DAIRY & ALTERNATIVES 8% Flashcards
DAIRY & ALTERNATIVES INCLUDE
Milk
Cheese
Yoghurts
Fromage Frais
Soya Alternatives if Calcium Fortified
TYPES OF MILK & NON MILKS
Cows
UHT
Dried
Flavoured
Fermented
Soya
Almond Rice Coconut Rice Plant-Based
COWS MILK TYPES
Whole min 3.5% Fat
Semi Skimmed 1.5/1.8% Fat
Skimmed 0.3% Fat
1% Milk
Filtered Milk
All Are Pasteurized at 72* C
For15 - 25 secs
UHT MILK TYPES
Ultra Heat Treated 135* 1 Sec
Whole, Semi Or Skimmed
Vitamin Loss
Long Shelf Life Sterile
Mild Taste Change
DRIED MILK
<5% Moisture
Heat Process Loses Vitamin C & Thiamin B1
Long Shelf Life
Nutritional Support
FLAVOURED MILK
FERMENTED MILK
High Sugar Content
Fruit Flavour Only
Probiotic Bacteria
Lactose To Lactic Acid
+ Immune Function & Gut Health
SOYA MILK
PLANT-BASED MILK
Not Comparable To Cows Milk
Less Absorption, Low Calcium, So Fortified
Almond, Rice, Coconut, and Oat Cannot Be Called Milk Or Ref Dairy
COWS MILK 3D 4S
DIFFERENCES/SIMILARITIES
D Energy Provided
D Fat & Saturated Fat Levels
D Vitamin A Levels Retinol
S Protein
S Carbohydrates
S Riboflavin B2
S Calcium
COWS MILK ALLERGY
2 To 3% Of Infants
80% Outgrow By 3
Mild To Severe Immune Reaction
Family History
MAIN NUTRIENTS IN MILK P
Nutrient Dense HBV Complete Protein
All 9 Essential Amino Acids - Animal
NUTRIENTS IN MILK C + V
Carbohydrate As Lactose (Milk Sugar)
Fat A, E Retinol
Riboflavin B2 & Cobalamin B12
Iodine
H2O Water
Calcium - Bones, Teeth 99% - Tissues & Fluids 1%
Blood Clotting, Nerve Impulse, Muscular Contractions
PEAK BONE MASS IS
Max Density Achieved
Bone Constant Break Down & Rebuilt
Osteo progenitor, blast, cite, clast
PEAK BONE MASS CHANGES
Age To Mid-30s More Built Tan Lost
Infancy & Puberty
Menopausal Women Osteoporosis
Once At PBM More Lost Than Built
CALCIUM SOURCES 700mg p day
Milk Contains Most & Most Bioavailable
Bread
Green Leafy Vegetables
Dried Fruit
Pulses
Nuts/Seeds
LOW CALCIUM VULNERABLE GROUPS
Children - Peak Bone Mass
Teenagers - Especially Female
Pregnancy & Lactation
Elderly - More Vulnerable to Falls & Osteoporosis
Vegans - Avoiding All Animal Products
FACTORS AFFECTING CALCIUM AVAILABILITY
High Levels Of Animal Protein
High Salt
Caffeine
Alcohol
Phytates In Wholegrain Cereals
Oxalates In Spinach & Rhubarb
Vitamin D Needed For Absorption
VITAMIN D SOURCES
Sunlight Through The Skin
Supplementation 10ug, Especially Oct To March
Dietary Sources
Oily Fish, Liver, Egg Yolk,
Butter/Fat Spreads, Whole Milk
Fortified Foods e.g. Cereals
LOW VITAMIN D LEVEL GROUPS & EFFECTS
Lack Of Sunlight
Housebound
Ethnic Groups Skin Pigmentation
Traditional Dress
Vegetarian Diet
Elderly Low Absorption
Rickets & Osteoporosis
CHEESE COMPONENTS
Fat
Protein
Salt
Calcium
Vitamin A Retinol
YOGHURT
Low Fat /High Sugar
HBV Protein
Calcium
Riboflavin B2
Vitamin B12
PRO
&
PREBIOTICS
Pro - Contains Healthy Bacteria
Yoghurt & Fermented Drinks
Stimulate Immune System & Gut Health
Pre - Non-Digested Carbohydrate
Food For Gut Bacteria
Onion, Garlic, Oats, leeks, Beans, Lentils, Asparagus, Artichokes
Fructo Oligo Saccharide.
LACTOSE METABOLISM
Lactose
Lactase
Galactose & Glucose
LACTOSE INTOLERANCE
Lack Of Lactase Allows
Lactose Into Large Intestine Undigested
Bacteria Feeds Off Lactose Into Fatty Acids
Causes Abdominal Pain, Diarrhoea, Flatulence.
