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Index
References to tables are given in italic type.
A
Agricultural production technologies
assessment of, 118
carcass composition determinations, 4-5, 118, 130
for cattle, 121-122, 123-24
fat measurement in live animals and carcasses,
118-120, 131
growth management programs, 121, 122
immunization strategies, 121, 122
influencing fat levels in growing animals, 12~124 Baked goods
for poultry, 122-123
research recommendations, 3, 6-7, 121-122, 130
131
for swine, 122
see also Food processing technologies
American Academy of Pediatrics Committee on
Nutrition dietary guidelines, 48
American Cancer Society
dietary guidelines, 14, 45, 47-48
nutrition education role, 67
American Heart Association
dietary guidelines, 13, 14, 45, 48, 51, 53
nutrition education role of, 6, 66, 109, 110
Amino acids, see Essential and nonessential amino
acids
Anabolic implants in cattle, 121
Androstene steroids, 122
357
Anemia, iron deficiency, 57, 58
Animal fats
caloric intake trends, 19
misinformation about, 110
reintroduction during processing, 3
supply trends, 39, 41, 42
see also Fat; Fat (total); and Fats and oils
(separable); and specific fats and nutrients
B
fat and oil use in, 39, 43
fat consumption in, 3
Beef
bottom round, 76, 78
chuck arm, 76, 78
chuck blade, 73, 76, 78
consumption trends, 34, 3~36
corned, 84
cut options, 78-79
eye of round, 76
fat intake from, 26, 27-28
franks, 84, 125
grade options, 73, 78, 100
ground, 36, 43, 76, 78
lean-to-fat ratio, 119
marbling, 101, 102, 112
nutritional composition, 73, 76-77, 78-79
palatability vs. fat content, 78, 79
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358
per capita disappearance, 32-33, 33, 65
ribs, 77
seam fat, 102
stearic acids in, 50
survey of consumer opinions about, 66
tenderloin, 77
tip round, 77
top round, 77, 78
window of acceptability, 78, 79
see also Cattle; Red meats; Veal
Beef fat, 25, 50, 78, 79; see also Lard; Tallow
Beta-adrenergic agonists, 121, 122
Biotechnology
influencing fat levels in growing animals, 12~124,
131
recombinant growth hormones, 12~121
regulation of, 111-112, 114
Biotechnology Science Coordinating Committee, 112
Bologna, 26, 84, 124, 129
Butter, 37, 38, 39, 41, 42; see also Milk and milk
products
Butterfat, 22, 65
Butter oil, 25
C
Calcium
age- and gender-specific intake trends, 32, 56, 57
in animal fats, 19
animal product contribution to, 18, 1~20, 29-30,
32
consumption trends, 1, 13, 1~16, 32, 55, 56, 57,
64
current U.S. dietary levels, 14, 15
deficiencies, 109
education program, 66
in eggs, 19, 30, 30, 32, 71, 129
factors influencing bioavailability, 29-30
in fish and shellfish, 19, 2~30, 30, 32, 87
fortification of foods, 73, 129
in frozen dinners, 9~91
in grains, 29, 30
in milk and milk products, 19, 29-30, 30, 32, 69,
70-71, 72-73, 74-75, 129
in poultry,l9, 29-30, 30, 32, 85
in red meats, 19, 29-30, 30, 32, 7~77, 82~4
target levels, 2, 14, 15, 54-55, 56, 92, 94
Calories
age- and gender-specific intake trends, 21, 24
animal product contribution to, 1, 18-20, 21, 24,
28, 98
consumer concerns about, 64-65
consumption trends, 1, 21, 24, 47, 55
in convenience meats, 84
in eggs, 71
in fat, 2, 19, 24, 44, 47-49
in fish and shellfish, 86, 87
INDEX
in frozen dinners, 88, 90-91
in milk and milk products, 70-71, 72, 73, 74-75
in mixtures, 88
in poultry, 84, 85, 86
in protein, 24, 47
in red meats, 36, 73, 76-77, 78, 82, 83, 83~4
target levels, 2, 1~15, 36, 92, 94
Cancer, dietary fat and, 47, 51
Carbohydrates
in eggs, 71
in frozen dinners, 90-92
in milk and milk products, 70-71, 74-75
in poultry, 85
target levels, 92, 94
trends in availability, 22
Cardiovascular disease
cholesterol and, 50, 52
prevalence, 2, 47
prevention, 13
Cattle
anabolic implants, 121
dairy cows, 123-124
deferred feeding programs, 121
diet effects on, 123-124
growth management programs, 121
high concentrate/low-roughage diet, 123-124
immunization strategies, 121
"milk fat depression," 124
milk production and mammary growth, 121, 123-
124
overfeeding of, 101
repartitioning of fat in, 118, 121
rumen fermentation, 124
see also Beef
Centers for Disease Control Pediatric Nutrition
Surveillance System, 11, 46
Cheese
American, 70, 74
cheddar, 70, 74
consumption trends, 38, 40
cottage, 37, 38, 70
hard processed, 3
labeling, 106
modified products, 72
Monterey Jack, 70, 74
mozzarella, 70, 72, 75
muenster, 75
new formulations, 73, 74-75, 106
nutritional composition, 29, 70-71, 72, 73, 74-75
part-skim, 70, 72
processing technologies for, 126
ricotta, 70, 72, 75
supply trends, 37, 65
Swiss, 70, 75
Chicken
consumption trends, 34, 35
fat, 25
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INDEX
franks, 84, 125, 129
fried, 39
nutritional composition of, 84, 85, 86
per capita disappearance, 31, 33
see also Poultry
Cholesterol, see Dietary cholesterol; Serum
cholesterol
Cocoa butter, 25
Coconut oil, 24, 25, 42, 50
Cod liver oil, 25
Computerized tomography, fat measurement by, 120
Consumer attitudes, trends in, 6~69, 109
Consumer eating/food-choice behavior
at home, 67-69
away from home, 64
eating occasions, 68
food purchasing decisions, 65, 66
grazing/snacking, 68
in grocery stores/supermarkets, 65-66
recommendations, 10~110
surveys, 63-68
"work out/pig out" paradox, 65
Consumer education, see Nutrition education/
information
Continuing Survey of Food Intake by Individuals
(CSFII) data
calcium intake, 15-16, 55, 56, 57
cholesterol intake, 15, 26-27, 28, 53-54, 55 causes, 1, 13
description and limitations, 1~12 incidence, 1-2
eating frequency, 68
egg intake, 40
fat (total) intake, 24, 26, 26,28, 48, 49, 51, 51
fat and oil intake, 40, 43
fatty acid intake, 15, 28,51, 51-52
fish and shellfish intake, 34, 35
iron intake, 16
milk and milk product intake, 38, 40
poultry intake, 34, 35
protein intake, 24
red meat intake, 34, 35
Convenience meats, modified versions, nutritional
content, 84; see also Processed meats
Cooking methods
batter frying, 84, 86, 125
braising, 83-84
broiling, 83
deep fat frying, 39, 64, 86, 125
effect on nutrient bioavailability, 20, 78, 83~4,
84, 86, 125
for low-fat products, 106
microwaving, 67, 68, 78, 81
pan frying, 84
roasting, 83-84, 84, 86
stewing, 84
Corn oil, 25
359
Cream products, 37,40; see also Ice cream; Milk
and milk products
Cystine, food processing erects on, 20
D
Data on food and nutrient consumption
adjustment for consumer waste and trimming, 12
apparent consumption, 10; see also Food supply
data
Household Refuse Analysis Project, 11, 43
Joint Nutrition Monitoring Evaluation Committee
report, 12-13, 45, 47
key food component identification, 12-13
limitations of, 11-12, 18
National Live Stock & Meat Board study, 11, 34,
44, 67
Pediatric Nutrition Surveillance System, 11, 46, 58
recommended consolidation of, 5, 108, 113
sources, 2, 9-12
Stanton study, 11, 20
from supermarket food sales, 2, 3
USDA, 9-10, 18; see also Continuing Survey of
Food Intake by Individuals data; Nationwide
Food Consumption Survey data
see also Food supply data; Surveys, consumer food
and nutrition; Surveys, dietary
Diet-related morbidity and mortality
populations at risk, 10, 13, 15
Dietary cholesterol
age- and gender-specific intake trends, 15, 26, 28
29, 53-54, 54-55
alteration during processing, 8
in animal fats, 19, 28, 28-29
animal product contribution to, 19-20, 22-28, 28
29
consumer concerns about, 6~65
consumption trends, 1, 13, 14, 15, 28-29, 53-54,
54-55
current U.S. levels, 14, 15
in eggs, 19, 27, 28, 28-29, 71, 126-127
in fish and shellfish, 19, 26, 28-29
in frozen dinners, 88, 90-91
labeling, 5, 104
in meat mixtures, 26, 28
in milk and milk products, 19, 28-29, 69, 70-71,
72, 74-75, 126
in oils, 28
in poultry, 19, 26-27, 28-29,85, 86, 125
recommendations, 131
in red meats, 19, 26-27, 28-29,36, 44, 76-77,82,
83, 83-84, 127
reduction strategies, 12~127
relation to serum cholesterol, 52
target levels, 2, 14, 15, 48, 52, 53, 54-55,92,94
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360
Dietary guidelines, see specific health
organizations
Dietetic foods, 65
Disappearance data, see Food supply data
Disease prevention claims, 5-6, 109, 113
Docosohexaneoic acid, 47
Dressing percentage, 101
Duck
fat, 25
nutritional composition of, 85, 86
E
Eggs
age- and gender-specific intake trends, 21, 38, 39-
40
caloric intake trends, 19, 21
consumption trends, 38, 39~0, 126
nutritional composition, 71; see also specific
nutrients
supply trends, 37
Eicosopentaenoic acid, 47
Epinephrine, 122
Essential and nonessential amino acids
availability in cereal products, 20
in animal products, 20, 22
role in calcium absorption, 29-30
F
Fat
in live animals and carcasses, 118-124
measurement of, (5, 118-120
in processed meats, 12~125
reduction strategies, 12~126
repartitioning, 118, 121, 131
restructuring, 124
Fat (total)
age- and gender-specific intake trends, 15, 2~29,
25, 43, 48, 49
in animal fats, 29, 41
animal product contribution to, 1, 19-20, 22, 24,
2~28, 98
cancer and, 47
cardiovascular disease and, 47
consumer concerns about, 63-65, 99, 109
consumption trends, 1, 13, 15, 25, 27-29, 41, 48,
49
in convenience meats, 84
current U.S. dietary levels, 14, 15
determination in live animals and carcasses, 118
120
in eggs, 19, 24, 2~29, 71
in fish and shellfish, 19, 24, 25, 2~28, 28,29, 86
in frozen dinners, 88, 9~91
in grains, 25, 28
labeling, 13
INDEX
losses during processing, 22
in milk and milk products, 19, 24, 25, 2~29, 7
71, 72, 7~75
overstatement of, 22
in poultry, 19, 2~26, 2~28, 28, 29, 84, 85, 86,
125
recommendations for reducing, 7-8, 109-110, 118
in red meats, 11, 12, 19, 24-26, 2~28, 28, 29, 43,
73, 7~77, 78-79, 81-83, 83, 84
sources, 22, 110
target levels, 2, 14, 15, 47~8, 49, 92, 94
in vegetables oils, 22, 28, 41
Fats and oils (separable)
age- and gender-specific intake trends, 40, 42-43
baking, 3, 24
consumption trends, 40, 42-43, 110
frying, 3, 24, 42
in processed foods, 3, 39
shift from animal to vegetable, 39, 42
supply trends, 39, 41, 42
see also Animal fats; Vegetable oils; and specific
nutrients
Fat trimming
dressing percentage, 101, 102
hot-fat, 4, 102-103, 112
recommendations, 101, 102, 112, 131
trends, 4, 43, 66, 67
Fatty acids
in animal fats, 22-24, 25, 28-29, 29
caloric intake trends, 2, 51, 52-54, 52-55
inhibition of calcium absorption, 30
misinformation about, 110
monitoring, 6, 110, 112
preharvest alteration, 130
supply trends, 25
see also Monounsaturated fatty acids;
Polyunsaturated fatty acids; Saturated fatty acids
Federal Meat Inspection Act, standard-of-identity
requirements, 104
Fish and shellfish
age- and gender-specific intake trends, 21, 35
caloric intake by age and gender, 19, 21
consumption trends, 3, 19, 21, 34, 35, 64
crab, blue, 87
fried, 39, 86
haddock, 87
halibut, 87
nutritional composition, 87; see also specific
nutrients
omega-3 and omega-6 polyunstaurated fatty acids,
86
oysters, 87
scallops, 87
shrimp, 87
steamed or canned vs. fried, 86
supply trends, 30-31, 33, 33-34, 65
surimi, 87
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INDEX
tuna, 86, 87
Food and Nutrition Board (National Research
Council)
nutrition education role of, 6, 109
RDAs, 2, 5, 14, 36
study of diet and health issues, 16
Food disappearance data, see Food supply data
Food industry
lack of coordination in, 99
response to consumer nutrition demands, 64 65.
66 67, 69, 72-73, 7~75, 80, 88, 98, 106
Food preparation, see Cooking methods
Food processing technologies
acylation, 130
cheese making, 126
enzymatic modification, 128
for fat alteration, 124-125
hot deboning of chicken, 128
hot-fat trimming of beef, 4, 102-103, 112
immersion chilling, 128
mechanical separation of meat, 124
mineral fortification strategies, 129-130
recommendations, 131-132
restructuring of fat/muscle, 124
sodium alteration, 128-129
stabilized preemulsions, 124
supercritical carbon dioxide extraction, 126, 132
supercritical fluid extraction, 127
ultrafiltration, 126
Food product development, 116
Food sales, trends in, 63, 65, 67~9
Food supply
energy source trends in, 22
factors influencing, 33, 38
trends, 2-3, 22, 25
Food supply data
apparent consumption, 10
conversion to intake data, 34
description, ~10, 12
disappearance data, 10, 11, 21, 31-33, 33, 34, 37,
41, 81, 83, 114
edible weight series, 30-31, 33, 34, 41
eggs, 37
fat (total), 22, 42
fats and oils, 39, 41, 42
fatty acids, 25
fish and shellfish, 30-31, 33, 33-34
food energy, 22
limitations of, 11-12, 114
milk and milk products, 34 35, 37, 38
nutrient content, 10, 18
poultry, 30-32, 33, 34
protein availability, 21
recommended modification of, 114
red meats, 30~3, 33, 34, 81, 83
sources, 2, 3, 12-13, 108
uses, 33~4
361
vitamins, 28
waste considerations in, 22, 42
Food, Drug and Cosmetic Act
standard-of-identity requirements, 104, 107
Frankfurters, 26, 35, 43, 84, 105-106, 12~129
Fried foods, consumption trends, 64
Frozen foods
calorie- and portion-controlled dinners, 65, 88, 90-
91
consumption trends, 65, 69
milk products, 37, 40, 73
precooked, 65, 69
sales, 88
G
Gallup surveys, 64 65
Grading system for meats
basis of, 99
beef, 73, 76, 77, 78, 100-101, 102, 103-104
Canadian, 103-104
choice, 4, 66, 78, 100
consumer confusion about, 3, 66, 100
deficiencies in, 3, 99
good/select, 4, 6647, 73, 78, 100, 101-102, 110,
112
lamb, 100
lean-to-fat ratios, 5, 100
National Cattlemen s Association
recommendations, 101
No-lloll, 73, 100, 101, 103
nomenclature, 100, 101-102
options, 103-104
pork, 79~80, 100-101
prime, 4, 100
recommendations, 4-5, 101-103, 112
rule change, 102
uncoupling yield and quality in, 4, 100, 102-103,
112, 131
USDA policy, 100
Wisconsin Agricultural Experiment station, 80
see also Fat trimming
Grains
calcium from, 29, 30
total fat from, 25, 28
see also Mixtures
Grocery stores, see Supermarkets
Growth hormones and promoters
anabolic implants, 121
beta-adrenergic agonists, 121, 122
epinephrine, 122
methyltestosterone, 122
recombinant, 120-121
use for fat modification in animals, 118, 121, 122
H
Health promotion claims, 5-6, 109
Herring oil, 25
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362
Hormones, see Growth hormones
Hot dogs, see Frankfurters
Household Refuse Analysis Project, description, 11,
43
I
Ice cream
consumption trends, 38, 65
new products, 73, 75
nutritional composition, 65, 71, 72, 75
superpremium, 65
see also Milk and milk products
Ice milk, 71
Iron
age- and gender-specific intake trends, 31, 59~0
in animal fats, 19
animal product contributions, 18, 19-2O, 29, 30-31
in cereal products, 29
consumption trends, 58-59, 60, 61
current U.S. dietary levels, 15
deficiency, 1, 13, 57-58, 5~59, 109
in eggs, 19, 29, 30-31, 71, 129-130
in fish and shellfish, 19, 29, 30-31
fortification of foods with, 129-130
in frozen dinners, 90-91
in grain products, 29
heme, 130
in milk and milk products, 19, 29, 30~1, 70-71,
72, 129
nonheme, 29, 130
in poultry, 19, 29, 3~31, 85, 110, 129-130
in red meats, 19, 29, 30-31, 36, 7~77, 78-79, 82
84, 130
sources, 29, 110, 130
target levels, 2, 14, 15, 36, 57, 58, 92, 94
J
Joint Nutrition Monitoring Evaluation Committee
nutritional status report, 12-13, 45, 47
L
Labeling
cholesterol, 5, 104, 112-113
consumer confusion about, 3
definition, 107
experiments, 107
health promotion and disease prevention claims,
5-6, 109, 113
ingredients not required to be listed, 3
lack of nutritional information, 65
leaness of ground beef, 78
"light," "life," or "lean," 5, 104-105, 113
mechanically separated meat, 124
"natural, 5, 105, 113
INDEX
NIH recommendations, 13
nutrition claims, 10~107
procedures for changing regulatory requirements,
104
recommendations, 5, 104-105, 112-113, 132
regulatory approaches of USDA and FDA, 107
stabilized preemulsions, 124
supermarket shelf-labeling programs, 66
USDA review, 104
USDA-FSIS Policy memos, 78, 105
see also Standards of identity
Lactose
in milk and milk products, 72, 73
reduction in foods, 73
role in calcium absorption, 29
Lamb
consumption trends, 3~35
cuts, 83
fat intake from, 27
grading, 100, 101
immunization against somatostatin, 122
nutritional composition, 83, 83
per capita disappearance, 33, 33, 81, 83
stearic acids in, 50
Lard, 25, 39, 41
Laurie acid, 50
Lean-to-fat ratios
grading recommendations, 5
preharvest alteration, 7, 119, 120-124
Linear measurement of fat levels in live animals, 119
Linoleic acid, food supply trends, 25
Lipids, in red meats, 36
Low-calorie foods, sales trends, 65
Low-density lipoproteins, 50-51, 123
M
Magnesium
animal product contribution to, 18, 19-20, 29, 30
in eggs, 19, 30
in fish and shellfish, 19, 30
in milk and milk products, 30, 69, 72
in poultry, 19, 30, 86
in red meats, 19, 30
Margarine, 41, 42
Menus using animal product options
adult men, 89, 94-95
adult women, 88-89, 92-93
Methyltestosterone, 122
Microwave cooking, 67, 68, 78, 81
Milk and milk products
acidophilic flora in, 19
age- and gender-specific intake trends, 38, 40
buttermilk, 35, 37
caloric intake trends, 19, 21, 2~29, 30
consumption trends, 3, 21, 38, 40
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INDEX
factors influencing secretion, 123-124
flavored milks, 35, 37
lactose, 29, 72, 73
low-fat milk, 3, 29, 3~35, 37, 38, 40, 48, 65, 70,
72, 73
modified products, 72
newest formulations, 7~73, 7~75
nutritional composition, 69, 7() 71, 7~73, 7075,
123, 124
processed milks, 35, 37
skim milk, 35, 37, 38, 40, 65, 70, 72
supply trends, 3~35, 37, 38, 65
whole milk, 35, 37, 38, 40, 48, 70
see also specific milk products and nutrients
Milk fat composition, 22
Minerals
consumer concerns about, 64
supplements, 57, 57
see also specific minerals
Mixtures
age- and gender-specific intake trends, 35
cholesterol from, 26, 28
classifying ingredients, 27
consumption trends, 2, 34, 35, 38, 88
nutritional composition, 88
see also Frozen foods
Monitoring food consumption
highest-priority food components, 13
recommendations, 6, 110
see also Surveys, consumer food and nutrition;
Surveys, dietary
Monounsaturated fatty acids
age- and gender-specific intake trends, 51, 52, 53
in animal fats, 24, 25
cancer risk from, 51
current U. S. dietary levels, 14, 15, 52, 52
effect on serum cholesterol, 2~23, 47, 51
in eggs, 71
in fats and oils, 25, 51
in milk and milk products, 7~71
in poultry, 85
in red meats, 7~77, 82
target levels, 2, 14, 15, 51, 53, 92, 94
Mutton fat, 25
Myristic acid, 50
N
National Cancer Institute Eat for Health program,
110
National Health and Nutrition Examination Survey
(NHANES) data
description, 10-11
iron status, 58
obesity data, 15, 46, 46
National Heart, Lung, and Blood Institute, 110
363
National Institutes of Health (NIH) Consensus
Development statement
dietary guidelines, 14, 45, 47, 51, 53
on lowering serum cholesterol, 13, 51, 53
on osteoporosis, 54-55
National Research Council (NRC)
nutrition education role, 109
RDAs, 14, 45, 47, 48, 50-51, 55, 58
Nationwide Food Consumption Survey (NFCS) data
calcium intake, 15, 30, 30, 32, 55, 56, 57
calories from animal products, 19
cholesterol, 5~54, 54
description, 2, 10
eating frequency, 68
egg intake, 38, 39
fat (total) intake, 15, 19-20, 24-25, 26, 48, 49
fat and oil intake, 4~43
fish and shellfish intake, 34, 35
iron intake, 16, 29, 30, 31, 5~59, 60, 61
limitations of, 11-12, 19-20
milk and milk product intake, 38
mineral intake, 15-16, 2~30, 30, 32
poultry intake, 34, 35
protein intake, 21, 23
red meat intake data, 34, 35
value of, 12
vitamin intake, 28, 30
Near-infrared reflectance, fat measurement by, 120
Niacin
animal product contribution, 18, 28, 30, 36, 79,
84, 86
in red meats, 36, 79
Nielson report on consumer behavior, 65
Nuclear magnetic resonance, fat measurement by,
120
Nutri-Facts7M, 66, 106, 107
Nutrients
animal product contribution to, 1, 1~28
factors influencing uptake, 18
partitioning into fat or protein,
see also specific nutrients
Nutrition education/information
7
American Cancer Society, 67
American Dietetic Association, 107
American Heart Association, 6, 66, 109, 110
government role in, 6, 109-110, 113-114
lack of, 98
NIH recommendations, 13
point-of-purchase information, 5, 66, 99, 10~108
policy recommendations on, 5-6, 110, 113-114
regulation of, 107
research integration with, 110-111, 114
supermarket programs, 66, 107
trends, 4
Nutrition quality
consumer attitude trends, 63-69
convenience, palatability, and, 69, 99
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364
industry response to consumer demands, 6~65,
66-67, 69, 72-73, 7~75, 80, 88, 98
technological options for enhancing, 115-117
Nutrition research
federal role, 116
funding, 111, 116
integration of education and, 11~111, 114
needs, 115-117
recommendations, 3, 6-7
repartitioning of fat to muscle, 118
systems approach, 111, 114, 116-117
o
Obesity
age- and gender-specific trends, 13, 15, 46, 46
definition, 46
Oleic acid
in animal fats, 23-24
cholesterol-lowering effects, 23
food supply trends, 25
Olive oil, 25
Organ meats, consumption trends, 35
Osteoporosis, 2
Oxalates, hinderance of calcium absorption, 30
Oxidative rancidity, 131
p
Palm oils, 24, 25, 42, 50
Palmitic acid
in animal fats, 22-23
effects on cholesterol, 22-23, 50
Pantothenic acid, 86
Pediatric Nutrition Surveillance System of the
Centers for Disease Control
anemia prevalence report, 58, 59
description, 11, 46
obesity in children, 46
Phosphorus, animal product contribution to, 18, 30,
78-79, 86
Phytates, hinderance of calcium absorption, 30
Point-of-purchase information
data sources on, 108
on meats, 66, 107
Nutri-FactsT~, 66, 106, 107
programs, 5, 66, 99, 106, 108, 110
recommendations, 108, 110, 113
regulation of, 106-107
role, 106
supermarket programs, 66-67
Polyunsaturated fatty acids
age- and gender-specific intake trends, 51, 52, 54
in animal fats, 23, 25
consumption trends, 52, 52, 54
current U.S. dietary levels, 14, 15
INDEX
in eggs, 71
in fats and oils, 25
in fish and shellfish, 86
labeling, 13
in milk and milk products, 7~71, 124
omega-3 and omega-6, 86
in poultry, 85, 125
in red meats, 76-77, 82
target levels, 2, 14, 15, 48, 51, 54, 92, 94
Pork
bacon, 43, 65, 82
Boston, blade, 81, 82
consumption trends, 34, 35-36
fat composition trends, 80, 122
fat intake trends, 26, 27
franks, 125
grading system, 7~80
ham, 65, 81, 82, 124
lean-to-fat ratio, 119
leg, 82
loin, 81, 82
marbling, 80
nutritional composition, 81, 82
per capita disappearance, 33, 33
picnic, 81, 82
quality standards, 8~81
sales trends, 65
shoulder, 82
stearic acid in, 50, 82
see also Red meats
Portions, see Serving sizes
Poultry
abdominal fat pad, 125
age- and gender-specific intake trends, 21, 25, 34
caloric intake trends, 19, 21
consumption trends, 21, 34, 35, 64, 67, 125
cooking effects on nutritional composition, 84
fat reduction strategies for, 122-123, 125
frankfurters, 84, 125, 128-129
nutritional composition, 85, 122, 125; see also
specific nutrients
supply trends, 3~32, 33, 34, 65
see also Chicken; Turkey
Prepared foods
consumption trends, 67, 69
fat and oil use in, 39
Processed foods
fat consumption trends, 3
fat intake trends, 3, 26
Processed meats
consumption trends, 34, 36
fat level reduction in, 124-125
Producer check-off programs, ~7, 111, 114
Production
policies, 99, 112
technologies, see Agricultural production
technologies
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INDEX
Protein
age- and gender-specific intake trends, 2~24
animal product contribution, 18, 19, 20-22
consumption trends, 2~24
in convenience meats, 84
dietary levels, 16, 47
in eggs, 21-22, 23
in fish and shellfish, 19, 21, 23, 86
in frozen dinners, 90-91
in milk and milk products, 19, 21, 23, 68, 7~71,
72, 74-75
in poultry, 19, 21, 23, 84, 85, 110
processing effects on bioavailability, 20
in red meats, 19, 21, 23, 36, 7~77, 81-84
role in calcium absorption, 29
target levels, 36, 92, 94
Pyridoxine, 79
R
Rapeseed oil, 25
Recombinant growth hormones, 12~121
Recommendations, policy
animal agriculture research, 3, 6-7, 99
biotechnology regulation, 111-112, 114
data bank consolidation, 108, 113
fat trimming, 101-103, 112
foreign research acceptance in U.S., 7
funding, 111
grading system, 4-5, 101-103, 112
health claims regulation, 109, 113
labeling, 5, 104-105, 112-113, 132
methods for determining yield grade, 103
monitoring fatty acids, 6, 110, 112
nutrition education, 5-6, 99, 110, 112, 113-114
point-of-purchase information, 108, 110, 113
producer check-off programs, 111, 114, 116
producer education on nutrition, 112
research approach, 111, 114
serving size standardization, 108-109
standards of identity, 5, 106, 113, 132
Recommendations, research
assessment of current and future technologies, 7-
8, 118
biotechnology, 131
carcass composition determination, 11~119, 130-
131
cholesterol, 131, 132
fatty acid composition alteration, 130, 132
funding, 111, 116
integration of education and research programs,
110-111, 114
lean-to-fat ratios, 130
oxidative rancidity, 131, 132
partitioning of feed nutrients, 131
reproductive physiology, 131
sodium reduction, 132
365
see also Nutrition research
Recommended Dietary Allowances (RDAs), 2, 5, 14,
36; see also Target levels
Red meats
age- and gender-specific intake trends, 21, 34, 35
caloric intake trends, 19, 21, 36
consumption recommendations, 10~110
consumption trends, 29, 34, 35~6, 43, 67
cooked, 36
discard of fat from, 43
labeling "natural," "light," or"lite," 101-105
supply trends, 30 34, 33
see also Beef; Lamb; Pork; Veal; and specific
nutrients
Reduced-calorie foods
frozen dinners, 65, 88, 90-91
in restaurants, 65
sales trends, 65
Reflectance probe, fat measurement by, 119
Restaurants
consumer eating habits in, 64
dietary guidelines for, 13
fast-food, 39, 108
fat and oil use, 39, 42
point-of-purchase information from, 5, 108, 113
response to consumer nutrition concerns, 64~5
Riboflavin
animal product contribution to, 18, 28, 30
in milk and milk products, 69
in red meats, 36, 79
S
Salad dressings, 39, 65, 4041, 42-43
Salmon oil, 25
Salt
low-sodium, 65
substitutes, 65, 128
uses in meat products, 128
see also Sodium
Saturated fatty acids
age- and gender-specific intake trends, 28-29, 48,
51, 52
in animal fats, 19, 25, 28-29, 50
animal product contribution to, 1, 19-20, 24, 25
consumption trends, 1, 13, 15, 28, 51-52, 51-52
effects on serum cholesterol, 47, 50
in eggs, 19, 25, 28-29, 71
in fish and shellfish, 19, 25, 27-29
food supply trends, 25
free fatty acid formation from, 30
health effects of, 50
influence on serum lipid levels, 50
labeling, 13
in meat products, 128
in milk and milk products, 19, 22-23, 28-29, 69,
70-71, 72
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366
in oils and fats, 25, 28, 28, 42
in poultry, 19, 2~29, 85, 86, 125
in red meats, 19, 2~29, 44, 50, 73, 76-77, 78, 82
sources, 28, 50
target levels, 2, 14, 15, 48, 50-51, 52, 92, 94
in vegetable oils, 24, 25, 28, 42, 50
Sausages, 35, 43
School food services, dietary guidelines, 13
Serine, 30
Serum cholesterol
animal product contribution to, 1
dietary cholesterol correlated with, 52-53
effects of, 50
fatty acid effects on, 22-23, 47, 50
reduction of, 22-23, 47, 50-51
see also Dietary cholesterol
Serum lipids, influence of saturated fatty acids on, 50
Serving sizes
changes in traditional and modified diets, 93, 95
standardization of, 5, 108-109
Shelf-labeling programs by supermarkets, 66
Shortening, 41 42
Snack foods, 68-69
Sodium
consumer concerns about, 63 65
consumption trends, 63, 64, 127
in convenience meats, 84
in eggs, 71
in fish and shellfish, 86
in frozen dinners, 88, 90'91
in meat products, 128
in milk and milk products, 7~71, 74-75, 129
in poultry, 85, 128-129
recommendations, 8, 132
in red meats, 36, 44, 76-77, 82~4, 128
reduction strategies, 127-129
role in food processing, 8, 127-128
target levels, 36, 48, 92, 94
Soybean oil, 25
Standards of identity
research recommendations, 7, 106, 115
restrictiveness of, 105-106, 115
Stanton study, 11, 20, 43
Stearic acid
in animal fats, 22-23, 24, 50
effects on serum cholesterol, 22-23, 50
in eggs, 71
in milk and milk products, 7~71
in poultry, 85
in red meats, 76-77, 82
Sunflower seed oil, 25
Supermarkets
consumer education/information programs, 66,
107, 110
consumer food-choice behavior in, 65~6
response to consumer concerns, 66 67
Surveys, consumer food and nutrition
INDEX
American Express Foundation/Public Voice, 64
American Meat Institute/Giant Food, 66
Conde Nast Package of Women Survey, 68
CREST Household Report, 64
Farm Journal Beef Extra Survey, 66
Food Marketing Institute Trends, 64 65, 67
Gallup Survey of Restaurant Managers, 64~5
National Consumer Retail Beef Study, 65 67, 101
National Live Stock & Meat Board, 67
National Restaurant Association, 63 64
USDA Economics and Statistics Service, 63
Surveys, dietary
federal, 2, 1~11; see also Continuing Survey of
Food Intake by Individuals data; National
Health and Nutrition Examination Survey data;
Nationwide Food Consumption Survey data
improvement of methodologies, 6, 110
limitations, 11-12, 19-20, 45
Swine
back fat, 79-80, 119, 122
fat composition trends, 80, 122
fat-reduction strategies for, 122
immunization against androstene steroids, 122
T
Tallow (edible), 39, 41
Target levels
age- and gender-specific, 14, 92, 94
calcium, 2, 14, 15, 54-55, 56, 92, 94
caloric intake, 2, 13, 14, 14, 15, 36, 92, 94
carbohydrates, 92, 94
cholesterol, 2,14, 15, 48, 52, 53, 54-55, 92, 94
fat (total), 2, 14, 15, 47-48, 49, 92, 94
iron, 2, 14, 15, 36, 57, 58, 92, 94
marketplace options for achieving, 6~88
menus for achieving, 88, 89, 92-95
monounsaturated fatty acids, 2, 14, 15, 51, 53, 92,
94
polyunsaturated fatty acids, 2, 14, 15, 48, 51, 54,
92, 94
protein, 36, 92, 94
saturated fatty acids, 2, 14, 15, 48, 50-51, 52, 92,
94
sodium, 36, 48, 92, 94
summary of national dietary guidelines, 14
vitamins, 36
zinc, 36
Technology, see Agricultural production
technologies; Food processing technologies
,~
Gamine
animal product contribution, 18, 28-29
in red meats, 36
Total body electrical conductivity, fat measurement
by, 120
Transgenic animals, 121
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INDEX
Trends
animal product consumption, 18-44
consumer attitudes, 63-64
consumer discard of fat, 11
fat consumption, 3, 4, 24
food supply, 2-3, 22, 25
Trimming, see Fat trimming
Turkey
franks, 84, 129
nutritional composition, 85, 86,
per capita disappearance, 31, 33
skin removal, 86
U
U. S. Department of Agriculture (US DA)
classification of mixture ingredients, 27
data on food and nutrient consumption, see
Continuing Survey of Food Intake by
Individuals data; Nationwide Food Consumption
Survey data
dietary guidelines, 14, 45, 50-51, 53
Economics and Statistics Service, 63
Extension Service, 6, 109, 113
Food Safety and Inspection Service (FSIS) policy
memos, 78, 105
Human Nutrition Information Service, 10
meat grading policy, 100
Nutrient Data Bank, 10
nutrition education role of, 6, 109, 113
recommended policy changes for, 4
research role, 116
U.S. Department of Health and Human Services
(USDHHS) dietary survey, see National Health
and Nutrition Examination Survey data
U.S. Food and Drug Administration (FDA)
labeling and standards of identity, 104-106
nutrition information programs, 110
regulation of point-of-purchase information, 106
U.S. Senate Select Committee on Nutrition, dietary
guidelines, 14
Ultrasonic measurement of fat levels in live animals,
119
Unsaturated fatty acids, see Monounsaturated fatty
acids; Polyunsaturated fatty acids
V
Veal
Bob vs. Special Fed, 83, 84
consumption trends, 3~36
cuts, 84
367
fat intake from, 27
nutritional composition, 83, 84
per capita disappearance, 33, 33, 81, 83
Vegetable oils
saturated fatty acids in, 24, 25, 42
use in fat and oil products, 42
Video image analysis of fat levels in live animals, 119
Vitamins
in animal fats, 19
animal product contributions to, 18, 19-20, 28-29,
30
consumer concerns about, 6~65
in eggs, 19, 28, 30
in fish and shellfish, 19, 28-29, 30
in milk and milk products, 19, 28, 30
in poultry, 19, 28-29, 30, 86
RDAs, 36
in red meats, 19, 28-29, 30, 36
supplements, 57, 57
Vitamin A, animal product contribution, 18, 28-29,
30, 72
Vitamin Be, in poultry, 86, 110
Vitamin Be, animal product contribution, 18, 28, 30,
72, 78, 84, 86, 110
Vitamin Bl2
animal product contribution, 19, 28, 30, 72, 78,
79, 86, 110
in red meats, 36
Vitamin C
animal product contribution, 30
deficiency, 13
Vitamin D
fortification, 69
in milk and milk products, 69
role in calcium absorption, 29
y
Yogurt
consumption trends, 40
nutritional composition, 71
supply trends, 34, 37, 38, 65, 72
z
Zinc
animal product contribution to, 18, 19-20
in eggs, 19, 30
in fish and shellfish, 19, 30
in milk and milk products, 69, 72
in poultry, 19, 30, 86, 110
RDAs, 36
in red meats, 19, 30, 36, 78-79
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Representative terms from entire chapter:
intake trends
