Gregory D. Miller's Handbook of Dairy Foods and Nutrition PDF

By Gregory D. Miller

ISBN-10: 0849387310

ISBN-13: 9780849387319

This new version of instruction manual of Dairy meals and food provides the newest advancements in dairy meals study. It examines the function of dairy items within the nutrition for cardiovascular wellbeing and fitness, decreasing threat for blood strain and colon melanoma, and adorning bone and oral healthiness. furthermore, the bone future health of vegetarians and lactose illiberal people are addressed. the significance of milk and milk items within the vitamin during the lifecycle is addressed. what is NEW within the moment EDITION?NEW CHAPTERS!"Milk and Milk items" will include:*Official concepts for inclusion of milk and milk items within the diet*Nutrient contributions of milk and milk products*Nutrient elements (energy, carbohydrate, protein, fats, supplementations, minerals, electrolytes)*Protection of caliber of milk products*Kinds of milk and milk items "Contributions of Milk and Milk items to a nutritious diet in the course of the lifestyles Cycle" will include:*Unique features of every developmental degree within the lifestyles cycle*Nutrient contributions of dairy meals to the diet*Other non-nutrient elements of dairy meals with identified overall healthiness benefits*Official innovations for using Milk workforce meals for every age group*Discussion of techniques to enhance dairy meals intakePLUS large REVISIONS TO current CHAPTERS INCLUDING:*Recent American middle organization recommendations*Updated facts on fats and ldl cholesterol intake*Tables of latest RDAs/DRIs*Latest info at the anticarcinogenic influence of dairy nutrition components*And even more!

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Extra resources for Handbook of Dairy Foods and Nutrition

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8). 6 The carotenoids are the yellow pigments in milk fat responsible for the color of butter and along with the green riboflavin vitamin for milk’s characteristic creamy color. S. 114 Because vitamin A and carotene exist in the fat portion of milk, lower fat and fat free (skim) milks contain little of this vitamin. Consequently, fluid lower fat and fat free (skim) milks are required to be fortified with chemically derived vitamin A (retinol palmitate) to a level found in whole milk or 300 IU (6% DV) per 8-fluid-ounce serving.

Fm Page 19 Monday, November 25, 2002 10:59 AM Information on the effect of individual fatty acids in milk fat on risk of coronary heart disease is limited and influenced greatly by genetics (see Chapter 2 on Dairy Foods and Cardiovascular Health). Findings to date do not support blanket recommendations to preferentially decrease intake of animal fats such as milk fat to reduce the risk of heart disease or other major chronic diseases. 3). A one-cup serving (8 fluid ounces) of whole, 2%, and nonfat (skim) milk contains 33 mg, 18 mg, and 4 mg cholesterol, respectively.

While saturated fatty acids generally contribute to an increase in blood cholesterol levels, individual saturated fatty acids differ in their blood cholesterol-raising effects (see Chapter 2 on Dairy Foods and Cardiovascular Health). 76,77 Milk fat contains about 50% longchain saturated fatty acids and 10% short-chain fatty acids. 6 Polyunsaturated fatty acids such as arachidonic acid are present in trace amounts. Arachidonic acid is required, but can be made from its precursor, linoleic acid, an essential fatty acid.

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Handbook of Dairy Foods and Nutrition by Gregory D. Miller


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