Dairy Products: How They Fit in Nutritionally Adequate Diets

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Dairy Products: How They Fit in Nutritionally Adequate Diets Edouard Clerfeuille, MSc, Matthieu Maillot, PhD, Eric O. Verger, MSc, Anne Lluch, PhD, Nicole Darmon, PhD, Nathalie Rolf-Pedersen, PhD Journal of the Academy of Nutrition and Dietetics Volume 113, Issue 7, Pages 950-956 (July 2013) DOI: 10.1016/j.jand.2013.04.002 Copyright © 2013 Academy of Nutrition and Dietetics Terms and Conditions

Figure Number of portionsa per week of milk-based food categories in observed (n=1,171) and modeled (n=1,171) diets of French adults. aThe number of portions was computed using the following portion sizes: milk: 200 g, yogurts: 125 g, cheeses: 30 g, milk desserts: 100 g. NS=not significantly different from observed (P<0.05). Journal of the Academy of Nutrition and Dietetics 2013 113, 950-956DOI: (10.1016/j.jand.2013.04.002) Copyright © 2013 Academy of Nutrition and Dietetics Terms and Conditions