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Journal of Dairy Science Vol. 74 No. 3 1124-1130
© 1991 by American Dairy Science Association ®
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Nutritional Contributions of Dairy Foods: Accentuating the Positive and Managing Perceived Negatives

Louise A. Berner 1 and Philip A. Lofgren 2

1 National Dairy Council®, Rosemont, IL 60018
2 National Dairy Council$reg;, Rosemont, IL 60018

Consumer perception of diary foods is being influenced by the increasing interest in diet and disease. The dairy industry can expand efforts to promote dairy foods for their proven health benefits, while addressing consumer concerns about fat, cholesterol, and calories. Investment in nutrition research and education programs helps the dairy industry better understand health benefits of dairy foods and manage perceived negatives.

Key Words: nutrition • health • marketing

Submitted on August 24, 1990
Accepted on September 23, 1990






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Copyright © 1991 by the American Dairy Science Association ®.