Whole Milk vs Low-Fat Milk (P12)

A set of flashcards covering key vocabulary and concepts related to whole milk and low-fat milk based on the lecture notes.

Benefits of Milk

Rich in nutrients like calcium and vitamins that support strong bone health, promotes immune function and overall development, organic milk contains higher levels of anti-inflammatory compounds, including vitamin E and beta-carotene.

Fat-Soluble Vitamins

Vitamins A, D, and E that are lost when the fat is removed from milk.

Milk Fat Debate

The discussion that began in the 1960s about the health implications of low-fat vs whole milk, influenced by dietary guidelines.

Consumer Perception

For decades, consumers viewed low-fat milk as the healthier option, though recent studies indicate a shift towards recognizing the benefits of whole milk.

Obesity and Dairy Fat

Research shows that high dairy fat intake may actually decrease obesity rates, contrasting with earlier beliefs linking dairy fat to increased obesity.

Caloric Comparison

Whole milk (3%) has about 150 calories per cup, while low-fat milk (1%) has about 100 calories.

Recommendations by American Heart Association

Promotes lower saturated fat intake to reduce heart disease risk, leading to the endorsement of low-fat and fat-free dairy products.

Milk Nutritional Content Comparison

Whole milk has higher calories and fat compared to skim milk, but both provide the same protein and carbohydrates.

Cost Differences

Skim milk is generally cheaper than whole milk due to the higher value of the fat cream used in butter and cheese.

Satiation from Milk Fat

The presence of fat in whole milk contributes to a feeling of fullness, potentially leading to reduced overall calorie intake.