BETTER FOOD FOR MORE PEOPLE - National CACFP …...Better Food for More People Right from the Start...

BETTER FOOD FOR MORE PEOPLE Meeting Dietary Guidelines

With Greek Yogurt

April 23, 2016

DR. ROBERT C. POSTSenior Director,

Nutrition and Regulatory Affairs

CONFIDENTIAL AND PROPRIETARY

Meeting Dietary Guidelines with Greek Yogurt

Describe the need to provide better food to consumers, including child nutrition and childcare professionals.

Outline the Dietary Guidelines recommendations for children, which form the basis of CACFP criteria.

Discuss how Greek Yogurt is a nutrient-intense option that helps children meet daily dairy recommendations and nutrient needs.

Demonstrate tools, such as menu models, that can guide caregivers and nutrition providers in building healthier eating patterns with Greek Yogurt.

Objectives for Today


Meeting Dietary Guidelines with Greek Yogurt

Consumers worldwide, including parents and caregivers, are going back to basics with their food –looking for more fresh, natural options with beneficial nutrients for health, like protein, fiber and calcium.1

They’re also expecting more transparency from food companies, particularly related to the impact of food on health.2

Consumers Are Looking for Better, Transparent Options

1/ Nielsen. We Are What We Eat: Healthy Eating Trends Around the World, January 2015.2? CFI. A Clear View of Transparency and How it Builds Trust, 2015.

BETTER FOOD FOR MORE PEOPLERIGHT FROM THE START

Delicious Nutritious Natural Affordable


Better Food for More People Right from the Start

Include fat-free and low-fat (1%) dairy, such as milk and yogurt. 2-3 years: 2 cups/day

4-8 years: 2.5 cups/day

9+ years: 3 cups/day

2015-2020 Recommendations for Healthy Eating

Include a variety of protein foods in nutrient-dense forms 3-5 oz/day (19-34 grams)

DAIRY FOODS CONTRIBUTE

CALCIUM, POTASSIUM

AND VITAMIN D, WHICH ARE

UNDERCONSUMED NUTRIENTS

OF PUBLIC HEALTH CONCERN.



Dairy Foods Provide Essential Nutrients Children Need

The American Academy of Pediatrics recognizes dairy foods as an important source of nutrients that facilitate growth in children and adolescents.1

According to the Dietary Guidelines for Americans, dairy intake is directly linked to improved bone health in children.2

Children who avoid milk ingest less-than-recommended amounts of calcium needed for normal bone calcium accretion and bone mineralization.3,4

1/ Melvin B. Heyman. Lactose Intolerance in Infants, Children, and Adolescents. Pediatrics Sep 2006, 118 (3) 1279-1286; DOI: 10.1542/peds.2006-1721 .2/ 2015-2020 Dietary Guidelines for Americans.3/ Stallings VA, Oddleifson NW, Negrini BY, Zemel BS, Wellens R. Bone mineral content and dietary calcium intake in children prescribed a low-lactose

diet. J Pediatr Gastroenterol Nutr.1994;18 :440– 444/ Di Stefano M, Veneto G, Malservisi S, et al. Lactose malabsorption and intolerance and peak bone mass. Gastroenterology.2002;122 :1793– 17995/ Scientific Report of the 2015 Dietary Guidelines Advisory Committee

…AND IT GOES BEYOND CALCIUM…

When dairy foods are not consumed,

nutrient intake also drops substantially

for potassium, Vitamin D, magnesium,

iron, Vitamin A, riboflavin and choline.5



Research Shows Additional Dairy Benefits for Children

The high-quality protein in dairy has been shown to improve satiety and reduce snacking in adolescents.1

Frequent yogurt consumption (once per week) has been associated with better diet quality and insulin sensitivity in children.2

A regular diet including probiotics, like those found in yogurt, has been shown to reduce colds and flu-like symptoms and improve attendance in preschool and daycare settings.3,4

1/ Leidy HJ, Ortinau LC, Douglas SM, Hoertel HA. Beneficial effects of a higher-protein breakfast on the appetitive, hormonal, and neural signals controlling energy intake regulation inoverweight/obese, “breakfast-skipping,” late-adolescent girls Am J Clin Nutr 2013 ajcn.053116; First published online February 27, 2013. doi:10.3945/ajcn.112.053116

2/ King S, Glanville J, Sanders ME, Fitzgerald A, Varley D. Effectiveness of probiotics on the duration of illness in healthy children and adults who develop common acute respiratory infectious conditions: a systematic review and meta-analysis. Br J Nutr. 2014 Jul 14;112(1):41-54. doi: 10.1017/S0007114514000075. Epub 2014 Apr 29.

3/ Leyer GJ, Li S, Mubasher ME, Reifer C, Ouwehand AC. Probiotic effects on cold and influenza-like symptom incidence and duration in children. Pediatrics. 2009 Aug;124(2):e172-9. doi: 10.1542/peds.2008-2666. Epub 2009 Jul 27.

4/ Zhu Y1, Wang H, Hollis JH, Jacques PF, The associations between yogurt consumption, diet quality, and metabolic profiles in children in the USA. Eur J Nutr 2014



But Dairy Continues to be an Under-Consumed Food Group

90% of the population is not meeting dairy recommendations1

STRATEGIES TO INCREASE

DAIRY INTAKE INCLUDE:CHOOSING YOGURT

AS A SNACK, OR USING YOGURT AS AN INGREDIENT IN PREPARED DISHES SUCH AS SALAD DRESSINGS OR

SPREADS.

1/ HHS, USDA. 2015-2020 Dietary Guidelines for Americans



Lactose intolerance may make it difficult for children to consume milk.

But dietary lactose enhances calcium absorption, and lactose-free diets may theoretically cause inadequate bone mineralization.1

The live and active cultures (plus probiotics) in yogurt partially break down lactose into simple sugars, making it easier to digest and a good dairy option for the lactose intolerant.2

Authentic straining process decreases lactose to less than 5% while increasing protein and calcium.

Yogurt Can Aid Children with Lactose Intolerance

1/ Abrams SA, Griffin IJ, Davila PM. Calcium and zinc absorption from lactose-containing and lactose-free infant formulas. Am J Clin Nutr.2002;76 :442– 4462/ Melvin B. Heyman. Lactose Intolerance in Infants, Children, and Adolescents. Pediatrics Sep 2006, 118 (3) 1279-1286; DOI: 10.1542/peds.2006-1721 .



Excellent source of high-quality protein (2x more than regular yogurt)*

Good source of calcium

Contributes potassium

Low in sodium

Contains 5 live and active cultures, including 3 probiotics

Less than 5% lactose; plain Greek Yogurt has 4 g of natural sugar

Greek Yogurt Is a Nutrient-Intense Dairy Choice

* Chobani® Greek Yogurt, 12g (24% DV) protein per 5.3oz (150g) serving; regular (nonfat or low-fat) yogurt 6g (12% DV) protein per 5.3 oz. (150g) serving based on most recently reported USDA category data.



Less than 10% of calorie intake should come from added sugars.

Dairy foods contribute only 4% of added sugar intake, and yogurt contributes only about 2%.

Greek Yogurt is Lower in Sugar

*Chobani® Greek Yogurt (excluding Plain), 13-17g sugar per 5.3oz (150g) serving; regular fruit yogurt, 29g sugar per 5.3oz (150g) serving based upon most recently reported USDA category data.

40% LESS SUGAR

than regular yogurt,based on USDA data*

CHOBANI®

GREEK YOGURT



There are many opportunities each day to improve food choices

Small shifts in food choices can make a big difference

Focus on foods that are nutrient-dense

Small Shifts to these Nutrient-Intense Choices are Needed



In 2015, USDA officially added yogurt/Greek Yogurt as a protein food/meat-alternative in school meals nationwide.

The decision came about after a successful 3-year pilot offering Greek Yogurt in school meals across many states.

Over 1.6 million cups of Greek Yogurt eaten in 2015-2016, demonstrating that it is a nutrient-intense food kids enjoy.

Shifting to Greek Yogurt at School Lunch

OFFERING GREEK YOGURT DAILY AT LUNCH HELPS KIDS

NATURALLY BOOST THEIR PROTEIN, CALCIUM AND

POTASSIUM INTAKE AND MEET THEIR DAIRY NEEDS.



Currently, Greek Yogurt qualifies for 1 meat alternate credit in the National School Lunch Program.

Yet, the 2015-2020 Dietary Guidelines equate yogurt with milk, and Greek Yogurt delivers more high-quality protein than other sources.

Greek Yogurt Offers More High-Quality Protein for Kids

2 TBSP. PEANUT BUTTER190 calories, 7 g protein

PDCAAS = 0.65

1 LARGE EGG 72 calories, 6 g protein

PDCAAS = 1

4 OZ. CHOBANI® GREEK YOGURT95 calories, 9 g protein

5.3 OZ. CHOBANI® GREEK YOGURT 120 calories, 12 g protein

PDCAAS = 1.5



Menu modeling is a scientific analysis and a tool that evaluates how gradual dietary changes throughout the day effect diet quality.

Such modeling can be used to show the nutritional impact of making daily shifts to Greek Yogurt for toddlers, children and adults.

Menu Models Can Show Ways to Shift Patterns During the Day

MENU MODELS HAVE BEEN USED BY THE USDA AND HHS TO:

• Develop the healthy eating patterns at different calorie levels for the 2005, 2010 and 2015-2020 Dietary Guidelines for Americans.

• Evaluate various scenarios when specific changes are made to these healthy eating patterns.



How Menu Models with Greek Yogurt Are Developed

Create “Base Menus” for the typical American diet (for adults,

toddlers and children), using NHANES data*

Realistically Modify Menus with

2-3 Chobani Substitutions Per Dayeither in recipes or on its own (“Eat Greek Menu”)

Conduct a Nutritional Analysis to compare nutrient and food group intake changes

from “Base Menu” to “Eat Greek Menu”

*Data from the Feeding Infants and Toddlers Study (FITS) was used for the toddler menus.



Example Menu Model: Children



Example Menu Model: Toddlers



Menu Models Demonstrate Greek Yogurt Can Improve Diets

Increased:protein

dairy calcium

potassium

Reduced: saturated fattotal sugar

sodium

SWAPPING 2-3 MEALS OR SNACKS PER DAY WITH CHOBANI GREEK YOGURT:



Information from menu models can be used to develop resources that guide child nutrition and care professionals on how to improve healthy eating habits for both children and themselves.

Menu Models Serve as a Foundational Educational Tool

SOCIAL MEDIA ONLINE TOOLS FACT SHEETS



The Chobani Nutrition Center is a new information hub for nutrition and health professionals interested in the benefits of Greek Yogurt.

Fact sheets, sample menus, recipes and more are provided to enable and inspire people to consume more nutrient-intense foods at meals and snacks.

CHOBANI.com/nutritioncenter

These Tools Are a Part of the Chobani Nutrition Center



The Chobani Nutrition Council helps further our understanding of the role of Greek Yogurt in a healthy diet and develop more of these science-based resources.

Our External Counsel: The Chobani Nutrition Council

KEITH AYOOB EDD

Associate Clinical Professor, Pediatrics, Albert Einstein School of Medicine, Yeshiva University

TERRY HUANG PHD, MPH, CPH

Professor, School of Public Health, CUNY

PATRICK STOVER PHD

Professor and Director of the Division of Nutritional

Sciences, Cornell

AMY BEAUDREAULT PHD

Director of Nutrition and Health, World Food Center,

University of California, Davis

MARTIN WEIDMAN PHD

Professor, Department of Food Science, Cornell

WE EXTEND INVITATIONS FOR ADDITIONAL PARTICIPATION AND TRANSPARENT ENGAGEMENT IN THIS PROCESS

SO THAT WE MAY CONTINUE ENCOURAGING HEALTHIER EATING HABITS FOR CHILDREN AND FAMILIES



To help fulfill our mission of better food for more people, we ultimately bring everything back to the community, such as: Distributing messages of health at local fitness events

Raising awareness for nutrition and fitness through sponsorship of the Olympics and Special Olympics

Educating consumers through partnerships with food retail and supermarket dietitians

10% of Chobani’s profits go to the Chobani Foundation

Bringing It to the Community

QUESTIONS?

THANK YOU

DR. ROBERT C. POST

[email protected]

Visit: www.Chobani.com

www.Chobani.com/nutritioncenter

BETTER FOOD FOR MORE PEOPLE - National CACFP …...Better Food for More People Right from the Start...

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Transcript of BETTER FOOD FOR MORE PEOPLE - National CACFP …...Better Food for More People Right from the Start...