Families are seeing higher prices at the grocery store and are challenged to put together a family meal while sticking to a budget. NPB is working hard to become a resource for consumers of the widest range of cultures and socio-economic levels to show how pork can be an affordable and nutritious meal option.
NPB has invested Pork Checkoff funds to prioritize human nutrition, health and wellness by focusing on 3 pillars: research, story and endorsement.
– Research: Provide credible, third-party-verified data and information about pork’s value in a balanced diet.
– Story: Celebrate Real Pork and share the story that pork is a tasty, nutrient-dense protein with consumers.
– Endorsements: Protect pork’s place on the plate by meeting with health professionals, understanding their beliefs and engaging third-party advocates with data.
NPB is funding research that studies pork’s potential as part of the USDA’s Thrifty Food Plan, a sample healthy diet that can be purchased on a limited budget. This research shows pork is a high-quality, nutritious protein, that can be part of a healthy diet at a low cost. The study is expected to be completed and published in March.
Pork In Sustainable Healthy Diets: A Thrifty Food Plan Perspective
Adam Drewnowski, Ph.D., professor of epidemiology, Center for Public Health Nutrition at the School of Public Health, University of Washington, provided an overview of the nutritional value of fresh pork.
He then reviewed pork’s role in healthy eating patterns as an affordable protein.
Dr. Drewnowski then reviewed new research sponsored by NPB on the TFP, which confirmed:
- Pork can fit into a nutritious diet at a lower cost
- Selecting pork as the only source of meat protein in the TFP reduced the weekly cost below the current TFP cost levels
- Selecting pork as the only source of protein still allowed for nutrient-adequate diets in the TFP
Practical Application of the Thrifty Food Plan
Shelley Maniscalco, M.P.H., R.D.N., of Nutrition on Demand and former director of the office of nutrition marketing and promotion at USDA’s Center for Nutrition Policy, then guided attendees on how to practically apply the TFP for their audience.
She stressed that the importance of health and nutrition professionals meeting individuals and families where they are by addressing their top eating priorities and challenges.
