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

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Table 4.7 (continued) Region and country ASIA Philippines Thailand Age/population group Growing children Adolescents Adults Daily recommendations of milk and dairy products 1–12 years Whole milk (240 ml or 1 glass) or its equivalents Pregnant/ lactating woman Healthy adult Whole milk (240 ml or 1 glass) or its equivalents Whole milk (240 ml or 1 glass) or its equivalents Whole milk (240 ml or 1 glass) or its equivalents Translation of recommendations, weight of portions/ servings and household measures 1 glass whole milk is equivalent to: Powdered whole milk: 4 tablespoons Evaporated milk diluted in 1 glass of water: 0.5 cup Reference/responsible entity Nutritional guidelines for filipinos, 2000. National Nutrition Council Comments Chapter 4 – Milk and dairy products as part of the diet General recommendation Milk (1–2 glasses) or yoghurt (1–2 cups) 1 glass is: Milk: 200 ml Food based dietary guideline for Thai, 2001. Developed by the Institute of Nutrition, Mahidol University and distributed by Nutrition Division, Department of Health, Ministry of Public Health Viet Nam General recommendation Have milk and dairy products properly for each age. Vietnam food-based dietary guidelines, 2006– 2010. National Institute of Nutrition 203
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 204 South Africa AFRICA Children 7–13 years Milk (500–750 ml or 2–3 cups) Adolescents 14–25 years Milk (250–500 ml or 1–2 cups) Adults 25–60 years Milk (250 ml or 1 cup) South African guidelines for healthy eating for adults and children over the age of seven years, 2004. Department of Health Adults should choose low-fat or fat-free milk. Milk recommendations include maas, yoghurt, sour milk and cheese. Elderly people 60+ years Milk (250 ml or 1 cup) 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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Table 4.4 Summary of recent review
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Table 4.4 (continued) Reference Die
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Page 180 and 181: Chapter 4 - Milk and dairy products
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Page 262 and 263: Annex Table 5.2 EU register of dair
Page 264 and 265: Table 5.2 (continued) Claim type Ar
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Chapter 6 - Safety and quality 253
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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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