| school_milk_facts.pdf |
Flavors of Milk for 2011-12 are: SKIM WHITE, 1% LOW FAT WHITE & SKIM CHOCOLATE
Dear Fellow ADA Member,
School will soon be in session, further livening the already enthusiastic conversation on childhood obesity. Among many child nutrition and health topics popular in the media today, the nutritional value of flavored milk has garnered significant discussion, especially in relation to school nutrition.
I'd like to share some resources that clearly outline the nutrients essential for good health provided by all milk and research supporting the fact that kids will drink more - and get more key nutrients - when it's flavored. In particular, new research presented this summer at two nutrition conferences, provides further proof of the positives of offering flavored milk in the school cafeteria and beyond.
When Flavored Milk Leaves the Lunchroom,
So Do Essential Nutrients
All milk - regular and flavored - contains a unique combination of nutrients important for growth and development, including three of five "nutrients of concern" for which children have inadequate intakes. And, flavored milk accounts for less than 3.5% of added sugar intake in children ages 6 to 12 and less than 2% in teens. Since kids love the taste of flavored milk, consuming it helps them achieve dairy intake recommendations and better diet quality.
New research presented this July at the annual conferences for both the School Nutrition Association and Society for Nutrition Education demonstrates the important role flavored milk can play in student nutrition.
Details of the Research:
· The study, "Impact on Student Milk Consumption and Nutrient Intakes from Eliminating Flavored Milk in Schools," was conducted by Prime Consulting Group and funded by the Milk Processor Education Program (MilkPEP).
· The study included nearly 700 measurement days over three months at 58 elementary and secondary schools across the country.
· Results revealed that eliminating chocolate and other flavored milks from school cafeteria menus resulted in a dramatic drop in milk consumption along with a substantial reduction in nutrient intakes of students--which are not easy or affordable to replace.
o When flavored milk was not available, many children chose not to drink milk and missed out on the essential nutrients that milk provides. On days when only white milk was offered in cafeterias, milk consumption dropped an average of 35 percent.
o To replace the nutrients lost from the decline in milk consumption:
§ Required three to four different food items to match milk's nutrient contribution
§ Added back more calories and fat than were being reduced
§ Added back roughly half the sugar, netting a savings of only 15-28 grams/week
§ Required an incremental $2,200 to $4,600 more annually per 100 students
Sincerely,
Karen Kafer, RD
Vice President, Health Partnerships
National Dairy Council
National Dairy Council is a proud partner of the American Dietetic Association.
