Fat Content and Composition of Animal Products Proceedings of a Symposium (1976) / Chapter Skim
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Introductory Remarks
Introductory Remarks
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The projected economic gains include an increase in available grain supply and potential stabilization or reduction in consumer costs. With respect to available grain supply, it should be noted that in a recent report by the University of California Food Task Force (1974)
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Choice grade contains more fat and provides more energy per unit weight than Good grade beef; however, the fat and energy content of separable
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2s 3000 2500 2000 ~, 1 500 :E 1 000 500 O O 80 m D o r, ~ 60~1 J z 40 _ 0 O D °, SO o X 4OO O ran ~ con Z: _ 80 m D c, _ 60 ~ 4 o o, o X' J 500 ~ ADECUATE ~ DEMAND ~ PRODUCTION 3 ASIA CALORIES _ ~ _ it, I/, , _ ~ PROTEIN OCEANIA CAL ORIES 500 PROTEIN LATIN AMERICA CALORIES PROTEIN 1 . 1 ~ 1 :~1~ AFRICA CALORIES PROTEIN -~1~ ~ OTHER USES 180 I ~ 1 1 ° 1 ~ 2Oo I m 1 :D 1 1 ~ 1 Z 1 1 ~ 20 O FIGURE 1 Projected calorie and protein balance by region.\ Reprinted from A Hungry World: The Challenge to Agriculture, p.
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8. TABLE 3 Percent of Total Fat Calories from Meat Fat Based upon 220 Grams of Rump Roast Choice Grade Good Grade Energy as Fat Energy Total Energy Total Diet (kcals)
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