Handbook of dairy foods and nutrition / (Record no. 418)
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000 -LEADER | |
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fixed length control field | 08171cam a22002774a 4500 |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9780849328282 (alk. paper) |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 0849328284 (alk. paper) |
040 ## - CATALOGING SOURCE | |
Transcribing agency | CUS |
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 613.26 |
Item number | MIL/H |
100 1# - MAIN ENTRY--PERSONAL NAME | |
Personal name | Miller, Gregory D. |
245 10 - TITLE STATEMENT | |
Title | Handbook of dairy foods and nutrition / |
Statement of responsibility, etc. | National Dairy Council ; Gregory D. Miller, Judith K. Jarvis, Lois D. McBean. |
250 ## - EDITION STATEMENT | |
Edition statement | 3rd ed. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Place of publication, distribution, etc. | Boca Raton : |
Name of publisher, distributor, etc. | CRC Press, |
Date of publication, distribution, etc. | 2007. |
300 ## - PHYSICAL DESCRIPTION | |
Extent | 407 p. : |
Dimensions | 26 cm. |
500 ## - GENERAL NOTE | |
General note | The importance of milk and milk products in the diet -- Dairy foods and cardiovascular health -- Dairy foods and cancer -- Dairy foods and bone health -- Dairy foods and oral health -- Dairy foods and a healthy weight -- Lactose digestion -- Contribution of dairy foods to health throughout the lifecycle. |
505 0# - FORMATTED CONTENTS NOTE | |
Formatted contents note | The Importance of Milk and Milk Products in the Diet 1<br/>1.1 Introduction '<br/>1.2 Nutrient Components of Milk and Milk Products 1<br/>1.2.1 Energy ^<br/>1.2.2 Protein<br/>1.2.3 Carbohydrate ^<br/>1.2.4 Fat ^<br/>1.2.5 Vitamins<br/>1.2.6 Minerals ^<br/>1.3 Nutrient Contribution of Milk and Milk Products 5<br/>1.3.1 Nutrient Contribution to the Food Supply 5<br/>1.3.2 Dairy Food Intake Improves Nutrient Intake 15<br/>1.4 Recommendations to Include Milk and Milk Products mthe Diet 16<br/>1.4.1 Dietary Recommendations<br/>1.4.2 Intake of Milk and Milk Products throughout Life 7<br/>1.4.3 Government Feeding Programs/Child Nutrition Programs 18<br/>1.5 Protecting the Quality of Milk and Other Da.^Foods 20<br/>1.5.1 Who Is Responsible for the Quality of M.Ik 20<br/>1.5.2 Pasteurized Milk Ordinance<br/>1.5.3 Unintentional Microconstituents<br/>1.5.4 Milk Treatments<br/>1.5.5 Storage and Handling 23<br/>1.6 Kinds of Milk and Milk Products 23<br/>1.6.1 Consumption Trends "" "j , 23<br/>1.6.2 Wide Range of Milk and Milic<br/>1.6.3 Flavored Milk 32<br/>1.6.5 Cultured and Culture-Containing Dairy Foods<br/>1.6.6 Whey Products •••••• •••• " 42<br/>1.7 Summary 44<br/>References<br/>Chapter 2 55<br/>Dairy Foods and Cardiovascular Health<br/>2.1 Introduction Fat, Saturated Fat,<br/>2.2 Conlribution of Milic and M.Ik Products » fa•<br/>and Cholesterol Intake j' r^ 'Jnmrv Heart Disease 58<br/>2.3 Dairy Nutrients. Dairy Foods, and Corona y<br/>2.3.1 Single Nutrients 5g<br/>2.3.1.1 Dietary Fatty Acids<br/>2.3.1.2 Dietary Fat Quantity<br/>2.3.1.3 Dietary Cholestero<br/>2.3.1.4 Protein 67<br/>2.3.1.5 Calcium ••••'• 70<br/>2.3.2 Genetics<br/>2.3.3 Dairy Foods 75<br/>2.3.3.1 Milk and Culture-Containing Dairy Foods 75<br/>2.3.3.2 Butter and Cheese 79<br/>2.4 Efficacy and Safety of Low-Fat, Low-Saturated Fat Diets 80<br/>2.4.1 Efficacy 80<br/>2.4.2 Safety 83<br/>2.4.3 Dietary Compliance 85<br/>2.4.4 The Role of Various Dairy Foods in Meeting Dietary Guidelines<br/>for Fat Intake j55<br/>2.5 Summary<br/>References<br/>Chapter 3<br/>Dairy Foods and Hypertension gg<br/>3.1 Introduction<br/>3.2 Dietary Patterns Including Dairy Foods and Blood Pressure 102<br/>3.3 Dairy Food Nutrients and Blood Pressure I<br/>3.3.1 Calcium, Dairy Foods, and Blood Pressure 107<br/>3.3.1.1 Experimental Animal Studies<br/>3.3.1.2 Epidemiological Studies<br/>3.3.1.3 Clinical Studies<br/>3.3.1.4 Determinants of aHypotensive Response to L<br/>3.3.2 Potassmm and Blood Pressure<br/>3.3.2.1 Experimental Animal Studies ' L<br/>3.3.2.2 Epidemiological Studies ^ '<br/>3.3.2.3 Clinical Studies '<br/>3.3.3 Magnesium and Blood Pressure<br/>3.3.3.1 Experimental Animal Studies<br/>3.3.3.2 Epidemiological Studies<br/>3.3.3.3 Clinical Studies<br/>3.3.4 Protein and Blood Pre.ssure<br/>3.4 Other Lifestyle Modifications ' 26<br/>3.4.1 Weight Reduction<br/>3.4.2 Dietary Sodium Reduction '26<br/>3.5 Comprehensive Lifestyle Modifications '27<br/>3.6 Summary ^ Pressure: Puttmg It All Together 128<br/>References 129<br/>131<br/>Chapter 4<br/>Dairy Foods and Cancer<br/>4.1 Introduction<br/>4.1.1 Dietary Fat and Cancer Risk 1<br/>4.U.I Dietary Ra, a„d Colon "H<br/>4 Cance, ... 141<br/>« H2 4.2.1 Epidcmioiogical stlll<br/>4.2.2 Animal Studies 143<br/>4.2.3 /« Studies mq<br/>4-2.4 Clinical Trials 154<br/>155<br/>4.3 Dairy Foods and Breast Cancer 160<br/>4.4 Dairy Foods and Prostate Cancer 161<br/>4.5 Dairy-Food Cultures and Cancer 163<br/>4.6 Other Protective Components in Dairy Foods 164<br/>4.6.1 Conjugated Linoleic Acid '64<br/>4.6.2 Sphingolipids<br/>4.6.3 Butyric Acid<br/>4.6.4 Milk Proteins<br/>4.7 Summary<br/>References<br/>Chapters<br/>Dairy Foods and Bone Health<br/>5.1 Introduction<br/>5.2 Bone Basics<br/>5.3 Risk Factors for Osteoporosis<br/>5.4 Calcium. Dairy Products, and Bone Health 88<br/>5.4.1 Dietary Recommendations and Consumption 88<br/>542 Prevention of Osteoporosis 92<br/>5.4.2.1 Childhood and Adolescence 1^4<br/>5.4.2.2 Adulthood<br/>5.4.3 Treatment of Osteoporosis ^jJ<br/>5.5 Vitamin Dand Bone Health<br/>5.6 Protein and Bone Health - ^^2<br/>5.7 Additional Nutrients and Bone Health<br/>5.8 The Dairy Advantage<br/>5.8.1 Foods Naturally Contaimng Calcium<br/>5.8.2 Calcium-Fortified Foods<br/>5.8.3 Supplements ^30<br/>5.9 Summary 231<br/>References<br/>Chapter 6 245<br/>Dairy Foods and Oral Health 245<br/>6.1 Introduction Vc'rcion 246<br/>6.2 Denial Caries and Toolh Enamel 248<br/>6.2.1 Animal Studies 250<br/>6.2.2 Human Studies 250<br/>6222 SneSiiionrnemine^ Studies 252<br/>622'l Epidemiological and Clinical Studies 252<br/>6.2.3 Cartel Protective Components iir Datry Foc^s ........^<br/>6.2.4 Chocolate Milk 237<br/>6.2.5 Early Childhood Canes<br/>6.2.6 Fluoridation 258<br/>6.3 Periodontal Disease 260<br/>6.4 Summary 261<br/>References<br/>Chapter 7<br/>Dairy Foods and a Healthy Weight 267<br/>7.1 Introduction 267<br/>7.2 Dairy Products and a Healthy Weight in Adults<br/>7.2.1 Observational Studies<br/>7.2.2 Secondary Analyses of Studies ^^2<br/>7.2.3 Randomized Clinical Trials<br/>7.2.3.1 Weight Loss and Body Composition Studies ^73<br/>7.2.3.2 Substrate Oxidation/Energy Expenditure Studies.<br/>7.3 Experimental Animal Studies „<br/>7.4 Potential Mechanisms .... 981 7.5 Dairy Products and Weighty^ody Composition in Children and Adolescents 287<br/>7.5.1 Observational Studies<br/>7.5.2 Clinical Trials<br/>7.6 Summary<br/>References<br/>294<br/>Chapter 8<br/>Lactose Digestion<br/>8.1 Introduction<br/>8.2 Physiology ofLactose Digestion<br/>8.2.1 Course of Development of Lactase<br/>8.2.2 Decline of Lactase Expre.ssion<br/>8.2.3 Molecular Regulation<br/>8.2.4 Types of Lactase Deficiency<br/>8.2.5 Lactose Maldigestion<br/>8.3 Symptoms 306<br/>8.4 Diagnosis 306<br/>8.5 Relationship between Lactose Maldigestion"intolerance<br/>and Milk Intolerance<br/>8.5.1 Dose Dependence 309<br/>8.5.2 Milk Intolerance 309<br/>8.5.3 Subjective Factors Affecting Tolerance<br/>8.5.4 Lactose Tolerance during Pregnancy 12<br/>8.6 Long-Term Consequences of Lactose Maldigestion '^<br/>8.6.1 Lactose Digestion and Calcium/Nutrient Absorption<br/>8.6.2 Effect on Milk Consumption and Nutritional Statu,s<br/>8.6.3 Risk of Osteoporosis/Chronic Disease.<br/>8.7 Strateeie.s for Difttnrv MnneitTorv,«„.-i-. 317<br/>.319<br/>319<br/>Ic Products ... 320 8.7.4 Unfermented Milk with I<br/>0.7.5 Enzyme Preparations 323<br/>8.7.2 Type of Dairy Food<br/>8.73 Fermented Milk Products<br/>with Bacterial Cultures<br/>ns<br/>8.7.6 Colonic Adaptation 324<br/>8.8 Treatment of Malnutrilionrt)iarrheal Di,ie<br/>8.9 R^ommendations for Feeding Programs<br/>0-9.1 International i<br/>8.9.2 United States t<br/>8.10 Future Research Needs ?<br/>327<br/>328<br/>328<br/>328<br/>329<br/><br/>9.5.5.1 Vegetarians<br/>9.5.5.2 Pregnant Teens<br/>9.5.6 Strategies to Improve Consumption<br/>9.6 Adults<br/>9.6.1 Characteristics<br/>9.6.2 Dairy Food/Calcium Recommendations and Consumption 368<br/>9.6.3 Milk Group Foods and the Reduction of Chronic Disease Risk ^ 369<br/>9.6.3.1 Osteoporosis 269<br/>9.6.3.2 Hypertension<br/>9.6.3.3 Cancer 371<br/>9.6.3.4 Overweight/Obesity<br/>9.6.4 Special Needs of Women<br/>9.6.4.1 Pregnancy and Lactation ^73<br/>9.6.4.2 Premenstrual Syndrome (PMS) 376<br/>9.6.4.3 Other Potential Health Benefits 376<br/>9.6.5 Strategies to Improve Intake of Dairy Foods 1-7^<br/>9.7 Older Adults<br/>9.7.1 Characteristics<br/>9.72 Milk Group Foods and the Reduction of Chronic Disease Risk 379<br/>9.7.2.1 Osteoporosis il<br/>9.7.2.2 Hypertension 1<br/>9.72.3 Cancer<br/>9.7.2.4 Overweight/Obesity ^<br/>9.7.3 Strategies to Improve Intake of Dairy Foods<br/>9.8 Conclusion<br/> |
650 #0 - SUBJECT | |
Keyword | Dairy products in human nutrition |
650 12 - SUBJECT | |
Keyword | Dairy Products. |
650 22 - SUBJECT | |
Keyword | Nutrition. |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Koha item type | Reference Books |
Withdrawn status | Lost status | Damaged status | Not for loan | Collection Type | Home library | Current library | Shelving location | Date acquired | Full call number | Accession number | Date last seen | Koha item type |
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Not For Loan | Reference Collection | Central Library, Sikkim University | Central Library, Sikkim University | Reference | 21/04/2016 | 613.26 MIL/H | P01156 | 23/09/2022 | Reference Books |