Dairy’s place in food-based dietary guidelines worldwide
A recent review published in Frontier in Nutrition analyzed dairy-based messaging from 94 national food-based dietary guidelines (FBDGs). The authors found that the dairy messages are primarily focused on basic information such as type of dairy products, serving sizes and consumption frequency. The table below summarizes the dairy messages.
The British Dietetic Association’s Sustainable September is back for a second year with a focus on how dietetic practice can make a difference to individual and planetary health at the same time. The BDA has been sharing examples details on why food (and dietitians) are so important in combating the climate crisis, how they can embed environmental sustainability into practice, sharing member success stories and considering what we can all do next.
Student assignment: A sustainable and healthy diet
The FrieslandCampina Institute has developed the student assignment 'A sustainable and healthy diet' for students of nutrition and dietetics. By completing the assignment, future dietitians and nutritionists will learn what a sustainable and healthy diet entails and how this can be translated into information for clients.
Take a sneak peek of our upcoming activities
FrieslandCampina Institute is celebrating its 20th anniversary this year. We are very proud of everything we have achieved so far but also have plenty of new ideas on how to give shape to our interaction with you in the future. Here’s a sneak peek of some great things that are coming up!
Conference Better nutrition for life: view the presentations
Over 800 healthcare professionals participated in the conference Better nutrition for life: for now and generations to come on June 25 and 26. What an amazing number of participants! The theme of the conference was healthy nutrition for now ánd the future.
Happy World Milk Day!
Today, dairy is part of a healthy and varied diet around the world. Milk is the basis of all dairy products. It is a natural source of essential nutrients like protein, calcium, potassium, phosphorus, iodine, and vitamins B2 and B12. In this dedicated dairy magazine, you can learn about the history and production process of dairy, dairy nutrition and more!
SACN statement on nutrition and older adults living in the community
On 20th January 2021 the Scientific Advisory Committee on Nutrition (SACN) published their position statement on nutrition and older adults, with a particular focus on those aged over 65 years living in the community. The proportion of older adults in the UK population continues to grow and currently 1 in 5 people are aged 65 years and over.
Now available: protein magazine
Do you want to learn more about protein? Our newest magazine provides in-depth information and highlights protein needs of different ages. It also provides explanation on protein quality, essential amino acids and the health benefits of protein.
Iodine status: cows’ milk versus plant-based drinks
Iodine is a mineral that is present in a limited number of foods, such as fish, eggs and milk and dairy products. Iodine contributes to the normal production of thyroid hormones. It also contributes to the normal functioning of the nervous system. There is emerging evidence that mild-to-moderate iodine deficiency during pregnancy is associated with suboptimal child neurodevelopment outcomes. The role of pre-pregnancy iodine stores seems to be important to ensure adequate supplies of iodine durin
Dairy has neutral to beneficial effects on inflammatory biomarkers
A systematic review recently published in the Journal of the American College of Nutrition suggests consumption of dairy products such as milk, cheese and yoghurt have a neutral to beneficial effect on inflammatory biomarkers.