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

Recommendations

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Annex Table 4.7 Milk and dairy product recommendations from 42 countries Region and country OCEANIA Australia New Zealand Age/population group Daily recommendations of milk and dairy products Translation of recommendations, weight of portions/ servings and household measures Children and 4–7 years 2 servings 1 serving is: adolescents Milk: 250 ml 8–11 years 2 servings or 1 cup Adults 12–18 years 19–60 years 60+ years 3 servings 2 servings 2 servings Evaporated milk: 40 g or 0.5 cup Cheese: 2 slices Custard: 250 ml or 1 cup Pregnant and 2 servings Yoghurt: 200 g breastfeeding women or 1 small carton Reference/responsible entity Dietary guidelines for Australians, 2003. Australian Government, Health and Ageing Department and National Health and Medical Research Council Comments Reduced-fat milks are not suitable for young children under 2 years of age because of their high energy needs, but low- or reduced-fat varieties (1 or 2% fat) should be encouraged for older children and adolescents instead of full-cream milk (4% fat). The term milks, yoghurts and cheeses, as used in this guideline, generally refers to cow milk and the yoghurt and cheese produced from it but can also include milks, yoghurts and cheeses from goat and sheep milks. Children 2–12 years 500 ml or 1 serving is: Food and nutrition Choose reduced-fat milk (1.5–2.5% fat). 2–3 servings guidelines for different Non-fat milk is not recommended for Milk: 250 ml age groups, 2008–2010. children under 5 years of age. Yoghurt: 150 g Ministry of Health Adolescents 3 servings or 1 unit Adults At least 2 servings Cheese: 40 g or 2 slices Choose reduced- or low-fat options. Pregnant and breastfeeding women At least 3 servings Ice cream: 140 g or 2 scoops Chapter 4 – Milk and dairy products as part of the diet 183
Table 4.7 (continued) Region and country Age/population group Daily recommendations of milk and dairy products Translation of recommendations, weight of portions/ servings and household measures Reference/responsible entity Comments 184 USA 2–3 years 4–8 years 9–18 years 2 cups 2.5 cups 3 cups 1 cup is: Milk or yoghurt, fat-free or low-fat: 1 cup milk Fortified soy beverage, or yoghurt: 1 cup 1.5 oz. natural cheese (e.g. cheddar) Dietary guidelines for Americans, 2010. US Department of Agriculture and US Department of Health and Human Services Choose fat-free or low-fat (1%) milk and dairy products (including lactose-free and lactose-reduced products and fortified soy beverages, yoghurts, frozen yoghurts, dairy desserts and cheeses). Cream, sour cream and cream cheese are not included in these recommendations due to their low calcium content. NORTH AMERICA Canada Children 2–3 years 2 food guide servings 4–8 years 2 food guide servings 9–13 years 3–4 food guide servings Adolescents 14–18 years 3–4 food guide servings Adults 19–50 years 2 food guide servings 51+ years 3 food guide servings 2 oz. of processed cheese (e.g. American) 1 food guide serving is: Milk or powdered milk (reconstituted): 250 ml or 1 cup Canned milk (evaporated): 125 ml or 0.5 cup Yoghurt: 175 g or 0.75 cup Kephir: 175 g or 0.75 cup Cheese: 50 g or 0.5 oz. Eating well with Canada’s food guide, 2007. Health Canada Choose skimmed (1 or 2% fat) milk or lower-fat milk alternatives. Milk and dairy products in human nutrition
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Table 2.5 Volume and share of milk
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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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Chapter 4 - Milk and dairy products
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Table 4.1 Nutrient content of full
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Table 4.2 Contents of selected nutr
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Annex Table 5.2 EU register of dair
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Table 5.2 (continued) Claim type Ar
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243 Chapter 6 Safety and quality Ma
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Chapter 6 - Safety and quality 245
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Table 7.1 (continued) Country/organ
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Table 7.1 (continued) 308 Country/o
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Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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