CONSUMER KNOWLEDGE OF SELECTED NUTRIENT CONTENT OF NINE FRESH MEAT CUTS

Debra Reed, Jeffrey Gillespie, Robert Downer and Alvin R. Schupp

Journal of Agribusiness, 1999, vol. 17, issue 2, 8

Abstract: The U.S. Department of Agriculture, the Food and Drug Administration, and the medical profession, among others, have attempted to broaden consumers' knowledge of the nutritive content of foods. Retailers provide information by supplying point-of-purchase nutrition information and/or nutrition labels on fresh meats. The availability of nutrition information on packaged fresh meats is relatively new. A survey of Louisiana households provided estimates of their knowledge of the fat, cholesterol, and protein content of selected combinations of fresh beef, pork, chicken, and turkey meats. Permutation analysis and tabular analyses were used to assess households' nutrition knowledge of the selected fresh meats.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 1999
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Persistent link: https://EconPapers.repec.org/RePEc:ags:jloagb:14731

DOI: 10.22004/ag.econ.14731

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