Professional Documents
Culture Documents
Overweight And Undernourished
i h d d ih d
• Children are missing out on essential
nutrients because they are not choosing
nutrient rich foods first
nutrient‐rich foods first
• Families have established poor eating habits
Rates of Overweight on the Rise
Sex-and age-specific BMI > 95th percentile based on the CDC growth charts.
Ogden et al, 2002; Ogden et al 2008; Hedley et al, 2004
High Percent of Kids & Teens with Nutrient
Intake Below Estimated Average
Requirement (EAR) For Some Nutrients
Zinc
Magnesium Girls 14‐18 y
Boys 14‐18 y
Phosphorus
p Girls 9‐13 y
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.
Low Percent of Kids & Teens
Intakes
Intakes Above Adequate Intake (AI)
Above Adequate Intake (AI)
for Some Nutrients
Dietary Fiber
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.
Good News
• Small changes can make a big difference
• Nutrient‐rich
Nutrient rich dairy foods are wholesome
dairy foods are wholesome
and critical to lifelong health
• Appealing
Appealing options like low‐fat or fat‐free
options like low‐fat or fat‐free
flavored milk, yogurt and reduced‐fat cheese
are an important part of child nutrition
• Impactful resources provide support
and help ignite change
Nutrient‐Rich Dairy Foods Nourish
Growing Children
• Good/excellent source of essential nutrients
Calcium Builds Strong Bones
• Calcium helps children build and maintain
strong bones and teeth
b d h
• Seven out of ten boys and nine out of ten girls
are not meeting recommendations
are not meeting recommendations
“With current food selection practices, use of
dairy products may constitute the difference between
getting enough calcium in one’s diet or not”
—Healthy People 2010
NHANES 2001‐2002; IOM Food and Nutrition Board 1997; USDA CSFII 1996
Dairy is Main Food Source
to Deliver Vitamin D
to Deliver Vitamin D
3 Daily Servings of
Milk, Cheese or Yogurt
Can Provide
d
75%
I t k f Vit i D*
Intake of Vitamin D* *As recommended by
the American Academy
Wagner PEDIATRICS 2008; of Pediatrics
Nield AFP 2006; Holick JCI 2006; Keast FASEB 2005
Protein Builds Muscle
• Protein helps build strong muscles
• Low‐fat and fat‐free dairy foods are an
i
important source, providing all essential
t t idi ll ti l
amino acids
• Milk is #1 protein source for
Milk is #1 protein source for
children ages 2‐11
• Cheese is a good source of high
quality, easily digestible protein
Miller et al, Handbook of Dairy Foods and Nutrition 2007;
AHA PEDIATRICS 2006; Rafferty JN 2008; Marshall JACN 2008
Dairy Nutrients:
Benefits for Bones and Beyond
Benefits for Bones, and Beyond
Additional Nutrients in Dairy Foods
helps regulate body’s fluid balance and
Potassium
maintain normal blood pressure
i t i l bl d
helps strengthen bones and generate
Phosphorus
energy in body’s cells
Vitamin A helps maintain healthy vision and skin
helps build red blood cells that carry
Vitamin B12
oxygen from lungs to working muscles
oxygen from lungs to working muscles
Riboflavin helps convert food into energy
Niacin
h l
helps metabolize sugars and fatty acids
b li df id
(niacin equivalents)
Experts Agree:
Dairy is Part of a Healthful Diet
Dairy is Part of a Healthful Diet
Low‐Fat and Fat‐Free Milk Deliver
Same Nutrients as Whole Milk
Same Nutrients as Whole Milk
All milk contains essential nutrients
Kids Benefit From Dairy Today…
Participation in school lunch and breakfast
Participation in school lunch and breakfast
programs, which include dairy, results in:
• Increased academic test scores
Increased academic test scores*
• Improved attendance*
• Better class participation
Better class participation*
• Consumption of three of the Food Groups
to Encourage – low‐fat, fat‐free dairy
foods, fruits and vegetables
• Adequate intake of critical nutrients
*Studies captured breakfast only
• Obesity
• Osteoporosis
• Hypertension
Dairy Intake Associated
with Lower Body Fat in
with Lower Body Fat in
Children and Adolescents
Dairy Intake Associated with
Lower Body Fat
y
Studies indicate higher intake of calcium/dairy foods
associated with lower body fat in:
associated with lower body fat in:
• Children ages 2‐8
• Adolescent girls consuming 1–3 servings/day and
3+ servings/day compared to lowest intake at 1
3+ servings/day, compared to lowest intake at 1
serving/day
• Adolescent boys consuming 4+
servings/day compared to boys consuming less
servings/day, compared to boys consuming less
than two servings/day
• In the Framingham Children’s Study, higher
preschool dairy intakes were associated with
preschool dairy intakes were associated with
lower body fat in adolescence
Carruth JNE 2001; Skinner JADA 2003;
JNE 2001; Skinner JADA 2003; Novotny JN 2004; Moore JACN 2008; Moore OBESITY 2006
Osteoporosis:
“Pediatric Disease
with Geriatric Consequences”
‐ Dr. David Satcher, former US Surgeon General
f g
• Inadequate
Inadequate calcium intake
calcium intake
in youth results in higher
risk of osteoporosis
and bone fractures
and bone fractures,
which as we age,
can prove
life threatening
life‐threatening
Carrie Fassler PCNA 1995;
USHHS/Surgeon General 2004
Dairy Critical for
Bone Health Among Kids
Bone Health Among Kids
• Peak bone mass accrued early
• Consuming 2+ servings of dairy daily
as a child results in higher bone
mineral content at ages 15 ‐17
mineral content at ages 15 17
compared to those who consumed
less
• Dairy’s complete nutrient package
helps build, maintain and protect
bones
Abrams HR 2003; Fiorito JN 2006; Chan J PED 1995; Huncharek BONE 2008;
Teegarden AJCN 1999; Kalkwarf AJCN 2003; Moore J PED 2008
Children and Adolescents May Benefit
from Dairy‐Rich Eating Plan: DASH
(Dietary Approaches to Stop Hypertension)
• Children
Children who consistently eat more low‐fat
who consistently eat more low‐fat
dairy, fruits and vegetables have lower blood
pressure
• DASH‐type diet more effective than routine
out‐patient care at improving systolic blood
pressure and diet quality in adolescents with
d di t lit i d l t ith
elevated blood pressure
Moore EPI 2005; Couch JPED 2008;
Minority Children are at Risk
African‐American Children
• Consume less than the recommended
servings of dairy
i fd i
– 1.35 servings for African‐Americans
age 2‐18
age 2 18 years old, vs 1.96 for non
years old vs 1 96 for non‐
African‐Americans
• More likely to skip breakfast
y p
• Perceived to be lactose intolerant
NHANES 1999‐2000; Fulgoni JADA 2007; NIH/NIDDK Ages and
Prevalence 2009; Affenito JADA 2005; Wooten JNMA 2004.
Lactose Intolerance: What is It?
• Describes symptoms that accompany lactose
maldigestion due to undigested lactose in
maldigestion due to undigested lactose in
the colon
• Some minority groups have higher rates of
maldigestion but those who actually
ldi ti b t th h t ll
experience intolerance symptoms may be
lower
• Avoiding dairy to control symptoms can lead
to low calcium intake and may put
individuals at risk for disease
individuals at risk for disease
Gaskin AJLM 2009; Heyman PEDIATRICS 2006; Wooten JNMA 2004; Inman‐Felton JADA 1999
Lactose Intolerance: What to Do?
• St
Start with small amounts of dairy,
t ith ll t fd i
mostly with meals
• Lactose‐free milk, hard cheese, yogurt
actose free milk, hard cheese, yogurt
and flavored milk may be
better tolerated
• Families need to be
F ili dt b
tested by a physician
to determine lactose
intolerance diagnosis
Gaskin AJLM 2009
Kids Prefer the Taste of
Lactose‐Free Milk
Prepared for DMI by Moskowitz Jacobs, Inc. July 2008
Cheese and Flavored Milk are a
Good Fit for Kids’ Meals
Good Fit for Kids Meals
Cheese is Great for Kids
• Tastes appealing
Tastes appealing
• Excellent source of calcium
• High quality easily digestible protein
High quality, easily digestible protein
• Lower in lactose
• Helps support bone and tooth development
ERS/USDA 2009;
Miller 2007;
AAPD Hot Topics
2009
Cheese May Help Increase
Intake of FGTE
• New studies suggest that adding cheese
may help increase intake of other Food
may help increase intake of other Food
Groups to Encourage
Donnelly et al. The Effects of Visible Cheese on Selection and Consumption of Food Groups to Encourage in
Middle School Children. Presented at School Nutrition Association annual meeting, June 2009.
Kids (and Parents) Like
Flavored Milk
Flavored Milk
• 66% of milk chosen by children in
schools is low‐fat flavored
• Studies show parents and educators
support low‐fat flavored milk
tl f t fl d ilk
School Nutrition Association and National Dairy Council. School Milk:
Fat Content Has Declined Dramatically Since the Early 1990s
Fat Content Has Declined Dramatically Since the Early 1990s.
ENVIRON International Corporation for SNA and NDC, December
2008 (unpublished);
Survey prepared by Impulse Research 2000;
Kimbrough SFSRR 1990.
And It’s Good For Them!
• Flavored milk results in:
– Greater participation in school
meal programs
meal programs
– Higher calcium intake
– Similar total fat and added sugar intake
Similar total fat and added sugar intake
compared to non‐milk drinkers
– Better nutrient intake than non‐milk
drinkers
NDC/SNA SMPT 2002; Survey prepared by Impulse Research 2000; AAP PEDIATRICS 2004; IOM
Nutrition Standards for Schools 2007; Johnson JADA 2002; Murphy JADA 2008.
Decrease in Milk Fat Since Early 1990s
1992 2005
79 2% drank lower‐fat milks
79.2% drank lower fat milks
71.5% drank whole or reduced‐fat
54.3% drank low‐fat (1%)
(2%) milk
24.8% drank fat‐free
Reduced‐fat (2%) milk most
Reduced fat (2%) milk most Low‐fat (1%) or fat‐free milk most
Low fat (1%) or fat free milk most
popular for flavored milk popular flavored milk
Large number of schools stopped
offering whole or reduced‐fat (2%)
School Nutrition Association and National Dairy Council. School Milk: Fat Content Has Declined
Dramatically Since the Early 1990s. ENVIRON International Corporation for SNA and NDC, December 2008
(unpublished).
School Milk Pilot Test:
M d l f Ch
Model for Change
• Plastic packaging
• New flavor
• Better display
• Refrigeration
• Merchandising
National Dairy Council and School Nutrition Association. The School Milk Pilot Test. Beverage
Marketing Corporation for National Dairy Council and School Nutrition Association, 2002.
Steady growth in New Look of School
Milk Participating Schools
Milk Participating Schools
12000
10,500
Numberr of Schools
10000 9200
8000
6000
6000
Schools
Participating
4000 3000
1500
2000
97 310
0
'01- '03- '05- '07-
’02 ’04 ’06 ’08
Academic School Years
NDC Has A Long History of
Partnering with Schools
i ih h l
Engaging Youth In Schools
• Fuel Up To Play 60 relies on a simple recipe:
– ENGAGE youth to invest in their own
h l hb
health by arming them with nutrition
i h ih ii
and physical activity know‐how
– INVITE collaboration between youth and
collaboration between youth and
adult mentors to build a customized plan
– Help them ACTIVATE
p ACTIVATE
their program with
supporting materials
and grants
d t
Conclusions
• America’s children are overweight yet
undernourished ‐ missing out on essential
nutrients because they are not choosing
nutrient rich foods first
nutrient‐rich foods first
• Nutrient‐rich dairy foods are wholesome
and nourish children’s health and growth
• Tasty
Tasty options such as low‐fat or fat‐free
options such as low fat or fat free
flavored milk, cheese and yogurt help meet
dairy intake recommendations in Child
y
Nutrition Programs, and promote other
Food Groups to Encourage
Conclusions
• Federal nutrition programs that include
dairy succeed
– National School Lunch Program and
S h l
School Breakfast Program participation
kf i i i
increase intake of a variety of essential
nutrients, an important contributor to
nutrients, an important contributor to
optimal academic performance
– WIC participation increases intake of
essential nutrients for growth, and
participants have similar BMI as both
income eligible children and higher
income‐eligible children and higher‐
income children
USDA/FNS, 2008; Powell AJCN 1998; Kleinman ANM 2002; Murphy APAM 1998
Conclusions
• Milk is nutritionally unique and is a good
or excellent source of nine essential
nutrients including three of the five
nutrients, including three of the five
“nutrients of concern” children do not
consume adequately
• Milk substitute beverages are poor natural
sources of calcium, and calcium in fortified
sources of calcium, and calcium in fortified
beverages may not be as well absorbed
Heaney AJCN 2000
Conclusions
• Low
Low‐fat and fat‐free white or flavored
fat and fat free white or flavored
milk is an excellent choice for increasing
milk consumption among children and
p g
ultimately, making their diets more
nutritious
• Most students in the National School
Lunch Program now choose low fat or
Lunch Program now choose low‐fat or
fat‐free milk
School Nutrition Association and National Dairy Council. School Milk: Fat Content
Has Declined Dramatically Since the Early 1990s. ENVIRON International Corporation
for SNA and NDC, December 2008 (unpublished).
Conclusions
• Reduced‐fat and low‐fat cheeses are
nutritious sources of calcium and high
quality protein and may help make other
quality protein, and may help make other
food groups more appealing to children
Online Resources
American Academy of Family Physicians: Ready, Set, Fit!:
www.americansinmotion.org
American Academy of Pediatrics: www.aap.org
American Dietetic Association: www.eatright.org
National Dairy Council Blog: www thedairyreport com
National Dairy Council Blog: www.thedairyreport.com
National Dairy Council Child Nutrition Health Education Kit:
y g/
www.nationaldairycouncil.org/childnutrition
National Hispanic Medical Association: www.nhmamd.org
National Medical Association: www.nmanet.org
Nutrition Explorations: www.nutritionexplorations.org
Office of Women’s Health: www.bestbonesforever.gov
School Nutrition Association: www.schoolnutrition.org
USDA, MyPyramid: www.mypyramid.gov
Child Nutrition Resources
White Paper Two Presentations: Turnkey Deck
and Short Weight Management Deck
Fact Sheets
SNDA Report
p Editorial Advertorial
Th k Y !
Thank You!
Insert Local Dairy Council
C
Contact Info
I f
Your Connection to Dairy
y
Nutrition Expertise, Information
and Resources
44
Appendix
Federal Child Nutrition Programs
Promote Healthful Diets
In 2009, Congress will have an opportunity
t
to renew the Child Nutrition and WIC
th Child N t iti d WIC
Reauthorization Act of 2004
Nutrient‐Rich Dairy is Core Component of
g
Programs
• B
By integrating Dietary Guidelines for
i t ti Di t G id li f
Americans (DGA) recommendation to
p
provide 3 servings of low‐fat and fat‐free
g
dairy foods a day for children into the
nutrition programs, participating children
consume more nutrient‐rich diets
t i t i h di t
WIC
• Serves
Serves nearly 9 million pregnant/lactating
nearly 9 million pregnant/lactating
women and their children under age 5
• WIC‐participating kids have more nutrient‐rich
overall diets
overall diets
– Increased intake of key nutrients for
growth, including calcium and protein
– Less likely to consume sweets and added
fats
– Less likely to have higher BMI than other
Less likely to have higher BMI than other
low‐income children
• WIC promotes nutrient‐rich foods including
low fat and fat free dairy
low‐fat and fat‐free dairy
foods, fruits, vegetables, whole grains and lean
protein WIC Briefing, ERS/USDA 2009; Siega‐Riz, J PED 2004; USDA/FNS 2009
National School Lunch Program (NSLP)
• Provided nutrient‐rich lunches to 30.5
million American children each day in 2007
• Children who participate are more likely to:
Child h i i lik l
– Consume dairy, fruits and vegetables
– Have adequate intake of certain
H d t i t k f t i
nutrients – vitamins A, B6 and
B12, folate, niacin, riboflavin, thiamin, ir
, , , , ,
on, phosphorus and zinc
– Eat a more nutrient‐rich lunch than
non‐participants
USDA/FNS, 2008
School Breakfast Program (SBP)
• Provided nutrient‐rich breakfast to more
than 10 million children in 2007
• Increased participation in SBP is
associated with:
– Increased academic test scores
– Improved attendance
– Better class participation
USDA/FNS, 2008; Powell AJCN 1998; Kleinman ANM 2002; Murphy APAM 1998
Child and Adult Care Food Program
(CACFP)
• Provided nutrient‐rich meals and snacks
to 2.9 million children and 86,000 adults
in 2007
• Improves quality of day care and makes
Improves quality of day care and makes
it more affordable to low‐income families
• Provides meals to children residing in
Provides meals to children residing in
emergency shelters, and snacks and
suppers to youths participating in
eligible afterschool care programs
USDA/FNS, 2008
Bone Density Factors Over Time
National Academy of Sciences, Institute of Medicine
A d e q u a te M enopause
C a lc iu m
In ta k e
BONE MASS
In a d e q u a te
C a lc iu m
B
I ta
In t ke F r a g ilit y Z o n e
0 10 20 30 40 50 60 70
AGE
H E R E D IT Y
E X E R C IS E / L O A D IN G
C A L C IU M IN T A K E
STRUCTURAL
ERRO RS
Copyright Robert P. Heaney, M.D., 2003. Used with permission