Dairy Products
Yogurt
Dairying
Calcium, Dietary
Cheese
Milk
Cattle
Food Microbiology
Lactose Intolerance
Diet Surveys
Pasteurization
Diet, Macrobiotic
Dietary Fats
Recommended Dietary Allowances
Food Contamination
Functional Food
Eggs
Bifidobacterium
Meat
Lactose
Lactobacillales
Risk Factors
Butter
Questionnaires
Food Handling
Lactation
Frozen Foods
Biological Products
Health Food
Lactase
Programming, Linear
Nutritive Value
Molecular Sequence Data
Lactobacillus
Linoleic Acids, Conjugated
Nutritional Requirements
Nutrition Assessment
Brucellosis
Vitamin D
Fermentation
Nutrition Policy
Seafood
Genu Varum
Probiotics
Nutritional Physiological Phenomena
Dietary Proteins
Incidence
Dietary Supplements
Lactobacillus delbrueckii
Prospective Studies
Food, Fortified
Lactobacillus acidophilus
Cohort Studies
Nutrition Surveys
Japan
Diet, Fat-Restricted
Lactococcus lactis
Feces
Fatty Acids
Dietary Carbohydrates
Diet, Vegetarian
Cross-Sectional Studies
Base Sequence
Cross-Over Studies
Nutritional Sciences
Food groups and colorectal cancer risk. (1/682)
Most studies of diet and colorectal cancer have considered nutrients and micronutrients, but the role of foods or food groups remains open to debate. To elucidate the issue, we examined data from a case-control study conducted between 1992 and 1997 in the Swiss canton of Vaud. Cases were 223 patients (142 men, 81 women) with incident, histologically confirmed colon (n= 119) or rectal (n= 104) cancer (median age 63 years), linked with the Cancer Registry of the Swiss Canton of Vaud, and controls were 491 subjects (211 men, 280 women, median age 58 years) admitted to the same university hospital for a wide spectrum of acute non-neoplastic conditions unrelated to long-term modifications of diet. Odds ratios (OR) were obtained after allowance for age, sex, education, smoking, alcohol, body mass index, physical activity and total energy intake. Significant associations were observed for refined grain (OR = 1.32 for an increase of one serving per day), and red meat (OR = 1.54), pork and processed meat (OR = 1.27), alcohol (OR = 1.28), and significant protections for whole grain (OR = 0.85), raw (OR = 0.85) and cooked vegetables (OR = 0.69), citrus (OR = 0.86) and other fruits (OR = 0.85), and for coffee (OR = 0.73). Garlic was also protective (OR = 0.32 for the highest tertile of intake). These findings in a central European population support the hypothesis that a diet rich in refined grains and red meat increases the risk of colorectal cancer; they, therefore, support the recommendation to substitute whole grains for refined grain, to limit meat intake, and to increase fruit and vegetable consumption. (+info)Racial bias in federal nutrition policy, Part I: The public health implications of variations in lactase persistence. (2/682)
The Dietary Guidelines for Americans from the basis for all federal nutrition programs and incorporate the Food Guide Pyramid, a tool to educate consumers on putting the Guidelines into practice. The Pyramid recommends two to three daily servings of dairy products. However, research has shown that lactase nonpersistence, the loss of enzymes that digest the milk sugar lactose, occurs in a majority of African-, Asian-, Hispanic-, and Native-American individuals. Whites are less likely to develop lactase nonpersistence and less likely to have symptoms when it does occur. Calcium is available in other foods that do not contain lactose. Osteoporosis is less common among African Americans and Mexican Americans than among whites, and there is little evidence that dairy products have an effect on osteoporosis among racial minorities. Evidence suggests that a modification of federal nutrition policies, making dairy-product use optional in light of other calcium sources, may be a helpful public health measure. (+info)Quantitative analysis of styrene monomer in polystyrene and foods including some preliminary studies of the uptake and pharmacodynamics of the monomer in rats. (3/682)
A variety of food containers, drinking cups and cutlery, fabricated from polystyrene (PS) or polystyrene-related plastic, were analyzed for their styrene monomer content. Samples of yogurt, packaged in PS cups, were similarly analyzed and the leaching of styrene monomer from PS containers by some food simulants was also determined. Blood level studies with rats, dosed with styrene monomer by various routes, illustrated uptake phenomena that were dependent on the dose and route of administration and were also affected by the vehicle used to convey the styrene monomer. (+info)Animal products, calcium and protein and prostate cancer risk in The Netherlands Cohort Study. (4/682)
Prostate cancer risk in relation to consumption of animal products, and intake of calcium and protein was investigated in the Netherlands Cohort Study. At baseline in 1986, 58,279 men aged 55-69 years completed a self-administered 150-item food frequency questionnaire and a questionnaire on other risk factors for cancer. After 6.3 years of follow-up, 642 prostate cancer cases were available for analysis. In multivariate case-cohort analyses adjusted for age, family history of prostate cancer and socioeconomic status, no associations were found for consumption of fresh meat, fish, cheese and eggs. Positive trends in risk were found for consumption of cured meat and milk products (P-values 0.04 and 0.02 respectively). For calcium and protein intake, no associations were observed. The hypothesis that dietary factors might be more strongly related to advanced prostate tumours could not be confirmed in our study. We conclude that, in this study, animal products are not strongly related to prostate cancer risk. (+info)Modulation of immune function by a modified bovine whey protein concentrate. (5/682)
The commercial preparation of dairy foodstuffs generates large volumes of by-products, many of which have as yet undocumented effects on mammalian immune function. In the present report, a modified whey protein concentrate (mWPC), derived as a by-product from the commercial manufacture of cheese, was tested for its ability to modulate murine immune function in vitro. The mWPC suppressed T and B lymphocyte proliferative responses to mitogens in a dose-dependent fashion. The mWPC also suppressed alloantigen-induced lymphocyte proliferation during a mixed leucocyte reaction, but showed no suppressive effect against IL-2-sustained proliferation of mitogen-activated T cell blasts. Other indices of lymphocyte activation, such as cytokine secretion and the formation of activated (CD25+) T cell blasts, were suppressed by the mWPC, suggesting that the mode of suppression may be to inhibit the lymphocyte activation process. Enzymatic digestion by pepsin and pancreatin, under physiologically realistic conditions in vitro, ablated the immunomodulatory function of the mWPC. These results are discussed in relation to the potential development of complex-mixture dairy products into health-modulating products. (+info)Health risks associated with unpasteurized goats' and ewes' milk on retail sale in England and Wales. A PHLS Dairy Products Working Group Study. (6/682)
A pilot study to determine the microbiological quality of unpasteurized milk from goats and ewes sampled from farm shops, health food shops, and other retail premises found that 47%, (47/100) of goats' and 50% (13/26) of ewes' milk samples failed the standards prescribed by the Dairy Products (Hygiene) Regulations 1995. In addition, Staphylococcus aureus, haemolytic streptococci or enterococci, were present in excess of 10(2) c.f.u./ml in 9 (7 %) 2 (2 %) and 19 (15%) samples, respectively. Salmonella, campylobacter, verocytotoxin-producing Escherichia coli O157:H7 and Listeria monocytogenes were not detected in the samples. At the time of purchase approximately half of the milk samples (58 %) were frozen, the rest were liquid. Farm outlets sold predominantly liquid milk, other retail premises sold a frozen product. The microbiological quality of goats' and ewes' milk, whether frozen or liquid, was not significantly different. Milk sold from farm shops was of lower quality than that from health food shops and other retail premises. In this pilot study most producers (92 %) supplied, and most retailers (76 %) sold unpasteurized goats' and ewes' milk that contained unacceptable levels of indicator organisms. The study was carried out during the winter when goats' milk production is reduced. The results indicate the need for a full representative study of unpasteurized goats' and ewes' milk on retail sale throughout the year. (+info)Genus- and species-specific PCR-based detection of dairy propionibacteria in environmental samples by using primers targeted to the genes encoding 16S rRNA. (7/682)
PCR assays with primers targeted to the genes encoding 16S rRNA were developed for detection of dairy propionibacteria. Propionibacterium thoenii specific oligonucleotide PT3 was selected after partial resequencing. Tests allowed the detection of less than 10 cells per reaction from milk and cheese and 10(2) cells per reaction from forage and soil. (+info)Factor analysis of digestive cancer mortality and food consumption in 65 Chinese counties. (8/682)
Dietary factors were analyzed for the regional difference of GI tract cancer mortality rates in China. Sixty-five rural counties were selected among a total of 2,392 counties to represent a range of rates for seven most prevalent cancers. The dietary data in the selected 65 counties were obtained by three-day dietary record of households in 1983. The four digestive cancer mortality rates (annual cases per 100,000 standardized truncated rates for ages 35-64) and per capita food consumption were analyzed by the principal components factor analysis. Esophageal cancer associated with poor area, dietary pattern rich in starchy tubers, and salt, lack of consumption of meat, eggs, vegetables and rice. Stomach cancer seemed to be less associated with diet in this study because of its small model Kaiser-Meyer-Olkin (KMO) measure of sampling adequacy, suggesting some other carcinogenic factors would play more important role in the development of this cancer in China. The colon and rectal cancer showed close relation to diet; rich in sea vegetables, eggs, soy sauce, meat and fish, while lack in consumption of milk and dairy products. Rapeseed oil was more important risk factor for colon cancer than that of rectum. Rice, processed starch and sugar were closely associated with colon cancer, supporting the insulin/colon cancer hypothesis. (+info)Dairy products are foods produced from the milk of animals, primarily cows but also goats, sheep, and buffalo. The term "dairy" refers to the place or process where these products are made. According to the medical definition, dairy products include a variety of foods such as:
1. Milk - This is the liquid produced by mammals to feed their young. It's rich in nutrients like calcium, protein, and vitamins A, D, and B12.
2. Cheese - Made from milk, it can vary greatly in texture, taste, and nutritional content depending on the type. Cheese is a good source of protein and calcium.
3. Yogurt - This is formed by bacterial fermentation of milk. It contains probiotics which are beneficial bacteria that can help maintain gut health.
4. Butter - Made from cream or churned milk, butter is high in fat and calories but also provides some essential nutrients like vitamin A.
5. Ice Cream - A frozen dessert made from cream, milk, sugar, and often egg yolks. While it can be a source of calcium and protein, it's also high in sugar and should be consumed in moderation.
6. Casein and Whey Proteins - These are proteins derived from milk that are often used as dietary supplements for muscle building and recovery after exercise.
Individuals who are lactose intolerant may have difficulty digesting dairy products due to the sugar lactose found in them. For such individuals, there are lactose-free versions of these products available or they can opt for plant-based alternatives like almond milk, soy milk, etc.
According to the US Food and Drug Administration (FDA), yogurt is defined as a food produced by bacterial fermentation of milk. The bacteria used must belong to the species Lactobacillus bulgaricus and Streptococcus thermophilus. Other bacteria may be added for flavor or other purposes, but these two are essential for the product to be called yogurt. Additionally, yogurt must contain a certain amount of live and active cultures at the time of manufacture, and it must not contain more than specific amounts of whey, non-milk fat, and stabilizers.
It's important to note that this definition is specific to the United States and may vary in other countries.
"Dairying" is not a medical term. It refers to the industry or practice of producing and processing milk and milk products, such as butter, cheese, and yogurt, typically from cows but also from other animals like goats and sheep. Dairying involves various activities including breeding and raising dairy animals, milking, processing, and marketing milk and milk products. It is not a medical concept or procedure.
Dietary calcium is a type of calcium that is obtained through food sources. Calcium is an essential mineral that is necessary for many bodily functions, including bone formation and maintenance, muscle contraction, nerve impulse transmission, and blood clotting.
The recommended daily intake of dietary calcium varies depending on age, sex, and other factors. For example, the recommended daily intake for adults aged 19-50 is 1000 mg, while women over 50 and men over 70 require 1200 mg per day.
Good dietary sources of calcium include dairy products such as milk, cheese, and yogurt; leafy green vegetables like broccoli and kale; fortified cereals and juices; and certain types of fish, such as salmon and sardines. It is important to note that some foods can inhibit the absorption of calcium, including oxalates found in spinach and rhubarb, and phytates found in whole grains and legumes.
If a person is unable to get enough calcium through their diet, they may need to take calcium supplements. However, it is important to talk to a healthcare provider before starting any new supplement regimen, as excessive intake of calcium can lead to negative health effects.
I am not a doctor, but I can provide some information about the term "cheese" in a general and food science context. Cheese is a dairy product made from the curdled milk of various animals, most commonly cows, goats, or sheep. The process involves enzymes (such as rennet) to coagulate milk proteins (casein), which then separate from the liquid whey. The curds are then aged, treated, and processed in various ways to create different types of cheese with unique flavors, textures, and appearances.
However, if you are looking for a medical definition related to health issues or conditions, I would recommend consulting a reliable medical resource or speaking with a healthcare professional.
Medically, "milk" is not defined. However, it is important to note that human babies are fed with breast milk, which is the secretion from the mammary glands of humans. It is rich in nutrients like proteins, fats, carbohydrates (lactose), vitamins and minerals that are essential for growth and development.
Other mammals also produce milk to feed their young. These include cows, goats, and sheep, among others. Their milk is often consumed by humans as a source of nutrition, especially in dairy products. However, the composition of these milks can vary significantly from human breast milk.
A diet, in medical terms, refers to the planned and regular consumption of food and drinks. It is a balanced selection of nutrient-rich foods that an individual eats on a daily or periodic basis to meet their energy needs and maintain good health. A well-balanced diet typically includes a variety of fruits, vegetables, whole grains, lean proteins, and low-fat dairy products.
A diet may also be prescribed for therapeutic purposes, such as in the management of certain medical conditions like diabetes, hypertension, or obesity. In these cases, a healthcare professional may recommend specific restrictions or modifications to an individual's regular diet to help manage their condition and improve their overall health.
It is important to note that a healthy and balanced diet should be tailored to an individual's age, gender, body size, activity level, and any underlying medical conditions. Consulting with a healthcare professional, such as a registered dietitian or nutritionist, can help ensure that an individual's dietary needs are being met in a safe and effective way.
"Cattle" is a term used in the agricultural and veterinary fields to refer to domesticated animals of the genus *Bos*, primarily *Bos taurus* (European cattle) and *Bos indicus* (Zebu). These animals are often raised for meat, milk, leather, and labor. They are also known as bovines or cows (for females), bulls (intact males), and steers/bullocks (castrated males). However, in a strict medical definition, "cattle" does not apply to humans or other animals.
"Food habits" refer to the established patterns or behaviors that individuals develop in relation to their food choices and eating behaviors. These habits can include preferences for certain types of foods, meal timing, portion sizes, and dining experiences. Food habits are influenced by a variety of factors including cultural background, personal beliefs, taste preferences, social norms, and economic resources. They can have significant impacts on an individual's nutritional status, overall health, and quality of life.
It is important to note that while "food habits" may not be a formal medical term, it is often used in the context of nutrition and public health research and interventions to describe the behaviors related to food choices and eating patterns.
Food microbiology is the study of the microorganisms that are present in food, including bacteria, viruses, fungi, and parasites. This field examines how these microbes interact with food, how they affect its safety and quality, and how they can be controlled during food production, processing, storage, and preparation. Food microbiology also involves the development of methods for detecting and identifying pathogenic microorganisms in food, as well as studying the mechanisms of foodborne illnesses and developing strategies to prevent them. Additionally, it includes research on the beneficial microbes found in certain fermented foods and their potential applications in improving food quality and safety.
Lactose intolerance is a digestive condition in which the body has difficulty digesting lactose, a sugar found in milk and dairy products. This occurs due to a deficiency or insufficiency of lactase, an enzyme produced by the small intestine that breaks down lactose into simpler sugars (glucose and galactose) for absorption. When there is not enough lactase to digest the consumed lactose, it passes undigested into the large intestine, where it is fermented by bacteria, leading to various gastrointestinal symptoms.
The symptoms of lactose intolerance may include bloating, cramps, diarrhea, nausea, and gas, usually occurring within 30 minutes to two hours after consuming dairy products. The severity of these symptoms can vary depending on the amount of lactose consumed and an individual's level of lactase deficiency or insufficiency.
Lactose intolerance is not life-threatening but can cause discomfort and may affect a person's quality of life. It is essential to manage the condition through dietary modifications, such as consuming smaller amounts of dairy products, choosing lactose-free or reduced-lactose options, or using lactase enzyme supplements before eating dairy products. In some cases, a healthcare professional may recommend additional management strategies based on an individual's specific needs and medical history.
A diet survey is a questionnaire or interview designed to gather information about an individual's eating habits and patterns. It typically includes questions about the types and quantities of foods and beverages consumed, meal frequency and timing, and any dietary restrictions or preferences. The purpose of a diet survey is to assess an individual's nutritional intake and identify areas for improvement or intervention in order to promote health and prevent or manage chronic diseases. Diet surveys may also be used in research settings to gather data on the eating habits of larger populations.
Pasteurization is a process that involves heating a liquid, such as milk or fruit juice, to a specific temperature for a certain amount of time in order to kill harmful bacteria and reduce the risk of foodborne illness. The process was named after Louis Pasteur, who developed it in the 19th century.
In pasteurization, the liquid is typically heated to a temperature between 63°C (145°F) and 75°C (167°F) for at least 15 seconds to 30 minutes, depending on the type of product being pasteurized. This heat treatment destroys pathogens such as Listeria monocytogenes, Salmonella, Escherichia coli, and Staphylococcus aureus, which can cause serious illness if consumed.
Pasteurization does not sterilize the product completely, but it significantly reduces the number of bacteria present, making it safer for consumption. It is important to note that pasteurized products still have a shelf life and should be stored properly to prevent contamination and spoilage.
A macrobiotic diet is a type of eating plan that is based on the principles of traditional Japanese medicine and philosophy. The goal of this diet is to achieve balance and harmony between the body, mind, and environment through the consumption of whole, unprocessed foods.
The macrobiotic diet typically consists of whole grains, vegetables, beans and legumes, seaweed, and soups. Animal products are generally limited or avoided, and processed and refined foods are not permitted. The specific proportions of these food groups can vary depending on the individual's health needs and lifestyle.
The macrobiotic diet is often recommended as a way to promote overall health and well-being, and may be used to help manage chronic conditions such as cancer, diabetes, and heart disease. However, it is important to note that this diet may not provide all of the necessary nutrients for good health and should be followed under the guidance of a healthcare professional or a trained macrobiotic counselor.
Dietary fats, also known as fatty acids, are a major nutrient that the body needs for energy and various functions. They are an essential component of cell membranes and hormones, and they help the body absorb certain vitamins. There are several types of dietary fats:
1. Saturated fats: These are typically solid at room temperature and are found in animal products such as meat, butter, and cheese, as well as tropical oils like coconut and palm oil. Consuming a high amount of saturated fats can raise levels of unhealthy LDL cholesterol and increase the risk of heart disease.
2. Unsaturated fats: These are typically liquid at room temperature and can be further divided into monounsaturated and polyunsaturated fats. Monounsaturated fats, found in foods such as olive oil, avocados, and nuts, can help lower levels of unhealthy LDL cholesterol while maintaining levels of healthy HDL cholesterol. Polyunsaturated fats, found in foods such as fatty fish, flaxseeds, and walnuts, have similar effects on cholesterol levels and also provide essential omega-3 and omega-6 fatty acids that the body cannot produce on its own.
3. Trans fats: These are unsaturated fats that have been chemically modified to be solid at room temperature. They are often found in processed foods such as baked goods, fried foods, and snack foods. Consuming trans fats can raise levels of unhealthy LDL cholesterol and lower levels of healthy HDL cholesterol, increasing the risk of heart disease.
It is recommended to limit intake of saturated and trans fats and to consume more unsaturated fats as part of a healthy diet.
Recommended Dietary Allowances (RDAs) are the average daily levels of nutrients that are sufficient to meet the nutrient requirements of nearly all (97-98%) healthy individuals in a specific life stage and gender group. They are considered as the gold standard for establishing nutrient intake recommendations and are used as a benchmark for planning and assessing the nutrient intakes of individuals and populations. The RDAs are established by the Food and Nutrition Board of the National Academies of Sciences, Engineering, and Medicine in the United States. They represent the minimum daily amounts of various nutrients that are necessary to prevent deficiencies and maintain good health.
Food contamination is the presence of harmful microorganisms, chemicals, or foreign substances in food or water that can cause illness or injury to individuals who consume it. This can occur at any stage during production, processing, storage, or preparation of food, and can result from various sources such as:
1. Biological contamination: This includes the presence of harmful bacteria, viruses, parasites, or fungi that can cause foodborne illnesses. Examples include Salmonella, E. coli, Listeria, and norovirus.
2. Chemical contamination: This involves the introduction of hazardous chemicals into food, which may occur due to poor handling practices, improper storage, or exposure to environmental pollutants. Common sources of chemical contamination include pesticides, cleaning solvents, heavy metals, and natural toxins produced by certain plants or fungi.
3. Physical contamination: This refers to the presence of foreign objects in food, such as glass, plastic, hair, or insects, which can pose a choking hazard or introduce harmful substances into the body.
Preventing food contamination is crucial for ensuring food safety and protecting public health. Proper hygiene practices, temperature control, separation of raw and cooked foods, and regular inspections are essential measures to minimize the risk of food contamination.
"Energy intake" is a medical term that refers to the amount of energy or calories consumed through food and drink. It is an important concept in the study of nutrition, metabolism, and energy balance, and is often used in research and clinical settings to assess an individual's dietary habits and health status.
Energy intake is typically measured in kilocalories (kcal) or joules (J), with one kcal equivalent to approximately 4.184 J. The recommended daily energy intake varies depending on factors such as age, sex, weight, height, physical activity level, and overall health status.
It's important to note that excessive energy intake, particularly when combined with a sedentary lifestyle, can lead to weight gain and an increased risk of chronic diseases such as obesity, type 2 diabetes, and cardiovascular disease. On the other hand, inadequate energy intake can lead to malnutrition, decreased immune function, and other health problems. Therefore, it's essential to maintain a balanced energy intake that meets individual nutritional needs while promoting overall health and well-being.
Functional food is a term used to describe food that has a potentially positive effect on health beyond basic nutrition. These foods contain bioactive components, such as vitamins, minerals, dietary fiber, proteins, peptides, fatty acids, or various types of carbohydrates, that may help to reduce the risk of chronic diseases and promote optimal health. Examples include fortified cereals, omega-3 enriched eggs, probiotic yogurts, and antioxidant-rich fruits and vegetables. It's important to note that functional foods should not replace a balanced diet and a healthy lifestyle but can be a part of it.
In the medical context, the term "eggs" is not typically used as a formal medical definition. However, if you are referring to reproductive biology, an egg or ovum is a female reproductive cell (gamete) that, when fertilized by a male sperm, can develop into a new individual.
In humans, eggs are produced in the ovaries and are released during ovulation, usually once per month. They are much larger than sperm and contain all the genetic information necessary to create a human being, along with nutrients that help support the early stages of embryonic development.
It's worth noting that the term "eggs" is also commonly used in everyday language to refer to chicken eggs or eggs from other birds, which are not relevant to medical definitions.
I'm sorry for any confusion, but "vegetables" is not a term that has a medical definition. It is a dietary category that includes various plant-based foods, typically referring to the edible parts of herbaceous plants excluding fruit (but including seeds), such as leaves, stems, roots, tubers, and bulbs.
However, in a nutritional or clinical context, vegetables are often defined by their nutrient content. For example, they may be classified as foods that are high in certain vitamins, minerals, and fiber, and low in calories and fat. Different healthcare professionals or organizations might have slightly different definitions or classifications of what constitutes a vegetable, but there is no single medical definition for this term.
"Food analysis" is not a medical term per se, but it falls under the broader field of food science and nutrition. Food analysis refers to the laboratory methods and techniques used to determine the composition and quality of food products. This can include testing for nutrients (such as proteins, fats, carbohydrates, vitamins, and minerals), contaminants (like heavy metals, pesticides, or allergens), and other components that may affect the safety, quality, or authenticity of food.
The results of food analysis can be used to ensure compliance with regulatory standards, develop new food products, assess the nutritional value of diets, investigate food-borne illnesses, and monitor trends in food consumption. While not a medical definition, food analysis is an important tool for promoting public health and preventing diet-related diseases.
Bifidobacterium is a genus of Gram-positive, non-motile, often branching anaerobic bacteria that are commonly found in the gastrointestinal tracts of humans and other animals, as well as in fermented foods. These bacteria play an important role in maintaining the health and balance of the gut microbiota by aiding in digestion, producing vitamins, and preventing the growth of harmful bacteria.
Bifidobacteria are also known for their probiotic properties and are often used as dietary supplements to improve digestive health, boost the immune system, and alleviate symptoms of various gastrointestinal disorders such as irritable bowel syndrome and inflammatory bowel disease.
There are over 50 species of Bifidobacterium, with some of the most common ones found in the human gut being B. bifidum, B. longum, B. breve, and B. adolescentis. These bacteria are characterized by their ability to ferment a variety of carbohydrates, including dietary fibers, oligosaccharides, and sugars, producing short-chain fatty acids (SCFAs) such as acetate, lactate, and formate as end products.
Bifidobacteria have a complex cell wall structure that contains unique polysaccharides called exopolysaccharides (EPS), which have been shown to have prebiotic properties and can stimulate the growth of other beneficial bacteria in the gut. Additionally, some strains of Bifidobacterium produce antimicrobial compounds that inhibit the growth of pathogenic bacteria, further contributing to their probiotic effects.
Overall, Bifidobacterium is an important genus of beneficial bacteria that play a crucial role in maintaining gut health and promoting overall well-being.
In a medical context, "meat" generally refers to the flesh of animals that is consumed as food. This includes muscle tissue, as well as fat and other tissues that are often found in meat products. However, it's worth noting that some people may have dietary restrictions or medical conditions that prevent them from consuming meat, so it's always important to consider individual preferences and needs when discussing food options.
It's also worth noting that the consumption of meat can have both positive and negative health effects. On the one hand, meat is a good source of protein, iron, vitamin B12, and other essential nutrients. On the other hand, consuming large amounts of red and processed meats has been linked to an increased risk of heart disease, stroke, and certain types of cancer. Therefore, it's generally recommended to consume meat in moderation as part of a balanced diet.
Lactose is a disaccharide, a type of sugar, that is naturally found in milk and dairy products. It is made up of two simple sugars, glucose and galactose, linked together. In order for the body to absorb and use lactose, it must be broken down into these simpler sugars by an enzyme called lactase, which is produced in the lining of the small intestine.
People who have a deficiency of lactase are unable to fully digest lactose, leading to symptoms such as bloating, diarrhea, and abdominal cramps, a condition known as lactose intolerance.
Lactobacillales is an order of predominantly gram-positive, facultatively anaerobic or aerotolerant, rod-shaped bacteria. They are non-spore forming and often occur in pairs or chains. Lactobacillales are commonly found in various environments such as plants, sewage, dairy products, and the gastrointestinal and genitourinary tracts of humans and animals.
They are known for their ability to produce lactic acid as a major metabolic end product, hence the name "lactic acid bacteria." This characteristic makes them essential in food fermentation processes, including the production of yogurt, cheese, sauerkraut, and other fermented foods.
Within Lactobacillales, there are several families, including Aerococcaceae, Carnobacteriaceae, Enterococcaceae, Lactobacillaceae, Leuconostocaceae, and Streptococcaceae. Many species within these families have significant roles in human health and disease, either as beneficial probiotics or as pathogenic agents causing various types of infections.
Medical Definition:
"Risk factors" are any attribute, characteristic or exposure of an individual that increases the likelihood of developing a disease or injury. They can be divided into modifiable and non-modifiable risk factors. Modifiable risk factors are those that can be changed through lifestyle choices or medical treatment, while non-modifiable risk factors are inherent traits such as age, gender, or genetic predisposition. Examples of modifiable risk factors include smoking, alcohol consumption, physical inactivity, and unhealthy diet, while non-modifiable risk factors include age, sex, and family history. It is important to note that having a risk factor does not guarantee that a person will develop the disease, but rather indicates an increased susceptibility.
I couldn't find a medical definition for the term "butter" in and of itself, as it is not a medical term. However, butter is a common food item that can be mentioned in a medical context. Butter is a dairy product made by churning fresh or fermented cream or milk to separate the fat globules from the buttermilk. It is used as a spread, cooking fat, and ingredient in various foods.
In some cases, butter may be relevant in a medical setting due to its nutritional content. Butter is high in saturated fats and cholesterol, which can contribute to an increased risk of heart disease when consumed in excess. Therefore, individuals with certain medical conditions, such as high blood cholesterol levels or a history of heart disease, may be advised to limit their intake of butter and other high-fat dairy products.
Additionally, some people may have allergies or sensitivities to dairy products, including butter, which can cause symptoms such as hives, itching, swelling, difficulty breathing, or digestive problems. In these cases, avoiding butter and other dairy products is important for managing the allergy or sensitivity.
A questionnaire in the medical context is a standardized, systematic, and structured tool used to gather information from individuals regarding their symptoms, medical history, lifestyle, or other health-related factors. It typically consists of a series of written questions that can be either self-administered or administered by an interviewer. Questionnaires are widely used in various areas of healthcare, including clinical research, epidemiological studies, patient care, and health services evaluation to collect data that can inform diagnosis, treatment planning, and population health management. They provide a consistent and organized method for obtaining information from large groups or individual patients, helping to ensure accurate and comprehensive data collection while minimizing bias and variability in the information gathered.
Bovine mastitis is a common inflammatory condition that affects the mammary gland (udder) of dairy cows. It's primarily caused by bacterial infections, with Escherichia coli (E. coli), Streptococcus spp., and Staphylococcus aureus being some of the most common pathogens involved. The infection can lead to varying degrees of inflammation, which might result in decreased milk production, changes in milk composition, and, if left untreated, potentially severe systemic illness in the cow.
The clinical signs of bovine mastitis may include:
- Redness and heat in the affected quarter (or quarters) of the udder
- Swelling and pain upon palpation
- Decreased milk production or changes in milk appearance (such as flakes, clots, or watery consistency)
- Systemic signs like fever, loss of appetite, and depression in severe cases
Mastitis can be classified into two main types: clinical mastitis, which is characterized by visible signs of inflammation, and subclinical mastitis, where the infection might not present with obvious external symptoms but could still lead to decreased milk quality and production.
Prevention and control measures for bovine mastitis include good milking practices, maintaining a clean and dry environment for the cows, practicing proper udder hygiene, administering antibiotics or other treatments as necessary, and regularly monitoring milk for signs of infection through somatic cell count testing.
"Food handling" is not a term that has a specific medical definition. However, in the context of public health and food safety, it generally refers to the activities involved in the storage, preparation, and serving of food in a way that minimizes the risk of contamination and foodborne illnesses. This includes proper hygiene practices, such as handwashing and wearing gloves, separating raw and cooked foods, cooking food to the correct temperature, and refrigerating or freezing food promptly. Proper food handling is essential for ensuring the safety and quality of food in various settings, including restaurants, hospitals, schools, and homes.
Diet records are documents used to track and record an individual's food and beverage intake over a specific period. These records may include details such as the type and quantity of food consumed, time of consumption, and any related observations or notes. Diet records can be used for various purposes, including assessing dietary habits and patterns, identifying potential nutritional deficiencies or excesses, and developing personalized nutrition plans. They are often used in research, clinical settings, and weight management programs.
I'm sorry for any confusion, but "fruit" is not a medical term per se. It is a common term used to describe the part of a plant that develops from the ovary after flowering and contains seeds. However, in a nutritional or dietary context, "fruits" are often referred to as foods that are typically sweet and juicy, and come from plants' flowers. They are rich in fiber, vitamins, and minerals, making them an essential part of a healthy diet. But in a strict medical sense, there isn't a specific definition for "fruit."
Lactation is the process by which milk is produced and secreted from the mammary glands of female mammals, including humans, for the nourishment of their young. This physiological function is initiated during pregnancy and continues until it is deliberately stopped or weaned off. The primary purpose of lactation is to provide essential nutrients, antibodies, and other bioactive components that support the growth, development, and immune system of newborns and infants.
The process of lactation involves several hormonal and physiological changes in a woman's body. During pregnancy, the hormones estrogen and progesterone stimulate the growth and development of the mammary glands. After childbirth, the levels of these hormones drop significantly, allowing another hormone called prolactin to take over. Prolactin is responsible for triggering the production of milk in the alveoli, which are tiny sacs within the breast tissue.
Another hormone, oxytocin, plays a crucial role in the release or "let-down" of milk from the alveoli to the nipple during lactation. This reflex is initiated by suckling or thinking about the baby, which sends signals to the brain to release oxytocin. The released oxytocin then binds to receptors in the mammary glands, causing the smooth muscles around the alveoli to contract and push out the milk through the ducts and into the nipple.
Lactation is a complex and highly regulated process that ensures the optimal growth and development of newborns and infants. It provides not only essential nutrients but also various bioactive components, such as immunoglobulins, enzymes, and growth factors, which protect the infant from infections and support their immune system.
In summary, lactation is the physiological process by which milk is produced and secreted from the mammary glands of female mammals for the nourishment of their young. It involves hormonal changes, including the actions of prolactin, oxytocin, estrogen, and progesterone, to regulate the production, storage, and release of milk.
I'm sorry for any confusion, but "frozen foods" is not a term that has a specific medical definition. It generally refers to food that has been frozen and preserved at low temperatures. While there may be some medical concerns related to the consumption of certain types of frozen foods (such as those high in sodium or fat), it's not a term that would be used within a medical context. If you have any questions about the safety or nutritional content of specific frozen foods, I'd recommend consulting with a healthcare provider or a nutritionist.
According to the United States Food and Drug Administration (FDA), biological products are "products that are made from or contain a living organism or its derivatives, such as vaccines, blood and blood components, cells, genes, tissues, and proteins." These products can be composed of sugars, proteins, nucleic acids, or complex combinations of these substances, and they can come from many sources, including humans, animals, microorganisms, or plants.
Biological products are often used to diagnose, prevent, or treat a wide range of medical conditions, and they can be administered in various ways, such as through injection, inhalation, or topical application. Because biological products are derived from living organisms, their manufacturing processes can be complex and must be tightly controlled to ensure the safety, purity, and potency of the final product.
It's important to note that biological products are not the same as drugs, which are chemically synthesized compounds. While drugs are designed to interact with specific targets in the body, such as enzymes or receptors, biological products can have more complex and varied mechanisms of action, making them potentially more difficult to characterize and regulate.
There is no standard medical definition for "health food" as it can be subjective and may vary. However, health food generally refers to foods that are considered beneficial to one's health due to their high nutritional value or low levels of unhealthy components such as added sugars, saturated fats, and artificial ingredients.
These foods often include fruits, vegetables, whole grains, lean proteins, and healthy fats. Some people may also consider certain fortified or functional foods, such as those with added vitamins, minerals, or other nutrients, to be health foods. However, it's important to note that the term "health food" is not strictly regulated, so claims about the health benefits of certain foods should be evaluated critically and supported by scientific evidence.
Lactase is a specific enzyme that is produced by the cells lining the small intestine in humans and other mammals. Its primary function is to break down lactose, a sugar found in milk and dairy products, into simpler sugars called glucose and galactose, which can then be absorbed into the bloodstream.
Lactase is most active during infancy and early childhood, when breast milk or formula is the primary source of nutrition. However, in some individuals, lactase production decreases after weaning, leading to a condition called lactose intolerance. Lactose intolerant individuals have difficulty digesting lactose, which can result in various gastrointestinal symptoms such as bloating, cramps, diarrhea, and gas.
Supplemental lactase enzymes are available over the counter to help lactose-intolerant individuals digest dairy products more comfortably.
I'm sorry for any confusion, but "Programming, Linear" is not a recognized medical term or concept. The term "linear programming" comes from the field of mathematics and computer science, and it refers to a method used to find the optimal solution(s) to a problem with certain constraints, where the objective function and constraints are linear.
If you have any questions related to medicine or healthcare, I'd be happy to try to help answer them for you!
Nutritive value is a term used to describe the amount and kind of nutrients, such as carbohydrates, proteins, fats, vitamins, minerals, and water, that a food provides. It refers to the ability of a food to supply the necessary components for growth, repair, maintenance, and energy in the body. The nutritive value of a food is usually expressed in terms of its content of these various nutrients per 100 grams or per serving. Foods with high nutritive value are those that provide a significant amount of essential nutrients in relation to their calorie content.
Molecular sequence data refers to the specific arrangement of molecules, most commonly nucleotides in DNA or RNA, or amino acids in proteins, that make up a biological macromolecule. This data is generated through laboratory techniques such as sequencing, and provides information about the exact order of the constituent molecules. This data is crucial in various fields of biology, including genetics, evolution, and molecular biology, allowing for comparisons between different organisms, identification of genetic variations, and studies of gene function and regulation.
Lactobacillus is a genus of gram-positive, rod-shaped, facultatively anaerobic or microaerophilic, non-spore-forming bacteria. They are part of the normal flora found in the intestinal, urinary, and genital tracts of humans and other animals. Lactobacilli are also commonly found in some fermented foods, such as yogurt, sauerkraut, and sourdough bread.
Lactobacilli are known for their ability to produce lactic acid through the fermentation of sugars, which contributes to their role in maintaining a healthy microbiota and lowering the pH in various environments. Some species of Lactobacillus have been shown to provide health benefits, such as improving digestion, enhancing immune function, and preventing infections, particularly in the urogenital and intestinal tracts. They are often used as probiotics, either in food or supplement form, to promote a balanced microbiome and support overall health.
Conjugated linoleic acids (CLAs) are a group of chemicals found in the fatty acid family known as omega-6 fatty acids. They are called "conjugated" because of the particular arrangement of double bonds in their chemical structure. CLAs are primarily found in meat and dairy products from ruminant animals, such as cows, goats, and sheep. They have been studied for their potential health benefits, including weight loss promotion, cancer prevention, and immune system enhancement. However, more research is needed to confirm these effects and establish safe and effective dosages.
Nutritional requirements refer to the necessary amount of nutrients, including macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals), that an individual requires to maintain good health, support normal growth and development, and promote optimal bodily functions. These requirements vary based on factors such as age, sex, body size, pregnancy status, and physical activity level. Meeting one's nutritional requirements typically involves consuming a balanced and varied diet, with additional consideration given to any specific dietary restrictions or medical conditions that may influence nutrient needs.
A Nutrition Assessment is a systematic and comprehensive evaluation of an individual's nutritional status, which is carried out by healthcare professionals such as registered dietitians or nutritionists. The assessment typically involves collecting and analyzing data related to various factors that influence nutritional health, including:
1. Anthropometric measurements: These include height, weight, waist circumference, blood pressure, and other physical measures that can provide insights into an individual's overall health status and risk of chronic diseases.
2. Dietary intake assessment: This involves evaluating an individual's dietary patterns, food preferences, and eating habits to determine whether they are meeting their nutritional needs through their diet.
3. Biochemical assessments: These include blood tests and other laboratory measures that can provide information about an individual's nutrient status, such as serum levels of vitamins, minerals, and other nutrients.
4. Clinical assessment: This involves reviewing an individual's medical history, current medications, and any symptoms or health conditions that may be impacting their nutritional health.
5. Social and economic assessment: This includes evaluating an individual's access to food, income, education level, and other social determinants of health that can affect their ability to obtain and consume a healthy diet.
The goal of a Nutrition Assessment is to identify any nutritional risks or deficiencies and develop a personalized nutrition plan to address them. This may involve making dietary recommendations, providing education and counseling, or referring the individual to other healthcare professionals for further evaluation and treatment.
Brucellosis is a bacterial infection caused by the Brucella species, which are gram-negative coccobacilli. It is a zoonotic disease, meaning it can be transmitted from animals to humans. The most common way for humans to contract brucellosis is through consumption of contaminated animal products, such as unpasteurized milk or undercooked meat, from infected animals like goats, sheep, and cattle.
Humans can also acquire the infection through direct contact with infected animals, their tissues, or bodily fluids, especially in occupational settings like farming, veterinary medicine, or slaughterhouses. In rare cases, inhalation of contaminated aerosols or laboratory exposure can lead to brucellosis.
The onset of symptoms is usually insidious and may include fever, chills, night sweats, headache, muscle and joint pain, fatigue, and loss of appetite. The infection can disseminate to various organs, causing complications such as endocarditis, hepatomegaly, splenomegaly, orchitis, and epididymoorchitis.
Diagnosis is confirmed through blood cultures, serological tests, or molecular methods like PCR. Treatment typically involves a long course of antibiotics, such as doxycycline combined with rifampin or streptomycin. Prevention measures include pasteurization of dairy products and cooking meat thoroughly before consumption. Vaccination is available for high-risk populations but not for general use due to the risk of adverse reactions and potential interference with serodiagnosis.
Vitamin D is a fat-soluble secosteroid that is crucial for the regulation of calcium and phosphate levels in the body, which are essential for maintaining healthy bones and teeth. It can be synthesized by the human body when skin is exposed to ultraviolet-B (UVB) rays from sunlight, or it can be obtained through dietary sources such as fatty fish, fortified dairy products, and supplements. There are two major forms of vitamin D: vitamin D2 (ergocalciferol), which is found in some plants and fungi, and vitamin D3 (cholecalciferol), which is produced in the skin or obtained from animal-derived foods. Both forms need to undergo two hydroxylations in the body to become biologically active as calcitriol (1,25-dihydroxyvitamin D3), the hormonally active form of vitamin D. This activated form exerts its effects by binding to the vitamin D receptor (VDR) found in various tissues, including the small intestine, bone, kidney, and immune cells, thereby influencing numerous physiological processes such as calcium homeostasis, bone metabolism, cell growth, and immune function.
Fermentation is a metabolic process in which an organism converts carbohydrates into alcohol or organic acids using enzymes. In the absence of oxygen, certain bacteria, yeasts, and fungi convert sugars into carbon dioxide, hydrogen, and various end products, such as alcohol, lactic acid, or acetic acid. This process is commonly used in food production, such as in making bread, wine, and beer, as well as in industrial applications for the production of biofuels and chemicals.
Nutrition policy refers to a set of guidelines, regulations, or laws established by governmental or organizational bodies to promote healthy eating habits and reduce the risk of diet-related chronic diseases. These policies aim to create an environment that supports and encourages individuals to make healthier food choices. Nutrition policies can cover various aspects such as food labeling, nutrition education, food safety, agricultural practices, and access to affordable and nutritious foods. They may also address issues related to marketing and advertising of unhealthy food products, particularly to children. The ultimate goal of nutrition policy is to improve public health by creating a food environment that supports optimal nutrition and well-being.
Cereals, in a medical context, are not specifically defined. However, cereals are generally understood to be grasses of the family Poaceae that are cultivated for the edible components of their grain (the seed of the grass). The term "cereal" is derived from Ceres, the Roman goddess of agriculture and harvest.
The most widely consumed cereals include:
1. Wheat
2. Rice
3. Corn (Maize)
4. Barley
5. Oats
6. Millet
7. Sorghum
8. Rye
Cereals are a significant part of the human diet, providing energy in the form of carbohydrates, as well as protein, fiber, vitamins, and minerals. They can be consumed in various forms, such as whole grains, flour, flakes, or puffed cereals. Some people may have allergies or intolerances to specific cereals, like celiac disease, an autoimmune disorder that requires a gluten-free diet (wheat, barley, and rye contain gluten).
Medical definitions typically do not include general food items like seafood. However, I can provide you with a general definition:
Seafood is a category of food that comes from aquatic animals (both saltwater and freshwater) including fish, shellfish, crustaceans, and echinoderms. It is an essential source of protein, vitamins, and minerals in many diets around the world. Some common examples of seafood are salmon, shrimp, lobster, clams, oysters, and squid.
If you're looking for a medical aspect related to seafood, it is worth noting that some people may have allergies to certain types of seafood, which can cause mild to severe reactions. In such cases, avoiding the specific allergen is crucial to prevent adverse health effects.
"Genu Varum" is a term used in orthopedics to describe a condition where the legs bow out at the knees, causing them to touch each other only at the ankles when standing with the feet and knees together. This is also commonly referred to as "bow-legged." It's important to note that this condition can be present from birth (congenital) or can develop later in life due to various reasons such as rickets, Blount's disease, or injuries. In some cases, it may require medical treatment to correct the alignment of the legs and prevent future complications.
Probiotics are defined by the World Health Organization (WHO) as "live microorganisms which when administered in adequate amounts confer a health benefit on the host." They are often referred to as "good" or "friendly" bacteria because they help keep your gut healthy. Probiotics are naturally found in certain foods such as fermented foods like yogurt, sauerkraut, and some cheeses, or they can be taken as dietary supplements.
The most common groups of probiotics are lactic acid bacteria (like Lactobacillus) and bifidobacteria. They can help restore the balance of bacteria in your gut when it's been disrupted by things like illness, medication (such as antibiotics), or poor diet. Probiotics have been studied for their potential benefits in a variety of health conditions, including digestive issues, skin conditions, and even mental health disorders, although more research is needed to fully understand their effects and optimal uses.
I'm sorry for any confusion, but "Nutritional Physiological Phenomena" is not a widely recognized or established medical term. It seems to be a very specific phrase that may refer to the physiological processes and phenomena related to nutrition.
Nutrition, in a medical context, refers to the process of providing or obtaining food necessary for health and growth. Physiological phenomena, on the other hand, refer to the functional manifestations of living organisms and their parts.
So, "Nutritional Physiological Phenomena" could hypothetically refer to the various physiological processes that occur in the body in relation to nutrition, such as digestion, absorption, metabolism, transportation, and storage of nutrients. However, I would recommend consulting the specific source or context where this term was used for a more accurate definition.
I'm sorry for any confusion, but "Food Technology" is not a term that has a widely recognized medical definition. It is a multidisciplinary field involving aspects of food science, chemical engineering, and nutrition, among others, which deals with the production, preservation, and packaging of food products to make them safe, nutritious, and appealing.
However, if you're asking about how certain food technologies or food components might have medical implications, I could provide some information on that front. For example, there are various food technologies used in the processing and preparation of foods that can affect their nutritional content, safety, and potential health benefits or risks. Some examples include:
* Fortification: adding essential nutrients to foods to prevent deficiencies (e.g., adding folic acid to bread and cereals)
* Pasteurization: heating food to kill harmful bacteria and extend shelf life (e.g., milk, juice, and some prepared foods)
* Irradiation: exposing food to low levels of radiation to reduce or eliminate pathogens and extend shelf life (e.g., spices, herbs, and some fruits and vegetables)
* Food additives: substances added to food for various purposes, such as preservation, coloring, flavoring, or texturizing (e.g., artificial sweeteners, food dyes, and emulsifiers)
Each of these technologies and components can have potential medical implications, both positive and negative, depending on the specific application and individual factors. For example, fortification can help prevent nutrient deficiencies and improve public health, while certain food additives or processing methods may be associated with adverse health effects in some people.
If you have a more specific question about how a particular food technology or component might relate to medical issues, I'd be happy to try to provide more information based on the available evidence!
Dietary proteins are sources of protein that come from the foods we eat. Protein is an essential nutrient for the human body, required for various bodily functions such as growth, repair, and immune function. Dietary proteins are broken down into amino acids during digestion, which are then absorbed and used to synthesize new proteins in the body.
Dietary proteins can be classified as complete or incomplete based on their essential amino acid content. Complete proteins contain all nine essential amino acids that cannot be produced by the human body and must be obtained through the diet. Examples of complete protein sources include meat, poultry, fish, eggs, dairy products, soy, and quinoa.
Incomplete proteins lack one or more essential amino acids and are typically found in plant-based foods such as grains, legumes, nuts, and seeds. However, by combining different incomplete protein sources, it is possible to obtain all the essential amino acids needed for a complete protein diet. This concept is known as complementary proteins.
It's important to note that while dietary proteins are essential for good health, excessive protein intake can have negative effects on the body, such as increased stress on the kidneys and bones. Therefore, it's recommended to consume protein in moderation as part of a balanced and varied diet.
In epidemiology, the incidence of a disease is defined as the number of new cases of that disease within a specific population over a certain period of time. It is typically expressed as a rate, with the number of new cases in the numerator and the size of the population at risk in the denominator. Incidence provides information about the risk of developing a disease during a given time period and can be used to compare disease rates between different populations or to monitor trends in disease occurrence over time.
Food preservation, in the context of medical and nutritional sciences, refers to the process of treating, handling, and storing food items to reduce the risk of foodborne illness and to extend their shelf life. The goal is to prevent the growth of pathogenic microorganisms such as bacteria, yeasts, and mold, as well as to slow down the oxidation process that can lead to spoilage.
Common methods of food preservation include:
1. Refrigeration and freezing: These techniques slow down the growth of microorganisms and enzyme activity that cause food to spoil.
2. Canning: This involves sealing food in airtight containers, then heating them to destroy microorganisms and inactivate enzymes.
3. Dehydration: Removing water from food inhibits the growth of bacteria, yeasts, and molds.
4. Acidification: Adding acidic ingredients like lemon juice or vinegar can lower the pH of food, making it less hospitable to microorganisms.
5. Fermentation: This process involves converting sugars into alcohol or acids using bacteria or yeasts, which can preserve food and also enhance its flavor.
6. Irradiation: Exposing food to small doses of radiation can kill bacteria, parasites, and insects, extending the shelf life of certain foods.
7. Pasteurization: Heating food to a specific temperature for a set period of time can destroy harmful bacteria while preserving the nutritional value and taste.
Proper food preservation is crucial in preventing foodborne illnesses and ensuring the safety and quality of the food supply.
A dietary supplement is a product that contains nutrients, such as vitamins, minerals, amino acids, herbs or other botanicals, and is intended to be taken by mouth, to supplement the diet. Dietary supplements can include a wide range of products, such as vitamin and mineral supplements, herbal supplements, and sports nutrition products.
Dietary supplements are not intended to treat, diagnose, cure, or alleviate the effects of diseases. They are intended to be used as a way to add extra nutrients to the diet or to support specific health functions. It is important to note that dietary supplements are not subject to the same rigorous testing and regulations as drugs, so it is important to choose products carefully and consult with a healthcare provider if you have any questions or concerns about using them.
"Lactobacillus delbrueckii" is a species of gram-positive, rod-shaped bacteria that are commonly found in various environments, including the human gastrointestinal tract and fermented foods. These bacteria are facultative anaerobes, which means they can grow in both the presence and absence of oxygen.
"Lactobacillus delbrueckii" is named after the German microbiologist Werner Delbrück, who made significant contributions to the study of lactic acid bacteria. This species includes several subspecies that have different characteristics and are associated with different ecological niches.
One subspecies, "Lactobacillus delbrueckii bulgaricus," is commonly used in the production of yogurt and other fermented dairy products. It produces lactic acid as a byproduct of metabolism, which gives yogurt its tangy flavor and helps to preserve it.
Another subspecies, "Lactobacillus delbrueckii delbrueckii," has been isolated from various sources, including human saliva, feces, and fermented foods. It is known for its ability to produce bacteriocins, which are protein molecules that can inhibit the growth of other bacteria.
Overall, "Lactobacillus delbrueckii" is an important species of lactic acid bacteria that has a wide range of applications in industry and human health.
A medical definition of 'food' would be:
"Substances consumed by living organisms, usually in the form of meals, which contain necessary nutrients such as carbohydrates, proteins, fats, vitamins, minerals, and water. These substances are broken down during digestion to provide energy, build and repair tissues, and regulate bodily functions."
It's important to note that while this is a medical definition, it also aligns with common understanding of what food is.
Prospective studies, also known as longitudinal studies, are a type of cohort study in which data is collected forward in time, following a group of individuals who share a common characteristic or exposure over a period of time. The researchers clearly define the study population and exposure of interest at the beginning of the study and follow up with the participants to determine the outcomes that develop over time. This type of study design allows for the investigation of causal relationships between exposures and outcomes, as well as the identification of risk factors and the estimation of disease incidence rates. Prospective studies are particularly useful in epidemiology and medical research when studying diseases with long latency periods or rare outcomes.
"Fortified food" is a term used in the context of nutrition and dietary guidelines. It refers to a food product that has had nutrients added to it during manufacturing to enhance its nutritional value. These added nutrients can include vitamins, minerals, proteins, or other beneficial components. The goal of fortifying foods is often to address specific nutrient deficiencies in populations or to improve the overall nutritional quality of a food product. Examples of fortified foods include certain breakfast cereals that have added vitamins and minerals, as well as plant-based milk alternatives that are fortified with calcium and vitamin D to mimic the nutritional profile of cow's milk. It is important to note that while fortified foods can be a valuable source of essential nutrients, they should not replace whole, unprocessed foods in a balanced diet.
Nutritional status is a concept that refers to the condition of an individual in relation to their nutrient intake, absorption, metabolism, and excretion. It encompasses various aspects such as body weight, muscle mass, fat distribution, presence of any deficiencies or excesses of specific nutrients, and overall health status.
A comprehensive assessment of nutritional status typically includes a review of dietary intake, anthropometric measurements (such as height, weight, waist circumference, blood pressure), laboratory tests (such as serum albumin, total protein, cholesterol levels, vitamin and mineral levels), and clinical evaluation for signs of malnutrition or overnutrition.
Malnutrition can result from inadequate intake or absorption of nutrients, increased nutrient requirements due to illness or injury, or excessive loss of nutrients due to medical conditions. On the other hand, overnutrition can lead to obesity and related health problems such as diabetes, cardiovascular disease, and certain types of cancer.
Therefore, maintaining a good nutritional status is essential for overall health and well-being, and it is an important consideration in the prevention, diagnosis, and treatment of various medical conditions.
Lactobacillus acidophilus is a species of gram-positive, rod-shaped bacteria that naturally occurs in the human body, particularly in the mouth, intestines, and vagina. It is a type of lactic acid bacterium (LAB) that converts sugars into lactic acid as part of its metabolic process.
In the intestines, Lactobacillus acidophilus helps maintain a healthy balance of gut flora by producing bacteriocins, which are natural antibiotics that inhibit the growth of harmful bacteria. It also helps in the digestion and absorption of food, produces vitamins (such as vitamin K and some B vitamins), and supports the immune system.
Lactobacillus acidophilus is commonly used as a probiotic supplement to help restore or maintain a healthy balance of gut bacteria, particularly after taking antibiotics or in cases of gastrointestinal disturbances. It can be found in fermented foods such as yogurt, kefir, sauerkraut, and some cheeses.
It's important to note that while Lactobacillus acidophilus has many potential health benefits, it should not be used as a substitute for medical treatment or advice from a healthcare professional.
A cohort study is a type of observational study in which a group of individuals who share a common characteristic or exposure are followed up over time to determine the incidence of a specific outcome or outcomes. The cohort, or group, is defined based on the exposure status (e.g., exposed vs. unexposed) and then monitored prospectively to assess for the development of new health events or conditions.
Cohort studies can be either prospective or retrospective in design. In a prospective cohort study, participants are enrolled and followed forward in time from the beginning of the study. In contrast, in a retrospective cohort study, researchers identify a cohort that has already been assembled through medical records, insurance claims, or other sources and then look back in time to assess exposure status and health outcomes.
Cohort studies are useful for establishing causality between an exposure and an outcome because they allow researchers to observe the temporal relationship between the two. They can also provide information on the incidence of a disease or condition in different populations, which can be used to inform public health policy and interventions. However, cohort studies can be expensive and time-consuming to conduct, and they may be subject to bias if participants are not representative of the population or if there is loss to follow-up.
A nutrition survey is not a medical term per se, but it is a research method used in the field of nutrition and public health. Here's a definition:
A nutrition survey is a study design that systematically collects and analyzes data on dietary intake, nutritional status, and related factors from a defined population or sample. It aims to describe the nutritional situation, identify nutritional problems, and monitor trends in a population over time. Nutrition surveys can be cross-sectional, longitudinal, or community-based and may involve various data collection methods such as interviews, questionnaires, observations, physical measurements, and biological samples. The results of nutrition surveys are used to inform nutrition policies, programs, and interventions aimed at improving the nutritional status and health outcomes of populations.
I'm sorry for any confusion, but "Japan" is not a medical term. Japan is the name of a country, officially known as Nippon-koku or Nihon-koku in Japanese, and is located in East Asia. It is an island nation in the Pacific Ocean with a population of about 126 million people.
If you have any medical questions or terms that you would like me to define, please let me know!
A fat-restricted diet is a medical nutrition plan that limits the consumption of fats. This type of diet is often recommended for individuals who have certain medical conditions, such as obesity, high cholesterol, or certain types of liver disease. The specific amount of fat allowed on the diet may vary depending on the individual's medical needs and overall health status.
In general, a fat-restricted diet encourages the consumption of foods that are low in fat, such as fruits, vegetables, whole grains, and lean proteins. Foods that are high in fat, such as fried foods, fatty meats, full-fat dairy products, and certain oils, are typically limited or avoided altogether.
It is important to note that a fat-restricted diet should only be followed under the guidance of a healthcare professional, such as a registered dietitian or physician, to ensure that it meets the individual's nutritional needs and medical requirements.
"Lactococcus lactis" is a species of gram-positive, facultatively anaerobic bacteria that are commonly found in nature, particularly in environments involving plants and dairy products. It is a catalase-negative, non-spore forming coccus that typically occurs in pairs or short chains.
"Lactococcus lactis" has significant industrial importance as it plays a crucial role in the production of fermented foods such as cheese and buttermilk. The bacterium converts lactose into lactic acid, which contributes to the sour taste and preservative qualities of these products.
In addition to its use in food production, "Lactococcus lactis" has been explored for its potential therapeutic applications. It can be used as a vector for delivering therapeutic proteins or vaccines to the gastrointestinal tract due to its ability to survive and colonize there.
It's worth noting that "Lactococcus lactis" is generally considered safe for human consumption, and it's one of the most commonly used probiotics in food and supplements.
Bacterial DNA refers to the genetic material found in bacteria. It is composed of a double-stranded helix containing four nucleotide bases - adenine (A), thymine (T), guanine (G), and cytosine (C) - that are linked together by phosphodiester bonds. The sequence of these bases in the DNA molecule carries the genetic information necessary for the growth, development, and reproduction of bacteria.
Bacterial DNA is circular in most bacterial species, although some have linear chromosomes. In addition to the main chromosome, many bacteria also contain small circular pieces of DNA called plasmids that can carry additional genes and provide resistance to antibiotics or other environmental stressors.
Unlike eukaryotic cells, which have their DNA enclosed within a nucleus, bacterial DNA is present in the cytoplasm of the cell, where it is in direct contact with the cell's metabolic machinery. This allows for rapid gene expression and regulation in response to changing environmental conditions.
Feces are the solid or semisolid remains of food that could not be digested or absorbed in the small intestine, along with bacteria and other waste products. After being stored in the colon, feces are eliminated from the body through the rectum and anus during defecation. Feces can vary in color, consistency, and odor depending on a person's diet, health status, and other factors.
Fatty acids are carboxylic acids with a long aliphatic chain, which are important components of lipids and are widely distributed in living organisms. They can be classified based on the length of their carbon chain, saturation level (presence or absence of double bonds), and other structural features.
The two main types of fatty acids are:
1. Saturated fatty acids: These have no double bonds in their carbon chain and are typically solid at room temperature. Examples include palmitic acid (C16:0) and stearic acid (C18:0).
2. Unsaturated fatty acids: These contain one or more double bonds in their carbon chain and can be further classified into monounsaturated (one double bond) and polyunsaturated (two or more double bonds) fatty acids. Examples of unsaturated fatty acids include oleic acid (C18:1, monounsaturated), linoleic acid (C18:2, polyunsaturated), and alpha-linolenic acid (C18:3, polyunsaturated).
Fatty acids play crucial roles in various biological processes, such as energy storage, membrane structure, and cell signaling. Some essential fatty acids cannot be synthesized by the human body and must be obtained through dietary sources.
Dietary carbohydrates refer to the organic compounds in food that are primarily composed of carbon, hydrogen, and oxygen atoms, with a general formula of Cm(H2O)n. They are one of the three main macronutrients, along with proteins and fats, that provide energy to the body.
Carbohydrates can be classified into two main categories: simple carbohydrates (also known as simple sugars) and complex carbohydrates (also known as polysaccharides).
Simple carbohydrates are made up of one or two sugar molecules, such as glucose, fructose, and lactose. They are quickly absorbed by the body and provide a rapid source of energy. Simple carbohydrates are found in foods such as fruits, vegetables, dairy products, and sweeteners like table sugar, honey, and maple syrup.
Complex carbohydrates, on the other hand, are made up of long chains of sugar molecules that take longer to break down and absorb. They provide a more sustained source of energy and are found in foods such as whole grains, legumes, starchy vegetables, and nuts.
It is recommended that adults consume between 45-65% of their daily caloric intake from carbohydrates, with a focus on complex carbohydrates and limiting added sugars.
A vegetarian diet is a type of eating pattern that excludes meat, poultry, and fish, and sometimes other animal products like eggs, dairy, or honey, depending on the individual's specific dietary choices. There are several types of vegetarian diets, including:
1. Ovo-vegetarian: This diet includes vegetables, fruits, grains, nuts, seeds, dairy products, and eggs but excludes meat, poultry, and fish.
2. Lacto-vegetarian: This diet includes vegetables, fruits, grains, nuts, seeds, dairy products, and eggs but excludes meat, poultry, fish, and sometimes eggs.
3. Ovo-lacto vegetarian: This is the most common type of vegetarian diet and includes vegetables, fruits, grains, nuts, seeds, dairy products, and eggs but excludes meat, poultry, and fish.
4. Vegan: This diet excludes all animal products, including meat, poultry, fish, dairy, eggs, and sometimes honey or other bee products.
5. Fruitarian: This is a more restrictive form of veganism that includes only fruits, nuts, seeds, and other plant foods that can be harvested without killing the plant.
6. Raw vegan: This diet includes only raw fruits, vegetables, nuts, seeds, and other plant foods that have not been cooked or processed above 115°F (46°C).
Vegetarian diets can provide a range of health benefits, including lower risks of heart disease, high blood pressure, type 2 diabetes, and certain cancers. However, it is important to ensure that vegetarian diets are well-planned and nutritionally adequate to meet individual nutrient needs, particularly for nutrients like vitamin B12, iron, calcium, and omega-3 fatty acids.
A cross-sectional study is a type of observational research design that examines the relationship between variables at one point in time. It provides a snapshot or a "cross-section" of the population at a particular moment, allowing researchers to estimate the prevalence of a disease or condition and identify potential risk factors or associations.
In a cross-sectional study, data is collected from a sample of participants at a single time point, and the variables of interest are measured simultaneously. This design can be used to investigate the association between exposure and outcome, but it cannot establish causality because it does not follow changes over time.
Cross-sectional studies can be conducted using various data collection methods, such as surveys, interviews, or medical examinations. They are often used in epidemiology to estimate the prevalence of a disease or condition in a population and to identify potential risk factors that may contribute to its development. However, because cross-sectional studies only provide a snapshot of the population at one point in time, they cannot account for changes over time or determine whether exposure preceded the outcome.
Therefore, while cross-sectional studies can be useful for generating hypotheses and identifying potential associations between variables, further research using other study designs, such as cohort or case-control studies, is necessary to establish causality and confirm any findings.
A base sequence in the context of molecular biology refers to the specific order of nucleotides in a DNA or RNA molecule. In DNA, these nucleotides are adenine (A), guanine (G), cytosine (C), and thymine (T). In RNA, uracil (U) takes the place of thymine. The base sequence contains genetic information that is transcribed into RNA and ultimately translated into proteins. It is the exact order of these bases that determines the genetic code and thus the function of the DNA or RNA molecule.
A cross-over study is a type of experimental design in which participants receive two or more interventions in a specific order. After a washout period, each participant receives the opposite intervention(s). The primary advantage of this design is that it controls for individual variability by allowing each participant to act as their own control.
In medical research, cross-over studies are often used to compare the efficacy or safety of two treatments. For example, a researcher might conduct a cross-over study to compare the effectiveness of two different medications for treating high blood pressure. Half of the participants would be randomly assigned to receive one medication first and then switch to the other medication after a washout period. The other half of the participants would receive the opposite order of treatments.
Cross-over studies can provide valuable insights into the relative merits of different interventions, but they also have some limitations. For example, they may not be suitable for studying conditions that are chronic or irreversible, as it may not be possible to completely reverse the effects of the first intervention before administering the second one. Additionally, carryover effects from the first intervention can confound the results if they persist into the second treatment period.
Overall, cross-over studies are a useful tool in medical research when used appropriately and with careful consideration of their limitations.
Nutritional Sciences is a field of study that deals with the scientific examination and understanding of nutrients in food, how the body uses them, and the relationship between diet, health, and disease. It encompasses various disciplines including biochemistry, physiology, molecular biology, epidemiology, and clinical nutrition.
The field covers several key areas such as:
1. Nutrient metabolism: This involves studying how nutrients are digested, absorbed, transported, stored, and utilized in the body for energy production, growth, maintenance, and reproduction.
2. Diet and disease prevention: Nutritional sciences investigate the role of diet in preventing or managing various health conditions like obesity, diabetes, cardiovascular diseases, and cancer.
3. Functional foods and nutraceuticals: This area focuses on studying the potential health benefits of specific foods or food components beyond their basic nutritional value, including functional foods (foods that have demonstrated health benefits) and nutraceuticals (nutrient-rich supplements derived from food sources).
4. Public health nutrition: Nutritional sciences also address population-wide nutrition issues, such as malnutrition, food insecurity, and the development of public policies related to food and health.
5. Clinical nutrition: This subfield applies nutritional principles and research findings to patient care, focusing on developing individualized dietary plans for patients with various medical conditions.
Overall, Nutritional Sciences aims to provide a solid scientific foundation for making informed dietary choices and promoting optimal health outcomes across populations and individuals.
I'm sorry for any confusion, but "life style" is not a term that has a specific medical definition. It generally refers to the way an individual or group lives, including their habits, behaviors, and preferences in areas such as diet, exercise, recreation, and stress management. Some lifestyle factors can have a significant impact on health outcomes and risk for certain diseases. However, it is not a medical term with a specific clinical meaning.
Dairy product
Sana (dairy product)
Crema (dairy product)
Namyang Dairy Products
So (dairy product)
Selecta (dairy products)
Smetana (dairy product)
Ymer (dairy product)
Quark (dairy product)
List of dairy products
GBK Dairy Products Limited
Swiss cheeses and dairy products
List of Indian dairy products
List of dairy product companies in the United States
Iran Dairy Industries Co.
Borden Dairy
Dudhsagar Dairy
Greenfields (dairy company)
International Dairy Agreement
National Dairy Producers Union (of Russia)
Dairy
Dairy in India
Newens Sanitary Dairy Historic District
Dairy farming in New Zealand
Kalleh Dairy
Dairy farming in Canada
Oakhurst Dairy
Delamere Dairy
Koop Dairy
Wisconsin dairy industry
Dairy product - Wikipedia
'Give up dairy products to beat cancer'
Asthma and Dairy Products - Asthma
Got Good-Tasting (and Lower-Fat) Dairy Products?
The History of Dairy Products - Neatorama
GCC: dairy product consumption | Statista
Dairy production and products: Gateway to dairy production and products
Dairy Shrine / DMI Milk Marketing & Dairy Products Scholarship - Apply for Scholarships
Precision fermentation creates dairy products in the lab - Springwise
Fresh Dairy Products Production from Whole Milk in the UK
Milk, Cheese, Ice Cream & Dairy Products - Ralphs
Dairy products - Te Ara Encyclopedia of New Zealand
Yogurt Products | Dairy Foods
Culinary Professionals
Risks from Unpasteurized Dairy Products | Risk of Exposure| Brucellosis | CDC
Farm and Dairy Products - Products for You
New Zealand: Dairy and Products Semi-annual | USDA Foreign Agricultural Service
butter products | Dairy Foods
Fresh Curd Dairy Product Stock Photo - Download Image Now - Curd Cheese, Quark, Softness - iStock
Dairy product exporters
Dairy Products and Alternatives in Kenya | Market Research Report | Euromonitor
WHEY more dairy products - AURI
Pride of Cows: Delivering purity at your doorsteps with premium dairy products | Mint
Dairying and dairy products - Te Ara Encyclopedia of New Zealand
Non-Dairy Ice Cream Products| Breyers®
Showcasing Fluid Dairy, Non-Dairy Products | Prepared Foods
Grass-Fed Dairy Products for Sale | US Wellness Meats
Dairy Products, Process & Packaging Innovation Conference | American Cheese Society
Dairy & Eggs Products | Cub
20235
- 2023 Traditional Farm and Dairy Mug! (farmanddairy.com)
- In 2023, dairy products and alternatives is expected to moderate current value growth, though volume growth is expected to be minimal. (euromonitor.com)
- The competitive landscape remains stable in 2023, with the major local dairy producers leading and both having a double-digit value share. (euromonitor.com)
- This data guide on Dairy Products provides a complete overview of the market during the period 2010-2018, while the forecast data is provided till 2023. (researchandmarkets.com)
- The product is going to customers in South America and Asia, and will be delivered from May through August 2023. (nmpf.org)
Yogurt7
- Dairy products include common grocery store food items in the Western world such as yogurt, cheese, milk and butter. (wikipedia.org)
- Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt. (wikipedia.org)
- Having already cut down on animal protein such as meat, fish and eggs, she now cut out all milk products, including the live organic yogurt she had religiously eaten for several years. (telegraph.co.uk)
- The yogurt company is rolling out nine new Non-Dairy Chobani products. (dairyfoods.com)
- The new yogurt platform represents the company's biggest product release since Chobani Flip. (dairyfoods.com)
- Dairy proteins may be the next product to be mass produced in labs, for use in fluid "milk" production and processed dairy products like yogurt and cheese. (theconversation.com)
- Although Dannon doesn't know for a fact that shoppers know or care that non-GMO claims on products from the top two players in the yogurt aisle are underpinned by different standards, "a growing number of consumers are [specifically] looking for the Non GMO Project label," claimed Vincent Crasnier, Dannon Pledge Program Lead. (foodnavigator-usa.com)
Farmers11
- La Vaquita, Houston, a wholly owned subsidiary of Kansas City, Kan.-based Dairy Farmers of America, says it expanded into the butter category. (dairyfoods.com)
- The Center, founded by Midwest farmers, does a wide range of dairy foods research. (auri.org)
- Canadian dairy farmers were already well-heeled and well-protected from world market forces, but their cash grab over something called diafiltered milk has put the entire Canadian economy at risk. (theconversation.com)
- GL 040 Controlling Fluid Milk Volume and Fat Losses Minimizing product losses is vital to the economic well being of dairy farmers, milk. (dairypc.org)
- Assisting CWT members through the Export Assistance program positively affects all U.S. dairy farmers and cooperatives by fostering the competitiveness of U.S. dairy products in the global marketplace and helping member cooperatives gain and maintain world market share for U.S. dairy products. (nmpf.org)
- The Cooperatives Working Together (CWT) Export Assistance program is funded by voluntary contributions from dairy cooperatives and individual dairy farmers. (nmpf.org)
- The money raised by their investment is being used to strengthen and stabilize the dairy farmers' milk prices and margins. (nmpf.org)
- Operating in one Taiwan's few profitable agriculture sectors, local dairy farmers increased milk production from 323 TMT in 2006 to an estimated 340 TMT in 2007. (thedairysite.com)
- Encouraged by world dairy price hike, Taiwan farmers may want to expand their herd sizes. (thedairysite.com)
- Taiwan's dairy farmers also need to combat the global price hike on feed like their counterparts elsewhere. (thedairysite.com)
- Clearly this is a groundbreaking initiative that others may choose to follow if they are able to develop and enjoy as productive relationships with dairy farmers as we have. (foodnavigator-usa.com)
Beverages6
- So the Dairy Foods Research Center is testing alternative technology for pasteurizing whey beverages. (auri.org)
- Yellow Pages Canada provides complete contact information centered around Dairy Products businesses within our Food & Beverages category in and near the Chestermere, Alberta area. (yellowpages.ca)
- Obesity concerns among school going children has prompted the use of low fat milk and dairy products instead of caffeinated beverages in school cafeterias. (diethealthclub.com)
- A questionnaire on knowledge , attitudes and practices concerning beverages and milk and dairy products intake was completed by 190 Kuwaiti students aged 16-18 years and BMI was calculated for 181 of them. (bvsalud.org)
- Intake of sweetened carbonated beverages and to a lesser extent packaged fruit juices affected the sufficiency of milk and dairy products intake among the sample of high- school students in Kuwait . (bvsalud.org)
- Nutritional education of high- school students on the importance of milk and dairy products as well as the hazards of excess sweetened carbonated beverages and packaged juice is recommended to prevent the obesity epidemic prevailing in Kuwait . (bvsalud.org)
Foods13
- An allergic reaction typically follows soon after drinking or eating milk or foods containing milk and dairy products. (bellaonline.com)
- For those who need or choose to avoid milk and dairy products, calcium and other important nutrients can be found in other foods and/or supplements. (bellaonline.com)
- A number of other companies, including Change Foods , Imagindairy , Remilk and Perfect Foods are also working to recreate dairy products using fermentation. (springwise.com)
- Londonderry, N.H.-based Stonyfield Organic said it teamed up with Blaine, Wash.-based Nature's Path Foods' EnviroKidz - an organic kids' cereal brand - to expand its line of popular kids' products. (dairyfoods.com)
- Nancy's Probiotic Foods, Eugene, Ore., said it is celebrating its 60th anniversary this year with new product offerings under the Nancy's brand. (dairyfoods.com)
- The research projects are a collaborative effort of AURI, the Midwest Dairy Association and the Midwest Dairy Foods Research Center. (auri.org)
- That's where the Midwest Dairy Foods Research Center comes in. (auri.org)
- These projects are good examples of how processing research helps expand the demand for dairy foods and dairy ingredients, Higgins says. (auri.org)
- At Arla Foods' dairy in Palmers Green a new Tetra Pak standardization unit makes the process of producing standard white milk more reliable, stable, accurate. (tetrapak.com)
- The results suggest that these locally made dairy-based foods may act as vehicles for the transmission of antimicrobial-resistant Staphylococcus spp. (who.int)
- If you eat very few or no dairy products, you can find calcium in other foods. (medlineplus.gov)
- Schools can create supportive nutrition environments by ensuring that the available food and beverage options are healthy and by helping young people eat foods that meet dietary recommendations for fruits, vegetables, whole grains, and nonfat or low-fat dairy products. (cdc.gov)
- The most common food source is fortified foods, mainly cereals and dairy products. (msdmanuals.com)
Cheese8
- But her far more radical message is that a diet that totally excludes dairy products - milk, cheese, butter and yoghurt - can be successfully used to help stop the disease "in its tracks", by depriving cancer cells of the conditions they need to grow. (telegraph.co.uk)
- We've gathered some new products from the milk, cheese, butter, cultured dairy and frozen aisles to celebrate National Dairy Month. (dairyfoods.com)
- The region's cheese makers are asking for new ways to add more value to their products, Wagner-Lahr says. (auri.org)
- Processors used these insights to develop a healthier cheese, which is now being served to kids at school," through the school lunch program, says Mary Higgins, vice president of dairy-ingredient marketing for the Midwest Dairy Association. (auri.org)
- AURI-sponsored research projects will help the industry improve cheese quality and safety, and incorporate more whey and milk protein in consumer products. (auri.org)
- While the U.S. is not competitive in the export of most dairy products to Taiwan, we have been gaining market share in select high value items like cheese and whey. (thedairysite.com)
- Taiwan produces no other dairy products (cheese, whey, etc.) in commercial quantities. (thedairysite.com)
- ABSTRACT The study evaluated the antimicrobial resistance of molecularly characterized strains of Staphylococcus aureus and S. saprophyticus isolated from 3 Lebanese dairy-based food products that are sometimes consumed raw: kishk, shanklish and baladi cheese. (who.int)
Cows4
- Kareena was thrilled to share how "Pride of Cows" products are of unmatched quality and are delivered all the way from the farm to your doorstep following a contactless process, ensuring safety, and freshness. (livemint.com)
- 2019. Rapeseed lipids to decrease saturated fatty acids in milk and ruminal methane emissions of dairy cows. (helsinki.fi)
- In this April 2017 photo, Wisconsin dairy farmer Tim Prosser is seen with his cows. (theconversation.com)
- Dannon, in turn, is going one step further for some of its brands, by adhering to the stricter standards of the Non-GMO Project verified standard, under which dairy products bearing its logo must also source milk from cows fed non-GM feed. (foodnavigator-usa.com)
Consumption9
- Dairy products are consumed worldwide to varying degrees (see consumption patterns worldwide). (wikipedia.org)
- The American Institute for Cancer Research (AICR), World Cancer Research Fund International (WCRF), Cancer Council Australia (CCA) and Cancer Research UK have stated that there is strong evidence that consumption of dairy products decreases risk of colorectal cancer. (wikipedia.org)
- The American Cancer Society (ACS) have stated that because dairy products "may lower the risk of some cancers and possibly increase the risk of others, the ACS does not make specific recommendations on dairy food consumption for cancer prevention. (wikipedia.org)
- It has been suggested that consumption of insulin-like growth factor 1 (IGF-1) in dairy products could increase cancer risk, particularly prostate cancer. (wikipedia.org)
- The per capita consumption of milk and milk products is higher in developed countries, but the gap with many developing countries is narrowing. (fao.org)
- Since 1983, annual U.S. dairy product consumption has climbed from 522 pounds per person to more than 600 pounds today. (auri.org)
- Consumers aged 55 and above make up over a fifth of dairy consumption in the US, and this number is set to increase. (ausfoodnews.com.au)
- Canadean said manufacturers should develop functional dairy products to meet the needs of an aging population, whose consumption alone was worth almost 8.7 billion US$ in 2013, Canadean says. (ausfoodnews.com.au)
- The Texas Department of State Health Services, with assistance from CDC, is investigating Brucella RB51 exposures and illnesses that may be connected to the purchase and consumption of raw (unpasteurized) milk from K-Bar Dairy in Paradise, Texas. (cdc.gov)
Butter5
- New Zealanders have long been among the world's highest consumers of dairy products, particularly butter. (teara.govt.nz)
- Austin, Texas-based Vital Farms introduced its newest product: pasture-raised butter with sea salt and avocado. (dairyfoods.com)
- Minerva Dairy, Minerva, Ohio, launched a version of its hand-rolled butter in a smaller, "more-appealing" size. (dairyfoods.com)
- Minerva Dairy, Minerva, Ohio, said it celebrated 125 years of butter-making in 2019. (dairyfoods.com)
- Grassland Dairy adds an rBST-Free, 99.9% pure milkfat, unsalted clarified butter to its line. (dairyfoods.com)
20221
- The company is currently in the research and development stage and will be using the money to accelerate these efforts, with an eye to having commercially available products by 2022. (springwise.com)
20191
- In 2019, the Gulf Cooperation Council countries consumed approximately 4.1 million metric tons of dairy products. (statista.com)
Whey and casein1
- Nagarajah says that "The main dairy proteins whey and casein have many structural and nutritional benefits and are used as ingredients across thousands of food products…They even find their way into products like beef burgers and chicken nuggets to bolster protein content and add texture. (springwise.com)
20181
- While it's far too early to tell right now - Dannon is only just starting to roll out its first Non-GMO Project verified Dannon-branded products, and will follow up with Oikos and Danimals branded products in 2018 - senior director, external communications Michael Neuwirth is confident the move will pay off. (foodnavigator-usa.com)
Brucellosis2
- A person who drank raw milk from K-Bar Dairy in Paradise, Texas, has been hospitalized with brucellosis. (cdc.gov)
- People who consumed milk or milk products from this dairy from June 1, 2017, to August 7, 2017 are at an increased risk for brucellosis and should receive appropriate post-exposure prophylaxis (PEP). (cdc.gov)
Desserts1
- Cheesecakes segment volume sales are witnessing the fastest growth in the Dairy Desserts category. (researchandmarkets.com)
Aisle1
- Demand for healthier products and positive nutrition, concern over the sustainability of packaging and - of course - keeping cool as the summer heat descends were some of the key trends shaping innovation in the dairy aisle. (dairyreporter.com)
Curd2
- Download this Fresh Curd Dairy Product photo now. (istockphoto.com)
- Dairy products are known for having high nutritional value and I always prefer to pair my meals with a dash of ghee and curd. (livemint.com)
Flavors1
- GL 038 Preventing Off-Flavors in Milk Any type of off-flavors in dairy products can adversely affect milk sales. (dairypc.org)
Food11
- Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. (wikipedia.org)
- Symptoms typically begin 30 minutes to 2 hours after eating or drinking milk products or food containing milk or dairy. (bellaonline.com)
- The UK startup Better Dairy is using precision fermentation to remove animals from the food chain, creating dairy products that are molecularly identical to traditional dairy products but without involving the cow. (springwise.com)
- Higgins sees good prospects for continued dairy food growth, propelled by greater nutritional awareness and Americans' desire for a healthy diet. (auri.org)
- Dairy food should carry both a preventative and therapeutic message to target healthy consumers and meet the needs of those already suffering from issues such as bone decay. (ausfoodnews.com.au)
- Given the severe impact animal-based food production has on the environment, and the trend for vegan products, wouldn't it make sense for all new vegetarian product ranges simply to be made vegan? (theconversation.com)
- Think of low fat dairy as fat burning food. (diethealthclub.com)
- Generally, sales of dairy products are exempt from sales tax under Exempt Food Sales. (wa.gov)
- Thanks to our food expertise, we are ideally placed to help them develop the best processing methods for any given product. (tetrapak.com)
- Milk and milk-based food products are highly susceptible to microbial attack because of their rich composition, which provides a favourable medium for growth of a host of spoilage agents [1]. (who.int)
- The name of the food product. (who.int)
Industry14
- He pointed out at that time they did not have a dairy industry. (telegraph.co.uk)
- These scholarships are available to current junior students at a four year college who are planning a career in the dairy industry. (petersons.com)
- Scholarships are based on leadership, activities, academic ability and interest in the dairy industry. (petersons.com)
- How does Belgium perform in the Dairy Products industry? (nationmaster.com)
- With the dairy industry worth around $700 billion a year, and the public's appetite for animal-free products growing, it is easy to see why so many companies are joining this sector. (springwise.com)
- The dairy industry was slow to develop in New Zealand, despite the introduction of dairy cattle by the missionary Samuel Marsden as early as 1814. (teara.govt.nz)
- Before the first major growth spurt of the dairy industry in the late 19th century, much fresh milk was bartered with storekeepers for other household necessities. (teara.govt.nz)
- Stay in the know on the latest dairy industry trends. (dairyfoods.com)
- Understand the latest market trends and future growth opportunities for the Dairy Products and Alternatives industry in Kenya with research from Euromonitor International's team of in-country analysts - experts by industry and geographic specialisation. (euromonitor.com)
- They represent a $350,000-plus investment in the industry, exemplifying how dairy industry sectors can work together to increase sales and demand for milk products, says Jen Wagner-Lahr, AURI project director and dairy specialist. (auri.org)
- The Center's industry-focused research program is driven by the real-world needs of dairy processors says director Lloyd Metzger. (auri.org)
- Today's modern dairy industry is dynamic. (dairypc.org)
- For 50 years, we've given the dairy industry world-class precision. (tetrapak.com)
- By the USDA, Foreign Agricultural Service - This article provides the dairy industry data from the USDA FAS Dairy and Products Annual 2007 report for Taiwan. (thedairysite.com)
Kenya's2
- Overall, the outlook is negative for dairy over the forecast period, with both constant value and volume sales set to fall, largely driven by the weak performance of Kenya's most popular dairy product, that is drinking milk. (euromonitor.com)
- Kenya's dairy sector is failing to meet domestic demand. (theconversation.com)
Ingredients2
- To start, they are focusing first on dairy proteins - which are used on their own as ingredients in thousands of commercial products. (springwise.com)
- Officials say the products also contain 40% less sugar than the leading flavored creamer brand, as well as no artificial ingredients. (preparedfoods.com)
Creams2
- Non-dairy creams are also included. (tetrapak.com)
- This includes all Dairy and Non-Dairy [Parve] products, like ice creams, cakes, logs and novelty items with the "Ice Cream House" logo. (fda.gov)
Tetra Pak1
- A true in-line solution for milk standardization: Tetra Pak® Standardization unit with continuous product control. (tetrapak.com)
Freshness1
- Freshness, Purity, and something satisfying for the taste-buds are the means by which the dairy nutrition is seen to be. (livemint.com)
20171
- In 2017, the country was ranked number 10 among other countries in Payments to Sub-Contractors in Dairy Products with €5 Million. (nationmaster.com)
20162
- People who consumed raw milk or raw milk products from this dairy since January 2016 may have been exposed. (cdc.gov)
- Please see the diagram below for information on developing an evaluation and treatment plan for patients who consumed raw milk or raw milk products from Miller's Biodiversity Farm since January 2016, and are still within the six-month window following their last known exposure . (cdc.gov)
Samples from the dairy1
- Milk samples from the dairy tested positive for Brucella strain RB51. (cdc.gov)
Nutrition1
- Consumers incline toward something new and novel, particularly when we talk about dairy nutrition and dairy products. (livemint.com)
Organic2
- All our wholesale dairy products are made with the finest quality premium organic milk and cream from 12 family farms in Western Marin and Sonoma Counties. (strausfamilycreamery.com)
- We know consumers today are drinking more coffee on a daily basis and looking for premium products that can up-level their at-home beverage experience," said Minh-Quan Huynh, Organic Valley senior brand manager. (preparedfoods.com)
Nutrients1
- With nutrients such as calcium, phosphorus, magnesium and protein, dairy products are an essential part of our diet. (diethealthclub.com)
Sectors1
- Discover innovation opportunities, learn about market gaps and dairy growth sectors. (cheesesociety.org)
Agriculture1
- According to the Council of Agriculture, a dairy cow created NT$43,792 (US$1,350 equivalent) of profit in 2006. (thedairysite.com)
Proteins2
- Convinced that her diet had helped, she devised the Plant programme - a dairy-free diet, relying largely on plant proteins such as soy - similar, she says, to the traditional diet in rural China. (telegraph.co.uk)
- This is why Better Dairy has opted to focus first on producing commercial products such as proteins. (springwise.com)
Exports1
- Over 70 percent of world exports of dairy products come from Europe. (fao.org)
Chobani1
- Chobani, maker of dairy-, oat- and plant-based coffee creamers, now adds new classic Plain and Lactose-Free Half & Half options. (preparedfoods.com)
Latest dairy1
- Scroll through the photo gallery to see the latest dairy launches. (dairyreporter.com)
Content2
- Standardization can also refer to the 're-adding' of protein content - in precise quantities as required - when making different products. (tetrapak.com)
- It's recommended that all milk and milk products should have a low fat content. (who.int)
Produces2
- A facility that produces dairy products is known as a dairy. (wikipedia.org)
- As a result, the program has helped significantly expand the total demand for U.S. dairy products and the demand for U.S. farm milk that produces those products. (nmpf.org)
Zealand1
- Despite a declining national dairy herd, New Zealand milk production continues to rise and is forecast to reach a record in 2021. (usda.gov)
Farms3
- GL 042 Stray Voltage on Dairy Farms This guideline provides some practical information on stray voltage on dairy farms. (dairypc.org)
- In 2006, a total of 323,165 mt of cow milk was produced, from 636 registered dairy farms. (thedairysite.com)
- We've been working directly with dairy farmer partners for well over five years… and it's enabled us to have an impact on the practices on farms. (foodnavigator-usa.com)
RB511
- Exposure to RB51 through Raw Milk or Milk Products: How to Reduce Risk of Infection. (cdc.gov)
Cream Products2
- only the exact level required for milk to be classified as skimmed, semi skimmed or whole (or the required amount of fat for different cream products). (tetrapak.com)
- Consumers should check their freezers and throw away the recalled ice cream products or return it to the place of purchase. (fda.gov)
Calcium6
- According to Canadean, older people want products with calcium to help maximise healthy bone strength, as well as riboflavin to maintain good nerve function and limit the risk of cancer, dementia, and heart disease. (ausfoodnews.com.au)
- Products that are enriched with extra calcium to help with tooth-retention and prevent from osteoporosis will prove particularly popular," she said. (ausfoodnews.com.au)
- Studies suggest that the antihypertensive effects of calcium from low fat milk and energy metabolism from low fat diary products may help adult weight management. (diethealthclub.com)
- Significant amounts of protein and calcium from low fat dairy products help build muscle mass. (diethealthclub.com)
- Milk and dairy products are the best sources of calcium. (medlineplus.gov)
- Removing some of the fat does not lower the amount of calcium in a dairy product. (medlineplus.gov)
Avoid milk1
- People who experience lactose intolerance usually avoid milk and other lactose-containing dairy products, which may cause mild side effects, such as abdominal pain, bloating, diarrhea, gas, and nausea. (wikipedia.org)
Grass1
- USWM Dairy products are 100% grass-fed and grass-finished, nutrient-rich and full of wonderful flavor! (grasslandbeef.com)
Protein1
- Standardization is the process whereby the fat, protein, solids non-fat and total solids, which have previously separated from a product, are added back into that product in precise 'standardized' quantities. (tetrapak.com)
Lactose intolerance4
- Some people avoid some or all dairy products either because of lactose intolerance, veganism, or other health reasons or beliefs. (wikipedia.org)
- For those with some degree of lactose intolerance, considering the amount of lactose in dairy products can be important to health. (wikipedia.org)
- Dairy products may upset the digestive system in individuals with lactose intolerance or a milk allergy. (wikipedia.org)
- Lactose intolerance may be treated by avoidance of dairy products, but taking an over-the-counter medication that contains the lactose enzyme can also help. (bellaonline.com)
Manufactures1
- If the business manufactures other products not classified as dairy products, that income should be reported under the Manufacturing B&O tax classification or another manufacturing classification, if appropriate. (wa.gov)
Milk and cream1
- 4 (1) Before the beginning of a dairy year, the Commission shall calculate the Canadian requirements for milk and cream for that dairy year for use as or in dairy products. (gc.ca)
Nutritional benefits1
- Older US consumers are looking for dairy products with nutritional benefits, according to market research organisation Canadean. (ausfoodnews.com.au)
Shelf life2
- Shinsen produced caps with "seal and gas flushing technology" that is utilised to maximise dairy products' shelf life. (ausfoodnews.com.au)
- Must have two thirds or more of its shelf life indicated in the product label. (who.int)
Export3
- 3 (1) These Regulations apply in respect of the production for marketing, or the marketing, in interprovincial or export trade of dairy products. (gc.ca)
- The amounts of dairy products and related milk volumes reflect current contracts for delivery, not completed export volumes. (nmpf.org)
- CWT pays export assistance to the bidders only when export and delivery of the product is verified by required documentation. (nmpf.org)
Council1
- Your contributions help with the daily operations of the Dairy Practices Council. (dairypc.org)
Farmer1
- There's been an opportunity to source some non-GMO feed on the open market, but we've also worked with feed partners and our dairy farmer partners who are in some cases producing their own feed. (foodnavigator-usa.com)
Varies1
- Willingness to pay for sustainable products, however, varies greatly between social groups, geographic location and product categories," Sofia says. (lu.se)
Nutrient rich1
- Consumers are continuing to look for products that are nutrient rich. (auri.org)