Handbook of dairy foods and nutrition:
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla. [u.a.]
CRC Press
2007
|
| Ausgabe: | 3. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 407 S. graph. Darst. |
| ISBN: | 0849328284 |
Internformat
MARC
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| 100 | 1 | |a Miller, Gregory D. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Handbook of dairy foods and nutrition |c Gregory D. Miller ; Judith K. Jarvis ; Lois D. McBean |
| 250 | |a 3. ed. | ||
| 264 | 1 | |a Boca Raton, Fla. [u.a.] |b CRC Press |c 2007 | |
| 300 | |a 407 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 4 | |a Dairy Products | |
| 650 | 4 | |a Dairy products in human nutrition |v Handbooks, manuals, etc | |
| 650 | 4 | |a Nutritional Physiological Phenomena | |
| 650 | 0 | 7 | |a Diätetik |0 (DE-588)4192877-5 |2 gnd |9 rswk-swf |
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| 689 | 1 | 1 | |a Diätetik |0 (DE-588)4192877-5 |D s |
| 689 | 1 | |5 DE-604 | |
| 700 | 1 | |a Jarvis, Judith K. |e Verfasser |4 aut | |
| 700 | 1 | |a MacBean, Lois D. |e Verfasser |4 aut | |
| 856 | 4 | 2 | |m OEBV Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014841743&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
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Datensatz im Suchindex
| _version_ | 1804135422044930048 |
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| adam_text | TABLE OF CONTENTS CHAPTER 1 THE IMPORTANCE OF MILK AND MILK PRODUCTS IN
THE DIET* 1* 1.1* INTRODUCTION 1* 1.2* NUTRIENT COMPONENTS OF MILK AND
MILK PRODUCTS 1* 1.2.1 ENERGY* 2* 1.2.2 PROTEIN* 2* 1.2.3 CARBOHYDRATE*
6* 1.2.4 FAT* 6* 1.2.5 VITAMINS* 9* 1.2.6 MINERALS* 12* 1.3* NUTRIENT
CONTRIBUTION OF MILK AND MILK PRODUCTS 15* 1.3.1 NUTRIENT CONTRIBUTION
TO THE FOOD SUPPLY* 15* 1.3.2 DAIRY FOOD INTAKE IMPROVES NUTRIENT
INTAKE* 15* 1.4 RECOMMENDATIONS TO INELUDE MILK AND MILK PRODUCTS IN THE
DIET* 16* 1.4.1 DIETARY RECOMMENDATIONS* 16* 1.4.2 INTAKE OF MILK AND
MILK PRODUCTS THROUGHOUT LIFE* 17* 1.4.3 GOVERNMENT FEEDING
PROGRAMS/CHILD NUTRITION PROGRAMS* 18* 1.5* PROTECTING THE QUALITY OF
MILK AND OTHER DAIRY FOODS 20* 1.5.1 WHO IS RESPONSIBLE FOR THE QUALITY
OF MILK?* 20* 1.5.2 PASTEURIZED MILK ORDINANCE* 20* 1.5.3 UNINTENTIONAL
MICROCONSTITUENTS* 20* 1.5.4 MILK TREATMENTS* 21* 1.5.5 STORAGE AND
HANDLING* 22* 1.6* KINDS OF MILK AND MILK PRODUCTS 23* 1.6.1 CONSUMPTION
TRENDS* 23* 1.6.2 WIDE RANGE OF MILK AND MILK PRODUCTS* 23* 1.6.3
FLAVORED MILK* 28* 1.6.4 CHEESE* 32* 1.6.5 CULTURED AND
CULTURE-CONTAINING DAIRY FOODS* 37* 1.6.6 WHEY PRODUCTS* 39* 1.7 SUMMARY
42* REFERENCES 44* CHAPTER 2 DAIRY FOODS AND CARDIOVASCULAR HEALTH* 55*
2.1* INTRODUCTION 55* 2.2* CONTRIBUTION OF MILK AND MILK PRODUCTS TO
FAT, SATURATED FAT,* AND CHOLESTEROL INTAKE 58* 2.3* DAIRY NUTRIENTS,
DAIRY FOODS, AND CORONARY HEART DISEASE 58* 2.3.1 SINGLE NUTRIENTS* 58*
2.3.1.1 DIETARY FATTY ACIDS* 58* 2.3.1.2 DIETARY FAT QUANTITY* 64*
2.3.1.3 DIETARY CHOLESTEROL* 65* 2.3.1.4 PROTEIN* 66* 2.3.1.5 CALCIUM*
67* 2.3.2 GENETICS* 70* 2.3.3 DAIRY FOODS* 75* 2.3.3.1 MILK AND
CULTURE-CONTAINING DAIRY FOODS* 75* 2.3.3.2 BUTTER AND CHEESE* 79* 2.4
EFFICACY AND SAFETY OF LOW-FAT, LOW-SATURATED FAT DIETS* 80* 2.4.1*
EFFICACY 80* 2.4.2* SAFETY 83* 2.4.3* DIETARY COMPLIANCE 85* 2.4.4* THE
ROLE OF VARIOUS DAIRY FOODS IN MEETING DIETARY GUIDELINES* FOR FAT
INTAKE 85* 2.5 SUMMARY 86* REFERENCES 87* CHAPTER 3 DAIRY FOODS AND
HYPERTENSION 99 3.1 INTRODUCTION* 99* 3.2 DIETARY PATTERNS INCLUDING
DAIRY FOODS AND BLOOD PRESSURE* 102* 3.3 DAIRY FOOD NUTRIENTS AND BLOOD
PRESSURE* 106* 3.3.1 CALCIUM, DAIRY FOODS, AND BLOOD PRESSURE* 107*
3.3.1.1 EXPERIMENTAL ANIMAL STUDIES* 107* 3.3.1.2 EPIDEMIOLOGICAL
STUDIES* 109* 3.3.1.3 CLINICAL STUDIES* 112* 3.3.1.4 DETERMINANTS OF A
HYPOTENSIVE RESPONSE TO CALCIUM* 116* 3.3.2* POTASSIUM AND BLOOD
PRESSURE 119* 3.3.2.1 EXPERIMENTAL ANIMAL STUDIES* 119* 3.3.2.2
EPIDEMIOLOGICAL STUDIES* 119* 3.3.2.3 CLINICAL STUDIES* 121* 3.3.3
MAGNESIUM AND BLOOD PRESSURE* 123* 3.3.3.1 EXPERIMENTAL ANIMAL STUDIES*
123* 3.3.3.2 EPIDEMIOLOGICAL STUDIES* 123* 3.3.3.3 CLINICAL STUDIES*
125* 3.3.4* PROTEIN AND BLOOD PRESSURE 126* 3.4 OTHER LIFESTYLE
MODIFICATIONS* 126* 3.4.1 WEIGHT REDUCTION* 126* 3.4.2 DIETARY SODIUM
REDUCTION* 127* 3.5 COMPREHENSIVE LIFESTYLE MODIFICATIONS AND BLOOD
PRESSURE: PUTTING IT ALL TOGETHER 128* 3.6 SUMMARY 129* REFERENCES 131*
CHAPTER 4 DAIRY FOODS AND CANCER 141 4.1 INTRODUCTION* 141* 4.1.1
DIETARY FAT AND CANCER RISK* 141* 4.1.1.1 DIETARY FAT AND COLON
CANCER..* 141* 4.1.1.2 DIETARY FAT AND BREAST CANCER* 142* 4.1.1.3
DIETARY FAT AND PROSTATE CANCER* 143* 4.2 DAIRY FOODS, CALCIUM, VITAMIN
D, AND PREVENTION OF COLON CANCER* 143* 4.2.1* EPIDEMIOLOGICAL STUDIES
143* 4.2.2* ANIMAL STUDIES 149* 4.2.3* IN VITRO STUDIES 154* 4.2.4*
CLINICAL TRIALS 155* 4.3 DAIRY FOODS AND BREAST CANCER 160* 4.4 DAIRY
FOODS AND PROSTATE CANCER 161* 4.5 DAIRY-FOOD CULTURES AND CANCER. 163*
4.6 OTHER PROTECTIVE COMPONENTS IN DAIRY FOODS 164* 4.6.1 CONJUGATED
LINOLEIC ACID 164* 4.6.2 SPHINGO1IPIDS 166* 4.6.3 BUTYRIC ACID 167*
4.6.4 MILK PROTEINS 167* 4.7 SUMMARY 168* REFERENCES 170* CHAPTER 5*
DAIRY FOODS AND BONE HEALTH 18]* 5.1 INTRODUCTION 181* 5.2 BONE BASICS
182* 5.3 RISK FACTORS FOR OSTEOPOROSIS 185* 5.4 CALCIUM, DAIRY PRODUCTS,
AND BONE HEALTH 188* 5.4.1 DIETARY RECOMMENDATIONS AND CONSUMPTION 188*
5.4.2 PREVENTION OF OSTEOPOROSIS 192* 5.4.2.1 CHILDHOOD AND ADOLESCENCE
194* 5.4.2.2 ADULTHOOD 202* 5.4.3 TREATMENT OF OSTEOPOROSIS 215* 5.5
VITAMIN D AND BONE HEALTH 215* 5.6 PROTEIN AND BONE HEALTH 220* 5.7
ADDITIONAL NUTRIENTS AND BONE HEALTH 222* 5.8 THE DAIRY ADVANTAGE 224*
5.8.1 FOODS NATURALLY CONTAINING CALCIUM 224* 5.8.2 CALCIUM-FORTIFIED
FOODS 227* 5.8.3 SUPPLEMENTS 229* 5.9 SUMMARY 230* REFERENCES 231*
CHAPTER 6* DAIRY FOODS AND ORAL HEALTH 245* 6.] INTRODUCTION 245* 6.2
DENTAL CARIES AND TOOTH ENAMEL EROSION 246* 6.2.1 ANIMAL STUDIES 248*
6.2.2 HUMAN STUDIES 250* 6.2.2.1 PLAQUE PH 250* 6.2.2.2
DEMINERALIZATIONLREMINERA1IZATION STUDIES 252* 6.2.2.3 EPIDEMIOLOGICAL
AND CLINICAL STUDIES 252* 6.2.3 CARIES PROTECTIVE COMPONENTS IN DAIRY
FOODS 253* 6.2.4 CHOCOLATE MILK 256* 6.2.5 EARLY CHILDHOOD CARIES 257*
6.2.6 FLUORIDATION 258* 6.3 PERIODONTAL DISEASE 258* 6.4 SUMMARY 260*
REFERENCES 261* CHAPTER 7 DAIRY FOODS AND A HEALTHY WEIGHT 267 7.1
INTRODUCTION 267 7.2 DAIRY PRODUCTS AND A HEALTHY WEIGHT IN ADULTS 268
7.2.1 OBSERVATIONAL STUDIES 268 7.2.2 SECONDARY ANALYSES OF STUDIES 272
7.2.3 RANDOMIZED CLINICAL TRIALS 273 7.2.3.1 WEIGHT LOSS AND BODY
COMPOSITION STUDIES 273 7.2.3.2 SUBSTRATE OXIDATIONLENERGY EXPENDITURE
STUDIES 278 7.3 EXPERIMENTAL ANIMAL STUDIES 280 7.4 POTENTIAL MECHANISMS
283 7.5 DAIRY PRODUCTS AND WEIGHTIBODY COMPOSITION IN CHILDREN AND
ADOLESCENTS 287 7.5. I OBSERVATIONAL STUDIES 287 7.5.2 CLINICAL TRIALS
290 7.6 SUMMARY 291 REFERENCES 294 CHAPTER 8 LACTOSE DIGESTION 299 8. I
INTRODUCTION 299 8.2 PHYSIOLOGY OF LACTOSE DIGESTION 300 8.2.1 COURSE OF
DEVELOPMENT OF LACTASE 301 8.2.2 DECLINE OF LACTASE EXPRESSION 302 8.2.3
MOLECULAR REGULATION 302 8.2.4 TYPES OF LACTASE DEFICIENCY 303 8.2.5
LACTOSE MALDIGESTION 306 8.3 SYMPTOMS 306 8.4 DIAGNOSIS 307 8.5
RELATIONSHIP BETWEEN LACTOSE MALDIGESTION, INTOLERANCE, AND MILK
INTOLERANCE 309 8.5.1 DOSE DEPENDENCE 309 8.5.2 MILK INTOLERANCE 310
8.5.3 SUBJECTIVE FACTORS AFFECTING TOLERANCE 312 8.5.4 LACTOSE TOLERANCE
DURING PREGNANCY 313 8.6 LONG-TERM CONSEQUENCES OF LACTOSE MALDIGESTION
314 8.6. I LACTOSE DIGESTION AND CALCIUMLNUTRIENT ABSORPTION 314 8.6.2
EFFECT ON MILK CONSUMPTION AND NUTRITIONAL STATUS 3 IS 8.6.3 RISK OF
OSTEOPOROSIS/CHRONIC DISEASE 317 8.7 STRATEGIES FOR DIETARY MANAGEMENT
OF PRIMARY LACTOSE MALDIGESTION 319 8.7.1 AMOUNT OF LACTOSE 3 I 9 8.7.2
TYPE OF DAIRY FOOD 320 8.7.3 FERMENTED MILK PRODUCTS 321 8.7.4
UNFERMENTED MILK WITH BACTERIAL CULTURES 323 8.7.5 ENZYME PREPARATIONS
324 8.7.6 COLONIC ADAPTATION 325 8.8 TREATMENT OF MALNUTRITIONLDIARRHEAL
DISEASE IN CHILDREN .327 8.9 RECOMMENDATIONS FOR FEEDING PROGRAMS 328
8.9.1 INTERNATIONAL 328 8.9.2 UNITED STATES 328 8.10 FUTURE RESEARCH
NEEDS .329 8.11 CONCLUSION 329* GLOSSARY OF TENNS 329* REFERENCES 331*
CHAPTER 9 CONTRIBUTION OF DAIRY FOODS TO HEALTH THROUGHOUT THE LIFE
CYCLE 339* 339* 9.1 INTRODUCTION 9.2 INFANCY 339* 9.2.1 CHARACTERISTICS
339* 9.2.2 RECOMMENDATIONS FOR FEEDING 339* 9.2.2.1 STANDARD COW S
MILK-BASED FONNULAS 340* 9.2.2.2 COW S MILK 340* 9.2.2.3 COW S MILK
ALLERGY 342* 9.2.3 INTRODUCTION OF SOLID FOODS 343* 9.2.4 VITAMIN D AND
RICKETS 343* 9.3 TODDLER AND PRESCHOOL YEARS 344 9.3.1 CHARACTERISTICS
344* 9.3.2 CONTRIBUTION OF MILK GROUP FOODS 345* 9.3.3 CALCIUMJDAIRY
RECOMMENDATIONS AND CONSUMPTION 345* 9.3.4 STRATEGIES TO IMPROVE INTAKE
347* 9.3.4.1 SNACKS 347* 9.3.4.2 PARENTAL ROLE MODELING 348* 9.3.5
NUTRITIONAL CONCEMS 348* 9.3.5.1 EATING AWAY FROM HOME 348* 9.3.5.2
LOW-FAT DIETS 348* 9.3.5.3 EXCESSIVE FRUIT JUICE CONSUMPTION 349*
9.3.5.4 LEAD TOXICITY 349* 9.4 SCHOOL-AGED CHILD 350* 9.4.1
CHARACTERISTICS 350* 9.4.2 IMPORTANCE OF MILK GROUP FOODS 350* 9.4.2.1
BONE GROWTH AND FRACTURE PREVENTION 350* 9.4.2.2 PREVENTION OF DENTAL
CARIES 352* 9.4.2.3 ACHIEVING NUTRIENT ADEQUACY 353* 9.4.3 STRATEGIES TO
IMPROVE DAIRY CONSUMPTION 353* 9.4.3.1 PARENTAL ROLE MODELING 355*
9.4.3.2 SCHOOL MEALS 356* 9.4.3.3 FLAVORED MILK 358* 9.5 ADOLESCENCE
359* 9.5.1 CHARACTERISTICS 359* 9.5.2 IMPORTANCE OF ADEQUATE DAIRY
FOOD/CALCIUM INTAKE 360* 9.5.2.1 PEAK BONE MASS 360* 9.5.2.2 NUTRITIONAL
STATUS 361* 9.5.3 DAIRY FOOD/CALCIUM RECOMMENDATIONS AND CONSUMPTION
362* 9.5.4 ISSUES AFFECTING DAIRY CONSUMPTION 362* 9.5.4.1 LACK OF
KNOWLEDGE 362* 9.5.4.2 EATING AWAY FROM HOME 363* 9.5.4.3 IMAGE 363*
9.5.4.4 SUBSTITUTING OTHER BEVERAGES FOR MILK 363* 9.5.4.5 BODY
IMAGELWEIGHT CONCERNS 365* 9.5.5 GROUPS AT RISK FOR LOW CONSUMPTION OF
DAIRY FOODS 366* 9.6 9.5.5.1 VEGETARIANS 9.5.5.2 PREGNANT TEENS 9.5.6
STRATEGIES TO IMPROVE CONSUMPTION ADULTS 366 366 367 368 9.6.1
CHARACTERISTICS 368 9.6.2 DAIRY FOOD/CALCIUM RECOMMENDATIONS AND
CONSUMPTION 368 9.6.3 MILK GROUP FOODS AND THE REDUCTION OF CHRONIC
DISEASE RISK 369 9.6.3.1 OSTEOPOROSIS 369 9.6.3.2 HYPERTENSION 370
9.6.3.3 CANCER 371 9.6.3.4 OVERWEIGHT/OBESITY 372 9.6.4 SPECIAL NEEDS OF
WOMEN 9.6.4.1 PREGNANCY AND LACTATION 9.6.4.2 PREMENSTRUAL SYNDROME
(PMS) 9.6.4.3 OTHER POTENTIAL HEALTH BENEFITS 9.6.5 STRATEGIES TO
IMPROVE INTAKE OF DAIRY FOODS 9.7 OLDER ADULTS 9.7.1 CHARACTERISTICS
9.7.2 MILK GROUP FOODS AND THE REDUCTION OF CHRONIC DISEASE RISK 9.7.2.1
OSTEOPOROSIS 9.7.2.2 HYPERTENSION 9.7.2.3 CANCER. 9.7.2.4
OVERWEIGHT/OBESITY 9.7.3 STRATEGIES TO IMPROVE INTAKE OF DAIRY FOODS 9.8
CONCLUSION REFERENCES 373 373 376 376 376 378 378 379 379 383 383 383
383 386 386 INDEX 401
|
| adam_txt |
TABLE OF CONTENTS CHAPTER 1 THE IMPORTANCE OF MILK AND MILK PRODUCTS IN
THE DIET* 1* 1.1* INTRODUCTION 1* 1.2* NUTRIENT COMPONENTS OF MILK AND
MILK PRODUCTS 1* 1.2.1 ENERGY* 2* 1.2.2 PROTEIN* 2* 1.2.3 CARBOHYDRATE*
6* 1.2.4 FAT* 6* 1.2.5 VITAMINS* 9* 1.2.6 MINERALS* 12* 1.3* NUTRIENT
CONTRIBUTION OF MILK AND MILK PRODUCTS 15* 1.3.1 NUTRIENT CONTRIBUTION
TO THE FOOD SUPPLY* 15* 1.3.2 DAIRY FOOD INTAKE IMPROVES NUTRIENT
INTAKE* 15* 1.4 RECOMMENDATIONS TO INELUDE MILK AND MILK PRODUCTS IN THE
DIET* 16* 1.4.1 DIETARY RECOMMENDATIONS* 16* 1.4.2 INTAKE OF MILK AND
MILK PRODUCTS THROUGHOUT LIFE* 17* 1.4.3 GOVERNMENT FEEDING
PROGRAMS/CHILD NUTRITION PROGRAMS* 18* 1.5* PROTECTING THE QUALITY OF
MILK AND OTHER DAIRY FOODS 20* 1.5.1 WHO IS RESPONSIBLE FOR THE QUALITY
OF MILK?* 20* 1.5.2 PASTEURIZED MILK ORDINANCE* 20* 1.5.3 UNINTENTIONAL
MICROCONSTITUENTS* 20* 1.5.4 MILK TREATMENTS* 21* 1.5.5 STORAGE AND
HANDLING* 22* 1.6* KINDS OF MILK AND MILK PRODUCTS 23* 1.6.1 CONSUMPTION
TRENDS* 23* 1.6.2 WIDE RANGE OF MILK AND MILK PRODUCTS* 23* 1.6.3
FLAVORED MILK* 28* 1.6.4 CHEESE* 32* 1.6.5 CULTURED AND
CULTURE-CONTAINING DAIRY FOODS* 37* 1.6.6 WHEY PRODUCTS* 39* 1.7 SUMMARY
42* REFERENCES 44* CHAPTER 2 DAIRY FOODS AND CARDIOVASCULAR HEALTH* 55*
2.1* INTRODUCTION 55* 2.2* CONTRIBUTION OF MILK AND MILK PRODUCTS TO
FAT, SATURATED FAT,* AND CHOLESTEROL INTAKE 58* 2.3* DAIRY NUTRIENTS,
DAIRY FOODS, AND CORONARY HEART DISEASE 58* 2.3.1 SINGLE NUTRIENTS* 58*
2.3.1.1 DIETARY FATTY ACIDS* 58* 2.3.1.2 DIETARY FAT QUANTITY* 64*
2.3.1.3 DIETARY CHOLESTEROL* 65* 2.3.1.4 PROTEIN* 66* 2.3.1.5 CALCIUM*
67* 2.3.2 GENETICS* 70* 2.3.3 DAIRY FOODS* 75* 2.3.3.1 MILK AND
CULTURE-CONTAINING DAIRY FOODS* 75* 2.3.3.2 BUTTER AND CHEESE* 79* 2.4
EFFICACY AND SAFETY OF LOW-FAT, LOW-SATURATED FAT DIETS* 80* 2.4.1*
EFFICACY 80* 2.4.2* SAFETY 83* 2.4.3* DIETARY COMPLIANCE 85* 2.4.4* THE
ROLE OF VARIOUS DAIRY FOODS IN MEETING DIETARY GUIDELINES* FOR FAT
INTAKE 85* 2.5 SUMMARY 86* REFERENCES 87* CHAPTER 3 DAIRY FOODS AND
HYPERTENSION 99 3.1 INTRODUCTION* 99* 3.2 DIETARY PATTERNS INCLUDING
DAIRY FOODS AND BLOOD PRESSURE* 102* 3.3 DAIRY FOOD NUTRIENTS AND BLOOD
PRESSURE* 106* 3.3.1 CALCIUM, DAIRY FOODS, AND BLOOD PRESSURE* 107*
3.3.1.1 EXPERIMENTAL ANIMAL STUDIES* 107* 3.3.1.2 EPIDEMIOLOGICAL
STUDIES* 109* 3.3.1.3 CLINICAL STUDIES* 112* 3.3.1.4 DETERMINANTS OF A
HYPOTENSIVE RESPONSE TO CALCIUM* 116* 3.3.2* POTASSIUM AND BLOOD
PRESSURE 119* 3.3.2.1 EXPERIMENTAL ANIMAL STUDIES* 119* 3.3.2.2
EPIDEMIOLOGICAL STUDIES* 119* 3.3.2.3 CLINICAL STUDIES* 121* 3.3.3
MAGNESIUM AND BLOOD PRESSURE* 123* 3.3.3.1 EXPERIMENTAL ANIMAL STUDIES*
123* 3.3.3.2 EPIDEMIOLOGICAL STUDIES* 123* 3.3.3.3 CLINICAL STUDIES*
125* 3.3.4* PROTEIN AND BLOOD PRESSURE 126* 3.4 OTHER LIFESTYLE
MODIFICATIONS* 126* 3.4.1 WEIGHT REDUCTION* 126* 3.4.2 DIETARY SODIUM
REDUCTION* 127* 3.5 COMPREHENSIVE LIFESTYLE MODIFICATIONS AND BLOOD
PRESSURE: PUTTING IT ALL TOGETHER 128* 3.6 SUMMARY 129* REFERENCES 131*
CHAPTER 4 DAIRY FOODS AND CANCER 141 4.1 INTRODUCTION* 141* 4.1.1
DIETARY FAT AND CANCER RISK* 141* 4.1.1.1 DIETARY FAT AND COLON
CANCER.* 141* 4.1.1.2 DIETARY FAT AND BREAST CANCER* 142* 4.1.1.3
DIETARY FAT AND PROSTATE CANCER* 143* 4.2 DAIRY FOODS, CALCIUM, VITAMIN
D, AND PREVENTION OF COLON CANCER* 143* 4.2.1* EPIDEMIOLOGICAL STUDIES
143* 4.2.2* ANIMAL STUDIES 149* 4.2.3* IN VITRO STUDIES 154* 4.2.4*
CLINICAL TRIALS 155* 4.3 DAIRY FOODS AND BREAST CANCER 160* 4.4 DAIRY
FOODS AND PROSTATE CANCER 161* 4.5 DAIRY-FOOD CULTURES AND CANCER. 163*
4.6 OTHER PROTECTIVE COMPONENTS IN DAIRY FOODS 164* 4.6.1 CONJUGATED
LINOLEIC ACID 164* 4.6.2 SPHINGO1IPIDS 166* 4.6.3 BUTYRIC ACID 167*
4.6.4 MILK PROTEINS 167* 4.7 SUMMARY 168* REFERENCES 170* CHAPTER 5*
DAIRY FOODS AND BONE HEALTH 18]* 5.1 INTRODUCTION 181* 5.2 BONE BASICS
182* 5.3 RISK FACTORS FOR OSTEOPOROSIS 185* 5.4 CALCIUM, DAIRY PRODUCTS,
AND BONE HEALTH 188* 5.4.1 DIETARY RECOMMENDATIONS AND CONSUMPTION 188*
5.4.2 PREVENTION OF OSTEOPOROSIS 192* 5.4.2.1 CHILDHOOD AND ADOLESCENCE
194* 5.4.2.2 ADULTHOOD 202* 5.4.3 TREATMENT OF OSTEOPOROSIS 215* 5.5
VITAMIN D AND BONE HEALTH 215* 5.6 PROTEIN AND BONE HEALTH 220* 5.7
ADDITIONAL NUTRIENTS AND BONE HEALTH 222* 5.8 THE DAIRY ADVANTAGE 224*
5.8.1 FOODS NATURALLY CONTAINING CALCIUM 224* 5.8.2 CALCIUM-FORTIFIED
FOODS 227* 5.8.3 SUPPLEMENTS 229* 5.9 SUMMARY 230* REFERENCES 231*
CHAPTER 6* DAIRY FOODS AND ORAL HEALTH 245* 6.] INTRODUCTION 245* 6.2
DENTAL CARIES AND TOOTH ENAMEL EROSION 246* 6.2.1 ANIMAL STUDIES 248*
6.2.2 HUMAN STUDIES 250* 6.2.2.1 PLAQUE PH 250* 6.2.2.2
DEMINERALIZATIONLREMINERA1IZATION STUDIES 252* 6.2.2.3 EPIDEMIOLOGICAL
AND CLINICAL STUDIES 252* 6.2.3 CARIES PROTECTIVE COMPONENTS IN DAIRY
FOODS 253* 6.2.4 CHOCOLATE MILK 256* 6.2.5 EARLY CHILDHOOD CARIES 257*
6.2.6 FLUORIDATION 258* 6.3 PERIODONTAL DISEASE 258* 6.4 SUMMARY 260*
REFERENCES 261* CHAPTER 7 DAIRY FOODS AND A HEALTHY WEIGHT 267 7.1
INTRODUCTION 267 7.2 DAIRY PRODUCTS AND A HEALTHY WEIGHT IN ADULTS 268
7.2.1 OBSERVATIONAL STUDIES 268 7.2.2 SECONDARY ANALYSES OF STUDIES 272
7.2.3 RANDOMIZED CLINICAL TRIALS 273 7.2.3.1 WEIGHT LOSS AND BODY
COMPOSITION STUDIES 273 7.2.3.2 SUBSTRATE OXIDATIONLENERGY EXPENDITURE
STUDIES 278 7.3 EXPERIMENTAL ANIMAL STUDIES 280 7.4 POTENTIAL MECHANISMS
283 7.5 DAIRY PRODUCTS AND WEIGHTIBODY COMPOSITION IN CHILDREN AND
ADOLESCENTS 287 7.5. I OBSERVATIONAL STUDIES 287 7.5.2 CLINICAL TRIALS
290 7.6 SUMMARY 291 REFERENCES 294 CHAPTER 8 LACTOSE DIGESTION 299 8. I
INTRODUCTION 299 8.2 PHYSIOLOGY OF LACTOSE DIGESTION 300 8.2.1 COURSE OF
DEVELOPMENT OF LACTASE 301 8.2.2 DECLINE OF LACTASE EXPRESSION 302 8.2.3
MOLECULAR REGULATION 302 8.2.4 TYPES OF LACTASE DEFICIENCY 303 8.2.5
LACTOSE MALDIGESTION 306 8.3 SYMPTOMS 306 8.4 DIAGNOSIS 307 8.5
RELATIONSHIP BETWEEN LACTOSE MALDIGESTION, INTOLERANCE, AND MILK
INTOLERANCE 309 8.5.1 DOSE DEPENDENCE 309 8.5.2 MILK INTOLERANCE 310
8.5.3 SUBJECTIVE FACTORS AFFECTING TOLERANCE 312 8.5.4 LACTOSE TOLERANCE
DURING PREGNANCY 313 8.6 LONG-TERM CONSEQUENCES OF LACTOSE MALDIGESTION
314 8.6. I LACTOSE DIGESTION AND CALCIUMLNUTRIENT ABSORPTION 314 8.6.2
EFFECT ON MILK CONSUMPTION AND NUTRITIONAL STATUS 3 IS 8.6.3 RISK OF
OSTEOPOROSIS/CHRONIC DISEASE 317 8.7 STRATEGIES FOR DIETARY MANAGEMENT
OF PRIMARY LACTOSE MALDIGESTION 319 8.7.1 AMOUNT OF LACTOSE 3 I 9 8.7.2
TYPE OF DAIRY FOOD 320 8.7.3 FERMENTED MILK PRODUCTS 321 8.7.4
UNFERMENTED MILK WITH BACTERIAL CULTURES 323 8.7.5 ENZYME PREPARATIONS
324 8.7.6 COLONIC ADAPTATION 325 8.8 TREATMENT OF MALNUTRITIONLDIARRHEAL
DISEASE IN CHILDREN .327 8.9 RECOMMENDATIONS FOR FEEDING PROGRAMS 328
8.9.1 INTERNATIONAL 328 8.9.2 UNITED STATES 328 8.10 FUTURE RESEARCH
NEEDS .329 8.11 CONCLUSION 329* GLOSSARY OF TENNS 329* REFERENCES 331*
CHAPTER 9 CONTRIBUTION OF DAIRY FOODS TO HEALTH THROUGHOUT THE LIFE
CYCLE 339* 339* 9.1 INTRODUCTION 9.2 INFANCY 339* 9.2.1 CHARACTERISTICS
339* 9.2.2 RECOMMENDATIONS FOR FEEDING 339* 9.2.2.1 STANDARD COW'S
MILK-BASED FONNULAS 340* 9.2.2.2 COW'S MILK 340* 9.2.2.3 COW'S MILK
ALLERGY 342* 9.2.3 INTRODUCTION OF SOLID FOODS 343* 9.2.4 VITAMIN D AND
RICKETS 343* 9.3 TODDLER AND PRESCHOOL YEARS 344 9.3.1 CHARACTERISTICS
344* 9.3.2 CONTRIBUTION OF MILK GROUP FOODS 345* 9.3.3 CALCIUMJDAIRY
RECOMMENDATIONS AND CONSUMPTION 345* 9.3.4 STRATEGIES TO IMPROVE INTAKE
347* 9.3.4.1 SNACKS 347* 9.3.4.2 PARENTAL ROLE MODELING 348* 9.3.5
NUTRITIONAL CONCEMS 348* 9.3.5.1 EATING AWAY FROM HOME 348* 9.3.5.2
LOW-FAT DIETS 348* 9.3.5.3 EXCESSIVE FRUIT JUICE CONSUMPTION 349*
9.3.5.4 LEAD TOXICITY 349* 9.4 SCHOOL-AGED CHILD 350* 9.4.1
CHARACTERISTICS 350* 9.4.2 IMPORTANCE OF MILK GROUP FOODS 350* 9.4.2.1
BONE GROWTH AND FRACTURE PREVENTION 350* 9.4.2.2 PREVENTION OF DENTAL
CARIES 352* 9.4.2.3 ACHIEVING NUTRIENT ADEQUACY 353* 9.4.3 STRATEGIES TO
IMPROVE DAIRY CONSUMPTION 353* 9.4.3.1 PARENTAL ROLE MODELING 355*
9.4.3.2 SCHOOL MEALS 356* 9.4.3.3 FLAVORED MILK 358* 9.5 ADOLESCENCE
359* 9.5.1 CHARACTERISTICS 359* 9.5.2 IMPORTANCE OF ADEQUATE DAIRY
FOOD/CALCIUM INTAKE 360* 9.5.2.1 PEAK BONE MASS 360* 9.5.2.2 NUTRITIONAL
STATUS 361* 9.5.3 DAIRY FOOD/CALCIUM RECOMMENDATIONS AND CONSUMPTION
362* 9.5.4 ISSUES AFFECTING DAIRY CONSUMPTION 362* 9.5.4.1 LACK OF
KNOWLEDGE 362* 9.5.4.2 EATING AWAY FROM HOME 363* 9.5.4.3 IMAGE 363*
9.5.4.4 SUBSTITUTING OTHER BEVERAGES FOR MILK 363* 9.5.4.5 BODY
IMAGELWEIGHT CONCERNS 365* 9.5.5 GROUPS AT RISK FOR LOW CONSUMPTION OF
DAIRY FOODS 366* 9.6 9.5.5.1 VEGETARIANS 9.5.5.2 PREGNANT TEENS 9.5.6
STRATEGIES TO IMPROVE CONSUMPTION ADULTS 366 366 367 368 9.6.1
CHARACTERISTICS 368 9.6.2 DAIRY FOOD/CALCIUM RECOMMENDATIONS AND
CONSUMPTION 368 9.6.3 MILK GROUP FOODS AND THE REDUCTION OF CHRONIC
DISEASE RISK 369 9.6.3.1 OSTEOPOROSIS 369 9.6.3.2 HYPERTENSION 370
9.6.3.3 CANCER 371 9.6.3.4 OVERWEIGHT/OBESITY 372 9.6.4 SPECIAL NEEDS OF
WOMEN 9.6.4.1 PREGNANCY AND LACTATION 9.6.4.2 PREMENSTRUAL SYNDROME
(PMS) 9.6.4.3 OTHER POTENTIAL HEALTH BENEFITS 9.6.5 STRATEGIES TO
IMPROVE INTAKE OF DAIRY FOODS 9.7 OLDER ADULTS 9.7.1 CHARACTERISTICS
9.7.2 MILK GROUP FOODS AND THE REDUCTION OF CHRONIC DISEASE RISK 9.7.2.1
OSTEOPOROSIS 9.7.2.2 HYPERTENSION 9.7.2.3 CANCER. 9.7.2.4
OVERWEIGHT/OBESITY 9.7.3 STRATEGIES TO IMPROVE INTAKE OF DAIRY FOODS 9.8
CONCLUSION REFERENCES 373 373 376 376 376 378 378 379 379 383 383 383
383 386 386 INDEX 401 |
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| author | Miller, Gregory D. Jarvis, Judith K. MacBean, Lois D. |
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| discipline | Agrarwissenschaft Lebensmitteltechnologie Medizin Ökotrophologie |
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| illustrated | Illustrated |
| index_date | 2024-07-02T14:55:31Z |
| indexdate | 2024-07-09T20:40:15Z |
| institution | BVB |
| isbn | 0849328284 |
| language | English |
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| spelling | Miller, Gregory D. Verfasser aut Handbook of dairy foods and nutrition Gregory D. Miller ; Judith K. Jarvis ; Lois D. McBean 3. ed. Boca Raton, Fla. [u.a.] CRC Press 2007 407 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Dairy Products Dairy products in human nutrition Handbooks, manuals, etc Nutritional Physiological Phenomena Diätetik (DE-588)4192877-5 gnd rswk-swf Ernährung (DE-588)4015332-0 gnd rswk-swf Milchprodukt (DE-588)4235506-0 gnd rswk-swf Milchprodukt (DE-588)4235506-0 s Ernährung (DE-588)4015332-0 s DE-604 Diätetik (DE-588)4192877-5 s Jarvis, Judith K. Verfasser aut MacBean, Lois D. Verfasser aut OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014841743&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Miller, Gregory D. Jarvis, Judith K. MacBean, Lois D. Handbook of dairy foods and nutrition Dairy Products Dairy products in human nutrition Handbooks, manuals, etc Nutritional Physiological Phenomena Diätetik (DE-588)4192877-5 gnd Ernährung (DE-588)4015332-0 gnd Milchprodukt (DE-588)4235506-0 gnd |
| subject_GND | (DE-588)4192877-5 (DE-588)4015332-0 (DE-588)4235506-0 |
| title | Handbook of dairy foods and nutrition |
| title_auth | Handbook of dairy foods and nutrition |
| title_exact_search | Handbook of dairy foods and nutrition |
| title_exact_search_txtP | Handbook of dairy foods and nutrition |
| title_full | Handbook of dairy foods and nutrition Gregory D. Miller ; Judith K. Jarvis ; Lois D. McBean |
| title_fullStr | Handbook of dairy foods and nutrition Gregory D. Miller ; Judith K. Jarvis ; Lois D. McBean |
| title_full_unstemmed | Handbook of dairy foods and nutrition Gregory D. Miller ; Judith K. Jarvis ; Lois D. McBean |
| title_short | Handbook of dairy foods and nutrition |
| title_sort | handbook of dairy foods and nutrition |
| topic | Dairy Products Dairy products in human nutrition Handbooks, manuals, etc Nutritional Physiological Phenomena Diätetik (DE-588)4192877-5 gnd Ernährung (DE-588)4015332-0 gnd Milchprodukt (DE-588)4235506-0 gnd |
| topic_facet | Dairy Products Dairy products in human nutrition Handbooks, manuals, etc Nutritional Physiological Phenomena Diätetik Ernährung Milchprodukt |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014841743&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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