Service

MISSING IMAGE

Material Information

Title:
Service USDA's report to consumers
Portion of title:
USDA's report to consumers
Physical Description:
: ; 27 cm.
Language:
English
Creator:
United States -- Dept. of Agriculture. -- Office of Governmental and Public Affairs
United States -- Dept. of Agriculture. -- Office of Communication
United States -- Dept. of Agriculture. -- Office of Information
Publisher:
U.S. Dept. of Agriculture, Office of Governmental and Public Affairs
Place of Publication:
Washington
Frequency:
monthly
regular

Subjects

Subjects / Keywords:
Consumer education -- Periodicals -- United States   ( lcsh )
Genre:
federal government publication   ( marcgt )

Notes

Dates or Sequential Designation:
no. 1- Nov. 1963-
Numbering Peculiarities:
Publication suspended Dec. 1979-
Issuing Body:
Issued Nov. 1963-Feb. 1973 by the Department's Office of Information; Mar. 1973-Dec. 1977 by the Office of Communication.
General Note:
Issues prior to Jan. 1978 were classed: A 21.29:(nos.)

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
aleph - 001360420
oclc - 01716336
notis - AGM1835
issn - 0037-2544
System ID:
AA00012167:00038


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USDA'S REPORT TO CONSUMERS

UNITED STATES DEPARTMENT OF AGRICULTURE- OFFICE OF INFORM.AT4Oil- AS. iL:GT D.C. 20250






May 1971 6


HAPPY BIRTHDAY, SCHOOL LUNCH

Quarter of a Century of Lunches for Kids. On June 4, 1971, the
National School Lunch ,Program will be 25 years old -- and that's
a lot of noons. Throughout 1971, teachers across the nation will
make their students more aware of what a good school lunch can
do for them. To increase participation in the School Lunch
Program, as well as to increase personal interest in improving
child nutrition, joint Federal, State, and local efforts will \
continue through the summer and early fall -- including the
special observance of National School Lunch Week, October 10-16.
Currently, more than 24 million children are served school
lunches daily. Of these, 6.8 million needy children get their
lunches at free or reduced-prices. School lunches are served
in more than 79,000 schools but not every school in the U.S.
has a lunch program and not all children who could benefit from
school lunches are getting them. Cor uniuty orgni2o:i:! can
join in or start activities to improve child nutrition (such as
starting a school food service with help fr.-, USDA). ;,.,-;i'er
efforts are welcomed. For information, write -hc': 1. Lunch
Program, Food and Nutrition Service, U.S. Department of Agi-
culture, Washington, D.C. 20250.

LUNCH BY COMPUTER

School Lunch Goes CAMP. Next year school children in t-iea-l, Fla.
and Memphis, Tenn., will be eating lunches planned by CAMP.
CAMP -- meaning computer assisted menu planning -- will operate
during the 1971-72 school year in the school lunch programs of
these cities as a pilot project of USDA's Food and 1kittiiion
Service. CAMP involves the building of a computer tape of numer-
ous recipes and variations that meet accepted meal requirements.
The recipes will be costed out and measured in terms of nutritive
value. Local school systems making use of such a tape will be
able, via computer, to select the least cost menu that meets nutri-
tional and taste requirements. The CAMP approach is .:-ected to
reduce overall food costs and to give greater assurance of meetiri
nutritional needs in school lunches.







BUGS TAT LOVE PEOPLE


The Feeling Is Not Mutual. In the numerically overwhelming world of bugs, three
of the pests stand out as being particularly fond of people and their possessions.
There are the cockroaches which like people so well they will stay around the
house all year; there are the moths which are delirious about people's woolen
clothes especially when stored for the summer; and then there are the mosquitoes
which like people just for themselves. If you are burdened with these one-sided
friendships, the U.S. Department of Agriculture has developed some booklets which
can help you break them up:
"Protecting Woolens Against Clothes Moths and Capet Beetles" (G-113) 20 cents
"Cockroaches: How To Control Them" (Leaflet 430) 10 cents
"Controlling Mosquitoes in Your Home and On Your Premises" (G-84) 10 cents
Copies of the bulletins may be purchased from the Superintendent of Documents, U.S.
Government Printing Office, Washington, D.C. 20402.

WHAT'S IN IT FOR YOU?

Shopping Tool. If you're the kind of food shopper who carefully reads labels and
tries to get the best value for your money and menu, you'll likely want a copy of
"Standards for Meat and Poultry Products--A Consumer Reference List" (C&MS-85).
It lists, among other things, the amount of meat or poultry that U.S. Department
of Agriculture inspectors require, as a minimum, in more than 150 federally inspec-
ted products -- from that old favorite, "Beef Stew" (at least 25% cooked meat), to
"Chicken Chow Mein" (at least 4% cooked poultry meat). For a copy of the list
write: Information Division, Consumer and Marketing Service, U.S. Department of
Agriculture, Washington, D.C. 20250, including the title and number, and, of course,
your name and address.

USDA WEINER WATCHERS

Weiners Getting Leaner. Hot dogs and bologna lost some of their fat during 1970
as the U.S. Department of Agriculture implemented a 30 percent fat limit on cooked
sausage products. This limit, effective October 1969, resulted after public hear-
ings into a possible fat limit. Many voices were heard--consumer groups and in-
dustry alike. By the last quarter of 1970, fat content of analyzed samples aver-
aged 27.8 percent. Surveys showed that before October 1969, cooked sausages aver-
aged 33 percent fat, with some approaching the 50 percent mark. Fat content is now
carefully monitored by USDA inspectors, along with their other duties to see that
these and other meat products are wholesome, processed under sanitary conditions,
and accurately labeled.

MAY PLENTIFUL FOODS

Eggs Head the List. You can hardly find a food that has so many good qualities as
eggs, a featured item on the May Plentiful Foods List. First, there's the neat and
handy package that nature wraps them in for storage. Then eggs are so versatile --
serve them as a dish or combine them with other foods. Nutritious? They contain
significant amounts of vitamin A, iron, riboflavin (vitamin B2) and protein so near
perfecticc that often scientists use egg protein as a standard to measure protein
in other foods. Other foods included on the May list are potatoes and potato
products, canned ripe olives, milk and dairy products, canned cling peaches, and
turkeys. For June, Plentiful Foods will include milk and dairy products, broiler-
fryers, eggs, dried peas, canned ripe olives, and potatoes and potato products.







BUILD OUR AMERICAN COMMUNITIES


BOAC. Training the leadership to make rural communities attractive to people
is the purpose of the Building Our American Communities program. It is a cooper-
ative effort involving the Future Farmers of America and USDA's Farmers Home
Administration. Introduced last year and given top priority nationally it is being
rapidly integrated in the vocational agriculture course of study in high schools
and the FFA program of work. BOAC is available to other youth organizations --
girls, boys and young adults -- in addition to the 8200 chapters and 450,000 members
of FFA. Write for information to E'AC, Farmers Home Administration, U.S. Department
of Agriculture, Washington, D.C.20250 or call (202) 388-6150.

PLAY IT SAFE

Take These Tips. Whether hiking 2,404 miles on the Pacific Crest Trail or merely
going on a one-day outing to the woods, there's one very important thing to remem-
ber: Safety in the outdoors. Many of today's Americans who can navigate an urban
freeway with ease are at a complete loss when confronted with a forest trail. And
their lack of knowledge about the great outdoors can sometimes be a matter of life
or death. To help them prepare for their outdoor trip -- and survive when they
get there -- USDA's Forest Service has revised it's popular publication, "Outdoor
Safety Tips," (PA 887). Just the right size to fit in your pocket, it contains
such information as how to prepare for your trip; what to do if you get lost; how
to signal for help; and first aid tips. Copies of the booklet are available from
the Superintendent of Documents, U.S. Government Printing Office, Washington, D.C.
20402 for 15 cents. Get a copy and take it with you:

NEW SYMBOL

It Marks the Trail. A new trail symbol will "blaze" the Pacific Crest Trail, the
2,404-mile hiking trail which winds down the West Coast from Canada to Mexico,
passing through Washington, Oregon, and California on the way. The triangular sym-
bol will be used on markets to identify the trail route for hikers. In the center
of the symbol a black conifer and white mountain range are superimposed on a blue-
green background. The words "Pacific Crest Trail" are printed around the outside
in a white border. The Trail, which pa&s'e through 23 T.ati.rnal Forest, 12 Nation-
al Wildernesses, 7 National Parks, and numerous State Parks, is under the adminis-
tration of the Secretary of Agriculture. It is one of two National Scenic Trails
established under the National Scenic Trail Act of 1968. The other is the 2,000-
mile Appalachian Trail in the East which extends from :',-inr to Georgia.

AT HOME AND AWAY

Allow More For Eating Out. if your budget includes regular outlays for bought
meals. As usual, food prices at work, school, restaurants, and snack bars are
going up more rapidly than prices at grocery stores. The tab for away-from-home
eating could average 5-6 percent higher for the year than in 1970.

TIMES THEY ARE A-CHANGING

And So Are Milk Habits. Consumers ate more cheese and drank more low-fat milk
last year, despite higher prices for these products. But consumption declined
for butter and whole milk. These changes are likely to continue during 1971.
-3-




UNIVERSITY OF FLORIDA

3 1262 08740 0965
OLD WEST FLAVOR

Jerky Is Making A Comeback. In their journals, explorers Lewis and Clark wrote
about "jerky" -- a dried, sliced meat. It was popular among men in their expedi-
tion, as it was with the Indians and later with pioneers and prospectors who made
the westward trek. Today, jerky is making a comeback as a chewy, tasty, nutritious
snack food sold in foodstores across the country and by mail order. U.S. Depart-
ment of Agriculture inspection of sanitation and processing, as for all meat pro-
ducts shipped interstate, helps provide "from hoof to package" assurance that jerky
is wholesome and truthfully labeled. The product is sliced from lean beef, spiced,
and either air-dried, oven-dried, or smoked. (A buying tip: "Sectioned and formed"
on the label means the jerky was made from large chunks of beef, appropriately
spiced, and molded and formed before being cut into strips and dried). With advanc-
ed processing techniques, jerky now can be made within 24 hours, instead of the 2
to 3 months it took for natural curing when the pioneers and Indians made it. Since
it needs no refrigeration, it's great to take along on hiking and camping trips.

IN THE GOOD OLD SUMMERTIME

Wholesome Food and Fun. Old summertime will be very good indeed for many needy
children taking part in community recreation programs. Not only will the children
have fun under the sun, but also they can look forward to nutritious meals -- if
their communities are participating in the U.S. Department of Agriculture's Special
Food Service Program. The food program, which is operated in cooperation with lo-
cal nonprofit educational and recreational programs, is designed to reach needy
children who take part in summer activities sponsored by cities or various civic
groups. Here is where the youngsters can receive a part of their daily nutritional
requirements for good health =- along with summer fun. No matter which way a commun-
ity decides to sponsor the Special Food Service Program -- through a municipal ree-
reation department, a school district, church or service groups -- USDA's Food and
Nutrition Service can provide help with both money for food and federally-donated
foods. Many communities are starting now to set up their summer programs. Addition-
al information on the Special Food Service Program is available from the Food and
Nutrition Service, U.S. Department of Agriculture, Washington, D.C. 20250.

KNOW YOUR LAWN SEED

Or There'll Be No Grass Coming Thru The Rye. What may appear to be the best buy in
lawn seed could well result in a poor lawn or an exercise in futility. For instance,
annual ryegrass dies out after the first year. In mixture of different kinds of grass
seed, annual ryegrass can be very useful, however. It comes up quickly, giving the
more slowly growing grasses a temporary protective covering until they mature. And
it can be a quick temporary cover to prevent soil erosion. Even perennial ryegrass,
which lives about 3 years when planted alone, won't give you a permanent lawn. Ac-
cording to USDA seed experts, the trick in buying lawn seed is to read the label
and learn something about the characteristics of different kinds of grasses. A
USDA leaflet, "How To Buy Lawn Seed," (G-169) can help you be a wise buyer. For
single free copies write to the Office of Information, USDA, Washington, D.C. 20250.


SERVICE is a monthly newsletter of consumer interest. It is designed for those who
report to the individual consumer rather than for mass distribution. For informa-
tion about items in this issue, write: Lillie Vincent, Editor of Service, U.S.
Department of Agriculture, Office of Information, Washington, D.C. 20250. Please
include your zipcode.




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