Dairy Milk Cheese Yogurt June 2008 1 Milk

Milk, Cheese, Yogurt • Variety of choices – Whole or fat free – White

Food First “…the preferred source of calcium is through calcium-rich foods such as dairy

Calcium • • • Bones and teeth formation Muscle contractions Blood clotting Cell membrane

Potassium • • Regulate fluids and mineral balance Needed for muscle contractions Transmit nerve

Milk’s Nutrient Package 8 oz Serving Excellent Source 30 25 24 20 Good Source

Calcium Bioavailability Food Calcium Content Fractional Absorption Servings to Equal Milk 300 mg 32.

Total Nutrient Package Percent Contributed to U. S. food supply (1999)

Great taste, same nutrient package June 2008 15

Flavored Milk Study April 2008 release 7, 557 US children Ages 2 -18 Higher

Milk in School Lunch: An Economical Source of Nutrients • Highest amount of calcium

Slides: 17

Download presentation

Dairy Milk, Cheese, Yogurt June 2008 1

Milk, Cheese, Yogurt • Variety of choices – Whole or fat free – White or flavored – milk, cheese, yogurt • 9 Essential Nutrients • Reduce risk of disease

Nutrition June 2008 3

Food First “…the preferred source of calcium is through calcium-rich foods such as dairy products. ” n --NIH Consensus Statement on Optimal Calcium Intakes, 1994 • “…use of dairy products may constitute the difference between getting enough calcium in one’s diet or not. ” --Healthy People 2010, Focus Area 19 -11, p. 19 -35 • “…the inclusion of low-fat dairy products in the diet is the most desirable way to meet calcium goals. ” --American Dietetics Association & Dietitians of Canada, JADA 99: 738, 1999

Calcium • • • Bones and teeth formation Muscle contractions Blood clotting Cell membrane maintenance Nerve transmission June 2008 6

Potassium • • Regulate fluids and mineral balance Needed for muscle contractions Transmit nerve impulses Helps regulate blood pressure "diets containing foods that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke, " June 2008 7

Potassium June 2008 8

Potassium June 2008 9

Vitamin D • Strong bones June 2008 10

Milk’s Nutrient Package 8 oz Serving Excellent Source 30 25 24 20 Good Source 16 13 11 10 10

Milk vs. Fortified Products %DV

Calcium Bioavailability Food Calcium Content Fractional Absorption Servings to Equal Milk 300 mg 32. 1% 1. 0 Broccoli 35 mg 61. 3% 4. 5 Cheddar Cheese 303 mg 32. 1% 1. 0 Kale 61 mg 49. 3 % 3. 2 Pinto Beans 44. 7 mg 26. 7 % 8. 1 Spinach 115 mg 5. 1% 16. 3 Yogurt 300 mg 32. 1% 1. 0 Source: Weaver CM, Proulx WR, and Heaney R, Am J Clin Nutr, 1999

Total Nutrient Package Percent Contributed to U. S. food supply (1999)

Great taste, same nutrient package June 2008 15

Flavored Milk Study April 2008 release 7, 557 US children Ages 2 -18 Higher Vit A, Calcium Phosphorus, Magnesium, Potassium • BMI comparable or lower than non-milk drinkers • •

Milk in School Lunch: An Economical Source of Nutrients • Highest amount of calcium and protein per 100 calories • Highest amount of calcium per penny Shanklin CW and Wies, JADA, Nov 2001