Reasonable diet is the foundation of health, and the Healthy China Action (2019-2030) clearly lists the rational diet action as one of the important actions. Currently, epidemic prevention, control and treatment are in a critical period. A scientific and reasonable diet can effectively improve nutrition and health, enhance resistance, and provide important nutritional support for fighting diseases. Milk and dairy products are one of the sources of high-quality protein. They can also provide vitamin B2, vitamin A, calcium and other essential nutrients for the human body. Ingesting more milk and dairy products is an urgent need for people with insufficient protein, especially in the face of the new coronavirus. It is very beneficial for people with increased resistance.
For a long time, the intake of milk and dairy products by Chinese residents has been low. In order to further promote the Healthy China Initiative, to improve the level of national nutrition and health, and to build a solid foundation for the national epidemic prevention and control war, the National Health Industry Enterprise Management Association, China Nutrition Society, China Dairy Industry Association, and China Dairy Industry Association jointly issued "Chinese Residents' Milk and Dairy Products Consumption Guidance" (hereinafter referred to as "Consumption Guidance"), hopes that the majority of health and nutrition professionals, dairy industry practitioners and all walks of life will actively participate in the promotion, promotion and practice of the consumption guidance of milk and dairy products.
Chinese residents' milk and dairy product consumption guidance
A reasonable diet is the foundation of health. The Healthy China Action (2019-2030) clearly lists the rational diet action as one of the important actions.
With the development of China's economy, the dietary structure of Chinese residents has undergone significant changes. The abundant food supply has promoted the diversification of food intake. However, there are also some food imbalances such as excessive intake of certain foods and insufficient food . The 2010-2012 nutrition and health monitoring results of Chinese residents show that the average daily intake of milk and its products per standard person per day in urban and rural residents is 24.7g, which is far lower than the 300g daily intake guided by the "Dietary Guidelines for Chinese Residents" . Scientific research shows that milk and dairy products are a good source of many nutrients, including high-quality protein, calcium, vitamin A, vitamin D, magnesium, potassium, iodine, zinc, etc. Studies at home and abroad have shown that milk and dairy products are beneficial to the health of bones and muscles. For a long time, the intake of dairy products by Chinese residents has been low. There are problems with consumption habits, the development of the dairy industry, and nutrition awareness.
In order to better respond to the Healthy China Initiative, the National Health Industry Enterprise Management Association and the Chinese Nutrition Society organized experts to extensively solicit experts in related fields, nutritionists, food industry and consumers based on the "Chinese Resident Dietary Guidelines" The opinions of the authors formed the "Guide to the Consumption of Milk and Dairy Products for Chinese Residents" (hereinafter referred to as the “Consumption Guidance”), with a view to publicizing, educating and guiding Chinese residents’ reasonable diet and healthy consumption of milk and dairy products.
The consumption guidance is composed of two parts: core guidance on milk and dairy products and interpretation of guidance opinions from different groups of people. There are 5 core guidance, each with a key summary. Interpretation of the guidance of different groups of people, according to the different needs of the physiological characteristics of different ages for milk and dairy products, and made specific interpretations of the guidance of different groups of people.
hopes that health and nutrition professionals, dairy industry practitioners and all walks of life will actively participate in the promotion, promotion and practice of milk and dairy products consumption guidance, continue to promote healthy China's reasonable diet actions, and guide Chinese residents in milk and dairy products The scientific consumption of China has laid a solid foundation for the construction of a healthy China.
1. Chinese Residents’ Milk and Dairy Products Consumption Guidance Core Guidance
Core Guidance 1: Daily intake of 300g liquid milk or other dairy products equivalent to 300g liquid milk protein content [1-9]
·Milk is a nutrient component Abundant, natural food with suitable composition ratio and easy to digest and absorb. It is an important source of high-quality protein and dietary calcium. The lactose in milk can also promote the absorption of calcium, iron, zinc and other minerals.
·Milk is rich in calcium, which is the main component of bones and teeth and maintains bone density. Appropriate intake of milk and milk products can protect cardiovascular and cerebrovascular health.
·300g of liquid milk or milk products equivalent to the protein content of 300g of liquid milk contain the following nutrients, 9g of high-quality protein (accounting for about 15% of the adult's daily guideline protein intake), 310mg of calcium (about an adult's daily 38.8% of the guide calcium intake), 0.42 mg vitamin B2 (about 30%-35% of the adult daily guide vitamin B2 intake), 33 mg of magnesium (about the adult daily guide10% of magnesium intake), 1.26mg zinc (approximately 10.1%-16.8% of the adult daily guideline intake of zinc), 5.82μg selenium (approximately 9.7% of the adult daily guideline intake of selenium).
·Liquid milk mainly includes commercially available sterilized milk (UHT), pasteurized milk , liquid modulated milk, fermented milk, etc.
·Converted at the ratio of equivalent protein content, 300g of liquid milk is equivalent to 37.5g of milk powder and 30g of cheese.
Core Guide 2: Eat more milk products fermented by lactic acid bacteria and/or milk products added with probiotics or prebiotics [1,10]
· Milk is fermented by lactic acid bacteria to form traditional yogurt (Yoghurt) or other types of fermentation milk. During milk fermentation, some nutrients such as lactose, protein and fat are hydrolyzed, making it easier for the body to digest and absorb. Especially after lactose is fermented, the occurrence of lactose intolerance and is reduced or avoided, so fermented milk is more suitable for some elderly people or people with lactose intolerance.
·Probiotics can be colonized in the intestinal tract and have benefits for intestinal health. Long-term consumption of dairy products containing probiotics such as probiotic yogurt can improve the intestinal micro-ecology and benefit human health. The common probiotics in fermented milk mainly include Bifidobacterium and Lactobacillus. Some probiotics can also be added to milk powder in the form of freeze-dried powder.
·Prebiotics are substances that can selectively promote the growth and reproduction of beneficial bacteria in the intestine. Prebiotics promote the reproduction of beneficial bacteria and inhibit the growth of harmful bacteria, thereby achieving the purpose of improving the intestinal microecological environment and promoting health. Common prebiotics in dairy products mainly include fructooligosaccharides, isomalt oligosaccharides, galacto-oligosaccharides, xylo-oligosaccharides, inulin and so on.
. The use of probiotics and prebiotics in dairy products should comply with the requirements of the national food safety standards and relevant regulations issued by the National Health Commission.
Core Guide 3: People with lactose intolerance can choose zero-lactose or low-lactose dairy products [11-15]
·Guide the first choice for zero-lactose milk, yogurt and cheese.
·Avoid eating dairy products on an empty stomach, eating with meals can prolong the emptying time of the stomach, prevent lactose from reaching the large intestine quickly, and reduce the symptoms of gastrointestinal discomfort.
·Try to consume milk and milk products in small quantities for multiple times. Small quantity means to reduce the amount of milk and milk products consumed in a single consumption. If a small quantity and multiple times consumption, the intestines can gradually accept the lactose in milk and dairy products and improve tolerance.
Core Guide 4: Certain special populations can appropriately increase the intake of milk and dairy products [1]
·Pregnant women and lactating mothers need to have more adequate nutrient intake. Women in the middle and late pregnancy and lactation should consume 500g a day Liquid milk or a considerable amount of milk products.
·Children are in the period of rapid growth and development, and need a lot of high-quality protein, calcium and other nutrients. Preschoolers aged 2-5 should consume 350-500g of liquid milk or equivalent milk products per day. School-age children’s daily intake of liquid milk Not less than 300g and increase appropriately, you can choose liquid milk, yogurt, cheese or milk powder, etc.
·Guide the elderly to intake adequate milk and dairy products daily to ensure daily high-quality protein and calcium intake, which can be based on their own Needs and preferences are free to choose a variety of dairy products. It is recommended that the elderly mainly eat more fermented dairy products such as yogurt and milk powder with prebiotics and nutrients suitable for the needs of the elderly.
·Daily intake of milk and dairy products can be mixed with three meals in the morning, midnight and evening, to achieve the daily guideline intake.
Core Guide 5: Insist on exclusive breastfeeding of infants and young children. Infants and young children who cannot or lack breast milk can choose infant formula foods [1]
·Breast milk is the most ideal food for babies, and exclusive breastfeeding can satisfy the needs of babies within 6 months of age. For all the fluid, energy and nutrient requirements, you should insist on exclusive breastfeeding for 6 months, and breastfeeding is best to persist until 2 years old.
·The World Health Organization and relevant departments of the Chinese government advocate exclusively breastfeeding infants within 6 months of age, suffering from certain metabolic diseases, lactating mothers suffering from certain infectious or mental diseases, insufficient milk secretion or no milk secretion, etc. , Only infants who cannot breastfeed or whose breastfeeding is insufficient can use infant formula for artificial feeding or mixed feeding. Infants within 6 months of age should not be directly fed with liquid milk, adult milk powder, protein powder, soy milk powder, etc.
·Infant formula food mainly refers to animal milk as the mainIt is a food specially designed for infants and young children aged 0 to 3 with the addition of other nutrients.
·Infants and young children who cannot or lack breast milk can choose different infant formulas according to the following age groups:
1) 0-6 months old infants, can choose infant formula;
2) 6-12 months old infants, can Choose formula foods for older infants and appropriately increase complementary foods as nutritional supplements;
3) Children aged 12-36 months can continue to choose formula foods for infants as nutritional supplements, and milk, yogurt, cheese, etc. can be used as part of the infant’s diet. The intake of liquid milk for children aged 24-36 months can reach 500g.
·The production and operation of infant formula food shall comply with the provisions of the national food safety standards, and shall be registered by the national market supervision department.
2. Interpretation of milk and milk product consumption guidance for different groups of Chinese residents
1. General population milk and milk product consumption guidance
1.1 Nutritional composition of milk and milk products
Milk is a kind of nutrient-rich, suitable composition ratio, easy to digest and absorb, Natural food with high nutritional value. Common milk and milk products in the market mainly include milk, yogurt, cheese, milk powder, etc. The nutritional composition of several common dairy products is shown in Table 1.
1.2 The health significance of high-quality protein and calcium in milk and dairy products
McMaster University in Canada, together with research institutions in 21 countries, conducted a study of a population of more than 130,000 people, and found that the intake of dairy products affects bones and bones. Muscle health is beneficial and helps reduce the risk of many chronic diseases. Compared with people who consume 250-500g of dairy products daily, the overall risk of death is reduced by 14%, cardiovascular death risk is reduced by 18%, and the risk of stroke is reduced by 23%; compared with those who do not consume milk at all Compared with people who consume more than 500g of dairy products, the overall risk of death is reduced by 16%, the risk of cardiovascular death by 23%, and the risk of stroke by 33%[16]. The Tehran population survey conducted by the Shahid Beheshti Medical College in Iran showed that the increase in dairy product intake was negatively correlated with the incidence of metabolic syndrome, increased waist circumference, increased blood pressure, and decreased HDL cholesterol levels, according to [33] People who consume 3 servings (750mL) of milk have thinner waist circumference and higher HDL cholesterol levels than those who consume only 1 serving of dairy products (250mL), and the relative risk of metabolic syndrome, increased waist circumference, and increased blood pressure in the former Greater than the latter. A population study at the Shahid Behshti Medical College in Iran shows that people who consume more than 750 mL of milk per day have a relatively lower risk of overweight and obesity than those who consume less than 325 mL of milk per day; milk intake People between 550mL-750mL have a lower incidence of obesity [z23
24z]. A study by the University of Tennessee in the United States showed that combined with food restriction measures, compared with low calcium (0-1 servings of 250mL milk) and high calcium (0-1 servings of 250mL milk + 800mg calcium tablets), 3 servings (750mL) per day Milk can reduce the weight of obese patients and reduce body fat deposition, reduce blood glucose, triglycerides, LDL cholesterol and insulin levels, and help alleviate the occurrence of obesity [z2324z].
Calcium is a key nutrient for bone health. Milk and dairy products have a high calcium content and absorption rate. Increasing their intake is an important measure to solve the serious shortage of calcium intake in residents. The recommended dietary calcium intake for Chinese adults is 800 mg/day, but the average daily calcium intake of residents is less than 366.1 mg, which is less than 50% of the recommended intake of the Chinese Residents’ Dietary Guidelines. Among them, milk and dairy products are derived Calcium is only 4.3% [20-21], which is much lower than the average level of developed countries (the recommended calcium intake in the United States is 1000mg/day, 72% comes from milk and dairy products [z23
24z]).
1.3 Milk and milk products and immunity
Milk is not only a source of high-quality protein, but also a source of many active protein components, such as β-lactoglobulin, α-lactalbumin, and bovine serumProtein, immunoglobulin, lactoferrin , lactoperoxidase, glycopolypeptide, etc. The α-lactalbumin contained in milk and milk products is an important source of a variety of biologically active peptides and essential amino acids. It has certain antibacterial properties and is essential for infant and adult nutrition. A study by the University of California in the United States shows that α-lactalbumin may potentially affect the immune response by regulating the intestinal flora or stimulating the synthesis of glutathione through cysteine, thereby improving immunity [2z23
24z] . The lactoferrin contained inmilk is currently recognized as a protein [24] with pleiotropic immunomodulatory activity. Pasteurized milk can better maintain its biological activity due to milder sterilization conditions. Lactoferrin can affect a variety of immune cells, including lymphocytes, macrophages, Langhans cells, etc. In the early stage of virus infection, lactoferrin prevents the virus from identifying and invading host cells, so it has a certain degree of resistance. Viral activity [25-26]. Research by Peking Union Medical College has shown that lactoferrin inhibits virus invasion by sealing HSPG (heparan sulfate proteoglycan, the anchor site for virus proliferation and invading cells) on the cell membrane, thereby playing an important role when SARS-CoV infects the human body. The immune protection mechanism of the body [27]. 300g liquid milk or other dairy products equivalent to 300g liquid milk protein content can provide about 310mg calcium. The latest study found that calcium deficiency is not only related to bone health, but also that the reduction of calcium intake will reduce the body’s immune regulation level and metabolic function Change [28].
In addition, research by the International Association of Probiotics and Prebiotics Science has shown that probiotics can increase the activity of phagocytes and natural killer cells, and can directly interact with dendritic cells to stimulate the immune system [29]. Probiotics can promote the secretion of antibodies in the body. In a study on infant intestinal immunity, it was found that the intake of probiotics can significantly increase the secretory immunoglobulin (sIgA) content in their intestines, thereby enhancing the resistance to pathogens [30].
prebiotics are substances that can selectively promote the growth and reproduction of beneficial bacteria in the intestine. Prebiotics promote the growth of beneficial
bacteria in the intestine and inhibit the growth of harmful bacteria, thereby achieving the purpose of adjusting the intestinal flora and regulating the immune function of the body. Common prebiotics in dairy products mainly include fructooligosaccharides, isomalt oligosaccharides, galacto-oligosaccharides, xylo-oligosaccharides, and inulin. [10]
2. Milk and dairy product consumption guidance for special populations
2.1 People with lactose intolerance
Lactose intolerance refers to the inability to digest lactose-containing food without sufficient lactase in the body Its lactose is used by bacteria in the intestines, which leads to gastrointestinal symptoms such as abdominal discomfort, flatulence and diarrhea.
Lactose intolerance affects approximately 65%-74% of the global population [11], with wide regional and ethnic differences. A systematic review released by The Lancet in 2017 showed that the prevalence of lactose intolerance in my country is approximately 85% [31]. Lactose intolerance is mainly divided into congenital lactase deficiency, secondary lactase deficiency, and the most common acquired lactase deficiency (also known as adult-type lactase deficiency). The concentration of lactase in most newborns is very high, but the concentration will decrease after weaning; with the increase of age, the lactase activity in the human body will decrease to varying degrees, and some people have only normal lactase activity in adulthood. The level of 5%-10% [12,31], the most common acquired lactase deficiency. Milk and dairy products are the main dietary sources of calcium, while food sources that are lactose-free and calcium-rich are limited. Therefore, people with lactose intolerance may be at risk of calcium deficiency. Although current studies have confirmed that neither dietary lactose nor lactase deficiency will have a significant impact on the calcium absorption of adults, when lactose intolerant people are accompanied by reduced intake of milk and dairy products or no consumption at all, lactose Intolerance can lead to reduced bone density and fragilityFracture [32].
Therefore, for people with lactose intolerance, it is recommended to try the following methods to enjoy milk and dairy products more safely and comfortably.
(1) Choose zero-lactose or low-lactose milk and dairy products [11-15]
First guide the selection of milk and dairy products whose lactose is decomposed during the production process, such as lactose-free milk, yogurt and cheese. In the production process of
lactose-free milk, lactase is used to completely hydrolyze lactose into small molecules of glucose and galactose. The taste is sweet and easy to absorb. During the fermentation process of yogurt, part of the lactose will be decomposed and utilized by lactic acid bacteria, which reduces the lactose content. In the cheese processing process, the lactic acid bacteria fermentation, whey drainage and maturation process also significantly reduce the lactose content of the product.
(2) Avoid eating milk and dairy products on an empty stomach [11,13]
Eat some protein or carbohydrate-containing food before drinking milk, such as cereals, whole wheat bread or eggs, or eat it with milk, which can be extended The gastric emptying time prevents the undigested lactose from reaching the large intestine quickly, thereby reducing the symptoms of gastrointestinal discomfort caused by the fermentation of lactose by the intestinal flora.
(3) Consumption of milk and dairy products in small quantities for multiple times [11,13-15]
A study by the U.S. Department of Health and Human Services shows that drinking 60-120 mL of milk (lactose content 3-6 g) per meal, 2 per day -3 times, lasting for 3 weeks, help the intestines gradually receive lactose from food and improve lactose tolerance [z23
24z,15].2.2 Infants and young children
(1) Nutritional needs and scientific feeding
Breast milk is the most ideal food for infants and young children. Exclusive breastfeeding can meet all the liquid, energy and nutrient requirements of infants within 6 months of age, and exclusive breastfeeding should be adhered to At 6 months, breastfeeding is best maintained until 2 years old.
The energy reserves in the baby’s body at birth can meet the metabolic needs of at least 3 days; there is no need to worry about the newborn’s hunger during the feeding process, and you can pay close attention to the baby’s weight as a basis for judgment-as long as the weight loss does not exceed 7% of the birth weight Should insist on exclusive breastfeeding. The baby is born with a small stomach volume, imperfect intestinal mucosa development, and immature digestive enzymes. Breast milk, especially colostrum, can not only meet the nutritional needs of newborns, but also adapt to their digestive and metabolic capabilities. It is the most ideal food to help newborns obtain fluid, energy and nutrients independently. Colostrum protein is rich in immunoglobulins and cytokines, such as lactoferrin, lipase, etc., which are very helpful to the newborn baby’s immune system, intestinal maturation, digestion and absorption. Colostrum also contains rich and diverse oligosaccharides (prebiotics), which promote the colonization and growth of probiotics, and help babies quickly establish a normal intestinal microecological environment [1].
Starting milk as soon as possible and ensuring that the first bite is breast milk is a necessary guarantee for infants to obtain exclusive breastfeeding. Infancy is the fastest growing stage of childhood. At this time, the smaller the baby, the faster the growth rate and the more protein it needs. Within 2 months of birth, 50% of protein is used for body growth. After 1 year of age, the growth rate slows down, and about 11% of protein is used for growth and development in early childhood. Babies have higher requirements for various amino acids than adults in terms of unit weight, and high-quality protein in the diet can reach 50%-67% to meet the needs of growth and development.
The protein and mineral content of ordinary milk, yogurt, cheese, etc. is much higher than that of breast milk, which increases the burden on the kidneys of infants and young children. Therefore, it is not suitable to feed infants aged 6-12 months. Children aged 12-36 months can use them as part of food diversification. Try it gradually, but it is advisable to eat a small amount of food. It cannot completely replace breast milk and/or infant formula. The nutrient content of ordinary soy milk powder and protein powder is different from infant formula food, and it is also quite different from milk and other dairy products. It is not suitable to feed infants and young children.
(2) Suggestions for artificial feeding or mixed feeding
can not breastfeed for various reasons. When artificial feeding or mixed feeding is needed, choose infant formula foods according to different age groups.
Infants under 6 months of age can choose infant formula; infants and young children over 6 months of age can choose older infant formula. Except for feeding formula, it should be the same as breastfeeding. Gradually add various weaning supplements to complete the transition. The transition from dairy to other foods.
7～12Month-old infants should not be fed ordinary fresh milk, yogurt, cheese, etc., because its protein and mineral content is much higher than breast milk, which increases the burden on the kidneys of infants and young children; children aged 13-24 months can use them as part of food diversification. Try it gradually, but it is advisable to eat a small amount of food. It cannot completely replace breast milk and/or infant formula.
2.3 Pregnant women and lactating mothers
(1) Nutritional needs and dietary characteristics
Pregnancy is the initial stage of the 1000-day window of opportunity in the early life. As the most important environmental factor, nutrition will affect both the short-term and long-term health of both mother and child. Critical influence. The growth and development of the fetus during pregnancy, the development of maternal breast and uterus and other reproductive organs, as well as the necessary nutrient reserves for the secretion of milk after delivery, require additional nutrition.
Milk is a kind of natural food with rich nutrients, suitable composition ratio, easy digestion and absorption, and high nutritional value. It can provide high-quality protein, calcium, vitamin B1, vitamin B2 and other nutrients supplement for pregnant people.
A balanced diet before pregnancy should be maintained during the first trimester. Since the second trimester, the growth rate of the fetus has been accelerated. On the basis of a balanced diet before pregnancy, 200g of milk should be added every day, which can provide 5-6g of high-quality protein, 200mg calcium and 120kcal energy to meet the needs of high-quality protein, vitamin A, calcium, Iron and other nutrients and energy increase the need for [z23
24z].Pregnant women in the third trimester of pregnancy need to increase protein 30g, calcium 200mg, and energy 450kcal every day. On the basis of a balanced diet before pregnancy, 200g milk should be added every day [24].
Lactation period is a special period in which the mother uses milk to feed the new offspring to achieve optimal growth and development and to lay a healthy foundation for a lifetime. The nutrition of lactating mothers is the basis of lactation, especially protein nutritional status has a significant impact on lactation. Milk is an important source of high-quality protein, which can provide high-quality protein for lactation. At the same time, milk is the best food source of calcium. If a lactating mother drinks 200g more milk per day than before pregnancy, and the total amount of milk consumed per day reaches 500g, she can obtain about 540mg of calcium [z23
24z].(2) Guidance on the selection of milk and dairy products
There are many types of milk and dairy products. For pregnant women and nursing mothers, you can choose liquid milk, yogurt, cheese, milk powder and other categories according to personal preference, including lactose-free milk and dairy products Especially yogurt is suitable for people with lactose intolerance. According to the recipes listed in the Dietary Guidelines for Chinese Residents for pregnant women and nursing mothers, in addition to liquid milk and yogurt, cheese can be used as an inter-meal snack supplement, especially for people who have severe early pregnancy reactions and need to eat smaller meals. This is a good supplement form of dairy products, which gives full play to its advantages of highly concentrated nutrition.
milk powder is an important form of supplement to the first three types of dairy products, especially nutritional fortified milk powder for pregnant and lying-in women. As a modulated milk powder, milk powder/dairy products are used as its main ingredients to fortify and add a variety of vitamins, minerals, Prebiotics or other dietary fiber, probiotics, DHA and other nutrients can provide a richer nutritional supplement for pregnant women and nursing mothers.
2.4 Children
(1) Nutritional needs and dietary characteristics
children refer to minors from 2 to 18 years old, including preschool children (2-5 years old) and school-age children (6-17 years old). Compared with infants and young children, the growth and development rate of preschool children has decreased slightly, but it is still at a high level, and the demand for milk and milk products accounts for a relatively high proportion. 6-year-old children enter the school education stage, their growth and development are rapid, their gender characteristics gradually appear,
learns and exercises a lot, and their requirements for energy and nutrients are higher than adults. The fastest increase in bone density is usually in childhood and early adolescence. A 10% increase in peak bone mass in childhood and adolescence can reduce the incidence of fractures caused by osteoporosis by 50%. A study by the United States Department of Agriculture and the Joint Department of Health and Human Services showed that the bone mineral density of adolescents who insisted on drinking milk daily was significantly higher than those who did not drink milk [z23
24z]. Milk and dairy products are the best sources of calcium and other restrictive nutrients (such as potassium and magnesium), which have an important impact on bone health. Children at this stage should intensify their intake of dairy products and increase bone mineral density [33]. The Children’s Health Care Branch of the Chinese Preventive Medicine Association pointed out in the "China Children’s Calcium Nutrition Expert Consensus" that in recent years, national survey results show that the daily calcium intake of children aged 2-18 years has reached the appropriate intake (AI) The average number of people is less than 5%, and only 1.1-1.7% of the 11-13-year-old youth group. The overall situation is not satisfactory [25]. Milk is the most important source of calcium in childhood and the best source of calcium. In order to ensure the needs of bone growth and development, you should ensure that you drink milk or milk products every day. The recommended daily intake of liquid milk for preschool children is 350-500g, and the daily milk intake for school-age children is not less than the recommended intake. According to the "National "Student Drinking Milk Program" Promotion and Management Measures", in order to improve the nutritional status of primary and secondary school students, promote the development and growth of primary and secondary school students, and improve the health of primary and secondary school students, it is recommended that primary and secondary school students drink school milk.
(2) Guidance on the selection of dairy products
children should develop the habit of eating milk and dairy products from an early age. There are a wide variety of dairy products, you can choose liquid milk, yogurt, cheese, milk powder, etc., or you can mix freely, such as a cup of liquid milk or milk powder in the morning and evening, liquid milk, yogurt and cheese between classes, and you can also choose to fortify DHA and vitamin A , D, prebiotics and other children's milk/milk powder, to ensure the full intake of nutrients.
yogurt is fermented, lactose, protein and fat are partially decomposed, which is beneficial to the digestion and absorption of the human body. Cheese is a milk product made by concentration and fermentation of milk, which contains 10 times the nutrients of concentrated milk; processed cheese is made with cheese as the main raw material and added with other ingredients and processed to produce 3-5 times the nutrient content of milk. Children's cheese, casual cheese and fresh cheese are all products suitable for children's needs. The cheese is fermented by lactic acid bacteria and matured for a long time. The large-molecule milk nutrients are degraded into small-molecule nutrients. At the same time, the lactose content is reduced, which is easier to absorb nutrients, especially calcium.
milk powder is an important supplement to liquid dairy products. It is rich in high-quality protein, vitamins and minerals and other essential nutrients. Because of its powder form, it is easy to store and transport. According to the nutritional needs of different groups of people, milk powder can design corresponding formulas, adding functional components such as lactoferrin, prebiotics and probiotics, children and adolescents can choose nutritional milk powder with fortified DHA, calcium, iron and other elements.
2.5 Elderly
(1) Nutritional needs and dietary characteristics
Elderly people refer to people over 65 years old, due to the increase of age, the organ function of the elderly has different degrees of decline, such as the decline of digestion and absorption capacity, the decline of heart and brain function, and vision And hearing and taste and other sensory reactions are slow, muscle atrophy, and the weight of
in the lean body group decreases. These changes can significantly affect the ability of the elderly to ingest, digest, and absorb food, causing the elderly to suffer from malnutrition, anemia, osteoporosis, abnormal weight, and muscle attenuation, and greatly increase the risk of chronic diseases.
Considering that many elderly people have tooth defects, digestive juice secretion and gastrointestinal motility are weakened, they are prone to decreased appetite and early satiety, resulting in insufficient food intake and nutritional deficiencies. The elderly should have a diverse diet to ensure food intake The amount is adequate and balanced. To ensure that the elderly get enough high-quality protein and dietary nutrition, it is recommended to supplement milk and dairy products every day. Milk and dairy products are one of the important sources of dietary protein, calcium, vitamin A, vitamin D and vitamin B2. The protein in milk is a high-quality protein, and the ratio of essential amino acids meets the needs of the human body. Studies have shown that the whey protein in milk is effective It is very beneficial to promote muscle synthesis and prevent muscle attenuation [4]. Insufficient calcium intake is closely related to the occurrence and development of osteoporosis. The Chinese Nutrition Society recommends that the daily reference intake of dietary calcium for adults in my country is 800mg, while the elderly need 1000mg[z23
24z]. However, the dietary calcium intake of the elderly in my country has been less than half of the recommended amount for a long time. Milk not only contains high calcium, but also has a relatively suitable ratio of calcium to phosphorus. There are also vitamin D, lactose, amino acids and other factors that promote calcium absorption. The utilization rate is high and it is the main source of high-quality dietary calcium. Sufficient milk intake can delay the decline of bone density and prevent osteoporosis [z2324z]. The intake of dietary milk and dairy products is particularly important for maintaining the health of the elderly. Many studies have shown that milk is important for maintaining the normal weight of the elderly and preventing cardiovascular diseases.Disease, diabetes, osteoporosis and other chronic diseases play an important role [34].(2) Guidance on the selection of milk and dairy products
"Dietary Guidelines for Chinese Residents" (2016 Edition) points out that it is necessary to ensure that the elderly consume liquid milk or a considerable amount of dairy products every day. Milk intake can be based on their own needs and elderly People are free to choose various dairy products according to their preferences. It is recommended that the elderly drink more low-fat milk and its products. Elderly people with lactose intolerance can consider drinking low-lactose milk or yogurt [z23
24z].From the perspective of dietary habits, liquid milk, yogurt, cheese and milk powder are better choices. The elderly should consume at least 12 kinds of food a day and eat three meals well. Breakfast should have 1 cup of milk. Elderly people with chronic diseases such as three highs, cardiovascular disease, obesity, etc. should choose skimmed milk or low-fat milk to reduce fat intake. Middle-aged and elderly milk powder is designed according to the nutritional needs of middle-aged and elderly people. It is rich in high-quality protein and added vitamins, minerals, prebiotics, probiotics and other nutrients. It is more suitable for the nutritional needs of the elderly and promotes bone and intestinal health. The elderly with nutritional deficiencies can choose the nutritionally fortified milk powder that suits them according to their physical needs and diet, or under the guidance of a dietitian. When choosing, they should read the label, such as milk powder fortified with vitamins and minerals. After yogurt is fermented, lactose, protein and fat are partially decomposed, making it easier to digest and absorb. Probiotic yogurt is rich in probiotics. Elderly people can maintain healthy intestinal flora and relieve bowel discomfort. Cheese is a multi-fold concentration of milk nutrients, rich in high-quality protein and dietary calcium. After the product is fermented and post-cured, lactic acid bacteria degrade milk macromolecular nutrients into small molecular nutrients, which are easier to digest and absorb by the human body.
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