Human Nutrition

NCBA Comments:

 Report of the Dietary Guidelines Advisory Committee (DGAC)  (130 KB)

 Supplemental Proposed Rule: "Nutrition Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry Products"  (70 KB)

 Nutrition Standards in the National School Lunch and School Breakfast Programs  (60 KB)

 NCBA comments on the Report of the Dietary Guidelines Advisory Committee (DGAC)  (60 KB)

Cattle producers have a long history of supporting nutrition research, education and communication programs to help consumers choose beef as part of a healthy and balanced diet. Our Statement of Principles Regarding Nutrition and Health, in place since 1984 and updated every five years, outline our commitment to providing a wholesome, nutritious food and to communicating accurate information about beef’s nutritional qualities as well as the role of beef in a healthful diet. The industry has also proactively supported transparent nutrition information, such as meat nutrition labeling at retail, because beef producers continue to believe that it is the consumers’ right to know and the industry’s responsibility to provide, accurate nutrition information about the product. NCBA shares the concern that our nation is facing an obesity crisis while at the same time; many Americans are also overfed and undernourished. We support the need to provide the public with consumer-driven, science-based nutrition guidance.

Make Beef a Part of Your Healthy Diet

NCBA supports the recommendation of choosing lean meats over higher fat options. Twenty-nine cuts of beef meet government guidelines for lean, with less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per 3-ounce serving. Each lean beef cut is a nutrient powerhouse and three times more iron than the same size serving. of a skinless chicken breast; all with, on average, only one more gram of saturated fat, per average 3- ounce serving.

Research has consistently documented beef’s significant contribution to intakes of protein and many other key nutrients such as vitamins B6 and B12, zinc, iron, niacin, phosphorus and potassium by children and adolescents without providing significantly to intakes of total fat, saturated fatty acids, or sodium.

Population-based dietary guidance should recognize a variety of healthy dietary patterns, including those which provide a majority of protein as animal protein from high quality protein sources such as lean beef and are also rich in fruits, vegetables, whole grains and low-fat or fat free dairy. These patterns are also nutritionally adequate, calorie-balanced, and associated with positive health outcomes.

Additional Information

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Kristina Harris Butts
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