This new edition of Handbook of Dairy Foods and Nutrition presents the latest developments in dairy foods research. It examines the role of dairy products in the diet for cardiovascular health, reducing risk for blood pressure and colon cancer, and enhancing bone and oral health. In addition, the bone health of vegetarians and lactose intolerant individuals are addressed. The importance of milk and milk products in the diet throughout the lifecycle is addressed. WHAT'S NEW IN THE SECOND EDITION? NEW CHAPTERS! qMilk and Milk Productsq will include: *Official recommendations for inclusion of milk and milk products in the diet *Nutrient contributions of milk and milk products *Nutrient components (energy, carbohydrate, protein, fat, vitamins, minerals, electrolytes) *Protection of quality of milk products *Kinds of milk and milk products qContributions of Milk and Milk Products to a Healthy Diet Throughout the Life Cycleq will include: *Unique aspects of each developmental stage in the life cycle *Nutrient contributions of dairy foods to the diet *Other non-nutrient components of dairy foods with known health benefits *Official recommendations for the use of Milk Group foods for each age group *Discussion of strategies to improve dairy food intake PLUS EXTENSIVE REVISIONS TO EXISTING CHAPTERS INCLUDING: *Recent American Heart Association recommendations *Updated data on fat and cholesterol intake *Tables of new RDAs/DRIs *Latest information on the anticarcinogenic effect of dairy food components *And much more!Calcium in milk may also reduce the risk of kidney stones.a In a four-year prospective study involving 45, 000 male health professionals with no history of kidney stones, those who consumed a calcium-rich diet (1326 mg calcium) experienced aanbsp;...
|Title||:||Handbook of Dairy Foods and Nutrition, Second Edition|
|Author||:||Gregory D. Miller, Judith K. Jarvis, National Dairy Council, Lois D. McBean|
|Publisher||:||CRC Press - 2002-01-01|