Handbook of Dairy Foods and Nutrition, Third Edition
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Summary
Once again the National Dairy Council has produced the industry reference on the important role of dairy foods in health. Packed with the latest information from the Council’s notable scientists, the Handbook of Dairy Foods and Nutrition, Third Edition makes the case for the beneficial role of dairy foods in a variety of conditions and disease states.
The handbook begins with a comprehensive overview of the nutritional content and benefits of milk and milk products including cheese and yogurt. The authors explain the effects of dairy intake on cardiovascular health and hypertension. The Dairy Council continues its research review by providing the most up-to-date information on the relationship between dairy intake and colon, breast, and prostate cancers.
An entirely new chapter is devoted to addressing recent research about the role of dairy foods in weight management. Supporting the age-old advice that milk gives you strong bones and teeth, this handbook has chapters examining the evidentiary relationship between dairy intake and bone and dental health. A full chapter addresses the condition of lactose digestion, distinguishing lactose intolerance from lactose maldigestion, as well as providing research-based strategies to improve milk tolerance. A summary of dairy’s contribution to health throughout the life cycle from childhood and adolescence into adulthood and old age, rounds out this latest installment of the Dairy Council’s authoritative reference on the importance of dairy foods in the American diet.
Continuing to provide state-of-the-art information on dairy products and nutrition, the Handbook of Dairy Foods and Nutrition, Third Edition is a useful resource for nutrition scientists, dietitians and other health professionals, educators, dairy researchers, and the food industry.
Table of Contents
The Importance of Milk and Milk Products in the Diet
Nutrient Components of Milk and Milk Products
Nutrient Contribution of Milk and Milk Products
Recommendations to Include Milk and Milk Products in the Diet
Protecting the Quality of Milk and Other Dairy Foods
Kinds of Milk and Milk Products
Dairy Foods and Cardiovascular Health
Contribution of Milk and Milk Products to Fat, Saturated Fat, and Cholesterol Intake
Dairy Nutrients, Dairy Foods, and Coronary Heart Disease
Efficacy and Safety of Low-Fat, Low-Saturated Fat Diets
Dairy Foods and Hypertension
Dietary Patterns Including Dairy Foods and Blood Pressure
Dairy Food Nutrients and Blood Pressure
Other Lifestyle Modifications
Comprehensive Lifestyle Modifications and Blood Pressure: Putting It All Together
Dairy Foods and Cancer
Dairy Foods, Calcium, Vitamin D, and Prevention of Colon Cancer
Dairy Foods and Breast Cancer
Dairy Foods and Prostate Cancer
Dairy-Food Cultures and Cancer
Other Protective Components in Dairy Foods
Dairy Foods and Bone Health
Bone Basics
Risk Factors for Osteoporosis
Calcium, Dairy Products and Bone Health
Vitamin D and Bone Health
Protein and Bone Health
Additional Nutrients and Bone Health
The Dairy Advantage
Dairy Foods and Oral Health
Dental Caries and Tooth Enamel Erosion
Periodontal Disease
Dairy Foods and a Healthy Weight
Dairy Products and a Healthy Weight in Adults
Experimental Animal Studies
Potential Mechanisms
Dairy Products and Weight/Body Composition in Children and Adolescents
Lactose Digestion
Physiology of Lactose Digestion
Symptoms
Diagnosis
Relationship between Lactose Maldigestion, Intolerance, and Milk Intolerance
Long-Term Consequences of Lactose Maldigestion
Strategies for Dietary Management of Primary Lactose Maldigestion
Treatment of Malnutrition/Diarrheal Disease in Children
Recommendations for Feeding Programs
Future Research Needs
Contribution of Dairy Foods to Health throughout the Life Cycle
Infancy
Toddler and Preschool Years
School-Aged Child
Adolescence
Adults
Older Adults
Index
Editorial Reviews
"In general, this textbook provides an up-to-date insight into the field of dairy products in terms of human nutrition . . . clearly laid out, well illustrated, easy-to-read, the references are up-to-date . . . represents a good value for money."
–Adnan Y. Tamime, in International Journal of Dairy Technology, February 2008, Vol. 61, No. 1
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