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Report of Representatives of the American Dairy Science Association on the Dairywide Coordinating Committee for Nutrition Research¹

Food Materials Corporation, Chicago, Illinois

K. G. Weckel

Department of Dairy and Food Industries, University of Wisconsin, Madison

R. G. Hansen

Department of Dairy Science, University of Illinois, Urbana

ABSTRACT

The Dairywide Coordinating Committee on Nutrition Research is composed of representatives of 15 associations, representatives both dairy products manufacturers and producers' groups. The Chairmanship of the Committee is rotated annually, alphabetically, among the participating organizations. Since January, 1957, the Committee has served under the chairmanship of H. F. Judkins, Sec.-Treas. of the American Dairy Science Association.

The objectives of the Dairywide Coordinating Committee are to provide assistance toward better coordination of nutrition research in the dairy industry, especially toward greater use by the industry of established facts in nutrition. Specifically, they are:

1. Assembling and evaluating from available sources, consumer and professional attitudes toward dairy foods

2. Reviewing scientific data to provide factual background for public information about dairy foods

3. Suggesting additional needed nutrition research to encompass all phases of human nutrition as affected by dairy foods

4. Presenting to the dairy industry authentic information about dairy foods, and formulating recommendations for use in public relations, advertising, and educational work

5. Making available to dairy groups an annual summary of dairy industry-sponsored nutrition research projects in progress.

¹ R. G. Hansen usually served as Chairman, but he was in Europe at the time this report was prepared; therefore, it was submitted by J. D. Ingle and K. G. Weckel.