Handbook of Dairy Foods and Nutrition, Second Edition

by Gregory D. Miller, Judith K. Jarvis

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

*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

*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

*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!

448 pages, Hardcover

First published November 7, 1994