WELCOME TO THE
SCHOOL FOOD ROCKS AND NATIONAL PORK BOARD K-12 RECIPE COLLECTION At the heart of school meals is the drive to provide students with delicious, nutritious food. Incorporating U.S.-sourced pork into school meals brings rich flavors, high- quality protein, and essential nutrients to our students, while supporting pig farmers who work tirelessly to produce safe, sustainable food. Pork is a source of more than 10 essential nutrients. A 3-ounce serving is an excellent source of protein, vitamin B6, vitamin B12, thiamin, niacin, zinc, riboflavin, and selenium, and a good source of choline, pantothenic acid and phosphorus.1 Pork helps millions of Americans, both children and adults, reach daily nutrient recommendations, including under consumed nutrients of public health importance like potassium. Among pork consumers, the intakes of copper, potassium, selenium, zinc, thiamine, niacin, vitamin B6 and choline were higher, and a higher proportion met nutrient recommendations for copper, potassium, zinc, thiamin and choline compared to non-consumers of pork.2 By integrating pork into school menus, we ensure that meals are not only tasty but packed with the nutrients needed to fuel learning and play. Sourcing from U.S. pork farmers ensures that school districts get high-quality, farm- to-table products, fostering a stronger U.S. economy and supporting local U.S. pig farmers. Pork farmers have reduced the environmental footprint of pork, as evidenced by the 55- year retrospective analyses, proving dedication to the planet.3 Planet-friendly meals can include fresh pork! When compared to other food sources of protein, pork has relatively low greenhouse gas emissions.4-6 Together, let’s bring pork to the table to nourish students and support our U.S. pig farmers. References: 1. U.S. Department of Agriculture, Agricultural Research Service. [NDB #10093] FoodData Central, 2019. fdc.nal.usda.gov. 2. Agarwal, S.; Fulgoni, V.L., III. Association of Pork (All Pork, Fresh Pork and Processed Pork) Consumption with Nutrient Intakes and Adequacy in US Children (Age 2–18 Years) and Adults (Age 19+ Years): NHANES 2011–2018 Analysis. Nutrients 2023, 15, 2293. https://doi.org/10.3390/ nu15102293. 3. Putman B, Hickman J, Bandekar P, Matlock M, Thoma G. A Retrospective Assessment of US Pork Production: 1960 to 2015. 2018. https://porkcheckoff.org/research/retrospec- tive-analysis-us-pork-production-1960-2015-using-lca/. 4. Poore J., Nemecek T. Reducing food’s environmental impacts through producers and consumers. Science. 2018;360(6392):987-992. doi:10.1126/ science.aaq0216. 5. FAO. 2018. World Livestock: Transforming the Livestock Sector through the Sustainable Development Goals. Rome. 222 Pp. Licence: CC BY-NC-SA 3.0 IGO. 6. Drewnowski A. Perspective: The Place of Pork meat in Sustainable Healthy Diets. Adv Nutr. 2024; 15(5):100213. DOI:https://doi.org/10.1016/j.advnut.2024.100213.
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