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New USDA Labels Give Nutrition Information
A new TV feature is available on the USDA FTP site. The new TV feature can also be seen on USDA's YouTube channel and seen and downloaded as a video podcast.
FTP Download instructions:
The host: ftp://ocbmtcmedia.download.akamai.com
User name: usdanews
Filename for TV Feature: nutrition labels
The new file is in QuickTime Movie (H.264 ), MPEG 4, MPEG2 and HDV.
YouTube: New Nutrition Labels
video podcast: New Nutrition Labels Podcast
RSS Page: New Nutrition Labels RSS
Please email bob.ellison@xxxxxxxx if you have problems or suggestions.
Also, use this free ftp client if you have problems.
FEATURE – New USDA Labels Give Nutrition Information
INTRO: It’s now easier than ever to know the nutrition content of meat and poultry products at the grocery store. The USDA’s Bob Ellison has more. (1:26)
CONSUMERS NOW HAVE IN-STORE NUTRITION INFORMATION REQUIRED BY THE U-S DEPARTMENT OF AGRICULTURE’S FOOD SAFETY AND INSPECTION SERVICE FOR GROUND MEAT AND POULTRY AND FOR THE FORTY MOST POPULAR CUTS OF MEAT AND POULTRY.
Dr. Elisabeth Hagen, USDA Under Secretary for Food Safety: Well, consumers are rightfully more interested than they have ever been in what’s in their food and what’s not in their food, and what they’re putting on the table. The protein piece of the meal is often what people plan around and so it’s important that people understand what the nutritional value is of that pork chop they’re putting on the plate, or the porterhouse steak or whatever they choose that night to serve for their families or serve for their friends.
HAGEN SAYS THE MANDATORY LABELING AND SIGNS ARE NOT THERE TO TELL CONSUMERS WHAT TO EAT, BUT WHAT THEY ARE EATING.
Hagen: Well, it’s not our job to make decisions for consumers. This is really about giving people the best information so they can make their own best choices about what they want to put on the table.
HAGEN SAYS IN ADDITION TO CONSUMERS KNOWING WHAT THEY ARE EATING, SHE ALSO WANTS THEM TO KEEP SAFE FOOD PREPARATION IN MIND.
Hagen: You want to clean, separate raw meat and poultry from fruits and vegetables. Cook to a proper temperature using a meat thermometer. For whole cuts of red meat it’s one hundred forty five degrees, plus a three minute rest time before you serve it. So that’s beef, lamb, pork. For ground beef, ground red meats it’s going to be a hundred sixty degrees. And for all poultry it’s one hundred and sixty five degrees. And chill. Get those leftovers in the refrigerator as quickly as possible.
FOR THE U-S DEPARTMENT OF AGRICULTURE, I’M BOB ELLISON.
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