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

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Table 4.7 (continued) Region and country EUROPE Hungary Iceland Ireland Age/population group General recommendation General recommendation Daily recommendations of milk and dairy products 3–4 units of milk and dairy products 2 servings of milk or dairy products a day (e.g. 2 glasses of milk) Translation of recommendations, weight of portions/ servings and household measures 1 unit is: Milk, milk drink, yoghurt, kephir, fermented (curdled) milk: 200 ml or 1 glass Low-fat cottage cheese: 50 g Cheese: 30 g Processed cheese: 2 pieces (cubes/ wedges) General recommendation Adolescents 3 servings At least 5 servings 1 serving is: Milk: ⅓ of a pint Yoghurt: 1 carton Pregnant and At least 5 servings Cheddar cheese, Edam breastfeeding women or Blarney: 1 oz. Reference/responsible entity Dietary guidelines to the adult population in Hungary, 2001. Special Board of Internal Medicine, Ministry of Health of Hungary Dietary guidelines for Iceland, 2005. Public Health Institute of Iceland The food pyramid, 2005. Irish Nutrition and Dietetic Institute Comments Choose low-fat dairy products (1.5 grams or less/100 grams) with as little added sugar as possible. Recommendations are made on the basis of the Nordic Nutrition Recommendations 2004 prepared by a Nordic expert group. Choose low-fat choices frequently. Low-fat milk is not suitable for young children. Chapter 4 – Milk and dairy products as part of the diet 189
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 190 Italy General recommendation Milk: 125 g or 1 cup Yoghurt: 125 g or a small portion Fresh cheese: 100 g or a medium portion Italian guidelines for healthy eating, 2003. National Institute for Research on Food and Nutrition, Ministry of Agricultural, Food and Forestry Policies Choose low-fat or skimmed milk. Aged cheese: 50 g or a medium portion EUROPE The Netherlands 1–3 years Milk and dairy products: 300 ml Cheese: 10 g or 0.5 slice 4–8 years Milk and dairy products: 400 ml Cheese: 10 g or 0.5 slice 9–13 years Milk and dairy products: 600 ml Cheese: 20 g or 1 slice Food choice guidelines, 2011. The Netherlands Nutrition Centre 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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Page 166 and 167: Chapter 4 - Milk and dairy products
Page 174 and 175: Table 4.4 Summary of recent review
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Page 262 and 263: Annex Table 5.2 EU register of dair
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Table 5.2 (continued) Claim type Ar
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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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276 Milk and dairy products in huma
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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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