U.S. Department of Health and Human Services

Nutrition and Your Health:
Dietary Guidelines for Americans

U.S. Department of Agriculture

PART E: TRANSLATING THE SCIENCE INTO DIETARY GUIDANCE

Table E-11. Ways To Increase Consumption of Milk and Milk Products

  • Include milk or milk products all meals and snacks.

  • Add low-fat milk instead of water to oatmeal and hot cereals.

  • Eat cereals with calcium added and with milk.

  • Top bread with low-fat cheese and pop it under the broiler for a quick toasted cheese sandwich.

  • Add low-fat or nonfat milk instead of water to creamed soups, such as tomato.

  • Include milk and/or milk products in lunches for children.

  • Serve hot chocolate made from low-fat milk and chocolate syrup.

  • Cut up raw vegetables for dipping into a low-fat yogurt dip.

  • Whip up fruit and yogurt smoothies in the blender.

  • Try some pudding made with milk.

  • Top salads, soups, and stews of fresh vegetables with low-fat shredded cheese.

  • Use flavored yogurts as topping for fruit for dessert.

  • Top a baked potato with low-fat yogurt or low-fat or non fat sour cream.

Adapted from NIH. http://www.nichd.nih.gov/milk/whycal/helpful_tips.cfm.

Back to Top


Table of Contents

A. Executive Summary

B. Introduction

C. Methodology

D. Science Base
  •  
  • Section 1. Aiming To Meet Nutrient Intake Recommendations
     
  •  
  • Text
     
  •  
  • Tables
  •  
  • Section 2. Energy
  •  
  • Section 3. Discretionary Calories
  •  
  • Section 4. Fats
  •  
  • Section 5. Carbohydrates
  •  
  • Section 6. Selected Food Groups
  •  
  • Section 7. Fluid and Electrolytes
  •  
  • Section 8. Ethanol
  •  
  • Section 9. Food Safety
  •  
  • Section 10. Major Conclusions

    E.  Translating the Science into Dietary Guidance
        
  • Text
  •  
  • Tables and Figures
  • F.  Research Recommendations

    G. Appendices
  •  
  • Glossary
  •  
  • Description of USDA Analyses
  •  
  • Summary Tables from Systematic Review
  •  
  • IOM Tables
    (Institute of Medicine tables referenced in the 2005 Dietary Guidelines Advisory Committee Report are available at http://www.nap.edu)
  •  
  • History of Dietary Guidelines
  •  
  • Summary of Recommendations
  •  
  • Biographical Sketches of DGAC Members
  •  
  • Acknowledgements

    Read Public Comments