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While the 2015-2020 Dietary Guidelines for Americans (DGA) recommends choosing low-fat or fat-free dairy foods, emerging evidence suggests a more flexible approach that includes fuller fat dairy foods can fit within healthy eating patterns. Join National Dairy Council's (NDC) Matt Pikosky, PhD, RD and VP of Nutrition Research, as he sheds light on the unique dairy food matrix and shares evolving research on saturated fat and whole milk dairy foods. To illustrate the application of this research to everyday eating, NDC Ambassador Leslie Bonci, MPH, RD, CSSD, LDN will showcase creative ways of using dairy foods across the fat spectrum. Participants will learn about the emerging body of science supporting the association of dairy foods (i.e., milk, cheese, and yogurt), regardless of fat content, with reduced risk of diseases like cardiovascular disease, type 2 diabetes and hypertension in adults. They will also discover how enjoying dairy foods with varying fat content can help satisfy nutritional needs, as well as individual tastes and preferences.

Learning Objectives:
Explain the emerging body of science supporting the association of dairy foods, regardless of fat content, with reduced risk of cardiovascular disease, type 2 diabetes and hypertension in adults.
Describe the dairy matrix and how the unique combination of key nutrients, fatty acids, and bioactive factors in whole milk dairy foods may be more beneficial when consumed together than individually.
Provide examples on how to build healthy eating patterns that allow flexibility for whole milk or reduced-fat (2%) milk and dairy foods within the context of the DGAs.
This webinar is approved for:
1.0 CPEU per the Commission on Dietetic Registration (CDR)
0.1 CEU or 1 contact hour per the National Strength and Conditioning Association (NSCA)
1.0 CEC per the American College of Sports Medicine (ACSM)
CME credit that has been filed with the American Academy of Family Physicians (AAFP) (pending approval)