Flavored MilkA Science-Based Discussion

Washington State Dairy CouncilThe Nutrition Education People

Start with the FactsConcerns 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

NutrientsMilk 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 GapOn 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 non-overweight 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 DiseaseCalcium and other nutrients available in dairy products are

critical for more than just bone healthDairy 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 MilkFlavored 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 Schools66 % 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

ENVIRON International Corporation. School Milk: Fat Content Has Declined Dramatically since the Early 1990s. 2008.

United States Dept. of Health and Human Services, United States Dept. of Agriculture, and United States. Dietary Guidelines Advisory Committee, 2010

Flavored MilkA 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

¼ Tbsp olive oil1 kiwifruit

3 strawberries

1 chocolate kiss2 crackers

Do these foods provide 9 essential

nutrients?

New Study – Milk PEPReveals 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 – ProcedureMeasure 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 ProtocolSample Schools

58 SchoolsFrom 7 districts completed the waste

measurement protocolAveraging 12 days per schoolYielding nearly 700 measurement days

Control Schools• 18 Schools • no change in flavor availability occurred, also

followed the waste measurement protocol • 211 measurement days

Executive SummaryElementary 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 ReplacementThe 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 InformationThis study and other resources to support it

can be found at www.milkdelivers.org

The Dairy IndustryRecognizes 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 InThe 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 ResourcesFor more information go

to www.eatsmart.org and click on Dairy and Milk Free HandoutsActivitiesCurrent StudiesLinks to other websites

with scientifically reviewed information

Thank YouWashington State Dairy Councilwww.eatsmart.org