|
|
 |
|
Sign
up for the NDC Update for the latest dairy nutrition news, fast facts,
free tools for patients, expert nutrition advice and information on updated
dairy nutrition resources.
|
|
 |
|
|
|
|
 |
|
Educate your patients on the importance of 3-A-Day of Dairy: Here's
a great
tool (PDF: 618k) to show families how to get their 3-A-Day of Dairy
every day for stronger bones.
Developed in conjunction with The American Academy of Family
Physicians, The American Academy of Pediatrics, The American Dietetic
Association, and The National Medical Association.
|
|
 |
|
|
|
Dairy Council Digest Archives
Child Nutrition Programs: The Importance of Dairy Foods
Summary
Dairy foods such as milk, cheese, and yogurt are a key component of meals and snacks offered in federally sponsored child nutrition programs. These foods are the principal source of calcium and provide protein, vitamin D (if fortified), and other vitamins and minerals needed for children’s growth and development. Unfortunately, children’s consumption of Milk Group foods falls short of the currently recommended 2 to 3 daily servings, resulting in low intakes of calcium and vitamin D and increased risk of disorders such as poor bone health.
Participating in child nutrition programs provides children and adolescents an opportunity to increase their intake of milk and other dairy foods. Fluid milk (i.e., flavored and unflavored whole milk, lowfat milk, skim milk, or cultured buttermilk) is offered in programs such as the National School Lunch Program (NSLP) and School Breakfast Program (SBP). Domestic cheese and yogurt may also be offered. The supplemental food package provided in the WIC (Special Supplemental Nutrition Program for Women, Infants, and Children) program offers a variety of milks and cheese. However, yogurt or soy- or rice-based beverages are not allowed to substitute for milk in the WIC food package. Because soy beverages do not have the nutritional profile of milk and calcium fortified soy beverages may contain calcium of poor bioavailability, they are not a substitute for milk.
Participating in child nutrition programs such as the NSLP and SBP improves children’s intake of dairy foods (milk, cheese) and dairy food nutrients such as calcium, both at these meals and over a 24-hour period. When the nutrient contributions of five meal components of school lunch were examined, milk contributed the most calcium and protein per 100 kcal and per penny.
Improving children’s intake of dairy foods and dairy food nutrients helps to support healthy bone and teeth development, maximize peak bone mass in adolescence, and reduce the risk of bone fractures in childhood and osteoporosis in later adult years. Also, epidemiological studies link a high intake of calcium and dairy foods with lower body fat in children. However, additional research, particularly clinical trials, is necessary to establish a cause and effect relationship. The recent rise in vitamin D deficiency and bone-deforming rickets in U.S. children may be due in large part to low milk consumption.
A variety of factors influence children’s decision to choose and drink milk. A recent School Milk Pilot Test involving more than 100,000 students in 146 elementary and secondary schools nationwide found that a combination of milk enhancements increased students’ selection and consumption of milk and their participation in the NSLP. The milk enhancements included contemporary packaging (8- or10-oz resealable plastic), a variety of flavors (white, chocolate, and a third flavor, usually strawberry) served ice-cold, and placement on the lunch line, a la carte, and in vending machines. If these milk upgrades were implemented nationally, it is estimated that children’s milk consumption and nutritional intake would substantially improve, contributing to a reduction in disease risk and healthcare costs.
Table of Contents:
|