students,...
- The meat track. // Executive Health's Good Health Report;Sep94, Vol. 30 Issue 12, p7
Focuses on the need to reduce the consumption of red meat to reduce saturated fat intake; Three and a half ounces of red meat a day for adults; Trimming of visible fat from meat before cooking; Avoidance of prime grades of meat such as corned beef, regular pastrami, short ribs and steak; Calorie...
- Cut the carbs. Fox, Douglas // New Scientist;03/18/2000, Vol. 165 Issue 2230, p26
Reports that a group of researchers in the United States are suggesting that the government exhort people to eat plenty of meat and fat preferably from wild animals. Adaption of the human body to a diet through years of evolution as hunter-gatherers; Nutrition researchers' criticism of the...
- Consumers lean towards fat-free steak & chops. Buss, Jessica // Farmers Weekly;11/29/2002, Vol. 137 Issue 22, p46
Provides information on the findings of a survey on the change in consumer preferences for steaks and pork chops. Choice in meat appearance; Objectives of the survey; Percentage of fat content preferred by consumers.
- Developments in lowfat meals. // Prepared Foods;June97, Vol. 166 Issue 7, p45
Reports on some of the developments in lowfat meats. Effects of fat reduction on foods; Dependence of meat texture primarily on fat; How the fat level and composition of raw meat materials can be adjusted; Issues influencing protein functionality from ionic strength, non-meat ingredients to...
- Low fat--Still a Factor? Berkoff, Nancy // FoodService Director;2/15/2005, Vol. 18 Issue 2, p44
Offers advice on adjusting recipe ingredients and preparing foods with low fat content. Reduction of the use of fat in sautÃ©ing; Contribution of marinating meat and vegetables in reducing the need for cooking fat; Use of low-fat menu hints in food items; Recipes for menu with low fat content.