000547 Clinton Wants Expanded Meat Nutrition Labels

Washington - Consumers should have easy access to nutritional information, President Clinton said. He proposed that the government require labels on meat and poultry for the first time.

Nutritional labels, required for processed food since 1994, tell shoppers just how much fat, cholesterol, calories and nutrients are in each serving.

“Providing citizens with accurate information that affects their lives is one of government's most vital responsibilities,” Clinton said Saturday in his weekly radio address.

But information alone won't help, he said: “Citizens have a responsibility to use that information wisely.”

Clinton also released updated nutritional guidelines that advise more exercise, safe handling of food and moderated sugar consumption. They also suggest that Americans pay attention to nutritional labels.

About six in 10 supermarkets post nutrition information near their meat cases, and some major meatpackers and poultry companies voluntarily put nutrition labels on packages.

Now, Clinton said, “It's time we made it mandatory.”

“We wholeheartedly believe in the consumers being informed,” said Mary Young, a nutritionist with the National Cattlemen's Beef Association. Nutrition information “not only helps them understand lean cuts of meat but it also helps them understand that meat is packed with iron and zinc.”

The Agriculture Department will gather comments about the proposal, which could take effect by the end of the year but may stretch into 2001.

It's the latest in a series of food safety and nutrition initiatives from the administration. This month Clinton ordered new testing requirements for listeria, a pathogen in processed meats. The Food and Drug Administration has proposed expanding nutrition labels on processed foods to include artery-clogging trans fatty acids, a common ingredient in baked goods.

The government's new dietary guidelines for Americans, also released Saturday, are revised every five years to reflect new scientific research.

The 2000 version takes an upbeat approach - “Eating is one of life's greatest pleasures,” it says - and adds sections emphasizing the importance of whole grains, exercise and safe handling of food.

Today, Americans make better choices about healthy eating, Clinton said.

“Yet despite this progress, the vast majority of Americans don't have healthy diets,” the president said. “We're eating more fast food because of our hectic schedules, and we're less physically active because of our growing reliance on modern conveniences, from cars to computers to remote controls.”

The USDA guidelines, contained in a 39-page booklet, largely followed recommendations of an advisory panel of 11 nutrition experts.

The administration bowed to criticism from the food and soft drink industry, however, and weakened recommendations for the section on sugar that urged consumers to “limit” consumption of sugary foods and beverages. The final version says consumers should “moderate” sugar intake and also deletes the panel's conclusion that Americans have been increasing their consumption of sugar.

Agriculture Secretary Dan Glickman defended the change, saying it makes the recommendations parallel with those that encourage “moderate consumption” of alcohol and fat.

The food industry, pleased that they do not label “good foods” and “bad foods,” welcomed the guidelines.

“The guidelines wisely avoid the blame game of unscientific accusations aimed at particular industries or foods,” Lisa Katic of the Grocery Manufacturers of America said in a statement.

Margo Wootan, a nutritionist with the Center for Science in the Public Interest, consumer advocates, said the administration “totally caved” to the industry in altering the sugar section.

“But in general the guidelines are an improvement over what they currently are,” Wootan added. “It encourages people to eat a more plant-based diet, and it puts more emphasis on fruits and vegetables.”

Federally funded nutrition programs have to adhere to the dietary guidelines, which were first published in 1980. They also are used widely by professionals and dietitians in advising consumers.

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