Pork and the “Slim 7” generated a lot of buzz among the nearly 10,000 health professionals who attended the Academy of Nutrition and Dietetics 2013 Food & Nutrition Conference & Expo in Houston recently.
“This huge show offers a great opportunity to provide dietitians with the latest pork nutrition research,” said Adria Sheil-Brown, manager of nutrition communications and research for the Pork Checkoff. “Dietitians seek balance with a healthy plate, and pork delivers in so many ways.”
The Pork Checkoff proved this with samples of Puerto Rican Shredded Pork made with sirloin pork roast served in Bibb lettuce cups with pico de gallo and cilantro. Crowds lined up at the Pork Checkoff’s booth for a taste as word spread throughout the trade show.
“Pork stood out among many foods featured at the Food & Nutrition Conference & Expo, because pork has a great story to tell,” said National Pork Board President Karen Richter, who visited with meeting attendees.
Pork Celebrates Great Taste
Sirloin pork roast is one of the Slim 7, the seven common cuts of pork that are, on average, 16 percent leaner than 20 years ago.
“Many of the trade show attendees told us that they never thought to prepare pork roast this way and serve it like a salad,” Sheil-Brown said.
To offer even more inspiration, the Pork Checkoff distributed a fact sheet on the Slim 7, along with pork recipes, meat thermometers, information on the new pork cut nomenclature and more.
The Pork Checkoff also hosted a reception with the National Organization of Blacks in Dietetics and Nutrition (NOBIDAN). As members enjoyed a pork loin dinner, Sheil-Brown shared information on pork’s nutrition profile, including the fact that fresh pork is naturally low in sodium and is packed with protein, B vitamins and potassium, which can help regulate blood pressure.
“We wanted to reach out to this group because research shows that many African Americans like pork but feel guilty about eating it,” Sheil-Brown said. “We noted that pork tenderloin is certified as a lean cut by the American Heart Association and highlighted research showing that lean protein can help with weight management.”
Following the NOBIDAN presentation, a number of dietitians stopped by the Pork Checkoff’s booth to say thank you.
“They were eager to share our information with their patients and clients,” said Richter, a pork producer from Montgomery, Minn. She appreciated the opportunity to visit with NOBIDAN members and other Food & Nutrition Conference & Expo attendees and answer diverse questions.
Producers Put a Face on Farming
“It’s beneficial to have producers present at these types of events, since it puts a face on our product,” Richter said. “It can also help us find common ground and collaborate with influencers.”
To keep the conversation going, Richter and the Pork Checkoff team encouraged meeting attendees to visit PorkandHealth.org for the latest pork nutrition information, recipes and more.
“Health professionals have direct contact with a multitude of clients, students and the media, and they can help us share the latest news about pork’s role in a healthy diet,” Sheil-Brown said.