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4 Consumer Concerns and Animal Product Options
Pages 63-97

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From page 63...
... More recent surveys confirm this continuing interest in the nutritional composition of foods and the diet as a whole. The 1986 consumer attitude and behavior survey conducted by the National Restaurant Association found that at least half of the respondents indicated that they were making a conscious decision to restrict the use of certain food components such as salt, sugar, fat, and cholesterol.
From page 64...
... New Restaurant Concepts, another National Restaurant Association survey conducted in 1985 and again in 1986, provides further evidence for this changing consumer behavior. It found that in 1986, 3 out of 10 consumers had patronized restaurants specializing in diet or light menu items, as compared to onefourth in 1985.
From page 65...
... Nearly half of all respondents indicated that they frequently checked food labels for protein and fat content, and more than a third avoided buying products that had no nutritional information. A Nielson report on consumer behavior cited three top motivators in the purchase offood items: taste, price, and healthfulness, with the order dependent on the circumstances (Carlson, 1983~.
From page 66...
... to different age groups and information about specific dairy products. Nutri-Facts _, a joint program of the Food Marketing Institute, the American Meat Institute, and the National Live Stock & Meat Board, provides point-of-purchase information about various cuts of meat.
From page 67...
... One-fourth of shoppers in the Food Marketing Institute's Trends report indicated that they frequently purchased delicatessen or carry-out food items; one-fifth often purchased items from the salad bar; 18 percent regularly bought food products designed especially for microwave cooking; and 14 percent consistently used fresh, partially prepared foods that required less at-home preparation time. Similar trends were observed in grocery sales; for example, the service delicatessen ranked number one in 1985 as having the largest volume increase in dollar sales (Supermarket Business, 1986b)
From page 68...
... Food sales and surveys confirm data from the 1985 CSFII in that they reflect the trend toward "grazing" snacking throughout the day rather than eating the traclitional three full meals. A recent national survey commissioned by the Conde Nast Package of Women reported that about one-third of women in the United States have abandoned regular eating habits in favor of snacking whenever they are hungry (Mark Clements TABLE 4-1 Eating Occasions per Day (in percent)
From page 69...
... The committee sent written requests 69 for product information and nutritional composition to companies introducing new animal products between October 1985 and October 1986 that were lower in calories, fat, cholesterol, or saturated fatty acids or higher in calcium or iron. Between October and December 1986, the committee contacted 65 companies; 13 provided data on their new products.
From page 72...
... A change in ice cream from 16 percent fat to 10 percent fat results in a 14 percent decrease in calories, a 33 percent decrease in both total fat and saturated fatty acid contents, and a 21 percent decrease in cholesterol. A change from ice cream with 16 percent fat to ice milk with 4 percent fat represents much larger decreases in calories (41 percent)
From page 73...
... Even with a relatively fat cut of beef, such as chuck blade, grades differ substantially in the content of total fat and saturated fatty acids. For example, a cut of chuck blade from the Good/Select grade, braised, would have 13 percent less total fat and saturated fatty acids and 7 percent fewer calories than a cut of chuck blade from the Choice grade, also braised.
From page 74...
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From page 75...
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From page 76...
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From page 78...
... For the Choice grade, chuck arm has 15 percent fewer calories and 35 to 39 percent less fat and saturated fatty acids than chuck blade. GoocI/Select chuck arm has 19 percent fewer total calories, 43 percent less total fat content, ant!
From page 79...
... in response to improvements in leanness of swine and pork carcasses. Processors and packing companies who have grade and yield purchasing options have updated their grading criteria and price differentials in synchrony with the National Pork Producers Council's Pork Value program which recognizes the reduc
From page 80...
... degree of marbling in the lean tissue (University of Wisconsin, 1963~. Some packing and processing companies use a quality grading system similar to that proposed by the Wisconsin Agricultural Experiment Station to segregate or identify fresh pork cuts and cured products.
From page 81...
... £ .= ~ to £ Cal ~ o £ £ .
From page 82...
... Research suggests that the longissimus dorsi muscle of the pork loin would have acceptable palatability if the intramuscular fat level was 3.5 to 4.5 percent on a fresh basis (Smith and Carpenter, 1976~. When broiled, chops with 3.5 to 4.5 percent intramuscular fat would contain an estimated 6.7 to 8.5 percent fat, which is about one-half the fat content of the lean tissue of loin cuts listed in USDA Handbook ~10 (U.S.
From page 83...
... TABLE 4-8 Nutritional Composition of Cooked Lamb (100 g, separable lean only, edible portion) Calories Protein Total Fat Cholesterol Calcium Iron Sodium Cut Age Group (kcal)
From page 84...
... Several modified versions of frankfurters are available, including chicken franks, turkey franks, and modified beef franks. Chicken franks are 18 percent lower in calories, 32 percent Tower in total fat, and 54 percent lower in saturated fatty acids but have 34 percent more sodium than the traditional beef frank.
From page 85...
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From page 86...
... In comparing roasted poultry parts, a chicken breast is 15.1 percent lower in calories, about 42 percent lower in both total fat ant] saturated fatty acids, and 8.7 percent lower in cholesterol than a chicken leg.
From page 88...
... How these options can fit into the diet to meet target levels of nutrients is the topic of this section. Example menus for adult women, ages 23-50, and for adult men, ages 51 and older, illustrate the use of animal product options to replace DESIGNING FOODS traditional versions in the diet.
From page 89...
... . The percentage of calories from saturated, monounsaturated, and polyunsaturated fatty acids were all lowered to within target levels, and the cholesterol content was reduced to below the 300-mg target level.
From page 92...
... bMonounsaturated fatty acids. CPolyunsaturated fatty acids.
From page 93...
... 8 oz Yogurt (low-fat milk) 8 oz Bran muffin 1 Bran muffin 1 Jam 1 tbsp Jam 1 tbsp Dinner Pork, Boston, blade 3 oz Pork, tenderloin 3 on Baked potato with skin and 1 Baked potato with skin and 1 sour cream 2 tbsp imitation sour dressing 2 tbsp Steamed asparagus 4 spears Steamed asparagus 4 spears Cantaloupe with 1/2 Cantaloupe with 1/2 ice cream (10% fat)
From page 94...
... Chicken leg, batter-fried* Baking powder biscuits with butter Sliced tomatoes Fresh peach Club soda Yogurt (whole milk)
From page 95...
... 3.5 oz Decaffeinated coffee with 6 oz Decaffeinated coffee with 6 oz light cream 1 tbsp evaporated skim milk 1 tbsp Lunch Chicken leg, batter-fried 3.5 oz Chicken breast, roasted 3.5 oz Baking powder biscuits with 2 Baking powder biscuits with 2 butter 1 pat butter 1 pat Sliced tomatoes 1 Sliced tomatoes 1 Fresh peach 1 Fresh peach 1 Club soda 12 oz Club soda 12 oz Snack Yogurt (whole milk) 8 oz Yogurt (nonfat milk)
From page 96...
... 1976. Eating quality of meat animal products and their fat content.
From page 97...
... C., and the National Live Stock & Meat Board, Chicago, Ill. New York: Yankelovich, Skelly and White, Inc.


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