News Article | April 26, 2017
URBANA, Ill. - Researchers at the University of Illinois are using pigs as a model to study the best way of evaluating protein quality in foods eaten by children, a method that was proposed by the Food and Agriculture Organization (FAO) of the United Nations in 2011. "Plant proteins are the primary sources of amino acids in many parts of the world, whereas animal proteins are the primary sources in other parts of the world. However, the composition and digestibility of these types of proteins differ," says Dr. Hans H. Stein, professor of animal sciences at U of I and principal investigator of this research. Researchers in Stein's lab conducted a study to calculate protein scores for eight sources of protein, derived from both plants and animals. Protein scores compare the amount of digestible amino acids in a food with a "reference protein," a theoretical protein which contains fully digestible amino acids in the proportions required for human nutrition at a particular stage of life. The score which has been used for more than 20 years is the protein digestibility-corrected amino acid score, or PDCAAS. PDCAAS is calculated using the total tract digestibility of crude protein. However, this method has certain shortcomings. "The total tract digestibility fails to take into account nitrogen excretion in the hindgut," Stein says. "The PDCAAS also assumes that all amino acids in a foodstuff have the same digestibility as crude protein, but in reality, amino acid digestibilities differ." These flaws led to the development of a new measure, called the digestible indispensable amino acid score (DIAAS). The DIAAS is calculated using ileal digestibility values, because all absorption of amino acids takes place in the small intestine. It also uses values calculated individually for each amino acid. Stein and his team determined standardized ileal digestibility of crude protein and amino acids in eight sources of animal and plant protein: whey protein isolate, whey protein concentrate, milk protein concentrate, skimmed milk powder, pea protein concentrate, soy protein isolate, soy flour, and whole-grain wheat. They derived DIAAS scores from those ileal digestibility values. They also calculated PDCAAS-like scores by applying the total tract digestibility of crude protein in the ingredients to all amino acids. All dairy proteins tested in the study met Food and Agriculture Organization (FAO) standards as "excellent/high"-quality sources of protein for people six months of age or older, with DIAAS values of 100 or greater. Soy protein isolate and soy flour qualified as "good" sources of protein, with a score between 75 and 100. With scores below 75, pea protein concentrate and wheat did not qualify to make recommendations regarding protein quality. "Compared with DIAAS, PDCAAS calculations tended to underestimate the protein value of high quality protein sources, and overestimate the value of lower quality sources," says Stein. "Thus, to better meet protein requirements of humans, especially for people consuming diets that are low or marginal in digestible amino acids, DIAAS values should be used to estimate protein quality of foods." Stein acknowledged certain limitations in the study. "The protein sources used in this experiment were fed raw, and foods processed as they typically are for human consumption might well have different protein values." However, he says, it represents a step forward in determining protein quality. Funding for the research was provided by National Dairy Council, the non-profit organization founded by America's dairy farmers and funded by the national dairy checkoff program. The organization had no input into the experimental design or analysis. "The results of this pilot study indicate that dairy proteins may be an even higher quality source of protein compared to vegetable-based protein sources than previously thought," said Dr. Greg Miller, chief science officer at NDC. "While using DIAAS is a newer concept and more research will be needed, one thing rings true -- milk proteins are high quality and milk as a beverage has protein plus eight other essential nutrients, which is especially important when it comes to kids, because they need quality nutrition to help support their growth and development." The paper, "Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS)" was published in the February 2017 issue of the British Journal of Nutrition. The co-authors were John Mathai and Yanhong Liu of the University of Illinois.
News Article | December 5, 2016
New LED lights that are being installed in milk display cases across the country do more than just reduce energy bills -- they also help milk taste better, Virginia Tech researchers have found. The exposure to certain light changes the flavor profile of milk. Milk fresh from the dairy should taste sweet and rich but when people describe milk that was exposed to conventional fluorescent lights, they used words like "cardboard," "stale," and "painty." Researchers found that while the new LED lights reduce those negative profiles, there is still work to be done in packaging to ensure milk tastes like it did back when a milkman delivered freshly pasteurized milk to your grandmother's doorstep. "We want to help figure out ways to return to the fresh taste of milk that our grandparents experienced when it came straight from the dairy," said Susan Duncan, a professor of food science and technology in the Virginia Tech College of Agriculture and Life Sciences. "Milk is delicious and nutritious and we want to find ways to protect both of those characteristics to help the industry and provide an even better product to consumers," said Duncan, who is also the associate director of the Virginia Agricultural Experiment Station and an affiliated researcher with the Fralin Life Sciences Institute. Duncan's findings were recently published in the Journal of Dairy Science. Milk consumption has been decreasing for several decades and Duncan said that the lighting used in retail display cases that change the taste of milk may be one of the factors for this decline. One of the nutrients in milk -- riboflavin -- oxidizes when it is exposed to fluorescent lights. This reaction not only causes the taste to change, but can also reduce the nutritional content of milk. Duncan's tests show that when milk is stored in the traditional translucent plastic jugs, these reactions can take place in a little as two hours. Opague milk packaging that protects riboflavin and other nutrients from lighting helps to deliver that fresh, sweet, rich taste. Duncan conducted a series of tests at the Virginia Tech Sensory Evaluation Laboratory that showed the new LED lights leave milk with a more satisfactory taste that consumers prefer over milk that has been exposed to fluorescent lights. "Our target is to bring a smile to your face when you drink milk," she said. However, Duncan, said, more work still needs to be done on packaging to protect flavor profiles even further. Every milk drinking experience should deliver that positive experience. If the traditional HDPE translucent jugs are used, milk is more likely to undergo oxidation and have its flavor changed. But her tests shows that when light-blocking pigments in HDPE or plastic PET containers were used, the flavor wasn't changed as dramatically and consumers thought the milk tasted fresh. Though improved packaging costs more than the traditional jugs, Duncan said the cost is worth it to maintain the best flavor of milk. "The research that is being done around this new lighting gives us momentum to explore other ways that we can preserve the natural taste of milk," Duncan said. Funding for this project, targeted to make your life better, comes from check-off money from the dairy farmers through the National Dairy Council. as well as support from the USDA Hatch program and the Virginia Agricultural Experiment Station at Virginia Tech.
News Article | December 19, 2016
WEST LAFAYETTE, Ind. -- Consuming red meat in amounts above what is typically recommended does not affect short-term cardiovascular disease risk factors, such as blood pressure and blood cholesterol, according to a new review of clinical trials from Purdue University. "During the last 20 years, there have been recommendations to eat less red meat as part of a healthier diet, but our research supports that red meat can be incorporated into a healthier diet," said Wayne Campbell, professor of nutrition science. "Red meat is a nutrient-rich food, not only as a source for protein but also bioavailable iron." The recommendations to limit red meat from the diet come mainly from studies that relate peoples' eating habits to whether they have cardiovascular disease. While these studies suggest that red meat consumption is associated with a higher risk of cardiovascular disease, they are not designed to show that red meat is causing cardiovascular disease. So Campbell, doctoral student Lauren O'Connor, and postdoctoral researcher Jung Eun Kim, conducted a review and analysis of past clinical trials, which are able to detect cause and effect between eating habits and health risks. They screened hundreds of related research articles, focusing on studies that met specific criteria including the amount of red meat consumed, evaluation of cardiovascular disease risk factors and study design. An analysis of the 24 studies that met the criteria is published in the American Journal of Clinical Nutrition. "We found that consuming more than half a serving per day of red meat, which is equivalent to a 3 ounce serving three times per week, did not worsen blood pressure and blood total cholesterol, HDL, LDL and triglyceride concentrations, which are commonly screened by health-care providers," O'Connor said. This research includes all types of red meat, mostly unprocessed beef and pork. Campbell also said more analysis is needed as the evaluation of blood pressure and cholesterol are not the sole determinants for someone to develop cardiovascular disease. For example, the length of time these experiments were done ranged from a few weeks to a few months as opposed to the years or decades that it could take people to develop cardiovascular disease or have a cardiovascular event. "It is also important to recognize that our findings are specific to selected indicators for cardiovascular disease risk," Campbell said. "Comparable research is needed to assess other health risk factors from clinical trials, including inflammation and blood glucose control." This research was supported by Purdue's Ingestive Behavior Research Center National Institutes of Health T32 training grant and postdoctoral fellowship. Campbell received support for other research while this analysis was conducted from the American Egg Board-Egg Nutrition Center, Beef Checkoff, Coca-Cola Foundation, National Dairy Council, National Institutes of Health, Pork Checkoff and U.S. Department of Agriculture. Campbell's research also focuses on understanding how dietary protein and exercise influence adult health as people age and the importance of eating a variety of protein-rich foods as part of a healthy diet. He served as a member of the 2015 Dietary Guidelines Advisory Committee and is a current member of the 2018 Physical Activity Guidelines Advisory Committee.
News Article | November 29, 2016
WASHINGTON, Nov. 29, 2016 /PRNewswire/ -- The holidays are a time of goodwill, gratitude and celebrations filled with milk and cookies. This season, thanks to the generosity of donors across the country, The Great American Milk Drive will deliver its 1 millionth gallon of milk to the...
Glanz K.,University of Pennsylvania |
Hersey J.,Rti International |
Cates S.,Rti International |
Muth M.,Rti International |
And 4 more authors.
Journal of the Academy of Nutrition and Dietetics | Year: 2012
Background: The Nutrient Rich Foods (NRF) approach to eating uses the NRF Index, a nutrient profiling metric to help consumers choose foods that contain more vitamins, minerals, and other nutrients per kilocalorie. Research is needed to test the efficacy of dietary guidance using nutrient profiling systems to rank foods. Objective: To examine whether nutrition education and supporting materials would increase understanding of the NRF approach and improve food shopping, meal planning, consumption of nutrient-rich foods, and diet quality. Design: Unbalanced randomized controlled trial conducted in February to May 2009 with participants assigned to NRF education group (n=128) or control group receiving standard nutrition education (n=61). Participants/setting: Adult primary food shoppers and preparers with at least one child in the household aged 3 to 17 years. Intervention: Group education session and support tools (pocket guide, shopping list, refrigerator magnet, weekly e-mail messages, and biweekly mailings). Main outcome measures: Surveys of knowledge, attitudes, and behaviors and two 24-hour telephone dietary recalls at baseline and after an 8-week intervention period. Statistical analyses: Examined time-by-treatment interactions in outcome measures. Results: Compared to controls, NRF participants increased meal planning (+24.2% vs -4.9%; P<0.01), ability to identify nutrient-rich foods (+60.2% vs +24.6%; P<0.001), and use of shopping lists (+14.1% vs +3.3%; nonsignificant trend), and consumed more vegetables and fruits (P<0.05). NRF participants improved overall diet quality as shown by their scores on the Healthy Eating Index (P=0.04) and NRF scale scores (nonsignificant trend). Significant improvements were observed in Healthy Eating Index component scores for total fruit; whole fruit; whole grains; saturated fat; and energy from solid fats, alcohol, and added sugars. Conclusions: Findings of this study showed that a consumer education program increased participants' use of the NRF approach and improved diet quality. Larger and longerterm studies are needed to confirm the findings and better understand processes of change. © 2012 by the Academy of Nutrition and Dietetics.
Keith J.N.,University of Chicago |
Nicholls J.,National Dairy Council |
Reed A.,National Dairy Council |
Kafer K.,National Dairy Council |
Miller G.D.,National Dairy Council
Journal of the National Medical Association | Year: 2011
Objective: To determine the self-reported incidence of lactose intolerance and its influence on dairy choices among African American adults. Design, Setting, and Participants: An online survey closely matched to the 2000 US Census was administered to a nationally representative sample of African Americans (2016 adults) and a comparison sample of the general population (1084 adults). Statistical analyses performed included pairwise t tests for proportion conducted on percent responses at the 95% confidence level. Results: African Americans were more likely to eat fewer dairy foods, experience physical discomfort after consumption, and believe they were lactose intolerant. While 49% of African Americans had ever experienced "some type of physical discomfort" after eating dairy foods, 24% believed they were lactose intolerant. Within this group, 85% of African Americans would be willing to consume more dairy products if they could avoid lactose intolerance symptoms. Conclusions and Implications: Dairy food, calcium, and vitamin D intake in African Americans and the general population are below US recommendations. Deficiencies of these nutrients are associated with chronic diseases that disproportionately affect African Americans. In the United States, dairy foods are the primary source of calcium and vitamin D, and lactose intolerance can be a significant barrier to dairy food intake. However, self-described lactose intolerance is less than commonly reported in African American populations. Low dairy intake may reflect concerns about lactose intolerance, other factors such as learned food habits and cultural preferences. Nutrition recommendations for African Americans and the general population should focus on the health benefits of dairy foods, provide culturally sensitive dietary options, and strategies to increase tolerance.
Spence L.A.,American Dietetic Association |
Cifelli C.J.,National Dairy Council |
Cifelli C.J.,Dairy Research Institute |
Miller G.D.,National Dairy Council |
Miller G.D.,Dairy Research Institute
Current Nutrition and Food Science | Year: 2011
Overweight and obesity are major public health concerns with approximately 32% and 17% of U.S. children aged 2 - 19 being classified as overweight or obese, respectively. While the cause of overweight and obesity is multifactorial, changes in eating habits and physical activity patterns have been proposed as contributing factors to the obesity epidemic. For example, the displacement of nutrient rich foods and beverages with non-nutrient dense items may be influencing childhood obesity. Many children do not consume the recommended servings of the Food Groups to Encourage, i.e. low-fat and fat-free dairy foods, fruits, vegetables, and whole grains identified by the 2005 Dietary Guidelines for Americans which results in low intakes of calcium, potassium, fiber, magnesium, and vitamin E. While attention has focused primarily on reducing energy intake and/or increasing energy expenditure for weight maintenance, a promising beneficial role for dairy products in weight management has emerged. Most research has focused on adults, but there is evidence in children and adolescents indicating either a beneficial or neutral effect of dairy food consumption on body weight or body composition. The current review provides and assessment of the scientific evidence on the effects of dairy food consumption on body weight and body composition in children and adolescents. © 2011 Bentham Science Publishers Ltd.
National Dairy Council | Date: 2010-02-09
Games, namely, interactive video game programs, digital media games in the nature of CD-ROM games, namely, computer game programs.
News Article | February 15, 2017
For many people, a new year means a new list of resolutions. Eating healthier and exercising more are popular goals on this list. King Kullen has some suggestions for how to start and keep living a healthy lifestyle this year. According to registered dietitians, the most successful way to achieve a healthy weight and reduce the risk for disease is by adopting a lifelong commitment to active living and eating healthful foods, like fruits, vegetables, dairy, whole grains, nuts/seeds, lean meats and seafood. Adding fruits, vegetables and dairy offers many nutrients and benefits to the body. Pairing these foods can improve heart health, help lower blood pressure and assist in weight control. A dairy and veggie combination is high in protein and fiber, curbing appetite for longer. In addition to being high in protein and fiber, these food groups also help supply vital nutrients, such as calcium, potassium and vitamin D. According to the National Dairy Council, dairy contains calcium, phosphorous, riboflavin, vitamin B-12, potassium, vitamin A, protein and magnesium. Three daily servings of low-fat or fat-free dairy products are recommended for an overall balanced, healthy diet. Calcium, folate, magnesium, vitamin A, sodium, fiber, iron, potassium and vitamin C are all nutritional benefits present in vegetables, according to Fruits and Veggies – More Matter. Recommended fruit and veggie servings range from 4 to 13, depending on an individual’s caloric needs. According to the United States Department of Agriculture, one cup of dairy equals 1 ½ ounces of cheese, 1 cup of yogurt or 1 cup of fluid milk or soy milk. One cup of leafy greens, ½ cup fresh/frozen/canned vegetables and ½ cup vegetable juices equals a serving of vegetables, according to the American Heart Association. Planning ahead allows time to consider proper portions. By weighing or measuring meats, dairy, fruits, veggies and grains it’s easier to make sure the percentages add up in a healthy way. It’s also important to remember portions when dining out. Instead of overeating when ordering larger portions, opt to bring leftovers home to save for another meal. Eating five small meals a day is a good way to boost metabolism throughout the day. When preparing meals and snacks, serve food on individual plates to limit overeating. When snacking, measure into individual bags instead of eating from the full bag or container. Easy Home Meals recommends using healthy substitutions when a recipe calls for unhealthy ingredients, drinking at least eight glasses of water a day and avoiding mindless, unhealthy snacking. Drinking water or eating fruits and vegetables half an hour before mealtime can limit overindulging. Also, try walking after eating to keep metabolism up and boost energy levels. Frequent snacking can actually be healthy, as long as the foods are carefully chosen. Start by checking out Cabot Creamery and American Dairy products carried at King Kullen. For easy ways to snack on fruits, veggies and dairy, try some of these pairings: With so many options available, eating healthy is easier and more enjoyable than most people realize. Best of all, it doesn’t mean giving up all food favorites. Instead, try a healthy spin on tried-and-true recipes. Classic dishes can be tasty and nutritious with a healthy twist. King Kullen’s Dairy Department stocks a full range of Cabot’s products that can be used for easy-to-make healthy recipes. Start the day with a protein-packed meal that can be easily prepared the night before, like Cranberry Apple Pecan Overnight Oats (https://www.pinterest.com/pin/199917670938728263/). Later in the day, swap unhealthy dips and spreads for nutritious alternatives. Dipping is guilt-free and tasty with this recipe for Roasted Zucchini and Parmesan Dip (https://www.pinterest.com/pin/199917670938728267/). For main courses, remember balance is key. Try pairing veggies with Cabot cheeses in easy-to-make recipes that are hearty and healthy. Cheesy Broccoli Casserole (https://www.pinterest.com/pin/199917670938728253/) is perfect for potlucks and family dinners. Alpine Cheddar & Kale Stovetop Macaroni and Cheese (https://www.pinterest.com/pin/199917670938728270/) is a quick, easy favorite among kale lovers and even skeptics. Complete any meal by trading carbohydrate-heavy bread for Cheesy Cauliflower Breadsticks (https://www.pinterest.com/pin/199917670938728260/). Sitting at a desk all day can limit movement and slow down the metabolism. Fortunately, going to the gym isn’t the only way to get in extra steps. Opt for the stairs instead of taking the elevator and take quick breaks throughout the day to get up and walk around, go to the bathroom, grab a healthy snack or make a cup of coffee or tea. Small changes in daily routine can also go a long way. When making dinner, do standing pushups while waiting for water to boil or food to be microwaved. Tone arms and shoulders by standing an arm’s length away from the kitchen counter and pushing the arms in and out against the counter. When bingeing on a new Netflix show, do sit-ups, crunches, lunges or jumping jacks while watching. When waiting in long lines, flex abs for 10 seconds and repeat. An active lifestyle paired with good nutrition can help meet healthy living resolutions. Find all the ingredients needed to try new, healthy recipes by visiting the nearest King Kullen store. Headquartered in Bethpage, New York, King Kullen Grocery Co., Inc. is recognized by the Smithsonian Institution as America’s first supermarket. Michael J. Cullen opened the doors of King Kullen in 1930. Today, four generations later, King Kullen is still family owned and operated. It remains a leader in the supermarket industry. From that very first store in 1930, King Kullen today operates 34 supermarkets and five Wild by Nature stores across Long Island. In addition to traditional grocery, King Kullen features a large catering and prepared foods department, freshly-baked breads and sweets, and healthy and organic areas, with pharmacies and online shopping in many stores as well.
News Article | December 15, 2016
CHICAGO--(BUSINESS WIRE)--Industry publication PR News has named two Blue Chip Worldwide Senior Account Executives, Amy Ferraro and Riva Budowsky, to their PR News Rising PR Stars 30 and Under list for 2016. Budowsky joined Blue Chip in 2013, and has helped develop influencer marketing campaigns on behalf of many of the agency’s larger PR clients, including Fisher Nuts and Orchard Valley Harvest. Budowsky’s efforts include working with Food Network star Chef Alex Guarnaschelli and helping build the brand’s first dedicated influencer ambassador network called the “Fisher Fresh Thinkers.” Ferraro joined Blue Chip in 2014, and was recognized for her innovative work on behalf of Procter and Gamble and Bomb Pop. Notable work includes implementing Bomb Pop’s first-ever tween-focused YouTube marketing campaign, leveraging teen celebrities to breathe new life into the iconic brand, making it relevant again to this emerging target. “We are so proud of the work that both Amy and Riva do for our clients every day,” said Stanton Kawer, Chairman and CEO of Blue Chip Marketing Worldwide. “Their innovative use of social influencers has propelled growth and recognition of our clients and their brands, and we’re pleased that their efforts have been recognized by PR News.” Prior to Blue Chip, Ferraro was at Fishman Public Relations where she performed media relations for Corner Bakery Cafe and Cinnabon. She currently works on Procter and Gamble and PUR accounts. Prior to Blue Chip, Budowsky was at Edelman Public Relations and worked on the National Dairy Council and Dairy Management Inc. accounts. She continues to work on the JBSS brands: Fisher Nuts and Orchard Valley Harvest as well as the Haribo and McCormick brands. Blue Chip's talented PR team assists our clients in a wide array of areas, including strategic counsel, message architecture, media and influencer relations, new product launches, crisis communications, investor relations, media training, and corporate social responsibility. Blue Chip Marketing Worldwide (http://www.bluechipww.com) an independent, united marketing agency. Named to the Crain’s Chicago Business’ Fast Fifty for five consecutive years and recognized as one of the Top 20 best shopper marketing agencies by Hub Magazine in 2015, Blue Chip delivers transformational growth for high-profile clients such as Procter & Gamble, Ricola, Blue Bunny, Fisher Nuts, Enjoy Life Foods and Merck through the creation and execution of innovative, multi-platform marketing campaigns.