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Nutritional Value of U.S. Pork Publicized in Japan

Highlighting U.S. pork as an ideal ingredient for older generations in Japan (over 65 years of age), USMEF launched a campaign that featured a series of consumer education articles published by the Yomiuri Newspaper.

Funded by the USDA Market Access Program (MAP) and the National Pork Board and the Nebraska Soybean Board, the campaign was designed to inform consumers about U.S. pork’s role in a healthy diet for seniors.

In one article, Professor Iijima of Tokyo University explained why older people need to eat meat for good health and how U.S. pork is a reliable source of quality protein. A well-known cooking specialist and registered dietitian was also part of the campaign, introducing U.S. pork dishes and the nutritional value of red meat as part of the articles.

A total of five articles were published, each with a suggested U.S. pork dish mentioned: thin-sliced U.S. pork Hamburg, U.S. grilled pork with herb sauce, U.S. pork ginger and salt sauté and U.S. pork with somen noodles.

Published articles explained the value of U.S. pork in diets of senior citizens in Japan