Mickey Rubin, Ph.D., joined National Dairy Council (NDC) in 2010 and currently serves as NDC’s Vice President of Nutrition Research, overseeing NDC’s sponsorship of nutrition research aiming to enhance our understanding of the health benefits of dairy foods.Dr. Rubin graduated from Indiana University-Bloomington with a bachelor of science in kinesiology, then earned a master’s degree in exercise and sport science from the University of Memphis. Dr. Rubin later earned a Ph.D. in exercise physiology from the University of Connecticut, where his research interests included exercise endocrinology, sports nutrition, and the effects of dietary interventions on metabolic health outcomes.
The role of dairy foods in dietary guidelines in the western world
Food-based dietary guidance is often based on a system of food groupings which can aid in achieving adequate intakes of vitamins, minerals and macronutrients. These dietary guidelines generally recommend diets be made up of a variety of nutrient-dense foods. As a result, dairy foods are a common element of many food-based dietary guidelines throughout the Western world. While dairy is one of several common elements among dietary guidelines, these common elements can be presented in various ways due to diversity in review methodology as well as how the recommendations are presented to the public. Furthermore, advice on controlling body weight, and specific limits on fat, sugar and sodium, may vary across countries and thus affect how different foods are presented. The purpose of this presentation will be to discuss the role of dairy foods – including similarities and differences – in dietary guidelines in representative countries in the Western world.