第一章
喂养世界
世界需要更多天然营养
预计到2050年，人口将接近100亿¹。
不论是在发展中国家还是发达国家中，微量营养元素缺乏仍然是一个重大问题，因此我们需要更多地认识到营养密集型食品的重要性并增加其获取途径²。
全球有太多人营养不良³²
营养不良包括营养不足、微量营养素不足和肥胖，这可能导致非传染性疾病。
10亿人蛋白质摄入不足³
这很关键，因为蛋白质摄入量低的儿童面临更高的发育迟缓风险。
35亿人面临钙摄入不足的风险⁴
钙对骨骼健康至关重要，但摄入不足也与其他健康问题有关，如心血管疾病。
第二章
优质食物
每一滴牛奶中都包含独特的营养组合。对我们来说，这始于新西兰的牧场养殖系统。
牛奶是一种独特的优质食品，含有十多种重要营养素，能带来广泛的健康益处。
一杯牛奶对健康至关重要，因为其物理结构或基质、营养组合和生物活性物质（如复杂的牛奶脂质和牛奶低聚糖）之间存在复杂的相互作用。
我们认为这是难以复制的。
10多种重要营养素
蛋白质
益处
蛋白质有助于构建和修复肌肉和骨骼。³³
碳水化合物
益处
碳水化合物是身体的主要能量来源。³⁴
脂肪
益处
脂肪是能量来源，有助于脂溶性维生素的吸收。³⁵
钙
益处
钙对健康的骨骼和牙齿至关重要，并且对肌肉收缩也很重要。³⁶
磷
益处
磷有助于支持细胞结构和功能。³⁷
钾
益处
钾对神经反应和肌肉收缩是必需的。³⁸
镁
益处
镁支持肌肉功能并有助于维持骨骼强度。³⁹
锌
益处
锌能强化免疫功能，对伤口愈合是必需的。⁴⁰
维生素B2
益处
维生素B2能将食物转化为能量。⁴¹
维生素B12
益处
维生素B12对中枢神经系统和正常血液功能是必需的。⁴²
维生素A
益处
维生素A存在于全脂牛奶中，有助于健康的视力、细胞生长和免疫功能。⁴³
第三章
生命力
生命力
牛奶及其制品已经成为人类饮食的重要组成部分约8000年，并帮助我们作为一个物种生存和繁荣⁵。
牛奶百搭、美味且营养丰富，能成为健康均衡饮食的关键部分⁶。其独特的营养组合和基质在各个生命阶段提供多种健康益处⁷。
Children
健康的生长和发育
牛奶富含儿童健康生长和发育所需的营养，包括蛋白质、脂肪和碳水化合物等必需营养素⁸。以及钙、磷、维生素B12、维生素A和锌⁹。
更好的免疫力
牛奶中发现的许多营养素对健康的免疫系统至关重要，包括锌、维生素A（在全脂牛奶中）和维生素B12。牛奶的高质量蛋白质也是帮助我们保持健康的重要工具¹⁰。
Teenagers
肌肉功能和生长
牛奶蛋白质富含我们身体需要，但无法自行生产的所有特定氨基酸，这对于需要在运动和活动后重建和修复肌肉组织的青少年来说是理想选择¹¹⁻¹²。
认知表现
乳脂中的乳脂球膜（MFGM）包含复杂的脂质，这些脂质在大脑中也有高浓度。饮用牛奶将有助于增加这些脂质的摄入，并可能为成长中的青少年提供认知益处¹³⁻¹⁷。
Adults
维持健康的骨骼
我们在30岁时达到骨量峰值，因此在此后的几年中，为了保持强壮的骨骼，我们需要摄入钙、磷和蛋白质。这些对骨骼友好的营养素在牛奶中含量丰富，在我们晚年预防和管理骨质疏松症方面也可以发挥重要作用¹⁸⁻²⁰。
20/20视力
维生素A天然存在于全脂牛奶中，对各个年龄段的人的整体眼睛健康起着至关重要的作用。对于成年人，维生素A特别重要，用于预防夜盲症和维持角膜功能²¹⁻²²。
Older adults
肌肉维护
牛奶天然含有钙、镁和钾等必需营养素，以及高质量蛋白质，这些营养素在支持肌肉质量的生长、发育、维护和正常功能方面具有特定作用²³⁻²⁶。
第四章
滋养影响
牛奶在我们的全球食品系统中扮演着不可替代的角色³¹
牛奶富含营养以支持健康生活，它是钙、维生素B2、膳食脂肪和赖氨酸（必需氨基酸）的最主要的单一食物来源³¹。
我们相信新西兰自身的营养丰富的牛奶和乳制品在帮助滋养地球方面发挥着重要作用。
通过我们的全球品牌，以令人兴奋的新颖方式，我们自豪地将这种可持续的美味乳制品提供给世界各地的人们。
牛奶是一种日常优质食品，提供积极的益处，帮助全球数十亿人过上充实和健康的生活
References
1. https://www.un.org/en/globalissues/population#:~:text=Our%20growing%20population&text=The%20world's%20population%20is%20expected,billion%20in%20the%20mid%2D2080s.
2. Pingault, N., Caron, P., Kalafatic, C., Allahoury, A., Fresco, L. O., Kennedy, E., ... & Zurayk, R. (2017). Nutrition and food systems. A report by the High Level Panel of Experts on Food Security and Nutrition of the Committee on World Food Security.
3. Wu G et al. (2014) Production and supply of high-quality food protein for human consumption: sustainability, challenges, and innovations. Ann N Y Acad Sci.
4. Shlisky J et al. (2022). Calcium deficiency worldwide: Prevalence of inadequate intakes associated health outcomes. Ann N Y Acad Sci, 1512(1): 10-28.
5. Rozenberg S, Body J J, Bruyère O, Bergmann P, Brandi M L, Cooper C, Devogelaer J P, Gielen E, Goemaere S, Kaufman J M, Rizzoli R, Reginster J Y (2016). Effects of Dairy Products Consumption on Health: Benefits and Beliefs--A Commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases. Calcified Tissue International, 98(1):1-17.
6. Food and Agriculture Organization of the United Nations (FAO) (2013). Milk and Dairy Products in Human Nutrition. Accessed 05.04.17 at http://www.fao.org/docrep/018/i3396e/i3396e.pdf
7. Smith N W, Fletcher A J, Hill J P, McNabb W C (2022). Modeling the Contribution of Milk to Global Nutrition. Frontiers in Nutrition, 13;8:716100
8. Hoppe C, Mølgaard C & Michaelsen K F (2006). Cow's milk and linear growth in industrialized and developing countries. Annual Review of Nutrition., 26, 131-173
9. Allen L H & Dror D K (2011). Effects of animal source foods, with emphasis on milk, in the diet of children in low-income countries. Nestle Nutrition Workshop Ser Pediatr Program 67:113-130
10. Lin, T., Meletharayil, G., Kapoor, R., & Abbaspourrad, A. (2021). Bioactives in bovine milk: chemistry, technology, and applications. Nutrition reviews, 79(Suppl 2), 48–69. https://doi.org/10.1093/nutrit/nuab099
11. Lopez M J & Mohiuddin S S (2023). Biochemistry Essential Amino Acids. In StatPearls [Internet]. StatPearls Publishing; PMID: 32496725.
12. FAO (Food and Agriculture Organization of the United Nations) (2013). Dietary protein quality evaluation in human nutrition. FAO food and nutrition paper No 92, Rome.
13. Xia Y, Jiang B, Zhou L, Ma J, Yang L, Wang F, Liu H, Zhang N, Li X, Petocz P, Wang B (2021). Neurodevelopmental outcomes of healthy Chinese term infants fed infant formula enriched in bovine milk fat globule membrane for 12 months - A randomized controlled trial. Asia Pacific Journal of Clinical Nutrition, 30(3):401-414.
14. Timby N, Domellöf E, Hernell O, Lönnerdal B, Domellöf M (2014). Neurodevelopment, nutrition, and growth until 12 mo of age in infants fed a low-energy, low-protein formula supplemented with bovine milk fat globule membranes: a randomized controlled trial. The American Journal of Clinical Nutrition, 99(4):860-8.
15. Veereman-Wauters G, Staelens S, Rombaut R, Dewettinck K, Deboutte D, Brummer R J, Boone M, Le Ruyet P (2012). Milk fat globule membrane (INPULSE) enriched formula milk decreases febrile episodes and may improve behavioral regulation in young children. Nutrition, 28(7-8):749-52.
16. Li F, Wu S S, Berseth C L, Harris C L, Richards J D, Wampler J L, Zhuang W, Cleghorn G, Rudolph C D, Liu B, Shaddy D J, Colombo J (2019). Improved Neurodevelopmental Outcomes Associated with Bovine Milk Fat Globule Membrane and Lactoferrin in Infant Formula: A Randomized, Controlled Trial. The Journal of Pediatrics. 215:24-31.e8.
17. Kim, S. H., Kim, W. K., & Kang, M. H. (2016). Relationships between milk consumption and academic performance, learning motivation and strategy, and personality in Korean adolescents. Nutrition research and practice, 10(2), 198–205. https://doi.org/10.4162/nrp.2016.10.2.198
18. Kanis J A, Melton L J 3rd, Christiansen C, Johnston C C, Khaltaev N (1994). The diagnosis of osteoporosis. Journal of Bone and Mineral Research, 9:1137-1141.
19. de Jonge E A, Kiefte-de Jong J C, Hofman A, Uitterlinden A G, Kieboom B C, Voortman T, Franco O H & Rivadeneira F (2016). Dietary patterns explaining differences in bone mineral density and hip structure in the elderly: the Rotterdam Study. The American Journal of Clinical Nutrition 105(1), 203-2011
20. .Fabiani R, Naldini G & Chiavarini M (2019). Dietary patterns in relation to low bone mineral density and fracture risk: A systematic review and meta-analysis. Advances in Nutrition 10(2), 219-236.
21. National Institutes of Health (2024). Vitamin A and carotenoids: Fact sheet for health professionals [online] Accessed at https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/
22. Carazo, A., Macáková, K., Matoušová, K., Krčmová, L. K., Protti, M., & Mladěnka, P. (2021). Vitamin A Update: Forms, Sources, Kinetics, Detection, Function, Deficiency, Therapeutic Use and Toxicity. Nutrients, 13(5), 1703. https://doi.org/10.3390/nu13051703
23. National Institutes of Health (2024). Potassium: Fact sheet for health professionals [online] Accessed at https://ods.od.nih.gov/factsheets/Potassium-HealthProfessional/
24. National Institutes of Health (2024). Magnesium: Fact sheet for health professionals [online] Accessed at https://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/
25. National Institutes of Health (2024). Calcium: Fact sheet for health professionals [online] Acessed at https://ods.od.nih.gov/factsheets/Calcium-HealthProfessional/
26. McGregor, R. A., & Poppitt, S. D. (2013). Milk protein for improved metabolic health: a review of the evidence. Nutrition & metabolism, 10(1), 46. https://doi.org/10.1186/1743-7075-10-46
27. Soedamah-Muthu S S & De Goede J (2018). Dairy consumption and cardiometabolic diseases: systematic review and updated metaanalyses of prospective cohort studies. Current nutrition reports, 7(4), 171-182.
28. Alexander D D, Bylsma L C, Vargas A J, Cohen S S, Doucette A, Mohamed M, Irvin S R, Miller P E, Watson H, Fryzek J P (2016). Dairy consumption and CVD: a systematic review and meta-analysis. The British journal of nutrition, 115(4):737-50.
29. Feng Y, Zhao Y, Liu J, Huang Z, Yang X, Qin P, Chen C, Luo X, Li Y, Wu Y, Li X, Huang H, Hu F, Hu D, Liu Y, Zhang M (2022). Consumption of Dairy Products and the Risk of Overweight or Obesity, Hypertension, and Type 2 Diabetes Mellitus: A DoseResponse Meta-Analysis and Systematic Review of Cohort Studies. Advances in Nutrition, 13(6):2165-2179.
30. Drouin-Chartier J P, Brassard D, Tessier-Grenier M, Côté J A, Labonté M È, Desroches S, Couture P, Lamarche B (2016). Systematic Review of the Association between Dairy Product Consumption and Risk of Cardiovascular-Related Clinical Outcomes. Advances in Nutrition, 7(6):1026-1040.
31. Smith N W, Fletcher A J, Hill J P, McNabb W C (2022). Modeling the Contribution of Milk to Global Nutrition. Frontiers in Nutrition, 13;8:716100.
32. https://globalnutritionreport.org/reports/2021-global-nutrition-report/
33. https://www.fao.org/4/i3396e/i3396e.pdf
34. https://www.sciencedirect.com/science/article/abs/pii/S0002916523194779?via%3Dihub
35. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6628852/
36. https://ods.od.nih.gov/factsheets/Calcium-HealthProfessional/
37. https://ods.od.nih.gov/factsheets/Phosphorus-HealthProfessional/
38. https://ods.od.nih.gov/factsheets/Potassium-HealthProfessional/
39. https://ods.od.nih.gov/factsheets/Magnesium-HealthProfessional/
40. https://ods.od.nih.gov/factsheets/Zinc-HealthProfessional/
41. https://ods.od.nih.gov/factsheets/Riboflavin-HealthProfessional/
42. https://ods.od.nih.gov/factsheets/VitaminB12-HealthProfessional/
43. https://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/