J&K on McDonald's
Ron Hardin
a public service I post below a ``Nutrition and Quality from
McDonald's'' handout that I picked up in 1983 (McD #10932)
picturing a country view out a barn door past a tub of butter,
a bucket of cheese, a quart of milk, a head of lettuce, a basket
of potatoes and onions, a basked of eggs, a beef roast, and
a Lacoste allegator (I added the latter, and posted it on a
kitchen cabinet, which is how I happen to still have it).
The overall effect is extremely wholesome and misgiving-suppressing.
The jury would love it.
QUOTE (except for touch-typed typos):
Our Quality Philosophy
McDonald's operating principles of Quality, Service,
Cleanliness and Value hold as true today as they have since
our founding in 1955. Our commitment to quality means
we purchase high quality ingredients, carefully monitor
and control product distribution and storage procedures,
and use state-of-the-art computerized prepearation methods
in our restaurants.
Quality assurance is maintained by a kind of ``check and
balance'' system between McDonald's restaurants and
independent suppliers. This control applies to every step,
from ingredient selection to food processing and preparation
to final distribution to the customer.
The National Purchasing and Quality Assurance Department
at McDonald's oversees the supply, ingredient
specification, quality and distribution of products and
packagaing used by the company and its individual store
owner/operatores. At McDonald's Quality Assurance
Laboratory, ongoing analyses are performed to ensure
that products meet specifications.
While our products are monitored by government inspectors
and the strict inspectors employed by each of our
independent suppliers, we insist on having our own inspectors
to further ensure product quality. These corporate
employees - including agricultural experts, food scientists,
and food processing specialists - inspect and monitor all
products, suppliers, processors, and distribution centers
throughout the world. These inspectors are in processing plants,
on the beef line, and in potato fields.
Quality control continues even after the product is wrapped
and made ready to serve to our customers. Realizing that
food is best-tasting when served at certain temperatures,
McDonald's has conducted careful experiments to determine
the length of time a product can be ``held'' and still
ensure great taste, nutritional value and quality. If our
food products are not served within that time, they will
_not_ be served.
OUR MENU COMBINES QUALITY AND NUTRITION
McDonald's menu offers nutritious combinations of
quality food products. We've always believed in the basics
- meat, potatoes, fish, eggs, bread and dairy products -
nutritionally-sound and tasty food selections from three of
the four basic food groups recommended to the maintain
good health.
Did you know that a typical meal consisting of a Big Mac,
french fries, and 2% milk contains nutritious sources of
protein, Vitamin A, Vitamin C, thiamin, riboflavin, niacin,
calcium, phosphorus, iron, and Vitamin D? The nutritional
value of McDonald's food is enhanced by the quality
ingredients we use in our products.
Beef: McDonald's hamburger sandwiches are excellent
sources of protein, riboflavin, niacin and iron. They are made
of 100% pure domestic beef, free of additives, fillers,
cereals or other extenders. McDonald's meat contains less
fat than is generally found in the ground beef purchased
in supermarkets.
Chicken: McDonald's Chicken McNuggets provide protein, niacin,
and phosphorus. They are bite-size pieces of de-boned white
breast and dark thigh meat, dipped in batter and breaded in our
own specially-seasoned breading.
Fish: McDonald's Filet-O-Fish Sandwich is high in protein, niacin
and phosphorus. The filets are produced from 100 percent prime
white filets from the North Atlantic, and covered with a high quality
breading. McDonald's was the first nationwide fast service
restaurant organization to have its fish product voluntarily
inspected by the USDA.
Pork: McDonald's pork products are nutritious sources of
protein and thiamin. Our McDonald's sausage is a pre-cooked
pure pork sausage with spices added. Our Canadian-style bacon
is made from pure lean pork.
Cheese: Used on our sandwiches and Egg McMuffin, McDonald's
cheese is a valuable source of calcium, phosphorus, protein,
and riboflavin. It is a pasteurized-process American cheese made
from blending a variety of mild and flavorful cheeses.
Potatoes: McDonald's french fries supply Vitamin C, niacin,
and phosphorus. They are from the finest Russet Burbank
potatoes, which give McDonald's fries their distinctive taste.
A patented process ensures that the potatoes retain many of their
nutrients.
Eggs: The fresh eggs used by McDonald's breakfast products supply
protein, riboflavin, Vitamin A, phosphorus and iron. Only fresh
Grade A large eggs are used, cracked just before they are cooked
in pure Grade AA butter.
Buns: All McDonald's sandwich buns provide thiamin, niacin, riboflavin
and iron. They are made from specially-blended enriched wheat
flour, shortening, sugar, and water. They are baked locally, and
delivered fresh to restaurants several times a week.
Hotcakes: A source of thiamin, niacin, riboflavin, and
iron. McDonald's hotcake mix is a high quality enriched
wheat and corn flour formula developed especially for our
customers.
Milk Shakes: McDonald's milk shakes supply calcium, phosphorus,
and riboflavin. They are made with fresh whole milk or cream,
sugar, and butterfat. A small amount of stabilizer is added to
maintain thickness and refreshing consistency, and to ensure
proper iciness.
Shortening: Used to cook McDonald's french fries, shortening is
a carrier of fat soluble vitamins. McDonald's uses an animal/vegetable
shortening, a combination that imparts a taste and crispiness that makes
McDonald's french fries unique. This mix is used - rather than pure
vegetable shortening - because it is more stable under high cooking
temperatures. This same type of shortening is also used to cook
pies, Filet-O-Fish and Chicken McNuggets.
Milk: Is a good source of protein, calcium, phosphorus, and
riboflavin. McDonald's serves whole milk or 2% partly skimmed
milk from local dairies. This milk is fortified with Vitamin A
and Vitamin D.
Butter: A source of fat soluble vitamins, only pure Grade AA
butter from the churn is used at McDonald's.
Orange and Grapefruit Juice: An excellent source of Vitamin C.
McDonald's orange and grapefruit juices are prepared from 100% pure
frozen concentrates with no sugar added.
Sundaes and Cones: These dessert items supply protein, calcium,
phosphorus, riboflavin and thiamin. McDonald's sundaes and cones
are ice milk products made from fresh whole milk or cream, sugar
and butterfat, with stabilizer added to ensure a smooth and creamy
consistency.
Cookies: McDonald's cookies are made from enriched wheat flour,
shortening, butter, sugar, corn syrup, and a leavening emulsifier.
Pies: Fruit, fruit juice, sugar, syrup, water, corn starch,
oleomargarine, spices and salt all go into McDonald's
cherry and apple pies. The crusts are made of flour, shortening,
water, and salt.
Sauces: Our Big Mac and tartar sauces are mayonnaise-based
products, made especially for McDonald's from soybean oil,
egg yolks, pickle relish, vinegar, herbs, and spices.
Our new Chicken McNuggets sauces are barbecue, a blend of
tomato, natural smoke flavor and twelve natural
spices; hot mustard, a salad-dressing based with egg yolks
and two mustard sauces; USDA grade A honey; and sweet and sour,
made with tteriyaki sauce and real apricot.
The Question of Additives: Only the purest ingredients available
are used in the production and preparation of McDonald's menu items.
In some cases, small amounts of additives approved by the Food and
Drug Administration are used to maintain quality. These additives
are in use throughout the food industry and are used only in
accordance with Good Manufacturing Practices.
Recommendations: Although McDonald's offers a nutritionally wholesome
menu, we recommend that our customers supplement their diets with
other foods to provide other needed nutrients. McDonald's recommends
our menu be supplemented with Vitamin A, Vitamin C, folic acid,
and fiber. These nutrients can be obtained from fruits, whole
grain cereals, and leafy green vegetables.
We Do Our Homework: McDonald's closely monitors America's dietary
requirements, as well as the needs of our customers. The company
has, over the years, demonstrated a strong concern for the health
and nutritional needs of the customer. Menu additions undergo
extensive testing and research prior to their introduction,
from a nutritional standpoint as well as a market acceptability
viewpoint.
For More Information: McDonald's has several other nutrition-related
publications available to our customers:
o Nutrition Action Pack: a teaching tool for grades 1 through 4.
o Nutritional Analysis of Foods Served at McDonald's Restaurants: a
detailed report and nutritional analysis of our food products
prepared by an independent research institution.
o Good Food, Good Nutrition and McDonald's: a booklet providing
basic information about nutrition and fully describing the nutritional
value of McDonald's menu and how that menu fits into a healthy
active lifestyle.
o Diabetic Exchange Card: a pocket card that enables the diabetic to
determine how McDonald's menu items fit into their special needs.
o Sodium and Calorie Content Card: a pocket guide for customers
on salt-restricted diets.
McDonald's
Trademarks used herein are owned by McDonald's Corporation:
Chicken McNuggets Filet-O-Fish Egg McMuffin Big Mac
c 1983 McDonald's Corporation McD #10932
FC 965-014 Printed in the United States of America
These materials, and further information, can be obtained by
contacting:
Customer and Community Affairs
McDonald's Corporation
One McDonald's Plaza
Oak Brook, Il. 60521
312/887-6198
--
Ron Hardin
rhha...@mindspring.com
On the internet, nobody knows you're a jerk.
Gym Bob
the children into wanting their products he replied "that only leaves 20% to
go then"
My three kids always screamed and kicked to go to McDonald's but would never
finish a small burger because they didn't like it. After all what kid likes
pickles and onions on a burger?
"Ron Hardin" <rhha...@mindspring.com> wrote in message
news:3DDD7B...@mindspring.com...
Chronos
that bad, the big problem is portion control. I'm sure you could take
any product in a fast food restaurant and buy the same product at a
grocery store. People just don't want to be responsible for their health.
Mad McFarqhuar
expensive (apart from its questionable nutrtion).
In Australia we have an abundance of cheap quality food. I can make myself a
very large meal of corned beef with mustard sauce, new potatoes, cabbage and
carrots for less than a tasteless McDonalds meal. Preparation time 5 mins
(plus 1.5 -2 hrs cooking).
Fast food is neither cheap nor convenient. Learn to cook and you can eat
delicious, wholesome food quite cheaply.
"Ron Hardin" <rhha...@mindspring.com> wrote in message
news:3DDD7B...@mindspring.com...
John 'the Man'
rambled on about "Re: J&K on McDonald's."
Our champion De-Medicalizing in sci.med.nutrition retorts, thusly ...
>Also, the food may not be all
>that bad, the big problem is portion control. I'm sure you could take
>any product in a fast food restaurant and buy the same product at a
>grocery store. People just don't want to be responsible for their health.
Ha, ... Hah, Ha!
--
John Gohde,
Achieving good Health is an Art, NOT a Science!
http://NaturalHealthPerspective.com/
The ONLY Frauds in Health are those who couldn't care less about
prevention. Beware of anybody who brags about eating a lousy diet,
eating crispbread, non-dairy coffee creamer, being overweight, or
about smoking!