Transcript Flavored Milk On the Menu

Washington State Dairy Council
The Nutrition Education People
Start with the Facts
 Concerns about childhood obesity continue to grow
 It is critical that we not overlook the fact that most Americans
are also undernourished
 Most children and adolescents are not getting the
recommended amounts of key vitamins, minerals and nutrients
needed for growth and development
Nutrients
 Milk provides 9 essential
nutrients
 Nearly 90 % of adolescents
do not meet USDA
recommendations
from the milk group
 1 cup = 35% of calcium
recommended for 4-8 year olds
 1 cup = 23% of calcium
recommended for those 8-18
United States Dept. of Health and Human Services, United States
Dept. of Agriculture, and United States. Dietary Guidelines
Advisory Committee, 2005
The Calcium Gap
 On average, Americans are getting only half the
recommended three daily servings of dairy.
 Who’s not meeting current calcium
recommendations?

30% of 4-8 year olds

90% of teenage girls

70% of teenage boys

90 % of women
United States Dept. of Health and Human Services, United States
Dept. of Agriculture, and United States. Dietary Guidelines
Advisory Committee, 2010
Consumption
What are the effects?
 Boys are 32% and girls 56% more
likely to experience bone fractures
than children were 30 years ago.
 Childhood overweight has
increased steadily and research
shows fractures are reported more
often by overweight than nonoverweight children.
 These factors increase the risk of
repeat injury, which can impede
growth and bone mass accrual.
Journal of the American Medical Association. 2003
Risk of Chronic Disease
 Calcium and other nutrients available in dairy products are
critical for more than just bone health
 Dairy foods, when part of a balanced diet, may help reduce
chronic disease risk of:





Hypertension
Osteoporosis and Osteopenia
Obesity
Colon cancer
Kidney stones
Spotlight on Flavored Milk
 Flavored milk contains the same nine
essential nutrients as white milk
 The American Dietetic Association states
that “by increasing the palatability of
nutrient-dense foods/beverages,
sweeteners can promote diet
healthfulness.”
American Dietetic Association. J Am Diet Assoc. 104: 255, 2004
Flavored Milk in Schools
 66 % of the milk chosen at school is flavored; most of
which is low fat or fat free
 90% of milk offered at school is low fat or fat free
 Kids prefer low-fat chocolate milk
United States Dept. of Health and Human Services, United States
Dept. of Agriculture, and United States. Dietary Guidelines
Advisory Committee, 2010
ENVIRON International Corporation. School Milk: Fat Content
Has Declined Dramatically since the Early 1990s. 2008.
Flavored Milk
 A serving of low-fat white or flavored milk is 8 oz.
 Flavored milk contains both natural and added sugars
 Most of the sugar in milk is lactose, which is naturally
present in milk
 The main difference between flavored and unflavored
milk is the added sugar which adds approximately 30
kcal/8 oz.
What does 30 extra calories mean?
 1 lb is equal to 3,500 calories
 If a child chooses flavored milk instead of
white milk 117 days out of the school year
there is a one pound difference
 Flavored milk has relatively few calories
for the number of nutrients it provides
 Flavored milk should not be
recommended for all meals
30 calorie equivalents
3 strawberries
1 kiwifruit
2 crackers
Do these foods
provide 9
essential
nutrients?
¼ Tbsp olive oil
1 chocolate kiss
New Study – Milk PEP
 Reveals negative nutritional impact of removing
chocolate milk from schools
 Purpose: quantify the impact on milk
consumption and nutrient intake from changing
the availability of flavored milk in schools.
Milk Processors Education Program Study of
Flavored Milk Elimination, 2010
New Study – Procedure
 Measure actual consumption, the quantity of
milk used needed to be adjusted by the amount of
milk discarded at the end of the meal
 This study included milk waste measurement
under varying test and control conditions
Waste Management Protocol
 Sample Schools
 58 Schools
 From 7 districts completed the waste measurement protocol
 Averaging 12 days per school
 Yielding nearly 700 measurement days
 Control Schools
• 18 Schools
• no change in flavor availability occurred, also followed the
waste measurement protocol
• 211 measurement days
Executive Summary
 Elementary student milk
consumption dropped an
average of 35% when
flavors were not offered
 On average, students’
actual consumption fell to
less than 4 ounces per day
(per milk drinker) when
only white milk was
offered
Replacing the Nutrients
Executive Summary: Nutrient Replacement
 The team concluded that if a school eliminates
flavored milk, they should re-plan the entire menu
pattern to assure it delivers the essential nutrients
that are lost due to reduced milk consumption
 Minor changes or single food supplementation of the
core menu offering does not deliver the required
nutrition
 Costs an incremental $2,200-$4,600 annually per 100
students.
For More Information
 This study and other resources to support it can be
found at www.milkdelivers.org
The Dairy Industry
 Recognizes the need to reduce the sugar in flavored
milks
 Dollars are going towards research for reformulation of
flavored milk to reduce the amount of sugar
 Dairy Processors in the Northwest are ahead of the
curve with lower grams of added sugar in school milk
than other parts of the country
Medical Professionals Weigh In
 The American Dietetic Association states that “by
increasing the palatability of nutrient dense
foods/beverages, sweeteners can promote diet
healthfulness.”
 The 2010 Dietary Guidelines for Americans “A few examples
of nutrient-dense foods containing some solid fats or
added sugars include whole-grain breakfast cereals that
contain small amounts of added sugars, cuts of meat that
are marbled with fat, poultry baked with skin on,
vegetables topped with butter or stick margarine, fruit
sprinkled with sugar, and fat-free chocolate milk.”
American Dietetic Association. J Am Diet Assoc. 104: 255, 2004
U.S. Department of Health Human Services and U.S. Department of
Agriculture. Dietary guidelines for Americans, 2010Washington, DC: US
Gov. Printing Office, 2010
Other Resources
 For more information go to
www.eatsmart.org and click
on Dairy and Milk
 Free Handouts
 Activities
 Current Studies
 Links to other websites with
scientifically reviewed
information
Washington State Dairy Council
www.eatsmart.org