Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.
A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus.
'Dairying' is not a term used in medical definitions; it refers to the practice of keeping dairy animals for milk production and its related processes, which is an agricultural or farming concept.
Calcium compounds used as food supplements or in food to supply the body with calcium. Dietary calcium is needed during growth for bone development and for maintenance of skeletal integrity later in life to prevent osteoporosis.
A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
The white liquid secreted by the mammary glands. It contains proteins, sugar, lipids, vitamins, and minerals.
Regular course of eating and drinking adopted by a person or animal.
Domesticated bovine animals of the genus Bos, usually kept on a farm or ranch and used for the production of meat or dairy products or for heavy labor.
Acquired or learned food preferences.
The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.
The condition resulting from the absence or deficiency of LACTASE in the MUCOSA cells of the GASTROINTESTINAL TRACT, and the inability to break down LACTOSE in milk for ABSORPTION. Bacterial fermentation of the unabsorbed lactose leads to symptoms that range from a mild indigestion (DYSPEPSIA) to severe DIARRHEA. Lactose intolerance may be an inborn error or acquired.
Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.
Treatment of food with physical methods such as heat, high pressure, radiation, or electric current to destroy organisms that cause disease or food spoilage.
An approach to nutrition based on whole cereal grains, beans, cooked vegetables and the Chinese YIN-YANG principle. It advocates a diet consisting of organic and locally grown foods, seasonal vegetables, complex carbohydrates, and fewer fats, sugars, and chemically processed foods.
Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.
The amounts of various substances in the diet recommended by governmental guidelines as needed to sustain healthy life.
The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.
Total number of calories taken in daily whether ingested or by parenteral routes.
Components of the usual diet that may provide health benefits beyond basic nutrients. Examples of functional foods include soy, nuts, chocolate, and cranberries (From NCCAM Backgrounder, March 2004, p3).
Animal reproductive bodies, or the contents thereof, used as food. The concept is differentiated from OVUM, the anatomic or physiologic entity.
A food group comprised of EDIBLE PLANTS or their parts.
Measurement and evaluation of the components of substances to be taken as FOOD.
A rod-shaped, gram-positive, non-acid-fast, non-spore-forming, non-motile bacterium that is a genus of the family Bifidobacteriaceae, order Bifidobacteriales, class ACTINOBACTERIA. It inhabits the intestines and feces of humans as well as the human vagina.
The edible portions of any animal used for food including domestic mammals (the major ones being cattle, swine, and sheep) along with poultry, fish, shellfish, and game.
A disaccharide of GLUCOSE and GALACTOSE in human and cow milk. It is used in pharmacy for tablets, in medicine as a nutrient, and in industry.
An order of gram-positive bacteria in the class Bacilli, that have the ability to ferment sugars to lactic acid. They are widespread in nature and commonly used to produce fermented foods.
An aspect of personal behavior or lifestyle, environmental exposure, or inborn or inherited characteristic, which, on the basis of epidemiologic evidence, is known to be associated with a health-related condition considered important to prevent.
The fatty portion of milk, separated as a soft yellowish solid when milk or cream is churned. It is processed for cooking and table use. (Random House Unabridged Dictionary, 2d ed)
Predetermined sets of questions used to collect data - clinical data, social status, occupational group, etc. The term is often applied to a self-completed survey instrument.
INFLAMMATION of the UDDER in cows.
Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.
Records of nutrient intake over a specific period of time, usually kept by the patient.
The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.
The processes of milk secretion by the maternal MAMMARY GLANDS after PARTURITION. The proliferation of the mammary glandular tissue, milk synthesis, and milk expulsion or let down are regulated by the interactions of several hormones including ESTRADIOL; PROGESTERONE; PROLACTIN; and OXYTOCIN.
'Frozen foods' in a medical context typically refers to prepared or raw food items that have been rapidly cooled then stored at freezing temperatures, typically below -18 degrees Celsius, to minimize microbial growth and enzymatic reactions, thereby extending their shelf life.
Complex pharmaceutical substances, preparations, or matter derived from organisms usually obtained by biological methods or assay.
A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)
An enzyme which catalyzes the hydrolysis of LACTOSE to D-GALACTOSE and D-GLUCOSE. Defects in the enzyme cause LACTOSE INTOLERANCE.
A technique of operations research for solving certain kinds of problems involving many variables where a best value or set of best values is to be found. It is most likely to be feasible when the quantity to be optimized, sometimes called the objective function, can be stated as a mathematical expression in terms of the various activities within the system, and when this expression is simply proportional to the measure of the activities, i.e., is linear, and when all the restrictions are also linear. It is different from computer programming, although problems using linear programming techniques may be programmed on a computer.
An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.
Descriptions of specific amino acid, carbohydrate, or nucleotide sequences which have appeared in the published literature and/or are deposited in and maintained by databanks such as GENBANK, European Molecular Biology Laboratory (EMBL), National Biomedical Research Foundation (NBRF), or other sequence repositories.
A genus of gram-positive, microaerophilic, rod-shaped bacteria occurring widely in nature. Its species are also part of the many normal flora of the mouth, intestinal tract, and vagina of many mammals, including humans. Pathogenicity from this genus is rare.
A collective term for a group of around nine geometric and positional isomers of LINOLEIC ACID in which the trans/cis double bonds are conjugated, where double bonds alternate with single bonds.
The amounts of various substances in food needed by an organism to sustain healthy life.
Evaluation and measurement of nutritional variables in order to assess the level of nutrition or the NUTRITIONAL STATUS of the individual. NUTRITION SURVEYS may be used in making the assessment.
Infection caused by bacteria of the genus BRUCELLA mainly involving the MONONUCLEAR PHAGOCYTE SYSTEM. This condition is characterized by fever, weakness, malaise, and weight loss.
A vitamin that includes both CHOLECALCIFEROLS and ERGOCALCIFEROLS, which have the common effect of preventing or curing RICKETS in animals. It can also be viewed as a hormone since it can be formed in SKIN by action of ULTRAVIOLET RAYS upon the precursors, 7-dehydrocholesterol and ERGOSTEROL, and acts on VITAMIN D RECEPTORS to regulate CALCIUM in opposition to PARATHYROID HORMONE.
Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.
Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.
Seeds from grasses (POACEAE) which are important in the diet.
Marine fish and shellfish used as food or suitable for food. (Webster, 3d ed) SHELLFISH and FISH PRODUCTS are more specific types of SEAFOOD.
An outward slant of the thigh in which the knees are wide apart and the ankles close together. Genu varum can develop due to skeletal and joint dysplasia (e.g., OSTEOARTHRITIS; Blount's disease); and malnutrition (e.g., RICKETS; FLUORIDE POISONING).
Live microbial DIETARY SUPPLEMENTS which beneficially affect the host animal by improving its intestinal microbial balance. Antibiotics and other related compounds are not included in this definition. In humans, lactobacilli are commonly used as probiotics, either as single species or in mixed culture with other bacteria. Other genera that have been used are bifidobacteria and streptococci. (J. Nutr. 1995;125:1401-12)
The processes and properties of living organisms by which they take in and balance the use of nutritive materials for energy, heat production, or building material for the growth, maintenance, or repair of tissues and the nutritive properties of FOOD.
The application of knowledge to the food industry.
Proteins obtained from foods. They are the main source of the ESSENTIAL AMINO ACIDS.
The number of new cases of a given disease during a given period in a specified population. It also is used for the rate at which new events occur in a defined population. It is differentiated from PREVALENCE, which refers to all cases, new or old, in the population at a given time.
Procedures or techniques used to keep food from spoiling.
Products in capsule, tablet or liquid form that provide dietary ingredients, and that are intended to be taken by mouth to increase the intake of nutrients. Dietary supplements can include macronutrients, such as proteins, carbohydrates, and fats; and/or MICRONUTRIENTS, such as VITAMINS; MINERALS; and PHYTOCHEMICALS.
A species of gram-positive, rod-shaped, facultatively anaerobic bacteria. capable of producing LACTIC ACID. It is important in the manufacture of fermented dairy products.
Any substances taken in by the body that provide nourishment.
Observation of a population for a sufficient number of persons over a sufficient number of years to generate incidence or mortality rates subsequent to the selection of the study group.
Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)
State of the body in relation to the consumption and utilization of nutrients.
A species of gram-positive, rod-shaped bacteria isolated from the intestinal tract of humans and animals, the human mouth, and vagina. This organism produces the fermented product, acidophilus milk.
Studies in which subsets of a defined population are identified. These groups may or may not be exposed to factors hypothesized to influence the probability of the occurrence of a particular disease or other outcome. Cohorts are defined populations which, as a whole, are followed in an attempt to determine distinguishing subgroup characteristics.
A systematic collection of factual data pertaining to the nutritional status of a human population within a given geographic area. Data from these surveys are used in preparing NUTRITION ASSESSMENTS.
## I'm sorry for any confusion, but "Japan" is not a medical term or concept. It is a country located in Asia, known as Nihon-koku or Nippon-koku in Japanese, and is renowned for its unique culture, advanced technology, and rich history. If you have any questions related to medical topics, I would be happy to help answer them!
A diet that contains limited amounts of fat with less than 30% of calories from all fats and less than 10% from saturated fat. Such a diet is used in control of HYPERLIPIDEMIAS. (From Bondy et al, Metabolic Control and Disease, 8th ed, pp468-70; Dorland, 27th ed)
A non-pathogenic species of LACTOCOCCUS found in DAIRY PRODUCTS and responsible for the souring of MILK and the production of LACTIC ACID.
Deoxyribonucleic acid that makes up the genetic material of bacteria.
Excrement from the INTESTINES, containing unabsorbed solids, waste products, secretions, and BACTERIA of the DIGESTIVE SYSTEM.
Organic, monobasic acids derived from hydrocarbons by the equivalent of oxidation of a methyl group to an alcohol, aldehyde, and then acid. Fatty acids are saturated and unsaturated (FATTY ACIDS, UNSATURATED). (Grant & Hackh's Chemical Dictionary, 5th ed)
Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio & Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277)
Dietary practice of completely avoiding meat products in the DIET, consuming VEGETABLES, CEREALS, and NUTS. Some vegetarian diets called lacto-ovo also include milk and egg products.
Studies in which the presence or absence of disease or other health-related variables are determined in each member of the study population or in a representative sample at one particular time. This contrasts with LONGITUDINAL STUDIES which are followed over a period of time.
The sequence of PURINES and PYRIMIDINES in nucleic acids and polynucleotides. It is also called nucleotide sequence.
Studies comparing two or more treatments or interventions in which the subjects or patients, upon completion of the course of one treatment, are switched to another. In the case of two treatments, A and B, half the subjects are randomly allocated to receive these in the order A, B and half to receive them in the order B, A. A criticism of this design is that effects of the first treatment may carry over into the period when the second is given. (Last, A Dictionary of Epidemiology, 2d ed)
The study of NUTRITION PROCESSES as well as the components of food, their actions, interaction, and balance in relation to health and disease.
Typical way of life or manner of living characteristic of an individual or group. (From APA, Thesaurus of Psychological Index Terms, 8th ed)

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.

List of dairy products List of dairy product companies in the United States Dairy industry in the United States Dairy industry ... A facility that produces dairy products is known as a dairy. Dairy products are consumed worldwide to varying degrees (see ... Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common ... Consumption of dairy products are also associated with a decreased risk of gout. Some groups avoid dairy products for non- ...
v t e v t e (Articles with short description, Short description is different from Wikidata, Fermented dairy products, Fermented ... Similar to other fermented dairy products, sana has health and gut benefits, contributing to a healthier gut microbiome. Sana ...
Crema fresca or crema espesa is a Mexican dairy product prepared with two ingredients, heavy cream and buttermilk. Salt and ... Food portal Mexico portal Clotted cream List of dairy products Smetana "Crema espesa is an authentic (and tastier) version of ... Dairy products, Guatemalan cuisine, Honduran cuisine, Mexican cuisine, Salvadoran cuisine). ... Outside of the larger cities in Mexico, crema is sold directly to consumers by ranches that prepare the product. In the United ...
... (Korean: 남양유업; Hanja: 南陽乳業) is a food and dairy corporation headquartered in Seoul, Korea. It is one of ... Dairy products companies of South Korea, South Korean brands, Food and drink companies established in 1964, South Korean ... Seoul Milk Maeil Holdings Economy of South Korea "Namyang Dairy sales plunge after scandal-프린트화면". www.koreaherald.com (in ... South Korea's largest dairy manufacturers, along with Seoul Milk and Maeil Holdings. ...
So (蘇, originally 酥) was a type of dairy product made in Japan between the seventh and 10th centuries. According to Engishiki, ... v t e (CS1 Japanese-language sources (ja), Articles containing Japanese-language text, Japanese cuisine, Dairy products, All ... "チーズの歴史 日本乳業協会 (History of Cheese, by Japan Dairy Industry Association)" (in Japanese). Archived from the original on 2011-05-24 ...
Selecta is a Filipino dairy products brand owned by RFM Corporation (PSE: RFM). Its milk business is operated by RFM ... successor-in-interest to the Selecta business) and established Selecta Dairy Products, Inc. to take over the production of ... In January 1990, RFM Corporation acquired the Selecta trademark from Arcecon Dairy Products, Inc. ( ... Arce Dairy. Its ice cream would continue to be made from the former Selecta Balintawak dairy plant using carabao milk and ...
It is a dairy product produced by souring heavy cream. It is similar to crème fraîche (28% fat), but nowadays mainly sold with ... dairy product). Look up smetana in Wiktionary, the free dictionary. (CS1: Julian-Gregorian uncertainty, CS1 Romanian-language ... save that smetana is not used with meat dishes due to traditional Jewish dietary restrictions on mixing dairy products with ... Smântână is a Romanian dairy product that is produced by separating the milk fat through decantation and retaining the cream. ...
Modern Danes will usually be more familiar with ymer as the name of the dairy product than as a creature of the Norse mythology ... In 1937, dairyman E. Larsen in Hatting registered his new soured milk product as ymer; the name was then used by other dairies ... One deciliter of ymer contains 146 kJ (35 kilocalories). Food portal List of dairy products Barry A. Law (Editor): Microbiology ... v t e (Articles containing Danish-language text, Fermented dairy products, Danish cuisine, Ymir, All stub articles, Denmark ...
Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria ... In the dairy industry today, quark is mostly produced with a small quantity of rennet, added after the culture when the ... In the 19th century, there was no industrial production of quark (as end-product) and it was produced entirely for home use. In ... However, this could also have meant soured milk or any other kind of fresh cheese or fermented milk product. Although quark is ...
This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the ... dairy product) List of cheeses List of cheesemakers List of countries by milk consumption per capita List of dairy product ... Brand name dairy products Category:Butter Category:Cheese Category:Dairy products companies Category:Ice cream Category:Milk ... Yildiz, Fatih (2016-04-19). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. ISBN 978-1- ...
... , often referred to as GBK Dairy, is a dairy processing company in Uganda. The head office and ... Google (30 April 2020). "Location of the Head Office of GBK Dairy Products Limited" (Map). Google Maps. Google. Retrieved 30 ... Yellow Uganda (30 April 2020). "Location of GBK Dairy Products Limited". Kampala: Yellow Uganda Limited. Retrieved 30 April ... cite web}}: ,author= has generic name (help) Opportunities and challenges in Uganda's dairy industry Manufacture of Dairy in ...
The remaining milk is processed into canned milk, consumer cream, yogurt and other dairy products. The four largest dairy ... Dairy products other than cheese are consumed on a daily basis in Switzerland. Swiss cuisine has integrated butter and cream as ... Gruyère cream is a specific dairy product from the region of Gruyères. It is a type of double cream, and it is often served ... Dairy products on the Culinary Heritage of Switzerland (CS1 French-language sources (fr), HDS not on Wikidata, Articles with ...
India portal Food portal Dairy in India List of dairy products http://www.dairyforall.com/indian-dairy-products.php "Why Big ... A variety of dairy products are indigenous to India and an important part of Indian cuisine. The majority of these products can ... be broadly classified into curdled products, like chhena, or non-curdled products, like khoa. Paneer is an unaged, acid-set, ... Dairy Companies Struggle In India". CNBC. 2019-07-16. Archived from the original on 2021-12-21. (Articles with short ...
A dairy product is food produced from the milk of mammals. Dairy products are usually high energy-yielding food products. A ... Lee Dairy Tillamook Cheese Tuscan Dairy Farms Turkey Hill Dairy United Dairy Farmers - a chain of shops offering ice cream and ... Food portal Companies portal Lists portal Dairy farming List of brand name food products List of cheesemakers List of dairy ... Wainwright Dairy Waldrep Dairy Farm Winchester Cheese Company Winder Farms Winter Park Dairy Wawa Food Markets 1890, George ...
"Iran Dairy History". Archived from the original on 14 May 2015. Retrieved 9 August 2014. "Iran Dairy Products". Archived from ... Iran Dairy Industries Co. (Persian: صنایع شیر ایران, Sâlad'-e Shir-e ´Iran) is a dairy corporation in Iran. Iran Dairy ... "Iran Dairy Brands". Archived from the original on 2015-05-15. Retrieved 2015-08-09. Iran Dairy official website (Articles with ... Dairy products companies of Iran, Food and drink companies based in Tehran, Manufacturing companies based in Tehran, Iranian ...
"Products - Borden Dairy". Borden Dairy. Retrieved December 3, 2018. "WHERE TO BUY". Borden Dairy. Retrieved June 2, 2013. sale ... "History - Borden Dairy". Borden Dairy. Retrieved December 3, 2018. "About Elsie the Cow" (PDF). Borden Dairy Press Kit. ... Elsie the Cow is Borden Dairy Company's mascot ("spokescow") that is used for the label on their products. Elsie was first ... In 2013, Borden Dairy was spun off by Grupo Lala into a private company called Laguna Dairy, S.A. de C.V. In 2017, ACON ...
"Mile stones of Dudhsagar dairy". "Dudhsagar dairy products". Dudhsagar Dairy to invest Rs 350 cr in new plant, Times of India ... Dairy products companies of India, Companies based in Gujarat, Mehsana, Dairy cooperatives in India, Cooperatives in Gujarat, ... Dudhsagar Dairy makes various products, listed below: Amul Gold Amul Shakti Amul Butter Amul/Sagar Ghee Amul Cow Ghee Amul ... Dudhsagar Dairy is the second largest dairy in Asia, processing on an average 1.41 million kilograms (3.1×10^6 lb) of milk each ...
Greenfields has grown from dairy companies to dairy companies that not only produce milk, but other milk derivative products ... "All Products - Greenfields Dairy". greenfieldsdairy.com. Archived from the original on 2019-02-17. Retrieved 2019-02-17. " ... Dairy products companies of Indonesia, Companies established in 1997, Indonesian brands, Indonesian companies established in ... "Our Farms - Greenfields Dairy". greenfieldsdairy.com. Archived from the original on 2019-02-17. Retrieved 2019-02-17. Purwanto ...
The International Dairy Council suspended minimum prices for dairy products in 1995. The IDA was terminated, by decision of the ... An Arrangement concerning certain Dairy Products (Geneva, 12 January 1970), a treaty entered into by a number of nations, was ... The intention was to expand the arrangement to other dairy products. It also established a management committee within the ... "Arrangement concerning certain Dairy Products . ATS 8 of 1970". Australasian Legal Information Institute, Australian Treaties ...
Due to the obvious decrease in the dairy consumption level in Russia, the Union has launched the "Three dairy products per day ... Dairy Trade association Nonprofit organization Public relations European Dairy Association Dairy Promotion Program " ... of milk and dairy products of Russia. SOYUZMOLOKO was founded to provide a forum for dairy producers and related sector ... National dairy producers union considers the production of safe and quality products as the primary means of increasing ...
... dairy cattle or dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These ... dairy wastewater and cheese whey. Dairy wastewater consists of material losses from the dairy products, effluents from the ... A dairy is a place where milk is stored and where butter, cheese and other dairy products are made, or a place where those ... In the United States a dairy can also be a place that processes, distributes and sells dairy products, or a room, building or ...
... features a number of dairy products like paneer, while South Indian cuisine uses more yogurts and milk. Milk and dairy products ... inclusive of all dairy products), which was the lowest among all large dairy countries. Low productivity of dairy animals and ... A number of foreign travellers noted the presence of dairy products in the Indian diet. Dairy in India was once a largely ... A large variety of dairy products are produced in India. Dairy imports into India are negligible and subject to tariffs. The ...
Deliveries of dairy products started at midnight. The dairy bought milk from local farmers and in order to deliver it the milk ... Newens Sanitary Dairy communicated their intent to produce a fresh, quality safe product. They also used their family name in ... In 1918 the dairy bought the last two lots on University. The Newens' built a new building in 1922. At the time the dairy was ... The dairy's name was shortened to Newens Dairy Co. in the 1920s and to Newens-Northland Co. after it merged with their ...
Other large dairy companies are Open Country Dairy (7.4%), Synlait and Westland Milk Products (3.4% each), Miraka (1.4%), ... where dairy products-predominantly milk and butter-could be sold or traded. The first dairy co-operative was established on ... the Taranaki-based Kiwi Co-operative Dairies, the Hokitika-based Westland Milk Products and Tatua Co-operative Dairy Company. ... New Zealand Co-operative Dairy Company Ltd and Kiwi Co-operative Dairies Ltd, to merge with the New Zealand Dairy Board to ...
... products are available throughout the country. Kalleh Amol Dairy products factory is one of the largest dairy ... Kalleh products are highly variable products. So that now more than 160 types of dairy products are marketed. Manufacture of ... Kalleh Dairy is an Iranian dairy, food and drink company headquartered in Amol, Iran. The company was founded by Solico Food ... Kalleh Dairy Co. Eng.Tpo Wikimedia Commons has media related to Kalleh Dairy. Official website (All articles with unsourced ...
Canada's supply management system for dairy products benefits Canadian dairy farmers. The consequence of such a system is ... "The Welfare of Cull Dairy Cows - Position Statement". "Dairy farming in Canada". "Dairy cows". "Canada Dairy". "Realities of ... "Dairy Farmers of Canada , Dairy Farmers of Canada". "Dairy Farmers of Canada "Our Economic Contribution"". Vergé, X.P.C.; ... A 2018 review of Canadian dairy farms found that many dairy cows intended to be slaughtered, known as cull dairy cows, are ...
... is a dairy company headquartered in Portland, Maine, United States. It produces primarily dairy products as well ... Maine's Oakhurst Dairy sold to farmer cooperative Portland Press Herald, January 31, 2014 "Oakhurst Dairy (page 2)". BNET. ... In 1977, Oakhurst bought Sanford Dairy, the first of several acquisitions of smaller dairies in the 1970s and 80s. In 1988, the ... Dairy products companies of the United States, 1918 establishments in Maine, American companies established in 1918, Food and ...
... is a UK-based company founded in 1985, producing goats milk and other dairy products such as cheeses and ... Delamere Dairy works with goat farms across the UK, and co-packers across the UK and Europe making products to the company's ... Delamere Dairy currently sells its products in 17 markets overseas. In 2011 Delamere has opened its first overseas office in ... Delamere Dairy is a member of a British Cheese Board. Delamere Dairy was founded with the purchase of 3 goats by Liz & Roger ...
... (Turkish: Koop Süt) is a Turkish Cypriot dairy products company located in Nicosia, Cyprus. KOOP, was founded by 21 ... Company's main operational fields are dairy products and fruit juices. Currently the company produces the following products: ... Dairy products companies, Food and drink companies of Cyprus, Food and drink companies established in 1958, 1958 establishments ... farmers in a village near Nicosia in 1958 under the name of Dairy Products Company. Company moved to its current headquarters ...
This innovation led to higher quality milk and dairy products. By 1915, Wisconsin became the leading state for dairy production ... Since 2005, about half of the dairy farms have closed, leaving Wisconsin with 7000 dairy farms in 2020. Rising tariffs on dairy ... Since its founding, most dairy enterprises were family-owned farms. Wisconsin dairy farms almost entirely hold dairy cows, ... or other dairy products. Dairy became an important industry in the late-19th century, following the invention of the ...
List of dairy products List of dairy product companies in the United States Dairy industry in the United States Dairy industry ... A facility that produces dairy products is known as a dairy. Dairy products are consumed worldwide to varying degrees (see ... Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common ... Consumption of dairy products are also associated with a decreased risk of gout. Some groups avoid dairy products for non- ...
... says the disease is overwhelmingly linked to animal products ... Give up dairy products to beat cancer. A leading scientist, ... Beat Cancer advises anyone with cancer or at high risk of the disease to cut out all dairy products, organic or not, from cows ... "But you can get it from many plant sources." Growth factors and hormones should be labelled on all dairy products, she argues, ... But her far more radical message is that a diet that totally excludes dairy products - milk, cheese, butter and yoghurt - can ...
Dairy products cause health issues for some people, including asthma and allergies. Learn the difference between milk allergy ... Milk and dairy products are recommended as part of a balanced diet for most adults and children. Dairy products are an ... People with a milk allergy must have a milk- and dairy-free diet. For those who need or choose to avoid milk and dairy products ... Dairy products, including cows milk, are recommended as part of a healthy diet for kids and adults. However, some people ...
... WebMDs Recipe Doctor goes taste-testing in the dairy aisle ... Wouldnt you like to know which fat-free and reduced fat-dairy products taste great and are worth buying and trying? Ultimately ... If youre sensitive to aftertastes in artificially sweetened products, youll probably want to avoid the "light" yogurts. There ... goes taste-testing in the dairy aisle ... Got Good-Tasting (and Lower-Fat) Dairy Products? * Plain Yogurt ...
Goats were most likely the first dairy animals ever domesticated. Archeological evidence suggests that ancient peoples in what ... Main Blog , The History of Dairy Products The History of Dairy Products ... In some areas like Tibet, fermented dairy products like butter tea (along with butter itself) are still a staple of the diet.. ... Ruminants, the class of animals from which humans get all their dairy products, have a gigantic four-chambered stomach that ...
... the Gulf Cooperation Council countries consumed approximately 4.1 million metric tons of dairy products. ... Sales value of dairy products in France 2014-2021, by category. *Wholesale price of selected dairy products in the EU 2014-2020 ... Premium Statistic U.S. dairy products export volume 2022, by category. * Premium Statistic U.S. dairy products export value by ... Premium Statistic Peru: dairy production volume 2018, by product. * Basic Statistic Retail sales value of dairy products in the ...
The Dairy Gateway is a single access point for a wide range of information related to dairy production and products. ... What is the Gateway to dairy production and products?. A neutral platform that provides a wide range of material about milk ... Safety and quality of water use and reuse in the production and processing of dairy products - Meeting report. ... Over 70 percent of world exports of dairy products come from Europe. ...
Dairy Shrine / DMI Milk Marketing & Dairy Products Scholarship by National Dairy Shrine ... Dairy Genetics, Dairy Equipment, Dairy Nutrition, Dairy Feed or Pharmaceutical sales, Dairy Consultant, Dairy Extension, Dairy ... well known herdsman and National Dairy Shrine Pioneer and member of the National Dairy Hall of Fame. ... These scholarships are available to current junior students at a four year college who are planning a career in the dairy ...
Better Dairy is using precision fermentation to create dairy products that do not involve cows ... creating dairy products that are molecularly identical to traditional dairy products but without involving the cow. ... Better Dairy is using precision fermentation to create dairy products that do not involve cows. ... Remilk and Perfect Foods are also working to recreate dairy products using fermentation. With the dairy industry worth around $ ...
... was 7359 Thousand Metric Tons. Discover more data with NationMaster! ... How does United Kingdom rank in Fresh Dairy Products Production from Whole Milk?. #. 31 Countries. Thousand Metric Tons. Last. ... Since 2014, United Kingdom Fresh Dairy Products Production from Whole Milk fell by 0.2% year on year. In 2019, the country was ... United Kingdom - Fresh Dairy Products Production from Whole Milk Thousand Metric Tons - 1960 to 2019 ...
Order your dairy products online for pickup or delivery. ... We have all of your dairy essentials, including milk, cheese, ... Ways to Save on Dairy Products. There are so many ways to save on milk and dairy. Check out our digital coupons and our weekly ... Shop your favorite dairy products here, like milk, cheese, and butter. All from your most trusted brands with great savings. We ... Ways to Shop for Dairy Products. Whether you shop inside the store, choose pickup, or get fast home delivery, our milk delivery ...
Dairy industry. The dairy industry was slow to develop in New Zealand, despite the introduction of dairy cattle by the ... Until the advent of refrigeration in 1882 most dairy products were locally consumed; by the early 2000s 95% was exported. ... New Zealanders have long been among the worlds highest consumers of dairy products, particularly butter. Butter consumption ... David Burton, Food - Dairy products, Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/mi/food/page-3 ( ...
... events and more regarding yogurt products for the dairy foods industry. ... Chobani launches first line of plant-based products. The yogurt company is rolling out nine new Non-Dairy Chobani products. ... Products. Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology An at once an all-inclusive ... Items Tagged with yogurt products. ARTICLES. Chobani launches Zero Sugar line. The yogurt company also added a new flavor ...
All our wholesale dairy products are made with the finest quality premium organic milk and cream from 12 family farms in ... If you are interested in selling or serving Straus products in your business, please provide us with more information below, ... Keep up with mission-driven initiatives, upcoming events, product info, and other news at Straus Family Creamery. ... Keep up with mission-driven initiatives, upcoming events, product info, and other news at Straus Family Creamery. ...
Risk of brucellosis infection from unpasteurized dairy products. ... These types of products are common outside the United States ... Raw milk and milk products are those that have not undergone a process called pasteurization that kills disease-causing germs. ... Treatment recommendations: Exposure to RB51 through Raw Milk or Milk Products: How to Reduce Risk of Infection. ... website does not constitute an endorsement by CDC or any of its employees of the sponsors or the information and products ...
2023 Traditional Farm and Dairy Mug!. $6.95. Add to cart. * 2024 Baers Agricultural Almanac & Gardeners Guide. $7.00. Add to ... Farm and Dairy Hoodies. $24.95. - $33.95. Select options. Sort by popularity. Sort by average rating. Sort by latest. Sort by ...
Despite a declining national dairy herd, New Zealand milk production continues to rise and is forecast to reach a record in ... New Zealand: Dairy and Products Semi-annual. May 4, 2021. , Commodity Intelligence Report , NZ2021-0007 ... Despite a declining national dairy herd, New Zealand milk production continues to rise and is forecast to reach a record in ...
New dairy products. 10 new dairy products for June Dairy Month. We highlight new products in milk, cheese, butter, ice cream ... Weve gathered some new products from the milk, cheese, butter, cultured dairy and frozen aisles to celebrate National Dairy ... Minerva Dairy releases 1-pound version of its premium butter. The product is rolling out in Midwestern Targets, among other ... Minerva Dairy celebrates 125th anniversary with new branding, products. The company also is increasing its distribution in the ...
Download this Fresh Curd Dairy Product photo now. And search more of iStocks library of royalty-free stock images that ... iStockFresh Curd Dairy Product Stock Photo - Download Image Now - Curd Cheese, Quark, Softness. Download this Fresh Curd Dairy ... Product photo now. And search more of iStocks library of royalty-free stock images that features Curd Cheese photos available ...
OECDs dissemination platform for all published content - books, podcasts, serials and statistics
Purchase the Dairy Products and Alternatives in Kenya Country Market Insight as part of our Dairy Products and Alternatives ... Dairy products and alternatives in 2023: The big picture. In 2023, dairy products and alternatives is expected to moderate ... How are products distributed in Dairy Products and Alternatives in Kenya?. *How is the rise of e-commerce and/or the expansion ... What next for dairy products and alternatives? Overall, the outlook is negative for dairy over the forecast period, with both ...
Thats where the Midwest Dairy Foods Research Center comes in. Funded by dairy checkoff dollars from the Midwest Dairy ... Other projects are aimed at improving dairy products quality.. The research projects are a collaborative effort of AURI, the ... Since 1983, annual U.S. dairy product consumption has climbed from 522 pounds per person to more than 600 pounds today. ... Americans consuming more dairy. These projects are good examples of how processing research helps expand the demand for dairy ...
Consumers incline toward something new and novel, particularly when we talk about dairy nutrition and dairy products. Freshness ... Pride of Cows: Delivering purity at your doorsteps with premium dairy products. 3 min read 09 Nov 2020, 05:29 PM IST Join us ... Dairy products are known for having high nutritional value and I always prefer to pair my meals with a dash of ghee and curd. ... It manufactures and markets a wide range of dairy products in India and abroad under the brand names of Gowardhan, Go, ...
... www.TeAra.govt.nz/en/dairying-and-dairy-products/media (accessed 25 September 2023) ...
Breyers Non-Dairy frozen desserts are made with real almond milk and have the same taste that Breyers fans love. Try Vanilla ... unilever:breyers/product/site-home/creamery-style, unilever:breyers/product/category/creamery-style, unilever:breyers/product/ ... Non-Dairy. Made with real almonds, these non-dairy desserts have all the delicious taste you love and expect from Breyers®. ... This website is directed only to Canadian consumers for products and services of Unilever Canada Inc. This website is not ...
Officials say the products also contain 40% less sugar than the leading flavored creamer brand, as well as no artificial ... ProductsDairyPlant Based & Vegetarian Showcasing Fluid Dairy, Non-Dairy Products. This months collection includes plant based ... Dairy, Non-Dairy New Products Address Snacking, Flavor and Health. See More ... "As we work to create a future where plants replace dairy without compromise, these newest products offer even more ...
Our dairy products are 100% grass-fed and grass-finished, nutrient-rich and full of wonderful flavor! Try our raw milk, aged ... US Wellness Dairy. USWM Dairy products are 100% grass-fed and grass-finished, nutrient-rich and full of wonderful flavor! Try ... 100% Grass-fed, Sustainably Raised Dairy 100% Grass-fed Dairy * Butter & Ghee ... US Wellness Dairy. Our butters are non-homogenized and minimally pasteurized. We also have grass-fed certified organic ghee for ...
Dairy Products, Process & Packaging Innovation Conference. February 27, 2024 - February 29, 2024. ... Discover innovation opportunities, learn about market gaps and dairy growth sectors. This conference will feature market ... https://calpoly.irisregistration.com/Site/Dairy-Innovation-Conference-2024 Organizer. California Milk Advisory Board Phone 925- ...
Cubs selection of 1000s of dairy products are available in-store and online. Order today for pickup and delivery and pay the ... Frozen Dairy DessertsIce Cream CupsIce Cream NoveltiesIce Cream PailsIce Cream PintsSeafoodFrozen Breaded SeafoodFrozen Non- ... Body LotionsSuntan ProductsSoap & Body WashBar SoapBody WashHand SanitizerLiquid Hand SoapTrial SizeBeauty HealthToiletries ... FootEarEyeFootFeminine ProductsHygiene & Test KitsSanitaryFirst AidIncontinenceIntimacyMedicines & TreatmentsArthritisAspirin ...
  • 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)
  • 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)
  • 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)
  • 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)
  • 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)
  • 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)
  • 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)
  • 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)
  • 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)
  • 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)
  • In 2019, the Gulf Cooperation Council countries consumed approximately 4.1 million metric tons of dairy products. (statista.com)
  • 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)
  • 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)
  • 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)
  • Cheesecakes segment volume sales are witnessing the fastest growth in the Dairy Desserts category. (researchandmarkets.com)
  • 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)
  • 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)
  • GL 038 Preventing Off-Flavors in Milk Any type of off-flavors in dairy products can adversely affect milk sales. (dairypc.org)
  • 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)
  • 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)
  • 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)
  • 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)
  • 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)
  • A true in-line solution for milk standardization: Tetra Pak® Standardization unit with continuous product control. (tetrapak.com)
  • Freshness, Purity, and something satisfying for the taste-buds are the means by which the dairy nutrition is seen to be. (livemint.com)
  • In 2017, the country was ranked number 10 among other countries in Payments to Sub-Contractors in Dairy Products with €5 Million. (nationmaster.com)
  • 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)
  • Milk samples from the dairy tested positive for Brucella strain RB51. (cdc.gov)
  • Consumers incline toward something new and novel, particularly when we talk about dairy nutrition and dairy products. (livemint.com)
  • 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)
  • With nutrients such as calcium, phosphorus, magnesium and protein, dairy products are an essential part of our diet. (diethealthclub.com)
  • Discover innovation opportunities, learn about market gaps and dairy growth sectors. (cheesesociety.org)
  • According to the Council of Agriculture, a dairy cow created NT$43,792 (US$1,350 equivalent) of profit in 2006. (thedairysite.com)
  • 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)
  • Over 70 percent of world exports of dairy products come from Europe. (fao.org)
  • Chobani, maker of dairy-, oat- and plant-based coffee creamers, now adds new classic Plain and Lactose-Free Half & Half options. (preparedfoods.com)
  • Scroll through the photo gallery to see the latest dairy launches. (dairyreporter.com)
  • 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)
  • 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)
  • Despite a declining national dairy herd, New Zealand milk production continues to rise and is forecast to reach a record in 2021. (usda.gov)
  • 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)
  • Exposure to RB51 through Raw Milk or Milk Products: How to Reduce Risk of Infection. (cdc.gov)
  • 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)
  • 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)
  • 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)
  • USWM Dairy products are 100% grass-fed and grass-finished, nutrient-rich and full of wonderful flavor! (grasslandbeef.com)
  • 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)
  • 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)
  • 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)
  • 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)
  • Older US consumers are looking for dairy products with nutritional benefits, according to market research organisation Canadean. (ausfoodnews.com.au)
  • 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)
  • 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)
  • Your contributions help with the daily operations of the Dairy Practices Council. (dairypc.org)
  • 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)
  • Willingness to pay for sustainable products, however, varies greatly between social groups, geographic location and product categories," Sofia says. (lu.se)
  • Consumers are continuing to look for products that are nutrient rich. (auri.org)