Handbook of dairy foods and nutrition,2. ed.

Chapter 1 The Importance of Milk and Milk Products in the Diet I. Introduction II. Recommendations to Include Milk and Milk Products in the Diet A. Food Guide Recommendations B. Government Feeding Programs/Child Nutrition Programs III. Contribution of Milk and Milk Products to Nutrient Intake A. Nutrient Contribution B. Milk and Milk Products throughout Life C. Low Intake of Dairy Foods Compromises Nutrient Intake IV. Nutrient Components of Milk and Milk Products A. Energy B. Protein C. Carbohydrate D. Fat E. Vitamins F. Minerals V. Protecting the Quality of Milk and Other Dairy Foods A. Who is Responsible for Milk’s Quality? B. Pasteurized Milk Ordinance C. Unintentional Microconstituents D. Milk Treatments E. Storage and Handling VI. Kinds of Milk and Milk Products A. Consumption Trends B. Wide Range of Milk and Milk Products C. Chocolate Milk D. Cheese E. Cultured and Culture-Containing Dairy Foods F. Whey Products VII. Summary References Chapter 2 Dairy Foods and Cardiovascular Health I. Introduction II. Contribution of Milk and Milk Products to Fat and Cholesterol Intake III. Dairy Nutrients, Dairy Foods, and CHD A. Single Nutrients 1. Dietary Fatty Acids 2. Dietary Fat Quantity 3. Dietary Cholesterol 4. Protein (Casein) © 2000 by CRC Press LLC 5. Vitamin D B. Genetics C. Dairy Foods 1. Milk and Culture-Containing Dairy Foods 2. Butter IV. Efficacy and Safety of Lowfat Diets A. Efficacy B. Safety C. Dietary Compliance D. The Role of Various Dairy Foods in Meeting Dietary Guidelines for Fat Intake V. Summary References Chapter 3 Dairy Foods and Hypertension I. Introduction II. Calcium, Dairy Foods, and Blood Pressure A. Experimental Animal Studies B. Epidemiological Studies C. Clinical Studies D. Determinants of a Hypotensive Response to Calcium 1. Study Design 2. Individual Characteristics 3. Other Dietary Components 4. Who is Most Likely to Respond? III. Potassium and Blood Pressure A. Experimental Animal Studies B. Epidemiological Studies C. Clinical Studies IV. Magnesium and Blood Pressure A. Experimental Animal Studies B. Epidemiological Studies C. Clinical Studies V. Dietary Patterns Including Dairy Foods and Blood Pressure VI. Summary References Chapter 4 Dairy Foods and Colon Cancer I. Introduction II. Total Fat Intake, Dairy Foods, and Colon Cancer III. Protective Components in Dairy Foods A. Calcium, Vitamin D, and Colon Cancer 1. Epidemiological Studies 2. Animal Studies © 2000 by CRC Press LLC 3. In Vitro Studies 4. Clinical Trials B. Dairy Food Cultures and Colon Cancer C. Other Protective Components in Dairy Foods 1. CLA 2. Sphingolipids 3. Butyric Acid 4. Milk Proteins IV. Summary References Chapter 5 Dairy Foods and Osteoporosis I. Introduction II. Bone Basics III. Risk Factors for Osteoporosis IV. Calcium Important at Every Age A. Dietary Calcium Recommendations B. Calcium Intake C. Prevention of Osteoporosis 1. Childhood and Adolescence 2. Adulthood a. Young Adulthood b. Between Peak Bone Mass and Menopause c. Early Postmenopausal Years d. Later Postmenopausal Years V. Prevention and Treatment of Osteoporosis A. Later Years 1. Men at Risk 2. Calcium 3. Vitamin D 4. Treatment VI. Summary References Chapter 6 Bone Health and the Vegetarian I. Introduction II. Vegetarianism A. Types B. How Many Vegetarians are There? C. Health Effects of a Vegetarian Diet and Lifestyle III. Factors Influencing Bone Health A. Heredity B. Environment 1. Diet © 2000 by CRC Press LLC 2. Lifestyle 3. Lifestage or Disease State IV. The Vegetarian Diet and Osteoporosis Risk V. Factors of Vegetarian Diets that Affect Bone Health A. Calcium 1. Intake Recommendations and Consumption Patterns 2. Food Sources of Calcium and Absorption B. Vitamin D C. Phosphorus D. Protein 1. Protein in Perspective 2. A Matter of Balance E. Sodium F. Fiber VIII. Special Challenges of Vegetarian Diets A. Pregnancy and Lactation B. Adolescence IX. Calcium Supplements X. Benefits of Calcium-Rich Foods XI. The Value of Milk and Milk Products in Vegetarian Diets XII. Conclusion References Chapter 7 Dairy Foods and Oral Health I. Introduction II. Dental Caries A. Animal Studies B. Human Studies 1. Plaque pH 2. Demineralization/Remineralization Studies 3. Epidemiological and Clinical Studies C. How Dairy Foods Inhibit Caries Formation D. Chocolate Milk E. Nursing Bottle Caries F. Milk as a Vehicle for Fluoridation III. Periodontal Diseases IV. Summary References Chapter 8 Lactose Intolerance I. Introduction II. Physiology of Lactose Digestion A. Course of Development of Lactase B. Decline of Lactase Expression © 2000 by CRC Press LLC C. Molecular Regulation D. Types of Lactase Deficiency E. Lactose Maldigestion III. Symptoms IV. Diagnosis V. Relationship Between Lactose Maldigestion, Lactose Intolerance, and Milk Intolerance A. Dose Dependence B. Milk Intolerance C. Subjective Factors Affecting Lactose Tolerance D. Lactose Digestion During Pregnancy VI. Long-Term Consequences of Lactose Intolerance A. Lactose Digestion and Calcium/Nutrient Absorption B. Effect on Milk Consumption and Nutritional Status C. Risk of Osteoporosis/Chronic Disease VII. Strategies for Dietary Management of Primary Lactose Maldigestion A. Amount of Lactose B. Type of Dairy Food C. Fermented Milk Products D. Unfermented Milk with Bacterial Cultures E. Enzyme Preparations F. Colonic Adaptation VIII. Treatment of Malnutrition/Diarrheal Disease in Children IX. Recommendations for Feeding Programs A. International B. United States X. Future Research Needs XI. Conclusion XII. Glossary of Terms XIII. Lactose Content of Dairy Products References Chapter 9 Contribution of Milk and Milk Products to Health Throughout the Life Cycle I. Introduction II. Infancy A. Characteristics B. Recommendation for Feeding 1. Standard Cow’s Milk-Based Formulas 2. Cow’s Milk 3. Cow’s Milk Allergy C. Vitamin D and Rickets D. Introduction of Solid Foods III. Preschool Years © 2000 by CRC Press LLC A. Characteristics B. Recommendations for Milk Group Foods C. Calcium Recommendations and Consumption D. Strategies to Improve Intake 1. Snacks 2. Parental Role Modeling E. Nutritional Concerns 1. Low Fat Diets 2. Excessive Fruit Juice Consumption 3. Lead Toxicity IV. School-Age Child A. Characteristics B. Importance of Milk Group Foods 1. Bone Growth and Fracture Prevention 2. Prevention of Dental Caries C. Strategies to Improve Milk Consumption 1. Encourage Consumption of All Milk Types 2. School Meals 3. Flavored Milk 4. Parental Role Modeling V. Adolescence A. Characteristics B. Importance of Adequate Calcium/Dairy Food Intake 1. Peak Bone Mass 2. Nutritional Status C. Calcium/Dairy Food Recommendations and Consumption D. Factors Contributing to Low Milk Intake 1. Lack of Knowledge 2. Eating Away from Home 3. Soft Drinks Substituted for Milk 4. Body Image/Weight Concerns E. Groups at Risk for Low Consumption 1. Vegetarians 2. Pregnant Teens F. Strategies to Improve Consumption VI. Adults A. Characteristics B. Calcium/Dairy Food Recommendations and Consumption C. Milk Group Foods and Reduction of Chronic Disease Risk 1. Osteoporosis 2. Hypertension 3. Cancer D. Special Needs of Women 1. Pregnancy and Lactation 2. Premenstrual Syndrome (PMS) E. Strategies to Improve Intake © 2000 by CRC Press LLC VII. Older Adults A. Characteristics B. Milk Group Foods and the Reduction of Chronic Disease Risk 1. Osteoporosis a. Calcium b. Vitamin D c. Protein 2. Hypertension 3. Cancer C. Strategies to Improve Intake VIII. Conclusion Reference