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Newer Knowledge of Dairy Foods
Dairy Products in Human Nutrition
Introduction
Milk and other dairy foods have been recognized as important foods since 4000 B.C. However, it wasn't until the early 1600s that the first dairy herd was established in the U.S. In 1851, the first cheese factory in the U.S. opened in New York state. Today, as a result of continued innovations in the dairy industry, a wide variety of milks and other dairy foods is available to meet the varied tastes, usage, nutrient needs, and health concerns of individuals.
The importance of milk and other dairy foods is recognized by their inclusion in official dietary recommendations and child nutrition programs:
- Food Guide Pyramids . USDA's Food Guide Pyramid recommends 2 to 3 servings per day from the Milk, Yogurt, & Cheese Group. National Dairy Council's Guide to Good Eating recommends 2 to 4 servings from the Milk Group. An American Academy of Pediatrics publication includes a modified Food Guide Pyramid that recommends 5 daily servings from the Milk Group for adolescents. A modified Food Guide Pyramid for adults over 70 years of age recommends 3 servings/day from the Milk Group. The American Heart Food Pyramid recommends 2 to 4 servings/day of nonfat and lowfat dairy foods.
- USDA/DHHS Dietary Guidelines for Americans recognizes milk and other dairy foods as one of the five major food groups. The Dietary Guidelines advises Americans to consume 2 to 3 servings/day of dairy foods.
- Dietary Guidance to Meet Calcium Needs . Milk and other dairy foods are recognized as the preferred source of calcium by a National Institutes of Health (NIH) expert panel on "Optimal Calcium Intake," the American Medical Association, and the NIH/USDHHS' National Institute of Child Health and Human Development.
- Child Nutrition Programs/Other Government Feeding Programs . Milk and other dairy foods are an important component of the meals and snacks offered in the federal government's child nutrition programs. In 1997, an estimated 4.9 billion half-pints of milk alone were served in child nutrition programs in schools ( Table 1: PDF 7k ). Other dairy foods such as cheese and yogurt are also consumed as part of the child nutrition programs. Milk and other dairy foods are an important component of the Women, Infants, and Children (WIC) program. This program is available for eligible low-income, nutritionally at-risk pregnant women, mothers, and their infants and children up to 5 years of age.
References
McGee, H. On Food and Cooking: The Science and Lore of the Kitchen. New York: MacMillan Publ. Co., 1984. International Dairy Foods Association. Milk Facts 1998 Edition. Washington, D.C.: International Dairy Foods Association. October 1998.
International Dairy Foods Association. Cheese Facts 1998 Edition. Washington, D.C.: International Dairy Foods Association. October 1998.
U.S. Department of Agriculture, Human Nutrition Information Service. The Food Guide Pyramid. Home and Garden Bulletin No. 252. Washington, D.C.: Government Printing Office, August 1992.
Guide to Good Eating. 6th Edition. Rosemont, Ill.: National Dairy Council, 1993.
Skiba, A., E. Loghmani, and D.P. Orr. Nutritional screening and guidance for adolescents. Adolescent Health Update 92(2) : 1, 1997.
Russell, R.M., H. Rasmussen, and A.H. Lichtenstein. Modified Food Guide Pyramid for people over seventy years of age. J. Nutr. 129 : 751, 1999.
American Heart Association. AHA Healthy Heart Food Pyramid. American Heart Association, 1997.
U.S. Department of Agriculture and U.S. Department of Health and Human Services. Nutrition and Your Health: Dietary Guidelines for Americans. 4th edition. Home and Garden Bulletin No. 232. Washington, D.C.: U.S. Government Printing Office, 1995.
U.S. Department of Health and Human Services, Public Health Service, National Institutes of Health. Consensus Development Conference Statement. Optimal Calcium Intake. June 6-8, 12(4), 1, 1994.
American Medical Association, Council on Scientific Affairs. Arch. Fam. Med. 6 : 495, 1997.
National Institute of Child Health and Human Development, National Institutes of Health, U.S. Department of Health and Human Services, Childhood and Adolescent Nutrition. Why Milk Matters Now For Children and Teens. Rockville, Md.: NICHD Clearinghouse, 1998.
Food and Consumer Service, Public Affairs Staff, U.S. Department of Agriculture, Food and Nutrition Service. Nutrition Program Facts. Alexandria, Va., 1999.
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