New U.S. Dietary Guidelines Promote Dairy in Schools
The Institute of Medicine in the United States recently released a report recommending nutrition standards for “competitive” foods in schools, such as a la carte cafeteria items, school stores and vending machines. Providing counsel on matters related to medicine, science and health, the Institute of Medicine is part of the U.S. National Academy of Sciences.
While the proposed recommendations would limit the availability of some dairy foods based on saturated fat, salt, added sugar and total calorie content, overall dairy foods play a prominent role in the guidelines. In fact, the report includes specific recommendations for schools to increase the availability of low-fat and nonfat white and flavoured milk and yogurt, with modest amounts of added sugars, for all grade levels, throughout the day. The report also suggests that the only beverages sold in school should be water, low fat or fat-free white or flavoured milk, and 100 fruit juice.
The new guidelines were created to improve the health and diets of children and adolescents, since childhood obesity rates continue to rise. Given the report’s tight restrictions on added sugars, it is notable that exceptions were made for flavoured milk and yogurt that are consistent with the U.S. Dietary Guidelines, yet sugar was capped at 22 grams per 8 ounces of milk and 30 grams per 8 ounces of yogurt. The report also recommends that beverages containing non-nutritive sweeteners only be allowed in high schools after the end of the school day.
The U.S. National Dairy Council (NDC), the nutrition research and education arm of the dairy check-off program, believes that dairy’s continued presence in schools is critical to child health and the dairy industry. Milk and milk products provide more than 70 percent of the calcium consumed by Americans. The Dietary Guidelines recommend children ages 9 and up consume three daily servings of low-fat or fat-free milk and milk products. Children ages 2-8 can consume three child-size servings of milk to total 2 cups, or its equivalent, of dairy foods each day.
In an effort to ensure continued availability of flavoured milk in schools, Dairy Management Inc. (DMI), a Global Dairy Platform member, is providing industry leadership in developing reduced-sugar flavoured milk prototypes and conducting sensory testing to ensure that new formulations are “kid approved”.
“We’re pleased that the report recognises the important role dairy foods play in contributing valuable nutrients to the diet of children and adolescents”, said Ann Marie Krautheim, NDC senior vice president of nutrition affairs. “Child health is a dairy industry priority and we’re committed to continuing to develop healthy and great-tasting dairy foods that can be enjoyed at school, at home and on-the-go”.
DMI, a nonprofit organisation that promotes dairy products and ingredients on behalf of U.S. dairy producers, manages the NDC, as well as the American Dairy Association and U.S. Dairy Export Council.
Visit http://www.iom.edu to view the Institute of Medicine report in full.
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