Fresh (poultry): A complicated regulation that in gen-
eral says that the raw meat has never been held at a
temperature below 26F, although there are some
adjustments to this that allow a temperature fluctua-
tion of up to 2 degrees while poultry is in stores.
Frozen (poultry): The temperature of the raw meat is
0 F or lower.
Halal: prepared at a federally inspected meat-packing
plant that also is overseen by an Islamic authority and
meets the requirements of Islamic dietary law.
Kosher: preparedatafederallyinspectedmeat-packing
plant that also is overseen by an Rabbi and meets the
requirements of Jewish dietary law.
Natural: containing no artificial ingredients or added
color and processed in a way that does not alter the
raw product.
oven prepared: the item is cooked and ready to eat
without additional cooking.
oven ready: the item is uncooked, but is ready to
cook without additional preparation.
Consumers may also see a USDA grade on the
label of cuts of beef and lamb. Pork, veal, and mutton
are also graded, but the grades are not usually shown
on store packaging. All USDA graded meat is
inspected and wholesome, but some grades are more
tender and better suit to certain cooking methods than
others.
Prime: the highest quality and most tender and juicy
cuts, but also the most expensive. Prime cuts contain
the most fat. They make excellent steaks and roasts.
Choice: very tender, juicy, and flavorful. This is the
most popular grade of meat sold in the United States.
Select: very lean with less fat. These cuts are best
suited to long, moist cooking methods such as soups
and stews.
Two other lower grades of beef, standard and
commercial, are sometimes sold as ungraded ‘‘store
brand’’ meats. These cuts are wholesome and nutri-
tious, but tend to be tougher and dryer than the higher
grades. Utility, cutter, and canner beef, the lowest of
the eight grades, are almost never seen in stores. These
cuts of meat are used to make ground beef, hot dogs,
and other processed meat products.Understanding the nutrition facts panel
The Nutrition Labeling and Education Act of 1990
and subsequent revisions require certain nutritional
information be clearly displayed on many foods. It
does not apply to meat and poultry, raw fruits and
vegetables, ready-to-eat food such as cookies or cakes
sold at a bakery, food sold by sidewalk vendors, and afew other exceptions. Counter cards instead of pack-
aging labels provide voluntary nutrition information
for many common fruits, vegetables, raw seafood, and
wild game or exotic meats (e.g. ostrich). The nutrition
facts panel is designed to encourage health eating. It
gives consumers a way to compare the nutritional value
of products and to see how specific products can meet
their dietary needs.
The nutrition facts panel consists of several sec-
tions. The serving size is given in both a familiar units
such as cups or ounces and in metric units. Serving sizes
are standardized for similar foods, so that consumers
can make easy comparisons. If the package contains a
single serving, the serving size is not required. Under the
serving size the servings per container lists the total
number of servings contained in the package.
All information listed below the servings per con-
tainer is given per single serving. People who eat more
than one serving will take in more calories and
nutrients than the amount listed on the label. Calories
and calories from fat, the first nutrient listed, give the
consumer a quick idea of how much energy the food
provides and how healthful it is (or isn’t).
The next section of the nutrient facts panel deals
with specific nutrients. The information is given by
weight in metric units (grams or mg) and as a percent
daily value. The percent daily value shows how much
of each nutrient the food contributes toward meeting
the daily recommended amount of each specific
nutrient. Percent daily values are based on the recom-
mended dietary allowances (RDAs) of the nutrient for
a person who is eating a 2,000-calorie diet. Percent
daily values of 5% or less are considered low and
values of 20% or greater are considered high.
The nutrients listed next on the panel are ones that
Americans generally eat enough or too much of and
that they should try to limit. The first of these are total
fat, saturated fat andtransfat. High consumption of
saturated fat andtransfat are linked to the develop-
ment of cardiovascular disease. People should try to
consume as little of thesefatsas possible.Transwas
not part of the original nutrient facts panel, but was
added beginning January 1, 2006. Not enough infor-
mation is available to calculate a percent daily value
fortransfat. Cholesterol andsodiumcomplete the list
of nutrients that Americans consume in large amounts
and should try to consume less of.
The nutrient panel also lists totalcarbohydrates,
dietaryfiber, sugars, and proteins. Americans should
try to increase the amount of dietary fiber they con-
sume. A percent daily value forproteinis not required
unless the food makes the claim ‘‘high in protein.’’ InFood labeling