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the importance of
PORKpork is a delicious, nutritious and balanced protein
1Three ounces of pork tenderloin offers 22 grams of protein. 2Kim, J. E., O’Connor, L. E., Sands, L. P., Slebodnik, M. B., & Campbell, W. W. (2016). Effects of dietary protein intake on body composition changes after weight loss in older adults: a systematic review and meta-analysis. Nutrition Reviews, 74(3), 210–224.Heart-Check certification does not apply to research on weight loss.
HEALTH BENEFITS OF LEAN PORKPRESERVES LEAN MUSCLE TO HELP MAINTAIN WEIGHT LOSS2
EXCELLENT SOURCE OF VITAMINS AND MINERALS1
THIAMIN, SELENIUM NIACIN, B6, B12
SIRLOIN, TENDERLOIN
CERTIFIED HEART-HEALTHY
24G
compared to other proteins
3oz
protein
6 TABLESPOONSOF PEANUT BUTTER
4 HARD-BOILEDEGGS
564 CALORIES 342 CALORIES
11/2 CUPS OF COOKED BLACK BEANS
312 CALORIES
PORK LOIN = 165 CALORIESPORK SIRLOIN = 173 CALORIESPORK TENDERLOIN1 = 122 CALORIES
© 2020 National Pork Board, Des Moines, Iowa USA. This message funded by America’s Pork Producers and the Pork Checkoff. 4/20
INFORMATION AND RESOURCE GUIDE
Speak to one of our marketing professionalsNeal J HullDirector, Channel Marketing
Office: 515-223-2796 Cell: 507-206-7436 Email: nhull@pork.org
Tara DuganDirector, Research and Insights
Office: 515-223-2786 Cell: 773-882-8827 Email: TDugan@pork.org
Neel SahniNational Channel Marketing & Innovation Manager
Cell: 612-306-7242 Email: nsahni@pork.org
Kara BehlkeDirector, Nutrition and Dietetics
Office: 515-223-2632 Email: KBehlke@pork.org
José de JesúsSr Director of Multicultural Marketing, Domestic Marketing
Office: 515-223-3529 Email: jdejesus@pork.org
© 2020 National Pork Board, Des Moines, Iowa USA. This message funded by America’s Pork Producers and the Pork Checkoff. 4/20
U.S. pork’s sustainability keeps improving
How nutrientsare recycled
How cropsare raised
How pigsare fed
Over the decades, America’s pig farmers have madedramatic improvements in how they raise pigs:
Effective measures combine to reduce greenhouse gas emissions and U.S. pork’s carbon footprint.
Enhanced protection from harsh weather and predators
Better geneticsand animal care
Improved crops to better match animals' needs
25.1%
LESS
Water
75.9%
LESS
Land
7.7%
LESS
Carbon
7.0 %
LESS
Energy
Improvements Per Pound of Pork
Produced (1960-2015)
Data Source: A Retrospective
Assessment of U.S. Pork Production:
1960 to 2015, Univ. of Arkansas,
National Pork Board, 2018.
®
INFORMATION AND RESOURCE GUIDE
the importance of
PORK
Check out the additional resources from the National Pork boardFACEBOOK@NationalPorkBoard@ThePorkCheckoff@RealPigFarming
@PorkEssabor (spanish)
TWITTER @NationalPork@PorkCheckoff@RealPigFarming @PorkEssabor (spanish)
INSTAGRAM @NationalPorkBoard@RealPigFarming@PorkEssabor (spanish)
YOUTUBE @NationalPorkBoard@PorkCheckoff@PorkEssabor (spanish)
Pork.orgporkcares.orgrealpigfarming.comporkessabor.com
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