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Pediatric Health
Published in Gia Merlo, Kathy Berra, Lifestyle Nursing, 2023
At every age across the pediatric lifespan, fluids contribute protein, fat, and sugar to a child or adolescent’s daily intake (Hagan et al., 2017). Milk is an important source of protein, calcium, and vitamin D for children. A child who does not drink milk will need to have alternative sources of calcium and vitamin D in their diets. Low nutrient foods and drinks that are high in calories, saturated fat, salt, added sugars, and refined grains should be limited. Water should be provided ad lib to children over the age of 1 year. Proteins from sources such as fish, lean meats, legumes, and nuts in addition to fruits and vegetables should be encouraged each day. Foods with whole grains should be chosen over refined grains (Hagan et al., 2017).
Nutrition in the Older Child
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Sarah Lowry, Jenifer Thompson, Ann O’Shea Scheimann
Milk and water are the recommended beverages for toddlers though adulthood. Milk is a good source of protein and calcium and is an important part of the diet to help meet nutrient needs. If a child is lactose-intolerant, lactose-free milk can be substituted. For children with a milk allergy, fortified soy milk is recommended due to its comparable nutrition profile to cow’s milk. Other milk substitutes are available but provide varying amounts of protein, vitamins, and minerals (See Chapter 15).
Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Proteins. Milk is generally considered an important protein source in the human diet, supplying approximately 32 g protein/L (92–99). Its protein fraction can be divided into soluble and insoluble proteins. Soluble proteins, named whey proteins, represent approximatively 20% of milk protein fraction, whereas the insoluble proteins, namely caseins, represent about 80% and may vary slightly depending on the species (92–96). The casein family contains phosphorus and will coagulate at pH 4.6.
Sociodemographic variables affecting caregivers’ attitudes towards the provision of healthy breakfast and lunchboxes to children in their care
Published in South African Journal of Clinical Nutrition, 2023
Thea Hansen, Elmine du Toit, Cornel van Rooyen, Ronette Lategan-Potgieter
An adequate dairy intake is important for establishing peak bone mass from infancy to the beginning of maturity.64 To establish peak bone mass, calcium, phosphorus and vitamin D act collectively to promote bone health,65 all of which are present in milk.66 In our study, less than half of the learners (42.6%) had dairy products included in their lunchbox, but most learners received water (77.9%). The provision of water as part of the school lunchbox in our study was higher when compared with the findings by Hubbard et al.,58 where only 3.0% provided dairy and 28.0% provided their child with water. The SAFBDG and the American dietary guidelines recommend drinking clean, safe water as fluid source to optimise health,36,60 with a fluid intake of 1.7 litres per day recommended for children 4–8 years of age.2
Dairy Consumption and Liver Cancer Risk: A Systematic Review and Dose–Response Meta-Analysis of Observational Studies
Published in Nutrition and Cancer, 2021
Qihong Zhao, Yue He, Kexin Wang, Chen Wang, Hanhan Wu, Lei Gao, Anla Hu, Wanshui Yang, Sufang Wang
Milk, as popular nourishment, provides plentiful nutrients like protein, vitamins, and minerals. Despite the high nutritional value of dairy products, the risk of dairy products intake and cancer remains inconclusive. Nevertheless, dairy products, as an important source of saturated fat, could be associated with metabolic syndrome (7). In addition, previous findings supported that higher milk intake contained more insulin-like growth factor I (IGF-I) (8,9). Increased circulating concentrations of IGF-I might contribute to certain liver diseases by cell cycle progression, cell migration, cell growth, or apoptosis (10). Currently, some systematic reviews have summarized high intake of milk products may play a protective role in gastric cancer, bladder cancer, and colorectal cancer (11–13), and others do not support strongly the association between the milk consumption with many cancers such as lung cancer, pancreatic cancer, and breast cancer (14–16). Whereas, some evidence-based studies indicated that positive relationship between high dairy products consumption and prostate cancer, and ovarian cancer risk (17–19).
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
In a review of 53 global dairy FBDGs, all included milk, and most (46) included milk products, yogurt and cheese.128 Adequate quantities of milk provide all the essential amino acids for muscle health and strength.129 It is thus recommended that an individual who is lactose intolerant should not avoid milk completely, but rather consume other milk products such as yoghurt or fermented milk products.126,130,131 Milk and milk products are often used to complement other foods. Staple foods such as maize and bread lack lysine amino acid and therefore milk is used with maize or bread to acquire all essential amino acids from the diet.131 Many milk and milk products, including low-fat cheese, can be easily consumed by the elderly and even by those who have dental problems.131