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Webinar Title

Beyond Calcium: The Dairy Matrix and the Impact of Milk and Dairy Foods on Health

Description

Nutrition guidance is shifting from a focus on individual nutrients, such as fat, sodium, and sugar, to a food-forward approach that accounts for how nutrients interact within the structure of foods. The structure and combination of nutrients in dairy foods, known as the dairy matrix, makes them effective at delivering essential nutrients such as protein, calcium, potassium and magnesium, as well as micronutrients and bioactive compounds. Dairy foods are an important food source for addressing nutrient gaps and reducing chronic disease risk across the lifespan, with a diverse range of options to meet personal and cultural preferences.

Learning Objectives

• Describe the shift from a nutrient-based approach to food-based dietary guidance.
• Explore how the structure and combination of nutrients in milk and dairy foods, known as the dairy matrix, makes them effective at delivering nutrients.
• Recognize the impact of dairy foods on health outcomes across the life span and on chronic disease risk.
• Identify ways the food matrix concept can enhance public health by supporting more holistic, food-based nutrition interventions.

Presenters

Ashley Rosales, RDN 

Ashley Rosales is a Registered Dietitian Nutritionist (RDN) and the Nutrition and Industry Affairs Officer for Dairy Council of California, where she oversees strategies to improve nutrition security for children, families, and communities. Ashley specializes in nutrition across the lifespan, and building healthy, equitable, and sustainable food systems. Her expertise includes nutrition science, policy and regulatory affairs, thought leadership, and developing multisector partnerships and collaborations. Ashley serves as a member of the International Dairy Federations Standing Committee on Nutrition and Health, is an active member of the CA Academy of Nutrition and Dietetics, Les Dames d'Escoffier International-Sacramento Chapter, and the CA Society of Association Executives. She received her degree in Clinical Nutrition from UC Davis, completed the dietetic internship program at Napa State Hospital, holds certifications in conducting ethical research, and executive association leadership. She is currently enrolled in the Master’s degree program in Nutrition Science at the University of the Pacific.

Trina Robertson, MS, RDN

Trina Robertson is a registered dietitian nutritionist, bringing over 25 years of experience in nutrition to her role as Director of Health Sector and Program Evaluation at Dairy Council of California. She leads strategic partnerships to educate health professionals on the role of dairy in a balanced diet and oversees program evaluation to measure effectiveness.

Trina has co-developed widely used nutrition resources, including the CA Department of Public Health approved Every Sip Counts tip sheet with Orange County Health Care Agency. She co-led a National Institutes of Health grant with UC Irvine to assess nutritional needs in the first 1,000 days of life with a Champion Provider fellow graduate. She also served as adjunct faculty in nutrition at Saddleback College for the last ten years.

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