purdue university college of consumer and family sciences
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May 2009

Dairy vs. Calcium Carbonate in Promoting Peak Bone Mass and Bone Maintenance

Approximately 70% of calcium comes from dairy sources in the diet. Americans fall quite short of meeting the 3 cups of milk and milk products per day recommended by the 2005 Dietary Guidelines for Americans, leading some to consider calcium supplements. Dr. Connie Weaver and her colleagues in the Department of Foods and Nutrition directly compared nonfat dry milk solids (NFDM) and calcium carbonate for bone acquisition in growing female rats. They also investigated the influence of early diet on subsequent bone maintenance during dietary calcium inadequacy.

 A group of rats were fed adequate calcium and another was fed inadequate calcium for 10 weeks. At 8 weeks, body composition, determined by whole body DXA led to results that indicated that extra weight gained by the rats was attributed to that in the bone. After 10 weeks, the rats either continued on the same high calcium diet or changed to a low calcium diet. After 20 weeks, the calcium concentration and cortical thickness of the bone and the length and dry weight of the tibia persisted in the group fed the NFDM.

Conclusions drawn from the study indicated that early feeding of milk vs. calcium carbonate in female rats produces larger, denser, stronger bones The benefits of the milk persisted during subsequent feedings of low calcium. Thus, this study found that milk provided during growth provides substantial benefits to bone over nutritionally adequate diets that help protect against calcium deficits later in life. For more information, contact Dr. Connie Weaver at: weavercm@purdue.edu.


Annual Avanelle Kirksey lecture focuses on obesity

An annual lecture series created to honor a longtime Purdue professor was held on April 10th and addressed the issue of obesity around the world. Barry M. Popkin, a professor in the department of nutrition at the University of North Carolina, Chapel Hill presented "The world is fat - the trends, policies and products that are fattening the human race", during the 2009 Avanelle Kirksey Lecture.

Popkin, the Carla Smith Chamblee Distinguished Professor of Global Nutrition at the University of North Carolina, Chapel Hill, directs the university's Interdisciplinary Center for Obesity. He researches issues linked with dietary behavior, physical activity and obesity. Popkin has a special interest in nutrition transition, the study of the dynamic shifts in dietary intake and physical activity patterns, and trends and obesity

Dr. Popkin discussed the trend toward increasing BMI that has occurred over the past century. He related the trend to factors that contribute to calorie imbalances. These factors include the increased consumption of caloric beverages, the creation of edible oils for the frying of foods, the reduction in cost of animal products, and most significantly, the global reduction of physical activity.

Dr. Popkin favors public policy and its ability to have positive effects on the obesity issue. Specifically, he asserted that public policies that regulate, restrict, tax, and label high calorie foods, such as beverages would have the most impact. For more information on the 2009 Kirksey Lecture, contact the Department of Foods and Nutrition at: fandn@purdue.edu.

Farmer's Market Produce Fact Sheets Available

In cooperation with the 2008 Eat Your Way to Better Health program, three farmer's market publications were developed by Purdue Extension. These fact sheets can be used with consumers to assist them with choosing, storing and preparing fresh fruits and vegetables purchased at the farmers market.

Fact sheets have been produced highlighting spring, summer and autumn produce.  Each is a three to four page publication

describing fruits and vegetables that are in season in Indiana.  The focus is on foods that can be found at farmers markets, roadside stands, and groceries.

The Spring Produce fact sheet specifically tells how to select, prepare, and store spinach, broccoli, and strawberries. It includes recipes for Strawberry Spinach Salad, Broccoli Stir-Fry, and Spring Vegetable Sauté.

Local foods-1

HIighilights of the Summer Produce publication describe how to select, prepare, and store carrots, tomatoes, cantaloupes, and grapes. It includes recipes for Crunchy Carrot Salad, Cantaloupe Slush with Mango, Pasta Salad with Green Grapes, and Easy Salsa.

The Autumn Produce fact sheet focuses on pumpkins, winter squash, apples, and watermelons. It includes recipes for Pumpkin Seed Snack, Butternut Squash with Herbs, Apple Crisp, and Watermelon Banana Split.

The publications are posted on the CFS Extension website, http://www.cfs.purdue.edu/extension as well as available at the Education Store. 

http://www.extension.purdue.edu/store/   For further information, contact Laura Palmer, lpalmer@purdue.edu


Foods & Nutrition Department
Stone Hall, Room 213
700 West State Street
West Lafayette, IN

Phone: (765) 494-8228
Fax: (765) 494-0674

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