Comparative Study

| Published: December 25, 2014

Effect of health on Nutrition/Dairy Foods and Human Nutrition

Dr. Nita Hitesh Shah

Asso. Prof, Dept. of Home Science, Shah K S Arts & V M Parekh Commerce College, Kapadwanj, Gujarat University, India Google Scholar More about the auther

DIP: 18.01.009/20140201

DOI: 10.25215/0201.009


Milk and other dairy foods have been recognized as important foods since 4000 B.C. On account of dairy foods’ natural combination of essential nutrients, these foods have continued to be a key component of diet. On the basis of the evidences presented by the researches, the belief has been established that the inclusion of dairy foods in diet has a powerful influence on health and wellbeing. The food industry has effectively taken this into consideration and additional food items such as flavored yoghurt and low fat and low calorie milk have been introduced to cover this shortfall of nutrition. The use of probiiotics, prebiotics, synbiotics and functional food has been popularized as food products with special characteristics, which alleviate the health.
Because of their unique combination of nutrients, dairy foods cannot be duplicated by a fortified food or dietary supplement. To meet the basic needs of proteins, vitamins and minerals, it becomes imperative to make the dairy foods an important part of one’s diet. Milk and other dairy foods contribute to recommended nutrient intakes and promote health throughout life, from infancy through older adult years. Hence, Small dietary changes, such as increasing dairy food intake, can improve the nutritional quality of the diet and play a beneficial role in health promotion and disease prevention. On account of such benefits, the potential use of dairy ingredients in a variety of food products to enhance health has captured the attention of food scientists.


Health, Nutrition, Food

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ISSN 2348-5396

ISSN 2349-3429



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Published in   Volume 02, Issue 1, October-December, 2014