Turkey Fits Guidelines to a T
National Turkey Federation Applauds USDA - Turkey is High in Protein and Low in Saturated Fat
WASHINGTON, D.C., January 12, 2005 - FOR IMMEDIATE RELEASE
The National Turkey Federation (NTF) applauds the U.S. Department of Agriculture (USDA) on the new dietary guidelines that encourage a healthy food makeover and the consumption of lower fat protein sources. Turkey fits the recommendations to a 'T' because it has more protein and zero saturated fat compared to chicken or beef.1
Consumers are already in support of making a healthy change to their diets. According to an NTF survey more consumers (48%) are concerned with the amount of saturated fat in their diets compared to overall fat (41%).
"The low-carb craze has given consumers a heightened awareness of nutrition, particularly of fat and saturated fats. People want direction about what to eat. The new food guidelines provide a framework for healthier eating," said Elizabeth M. Ward, M.S., R.D., a nutrition consultant, and childhood nutrition expert. "Consumers should select foods that are high in nutrients and low in total and saturated fat. Replacing protein foods high in saturated fat with skinless turkey breast is a simple and delicious way to lower the calories and fat in meals."
Turkey is a healthy and lean addition to any diet and exercise plan. It can help accomplish many of the dietary changes recommended by the USDA, such as:
"We're pleased that the government is providing a good common sense approach to consumers as consider nutritious food sources that will improve America's dietary health," said Sherrie Rosenblatt, NTF's senior director of marketing and communications. "Whether you're trying to cut cholesterol and fat, increase your protein or simply trying to eat well, turkey is a good for you food. It's low in fat, low in sodium and has eight percent more protein than chicken or beef."1
Turkey is loaded with nutrients. It's a good source of niacin, vitamin b6 and vitamin b12 that are important for energy production and possibly lowering the risk of heart attacks. It's also rich in zinc that supports the immune system and a source of trace mineral selenium. Selenium intake may reduce coronary artery disease.
The NTF research, conducted in November by Opinion Dynamics Corporation, was a random telephone survey of 300 subscribers to national publications and has a margin of error of 5.7 percent. It was undertaken as part of the NTF's integrated marketing campaign promoting turkey as "The Perfect Protein." The campaign seeks to raise awareness of turkey's healthy, high-protein and low-fat nutrition profile.
Note to editors: Recipes, "Turkey. The Perfect Protein" logo and press kits are available for download from the pressroom at EatTurkey.com.
1.Nutri-facts Update, a skinless, cooked 3-ounce turkey breast contains no saturated fat and 26 grams of protein, 8 percent more protein than a 3-ounce skinless, cooked chicken breast or 3-ounce, cooked top loin steak, trimmed of visible fat.
The National Turkey Federation (NTF) is the national advocate for all segments of the turkey industry, providing services and conducting activities that increase demand for its members' products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products. Its award-winning web site, www.eatturkey.com, offers consumers, food professionals and the media an extensive library of information including healthy eating and restaurant trends, turkey cuts and purchasing tips, turkey nutrition and cooking techniques, and turkey facts and trivia. Additionally, the site presents a searchable database of more than 1,500 recipes, offers a recipe E-mail program and provides special seasonal and holiday ideas. The National Turkey Federation is headquartered in Washington, D.C.
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