First Lady Michelle Obama yesterday made public her plan to address childhood obesity, including a recommendation to provide healthier foods in the federal School Breakfast and School Lunch programs.
We hope consideration will be given to adding more cuts of pork to the menus. A 2006 USDA study found that six common cuts of pork contain 16 percent less total fat and 27 percent less saturated fat than they did 20 years ago. It also found that pork contains no artery-clogging trans fats, and it includes essential vitamins and minerals. A serving of roast pork tenderloin, for example, is an excellent source of protein, thiamine, vitamin B6, phosphorous and niacin and a good source of riboflavin, potassium and zinc. Pork is a lean, low-calorie, relatively low-cost source of high-quality protein – a 3-ounce tenderloin has 2.98 grams of fat compared to 3.03 grams for the same-sized serving of skinless chicken breast.
Of course, we might also recommend that kids put down the X-Box and Wii controllers and get a little exercise.