Milk Facts: A Science-Based Discussion


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Learn more about milk and flavored milk and how both are important.

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  • Note to Educator: Insert your name title and organization on Slide 1.Please thoroughly review the notes prior to presenting. Notes include more detailed explanations than your audience may need, specifically the peer-reviewed research that supports the statements on the slides. They are intended to provide the presenter with background information. For more background information, and handout suggestions, visit the websites listed on the last slide.Western Dairy Association has several resources on the topic that you could make available to your participants. You can access them via our website: under Schools, Flavored Milk.We recommend the following handouts to provide additional information: Milk’s Unique Nutrient Package: Benefits for stronger bones and better bodies Five reasons to raise your hand for flavored milk Environ fact sheetInternational Food Information Council fact sheets on sugarsFlavored milk in perspectiveSafeguarding our children’s healthDairy Council Digest: Why Flavored Milk is a Nutritious Choice for Children Council Digest: Flavored Milk: Questions and Answers Council Digest: Child Nutrition: A focus on dairy foods Council Digest: The 2010 Dietary Guidelines for Americans: An Overview Council Digest: New Report on Dietary Reference Intakes for Calcium and Vitamin D
  • This presentation will provide the facts to common misunderstandings people often have about flavored milk. Not only will you walk away from this presentation with the answers to these common questions, you will have a clear understanding of how flavored milk can be part of a healthy diet becauseit can contribute shortfall nutrients in the diets of most children.
  • Dairy products are nutrient-rich food sources. That means you are able to get a lot of vitamins, minerals, and other important nutrients without consuming too many calories.  Not only are they an excellent source of calcium, they are also a good source of the following 8 essential nutrients: Protein, Riboflavin, Vitamin B12, Phosphorous, Potassium, Niacin, and fortified milk also has both Vitamin A and Vitamin D. Milk is the number one food source of calcium, vitamin D and potassium in children’s diets. NHANES (2003-2006). Ages 2-18 years. Data Source: Centers for Disease Control and Prevention, National Center for Health Statistics, National Health and Nutrition Examination Survey. Hyattsville, MD: US Department of Health and Human Services, Centers for Disease Control and Prevention, [ 2003-204; 2005-2006].[]  Calcium is essential for overall health and body functions, as well as bone health; and many of us do not get enough of it. Calcium is found in a lot of foods and drinks, but they just don’t have as much calcium as that which is found in one glass of milk. Note to Educator:Milk and dairy products are so much more than just a source of calcium, which is why they are recommended over taking a calcium supplement. A calcium supplement will only help meet daily calcium needs, and will not provide the other nutrients provided in dairy products. Experts recommend meeting nutrient needs through food first. The handout “Milk’s Unique Nutrient Package” list the percentages of recommended daily intake for each nutrient available in milk, as well as a brief description on their importance. Visit www.westerndairyassociation.orgto download the handout. To compare nutrient-rich milk to other foods, one 8-ounce serving of fortified milk provides as much:Calcium as 2 ¼ cups broccoliPotassium as a small bananaMagnesium as a cup of raw spinachVitamin A as two baby carrotsPhosphorous as 1 cup of kidney beansVitamin D as 3 ½ ounces of cooked salmon
  • Calcium is stored in bones for the body to use. That means if we don’t have enough calcium in our body, it will be taken from the bones. That is how our bones become weak and ultimately can lead to osteoporosis, as well as an increased risk of serious bone fractures.  When dairy is included in a healthy balanced diet, calcium and other nutrients contribute to an improved bone mineral density, which is important to keep bones strong. In addition, an individual’s overall diet quality may improve. An improved diet quality that includes dairy has been linked to a reduction in chronic disease risk such as:hypertension, osteoporosis and osteopenia, obesity, colon cancer, and kidney stones.Note to Educator:Osteopenia refers to bone mineral density (BMD) that is lower than normal peak BMD but not low enough to be classified as osteoporosis. Having osteopenia means there is a greater risk that, as time passes, you may develop BMD that is very low compared to normal, known as osteoporosis.
  • On average, Americans are getting only about half (1.5 servings) of the dairy servings that they should consume daily.This chart demonstrates average servings per day. The recommended intake (right side of chart) arrows correspond to serving recommendations for age.
  • Nutrients of Concern: The 2010 Dietary Guidelines for Americans identified nutrients that most Americans fall short on consuming.They are listed here. Dairy foods provide 3 of the 4 nutrients of concern.
  • Optimizing the amount of bone laid down during the adolescent period appears to be the most effective strategy for reducing osteoporosis later in life. The 5-year period from 11 to 16 years of age is the time when a substantial part of bone accretion takes place. Peak calcium accretion rate occur at abut 12.5 years for girls and 14.0 years for boys.By age 18 in girls and 20 in boys, about 85% to 90% of final adult bone mass is acquired.In 1945, Americans drank four times more milk than carbonated soft drinks; in 2001, they consumed nearly 2.5 times more soda than milk.
  • There has been a statistically significant increase in the incidence of distal forearm fractures in children and adolescents, but whether this is due to changing patterns of physical activity, decreased bone acquisition due to poor calcium intake, or both is unclear at present. Given the large number of childhood fractures, however, studies are needed to define the cause(s) of this increase. Incidence of Childhood Distal Forearm Fractures Over 30 Years,A Population-Based Study SundeepKhosla, MD; L. Joseph Melton III, MD; Mark B. Dekutoski, MD; Sara J. Achenbach, MS; Ann L. Oberg, PhD; B. Lawrence Riggs, MD,JAMA. 2003;290:1479-1485.
  • Low-fat and fat-free flavored milk contains - calcium, potassium, phosphorus, protein, vitamins A, D, and B12, riboflavin and niacin (niacin equivalents) – and can help kids meet their calcium recommendations. Frary CD, Johnson RK, Wang MQ. Children and adolescents’ choices of foods and beverages high in added sugars are associated with intakes of key nutrients and food groups. Journal of Adolescent Health, 2004:34 (l):56-63.
  • Low-fat and fat-free flavored milk contains – calcium, potassium, phosphorus, protein, vitamins A, D, B12, riboflavin and niacin equivalents. Flavored milk drinkers have lower intakes of soft drinks compared to those who do not drink flavored milk. Johnson RK, Frary C, Wang MQ. The nutritional consequences of flavored milk consumption by school-aged children and adolescents in the United States. Journal of the American Dietetic Association 2002; 102(6):853-856.
  • Flavored milk contributes 3% of added sugars. National Health and Nutrition Examination Survey (2003-2006), Ages 2-18 years.2010 US Dietary Guidelines states: “If sweetened milk productsare chosen (flavored milk…),the added sugars also countagainst your maximum limitfor “empty calories‟ (caloriesfrom solid fats and addedsugars). This chart shows the sources of added sugars in diets of the US population. It highlights the contribution of sodas and similar calorically-sweetened beverages as the major source of added sugars in the American diet. All milk contains a unique combination of nutrients important for growth and development. And flavored milk accounts for less than 3.5 percent of added sugar intake among children ages 6-12 and less than 2 percent of the added sugar intake among teens. NHANES (2003-2006), Ages 2-18 yrsStudies how that children who drink flavored milk drink more milk overall, have better quality diets , do not have higher intakes of added sugar or fat, and are just as likely to be at a healthy weight compared to kids who do not consume flavored milk.Environ study, JADA, 2008 dairy processors and schools have cut flavored milk calories 12.7% over 4 years and more than 75% of flavored milk is under 150 calories
  • Patterson J., Saidel M. The Removal of Flavored Milk in Schools Results in a Reduction in Total Milk Purchases in All Grades, K-12. Journal of the American Dietetic Association, 2009; 109, (9): A97According to 2005 USDA data. 66% of the milk chosen by children in schools is flavored; most (60% of which is low-fat or fat-fee. ENVIRON International Corporation. School Milk: Fat content has declined dramatically since the early 1990s.2008
  • Flavored milk drinkers do not have higher total fat or calorie intakes than non-milk drinkers. Johnson RK, Frary C, Wang MQ. The nutritional consequence of flavored milk consumption by school-aged children and adolescents in the United States. Journal of the American Dietetic Association.2002; 102(6):853-856.Children who drink flavored and white milk don’t have higher body mass index (BMI) than those who do not drink milk. Murphy MM, Douglas JS, Johnson RK, Spence LA. Drinking flavored or plain milk is positively associated with nutrient intake and is not associated with adverse effects on weight status in US children and adolescents. Journal of the American Dietetic Assocation. 2008:108:631-639. American Heart Association: Johnson RK et al. Dietary Sugars Intake and Cardiovascular Health. A Scientific Statement from the American Heart Association. Circulation. 2009; 120:1011-1020
  • Removing flavored milk from schools has been shown to result in a 62-63 percent reduction is milk consumption by kids K-5th grade. A 50 percent reduction in milk consumption in 6th -8th grades,And a 37 percent reduction in milk consumption in adolescents in 9th – 12th grades.Patterson J., Saidel M. The Removal of Flavored Milk in Schools Results in a Reduction in Total Milk Purchases in All Grades, K-12. Journal of the American Dietetic Association, 2009; 109, (9): A97Use the empty box: As a school nutrition expert, this is your opportunity to declare your opinion. Here is a statement for you to consider:With all the other beverage choices available to kids, flavored milk is a win/win. Kids like the taste and will drink it. As a school nutrition professional, I appreciate that they are getting the nutrients they need and enjoy drinking it- not pouring it down the drain.
  • Milk Processors Education Program (MILKPep)Study of Flavored Milk Elimination, 2010, drop in consumption came from fewer students selecting milk and more milk being discarded. 23% drop in the amount of milk used and when they measured plate waste, more milk was being thrown out when only white milk was available.In the study, the average decline was 35%. The smallest decline was 18%, while 2 districts experienced a 43% decline. Five schools saw a decline of more than 50%.Contrary to expectations that students might adjust to drinking only white milk, milk consumption did not recover over a year’s time.Important to note, is that if kids are not offered flavored milk, that they are not necessarily drinking the white and thus may be missing out on the nutrients that milk provides.Likewise, in a 2007-2008 study in Connecticut, milk consumption overall declined 60 percent when flavored milk was removed from schools. Declines ranged from 20 percent at the high school level to 67 percent in grades 3 to 8. Finally, when flavored milk was removed recently from Central City Elementary School in Huntington, West Virginia, milk consumption dropped by more than half, as students preferred water and soda brought from home to unflavored milk bought at school. Flavored milk has since been returned to Central City Elementary.
  • There could be well-meaning but negative unintended consequences of limiting the availability of flavored milk.
  • The nutrition analysis committee for the MilkPEP study determined it would take three or four more food items to match milk’s nutrient package, and that those foods would contain more calories and fat than the flavored milk they were to replace. The foods would also add back in about half the sugar, leaving a savings of only 15 to 28 grams (about 1 to 2 teaspoons) of sugar per week. Plus, the added foods would cost an incremental $2,200 to $4,600 annually for every 100 students. The MilkPEP study may be accessed at flavored milk is not available, and students choose orange juice fortified with Calcium and Vitamin D instead of white milk, you would still need to replace the remaining missing nutrients by ADDING:½ cup diced cantaloupe100 grams of sliced green apple with skin½ cup cooked baked beansThese additions would increase caloric value of the meal by 171 calories more than drinking chocolate milk.
  • In 2011, Prime Consulting was hired by Western Dairy Association to asses school milk sales in Colorado schools. 65% of Colorado students from 950 individual school locations with nearly 550,000 students from around the state. When you take food insecurity concerns and overall calcium deficiencies into account this situation is putting kids at significant risk both today and for their adult years.
  • The American Dietetic Association states that “by increasing the palatability of nutrient-dense foods/beverages, sweeteners can promote diet healthfulness”. This concept is also supported by the 2010 Dietary Guidelines for Americans which states that enhancing the palatability of nutrient-dense foods, such as milk, may improve nutrient intake.The American Academy of Pediatrics, in a policy statement discouraging soft drinks in schools and in its report on optimizing children’s and adolescents’ bone health and calcium intakes encourages consumption of nutritious beverages including low-fat or fat-free flavored milks. The Institute of Medicine (IOM) recognizes the nutritional value of flavored milk with modest amounts of sugar for school children.American Academy of Pediatrics policy statement Soft Drinks in Schools encourages schools to offer low-fat and fat-fee white or flavored milk, water or real fruit or vegetable juice as healthful alternatives to soft drinks. Soft drinks in schools. Pediatrics 2005; 113152-154.Recognizing that children fall far short on meeting recommended servings from the Milk Group, two government programs, the National Institute of Child Health and Human Development’s Milk Matters (Stronger Bones…for Lifelong Health…Milk Matters!) and the US Department of Health and Human Services’ Best Bones Forever (, have developed programs to encourage dairy consumption. They also recommend low-fat and fat-free flavored milk as a good option for children.US Dept of Health and Human Services Beset Bones Forever, A bone health campaign for girls and their BFFs to "grow strong together and stay strong forever!”Milk Matters is a public health education campaign to promote calcium consumption among tweens and teens, especially during the ages of 11 to 15, a time of critical bone growth.National Institutes of Health, National Institute of Child Health and Human Development The American Heart Association (AHA) supports a positive role for added sugars to help increase intakes of nutrient-rich foods including dairy foods. Specifically, in their scientific statement on Dietary Sugar Intake and Cardiovascular Health, the AHA states, “when sugars are added to otherwise nutrient-rich foods, such as sugar sweetened dairy products like flavored milk and yogurt and sugar-sweetened cereals, the quality of children’s and adolescents’ diet improves, and in the case of flavored milks,no adverse effects on weight status were found”( You’ve seen the 3-Every-Day label on dairy foods. These groups recommend getting three servings of dairy each day for a better-quality diet. They know that the 9 essential vitamins and minerals found in milk and milk products are a great way to ensure people of all ages get a balanced diet. (Groups include the American Academy of Pediatrics, the National Medical Association, the American Dietetic Association, the Surgeon General and the Dietary Guidelines for Americans)
  • The goal is to have a flavored milk that kids will drink – cocoa is a challenging ingredient to work with so that the beverage isn’t bitter. Not too sweet, not too bitter, not to weak, good mouth feel. AND affordable!Colorado Flavored Milks:School milk processors/providers have worked hard over the past 2 years to reformulate flavored milks for reduced sugar and calories while still meeting theKeep in mind regular white milk contains 12 grams of natural sugarNote--For parents please keep in mind- the nutritional content profile of school milk may have a different nutritional profile than milk at the grocery store.For more specific details of your school district’s flavored milk nutritional profile please contact your dairy processor.
  • But if the kids won’t take they food or eat it, everyone loses.Flavored milk is also a product that kids love. Two-thirds of all the milk chosen in school is flavored, and nearly all of that is low-fat or fat-free. Ellyn Satter, is a therapist, author and lecturer. She is a Registered Dietitian, a holder of the Diplomat in Clinical Social Work, and has a private psychotherapy practice. Satter has combined her expertise in nutrition and psychology to pioneer the field of feeding dynamics.
  • A poor diet—one low in nutrients and energy—can lead to poor test performance, it is not true that restricting any single food or any single food ingredient will improve behavior. In fact, some studies have shown the opposite to be true: across all age groups, consuming small amounts of sugar has been shown to boost performance on tests of mental abilities and staying on task.According to a US Food and Drug Administration taskforce, there is no conclusive evidence that sugar in the average American diet or any specific foods containing sugarcauses behavioral problems of interferes with a child’s academic performance.
  • Here, we have an issue of children being undernourished when it comes to micronutrients. This chart was developed based on the USDA 2005 report which utilized nutrient data collected in the 2001-2002 National Health and Nutrition Examination Survey (NHANES) to estimate usual nutrient intake distributions from food and food constituents. The nutrients highlighted by USDA as potentially problematic for children are shown in this chart. When you compare usual nutrient intakes by children to EARs, the prevalence of inadequacy for vitamins A, E, C and magnesium was found to be high for most age/sex groups. Additionally, teenage females had potentially problematic intakes of zinc and phosphorus. BACKGROUND ON CHART: The EAR (Estimated Average Requirement) for a lifestage and gender group is the average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in that group. Percentages of individuals with intakes less than the EAR are estimates of the prevalence of inadequacy. The USDA used the cut-point method as developed by researchers at Iowa State University to measure prevalence of inadequacy of nutrients for which EARs were established. The probability approach was used to determine the prevalence of inadequate iron intake. Reference:Moshfegh A, Goldman J, Cleveland L. 2005. What We Eat in America, NHANES 2001-2002: Usual Nutrient Intakes from Food Compared to Dietary Reference Intakes. U.S. Department of Agriculture, Agricultural Research Service. Available at: Accessed March 2009.
  • From the same USDA 2005 report, this chart shows the percent of children with intakes of vitamin K, calcium, potassium, and dietary fiber above the AI. Children’s mean usual intakes for these nutrients were determined by USDA to be of concern. These “problem nutrients” may become an increasing issue during early school age, a time when children begin to express their independence through eating behavior. However, it is important to stress that the eating habits that result in this pattern of “overfed and undernourished” are laid down in the first years of life and so it’s possible that with adequate counseling, this issue could be averted. [NEXT SLIDE]BACKGROUND ON CHART: Same data set as previous slide.The AI is the recommended average daily intake level assumed to be adequate for healthy people; AIs were established by the Institute of Medicine if it was determined that adequate data were not available to develop an EAR. The cut-point method cannot be used to assess prevalence of inadequacy of a nutrient for which an AI was established. However, mean usual intake at or above the AI implies a low prevalence of inadequate intake.
  • Dairy foods contribute substantial amounts of a variety of essential nutrients to the American food supply including: calcium (70.3%), phosphorus (30.1%), riboflavin (25.0%), vitamin B12 (18.2%), protein (18.1%), potassium (16.0%), zinc (15.0%), magnesium (13.9%) and vitamin A (15.7%).Calcium and potassium are 2 of the 4 “nutrients of concern” for children identified by Dietary Guidelines for Americans. (fiber and vitamin D are the others) Nearly all milk is fortified with vitamin D as are some yogurts.Reference:
  • Please visit our website: or for these handouts and other resources.
  • Want a handout? This may be downloaded in black and white or color at adults and children are overweight and undernourished – missing out on vital nutrients because they are not choosing nutrient-rich foods first.  Flavored milk’s contribution of added sugars to the diets of kids ages 2-18 is minimal at about 2 percent calories.Dairy's powerful nutrient package of calcium plus eight other essential nutrients helps nourish your body, not just your bones.
  • 2010 Dietary Guidelines for Americans, indicates foods to eat more of and foods to reduce.
  • Milk Facts: A Science-Based Discussion

    1. 1. Milk Facts A sciencebased discussion Presenter Name Presenter Title Presenter Organization
    2. 2. Do you know the facts?  While 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.  Nearly 90 percent of adolescents do not meet recommendations from the dairy group. -USDA
    3. 3. Why should milk, yogurt, and cheese be a part of a diet?
    4. 4. Milk, yogurt, and cheese are nutrient-rich Milk is the #1 food source of vitamin D, calcium and potassium. • • • • • • • • • Calcium (Ca) Protein Riboflavin (B2) Vitamin B12 Phosphorous (P) Potassium (K) Niacin Vitamin A Vitamin D, fortified
    5. 5. Calcium and other nutrients available in dairy… are critical for much more than bones Dairy foods, when part of a balanced diet, may help reduce chronic disease risk of:  Hypertension  Colon cancer  Osteoporosis  Kidney stones  Obesity Type 2 diabetes
    6. 6. Calcium Gap On average, Americans are getting only half the recommended three daily servings of dairy. NHANES 2007-2008, ages 2 years and older
    7. 7. Nutrients of Concern Adults Need more • • • • Calcium Potassium Fiber Vitamin D Dairy foods provide 3 of the 4 nutrients of concern.
    8. 8. Boys are 32% and girls 56% more likely to experience bone fracture 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
    9. 9. Milk essential for a reason Milk provides nutrients essential for growth, development and good health. Milk contains a unique nutrient package - calcium, potassium, phosphorus, protein, vitamins A, D, and B12, riboflavin and niacin (niacin equivalents).
    10. 10. Flavored milk is stealth health Flavored milk contains the same nine essential nutrients as white milk. Flavored milk drinkers have lower intakes of soft drinks compared to those who do not drink flavored milk. -JADA 2002
    11. 11. Make Mine Chocolate a nod to nutrient-rich fat-free flavored milk Flavored milk contributes only 3 % of the added sugar in children’s diets
    12. 12. Flavored milk Low-fat chocolate milk is the most popular choice in schools and kids drink less milk (and get fewer nutrients) if it’s removed. -JADA 2009 66 percent of the milk chosen at school is flavored; most of which is low-fat or fatfree. -ENVIRON 2008
    13. 13. Flavored milk Children who drink flavored milk meet more of their nutrient needs; do not consume more added sugars, fat or calories; and are not heavier than non-milk drinkers . -JADA 2002, 2008 The American Heart Association states “when sugars are added to nutrient-rich foods, such as flavored milk and yogurt, the quality of children’s diets improve, and in the case of flavored milk, no adverse effects on weight states were found.” -Circulation 2009
    14. 14. Flavored milk Removing flavored milk from schools has been shown to result in a 62-63 percent reduction in milk consumption by kids in K-5 grades. JADA 2009 As a school nutrition expert, this is your opportunity to declare your opinion. Insert your own comments here
    15. 15. Milk consumption dropped 35% or 1.4 servings per week • 58 elementary schools across the U.S. • When flavored milk is not offered, many children do not drink white milk instead and miss out on essential nutrients – Calcium, vitamin D, vitamin A, potassium, magnesium and protein • Study found that milk delivers the important combination of essential nutrients in a more costeffective way than any other food commonly consumed by students in schools. • The essential nutrients lost from elimination of flavors are significant and are not easily replaced by other foods. -Milk Processors Education Program Study of flavored milk elimination, 2010
    16. 16. Unintended Consequences… 1.4 servings per week decrease Average Elementary School 333 -23% 255 85 Units of Milk Each Day 92 248 -35% Waste Consumption 163 Flavors & White offered Waste 24.5% White Only 36.1% Average Attendance = 419 A decline of 1.4 servings per week per milk-drinking student . On an annual basis, this means that on average, each student would lose 47 milk servings along with all the nutrients in those milk servings.
    17. 17. When flavored milk leaves, essential nutrients leave with it.
    18. 18. Colorado students receive 30% fewer milks in school than national average Colorado students average 1.1 fewer milk servings each week. Equates to 40 servings below national average each school year.
    19. 19. Several government and national medical organizations support flavored milk.
    20. 20. The Dairy Industry recognizes the need to sugar in flavored milk Their response:  Dairy companies have reduced the amount of added sugar by 38%, in the last five years.
    21. 21. Flavored milk stats Flavored milk contains both natural and added sugars, nearly half of the sugar is naturally present Flavored milk contributes only 3% of total added sugar in children’s diets All flavored milk in schools is fat-free and about 130 calories. 8-ounces of chocolate milk contains about 2-7 mg of caffeine – the same amount in decaffeinated coffee
    22. 22. Our goal is to feed children foods that support growth and development and fuel them so they are ready to learn. We strive to offer nutrient-rich foods. But it is only children who decide whether to eat and how much. Ellyn Satter Registered dietitian
    23. 23. Additional slides IF TIME PERMITS OR MORE INFORMATION IS NECESSARY, CONSIDER USING THE FOLLOWING SLIDES The resource slide is intended for your background information
    24. 24. Sugars do not cause Building Support for Milk in Schools hyperactivity The implications of removing chocolate milk from the school meal environment: A Colorado school district’s impact study
    25. 25. Sugars do not cause Reason for Study hyperactivity • Aurora Public Schools school nutrition director Mona Martinez-Brosh decided to “test” offering white milk only in two elementary schools during the 2010/2011 school year. • Martinez-Brosh was concerned that elimination of flavored milk would lead to a decrease in milk consumption, in turn leading to students missing out on the essential vitamins and minerals that milk provides. • For an entire school year, Martinez-Brosh monitored milk sales evaluate consumption trends.
    26. 26. Daily Milk not cause hyperactivit Consumption (cartons) Sugars do 200 150 185 170 177 117 95 100 104 '09-'10 '10-'11 50 0 School 1 School 2 Average • Sales fell by 31% at one school and 48% at the other. • There was speculation that students would compensate by drinking white milk. • However, based upon monthly milk sales patterns, white milk consumption never exhibited a rising trend.
    27. 27. Sugars do not cause Martinez-Brosh Conclusions hyperactivity • The decrease in milk consumption is problematic because the students best source of calcium, vitamin D and other essential nutrients is the milk served at school. • Based upon the study, chocolate milk will be provided in all of their schools for lunch.
    28. 28. Flavored milk drinkers According to a study published in the Journal of the American Dietetic Association: Children who drink flavored or plain milk get more nutrients and have an equal or lower BMI than children who do not drink milk.
    29. 29. ENVIRON Study  RESULTS: Improved nutrient intake among all milk drinkers  Females ages 12-18 years: double calcium intake among milk drinkers  Intake of added sugars similar (milk and non milk)  BMI comparable to or lower than non-milk drinkers
    30. 30. ENVIRON Study ENVIRON Study CONCLUSION: Kids who drink flavored or plain milk have increased nutrient intake and equal or lower BMIs than non-milk drinkers
    31. 31. ENVIRON Study ENVIRON Study CONCLUSIONS: CONCLUSION: Drinking low-fat or fat-free flavored milk can help youth meet their dairy recommendations
    32. 32. ENVIRON Study ENVIRON Study CONCLUSIONS: CONCLUSION: It is unnecessary to limit access to flavored milk due to its added sugar
    33. 33. Sugars do not cause Sugar does not cause hyperactivity hyperactivity • The medical and scientific communities concluded sugars are not responsible for hyperactivity in children. • In studies where the observers do not know which children were given sugar and which were not (double blind studies) no differences in “hyperactivity” are found. • The Institute of Medicine reviewed more than 23 studies conducted over a 12-year period and concluded that sugar intake does not affect hyperactivity in children.
    34. 34. Undernourished Zinc Magnesium Girls 14-18 y Boys 14-18 y Girls 9-13 y Phosphorus Boys 9-13 y Children 4-8 y Vitamin C Children 1-3 y Vitamin E Vitamin A 0 20 40 60 80 100 Percent with nutrient intakes below the EAR Moshfegh A. USDA/ARS 2005.
    35. 35. Undernourished Dietary Fiber Girls 14-18 y Boys 14-18 y Girls 9-13 y Potassium Boys 9-13 y Children 4-8 y Children 1-3 y Calcium Vitamin K 0 20 40 60 80 100 Percent with nutrient intakes above the AI Moshfegh A. USDA/ARS 2005.
    36. 36. Dairy Nutrients: Benefits for Bones and Beyond Potassium Phosphorus Vitamin A Vitamin B12 Riboflavin Niacin (niacin equivalents) helps regulate body’s fluid balance and maintain normal blood pressure helps strengthen bones and generate energy in body’s cells helps maintain healthy vision and skin helps build red blood cells that carry oxygen from lungs to working muscles helps convert food into energy helps metabolize sugars and fatty acids
    37. 37. Resources • • • • • Five Reasons to Raise Your Hand for Chocolate Milk Environ Fact Sheet Flavored Milk Brochure- It’s More Than Flavor Think Your Drink copy master and poster International Food Information Council Sugars Fact Sheets • Flavored Milk in Perspective • Dairy Council Digest: Why Flavored Milk is a Nutritious Choice for Children • Dairy Council Digest: Flavored Milk: Questions and Answers • Dairy Council Digest: Child Nutrition: A focus on dairy foods
    38. 38. When it comes to NUTRITION not all drinks are created equal.
    39. 39. How we eat vs. how we How we eat vs. how we should should