Handbook of Dairy Foods and Nutrition, Second Edition
Purchasing Options
Features
oOver 100 tables and illustrations graphically illustrate concepts
Summary
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!
"Milk and Milk Products" 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
"Contributions of Milk and Milk Products to a Healthy Diet Throughout the Life Cycle" 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!
Table of Contents
Importance of Milk and Milk Products in the Diet
Recommendations to Include Milk and Milk Products in the Diet
Contribution of Milk nand Milk Products to Nutrient Intake
Nutrient Components of Milk and Milk Products
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 and Cholesterol Intake
Dairy Nutrients, Dairy Foods, andCoronary Heart Disease
Efficacy and Safety of Low Fat Diets
Dairy Foods and Hypertension
Calcium, Dairy Foods, and Blood Pressure
Potassium and Blood Pressure
Magnesium and Blood Pressure
Dietary Patterns Including Dairy Foods
Dairy Foods and Colon Cancer
Total Fat Intake, Dairy Foods, and Colon Cancer
Protective Components in Dairy Foods
Dairy Foods and Osteoporosis
Bone Basics
Risk Factors for Osteoporosis
Calcium Important at Every Age
Prevention and Treatment of Osteoporosis
Bone Health and the Vegetarian
Vegetarianism
Factors Determining Bone Health
The Vegetarian Diet and Osteoporosis Risk
Factors of Vegetarian Diets that Affect Bone Health Special Challenges of Vegetarian Diets
Calcium Supplements
Benefits of Calcium-Rich Foods
The Value of Dairy Products in Vegetarian Diets
Dairy Foods and Oral Health
Dental Caries
Periodontal Diseases
Lactose Intolerance
Physiology of Lactose Digestion
Symptoms
Diagnosis
Relationship Between Lactose Maldigestion, Lactose Intolerance, and Milk Intolerance
Long-Term Consequences of Lactose Intolerance
Strategies for Dietary Management of Primary Lactose Maldigestion
Treatment of Malnutrition/Diarrheal Disease in Children
Recommendations for Feeding Programs
Future Research Needs
Conclusion
Glossary of Terms
Lactose Content of Dairy Products
Contribution of Milk and Milk Products to Health Throughout the Lifecycle
Infancy
Preschool Years
School-Age Child
Adolescence
Adults
Older Adults
Conclusion
Editorial Reviews
"The Handbook is well referenced which makes it especially useful for nutrition and other health professionals…The National Dairy Council has once again provided nutritionists and other health professionals with an excellent reference book that provides basic information about dairy and the results of recent research…"
- Linda Benjamin Bobroff, Ph.D., R.D., L.D./N., in the January/February 2001 issue of the Journal of Nutrition Education.
"This book is a comprehensive reference on milk and milk products. The scientific evidence is convincing and presented in a readable and understanding manner…The credentials of the authors and reviewers makes it difficult to argue with the veracity of the conclusions."
- Iris Plafker, RD, MPS, State University of NY-Farmingdale, in the Journal of Nutrition for the Elderly
"…the book is written simply and clearly, with appropriate and well-positioned tables and graphs, making it easy reading for the educated layperson… It is quite well written, presented and referenced and provides an interesting snapshot of current research activities into the contribution of dairy foods to human health."
- Manny Noakes, Senior Research Dietitian, Clinical Research Unit, CSIRO Health Sciences & Nutrition, POB 10041, Adelaide
"… this book should occupy a prominent and readily accessible spot on the reference shelf of everyone involved in the dairy industry- not just dairy nutritionists."
- Dairy Management, May 2000
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