Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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xiii Foreword FAO is pleased to present its new book on Milk and Dairy Products in Human Nutrition. This book comes at an opportune time of renewed interest in agriculture and sustainable food-based solutions as a key strategy for improving diets and bringing greater nutritional benefits to poor and malnourished people. In 1959, the Food and Agriculture Organization of the United Nations (FAO) produced Milk and Milk Products in Human Nutrition, a seminal treatise on the topic. In response to popular demand, a revised second edition was produced in 1972. Half a century after the first publication, in 2009, it was time to revisit the role of milk and dairy products in human nutrition and development. With rising incomes and increased production, milk and dairy produce have become an important part of the diet in some parts of the world where little or no milk was consumed in the 1970s. Consumption of milk and dairy products is growing fastest in Asia and the Latin America and Caribbean region. India has recently become the world’s largest milk producer, yet per capita consumption levels there are still low. Globally, too many poor people are still not able to afford a better diet and greater efforts, including agricultural growth, diversification and public investment, are needed to ensure that poor and undernourished people can acquire food that is adequate in quantity (dietary energy) and in quality (diversity, nutrient content and food safety). FAO, in pursuing its mission of eradicating hunger and improving food security and nutrition for all, seeks to improve awareness among consumers and member governments of the importance of a balanced, healthy and sustainable diet. Our role as a global knowledge centre is to provide sound advice to member countries on the role and value of various foods from production to consumption and their role in human nutrition and health. The publication comprises nine chapters that can either be read from start to finish for a full appreciation of the connections between dairy and human nutrition, or by topic and area of interest. The book presents information on the nutritional value of milk and dairy products and evaluates current scientific knowledge on the benefits and risks of consuming milk and dairy products in the context of global changes in diets. It highlights positive effects that connect dairy agriculture, nutrition and health at the local, national and global levels, and identifies gaps in current knowledge in these areas. It reviews global trends in milk production and consumption, discusses challenges for sustainable and inclusive dairy-industry development and food safety, reviews programmatic experiences and lessons learned about food-based solutions to problems of malnutrition and provides concrete options for governments, international organizations and the private sector. Each chapter provides a comprehensive set of references allowing the reader to probe the topics further.
xiv The publication serves a variety of audiences, from academia to research, policy-makers and planners, the private sector and the consumer. I hope that the information presented will encourage dialogue and action within and between the sectors to achieve our common goals of reducing poverty, strengthening livelihoods and improving human nutrition and health on a sustainable basis. This way we will be taking another step in the direction of meeting the Zero Hunger Challenge earmarked by the UN Secretary-General at the Rio+20 Sustainable Development Summit in June 2012. Daniel J. Gustafson Deputy Director-General (Operations)
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41 Chapter 3 Milk and dairy product
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Chapter 3 - Milk and dairy product
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Table 3.1 Proximate composition of
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Table 3.2 (continued) Vitamins Ribo
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Table 3.4 Mineral composition in mi
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Table 3.6 (continued) Riboflavin Vi
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103 Chapter 4 Milk and dairy produc
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Table 4.1 Nutrient content of full
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Table 4.4 Summary of recent review
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Table 4.4 (continued) Reference Die
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Annex Table 4.7 Milk and dairy prod
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Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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