Dairy Processor News
Milk and children

Dairy Research Institute partners with university on child nutrition program

Birth to age three is a critical time for establishing food preferences, immune tolerance and the gut microbiome. This program intends to define how dairy products contribute to the growth and development of young children.

The Dairy Research Institute is providing $1 million of support over five years to the University of Illinois at Urbana-Champaign to study how children acquire healthy eating habits. The research is expected to provide unique insights into how individual biology interacts with the family environment to promote healthy eating habits, including milk and dairy consumption, in young children. It is one of the first longitudinal studies to take a look at the interaction between biological and environmental factors in predicting eating habits, starting at birth.
The Family Resiliency Center and the Department of Nutritional Sciences at the university will spearhead the project, named “Strong Kids 2: A cells-to-society approach to nutrition.”

“This research project is timely and important as we know that birth to three years of age is a critical time for establishing food preferences, immune tolerance and the gut microbiome,” said Sharon Donovan, professor of Food Science & Human Nutrition at the University of Illinois. “We are very excited to be working with the Dairy Research Institute to define how dairy products contribute to the growth and development of young children” she added.

“For generations, dairy farmers have been committed to children’s health, wellness and learning,” said Greg Miller, president of the Dairy Research Institute, Rosemont, Ill., and a Dairy Foods columnist. “We’re proud to be part of this important research initiative that will provide critical new insights for health and wellness professionals to use in helping kids establish good nutrition habits they need for a lifetime, such as drinking milk.”

The project is part of the larger Strong Kids Program based at the Family Resiliency Center and is being co-directed by FRC Director Barbara Fiese and Donovan. “The Family Resiliency Center is excited about this partnership as this research project will make important contributions towards informing policy and practice that help families create healthy habits for their children from the beginning,” Fiese said.

Strong Kids 2 is built upon previous research with preschool aged children, documenting the relationship among genetic, child, and family factors in predicting BMI and dietary habits.

The Dairy Research Institute drives advances in dairy nutrition research, product innovation, and sustainability. Its sister organization, National Dairy Council, will incorporate learning from this project into its nutrition education efforts with educators and health professionals to support health and wellness among children. DRI was established under the leadership of America's dairy farmers with a commitment to nutrition, product and sustainability research. It is a 501(c)(3) non-profit organization created to strengthen the dairy industry’s access to and investment in the technical research required to drive innovation and demand for dairy products and ingredients globally.
 

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine.

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

4 mouth-watering grilled cheese sandwiches you have to make in April, National Grilled Cheese Month

In recognition of National Grilled Cheese Month (April), Arla Dofino asked two food bloggers to re-imagine this comfort-food classic.

Heidi Larsen of FoodieCrush.com and Maria Lichty of TwoPeasAndTheirPod.com created four grilled cheese sandwich recipes that call for creamy Havarti, dill Havarti, smoked Gouda and Eureka! Organic Breads products.

Arla Foods, a cooperative owned by European dairy farmers, is the fifth largest dairy company in the world. The Arla Dofino brand of cheese includes Havarti, Gouda, Edam and Fontina, which are made by the Hollandtown Dairy in Kaukauna, Wis.

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

On Demand In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

april df cover

2015 April

We look inside Kroger's Denver plant; Also, see what trends are happening in yogurt.

Table Of Contents Subscribe

Cheese

What is your favorite way to eat cheese?
View Results Poll Archive

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.