Articles Tagged with ''National Dairy Council''

As individuals eat, two processes occur: satiation and satiety. Satiation is the gradual feeling of fullness during a meal, influenced by factors like sight, smell, and texture. Satiety, explained by Mary Wilcox, is the satisfied state after finishing a meal.

Fermented dairy foods are having a moment, not because they’re trendy, but because the science behind them keeps getting stronger.

The farmer-founded National Dairy Council (NDC) created Smart Swaps for school nutrition professionals to include dairy on breakfast menus and adapt to evolving meal standards. The program offers training resources along with kid-approved breakfast recipes featuring dairy.

Consumers are increasingly adopting a personalized nutrition mindset, using wearable technologies and apps that track their food intake, heart rate, and sleep patterns — kind of like getting a daily physical.

In the last two decades, an emerging body of research has mounted showing a link between dairy foods like milk, yogurt, and cheese — at a variety of fat levels — and a reduced risk of cardiovascular disease (CVD). 

Katie Brown, EdD, RDN, president of the National Dairy Council (NDC), a nonprofit education organization founded by U.S. dairy farmers with a vision of a healthy, sustainable world with science as its foundation, joins Dairy Foods for Episode 50 of the “Let’s Talk Dairy” podcast.

Why do we do research on yogurt or any other dairy product? Certainly, the yogurt companies have everything figured out when it comes to making good yogurt… 

National Dairy Council (NDC) and American Dairy Association Mideast worked with Cincinnati Public Schools (CPS).

Checkoff-led consumer research indicates that people believe the digestive system and microbiome are important not just for gut health but also for immunity, and mental and metabolic health.

“Undercover Nutrition: A Symposium Decrypting Food and Dairy Matrix Science,” took place in Washington D.C., Feb. 21 and 22.