the Money: ADA says "Thank You For Your Generous Donation,
October 23, 2000 -- Meat Industry Press Release:
The National Cattlemen's Beef Association (NCBA) was awarded the
prestigious Corporate Award for Excellence 2000 from The American
Dietetic Association Foundation (ADA). According to the ADA, this
award recognizes the organization's many years of support of, and
work with, registered dietitians, the ADA, and the ADA Foundation.
The award was presented last Tuesday at an ADA Foundation dinner,
attended by most leaders in the nutrition community. Accepting the
award on behalf of the association was Chuck Schroeder, NCBA CEO.
Also on hand for the presentation were Jay O'Brien, beef producer
from Amarillo, Tex., and chairman of the beef industry's Nutrition
& Health Committee; Nelson Curry, beef producer from Paris, Ky.,
and Nutrition & Health Committee vice chairman; and Wade Zimmerman,
a beef producer from Sugar City, Colo., and chairman of the industry's
Health Professional Influencers Subcommittee.
“Dietitians are very important to our society, since so many of
the guideline recommendations for American diets are developed by
this group,” according to Curry, whose operation includes 200 purebred
and 400 commercial cows. “It's important that we support their efforts,
as well as work with them by providing information on how beef can
fit into the diets of healthy Americans.”
The dinner was held in conjunction with the Food & Nutrition Conference
& Exhibition of The American Dietetic Association, which runs Oct.
16 to 19.
Among the checkoff-funded events ['checkoff' means meat-industry
advertising funds] held at the exhibition was a workshop to help
nutrition professionals understand the special needs of women. A
booth where thousands of exhibition attendees could learn more about
the nutritional value of beef and sample new beef products currently
on the market was also on display.
“For years, the beef checkoff has funded nutrition research that
has provided us with facts about protein, iron, zinc and other nutrients
that are found in beef,” Zimmerman said. “By passing that information
along to dietitians, we're improving the health of both the American
public and the American cattle industry.”