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ficult to get enough calcium or riboflavin. The many nutrients in milk are in such favorable proportions that they can readily join into efficient work teams for the body’s nutrition—for growth of young people and continuous repair at all ages. Answering the “enough milk’! question, the booklet lists quantities nutritionists recommend for daily use. Children 3 to 4 cups (1 pints to 1 quart); teenagers, 4 or more cups; adults of all ages, 2 or more cups; expectant mothers, 4 or more cups; nursing mothers, 6 cups. Some of this quota can come from milk products, such as cheese and ice cream, and from prepared dishes made with milk. Because milk is so important for calcium, nutritionists use calcium needs as the main dishes in figuring the amounts of milk or milk products people should have.
In up-to-date diets for losing weight, milk is relied on as a basic food, milk is not high in calories, especially considering the nutritive value it provides. One good evidence: "for the calories in a 4 inch wedge of pie you have a pint of whole milk or almost a quart of skim milk. Research has shown ‘that people generally will get ar long best during “slimming” with more protein than usual in the diet. This is an added reason for including a good deal of milk, particularly skim milk or buttermilk in reducing diets.
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