Dairy Fat: From a Single Nutrient to the Food Matrix

Presented by: Jana Kraft, Ph.D. and Allison Unger, Ph.D.

Low-fat, high-fat, ‘Fat is Back’? The news surrounding dietary fat is frequently changing and patients have questions about including whole fat dairy products into their diets. Evidence suggests that dairy fat is unique from other edible fats in structure and effect on health. Join University of Vermont’s Jana Kraft, Ph.D. and Allison Unger, Ph.D. to explore the emerging science on dairy fat, including its unique composition, its role in the dairy food matrix, and its impact on physiological health.


At the end of this presentation, the attendee should be able to:

  1. 1. Understand how the composition of dairy fat is unique from other edible fats.
  2. Recognize the role of dairy fat as part of a complex (food) matrix.
  3. Discuss the latest research findings concerning the physiological role of dietary dairy fat.

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