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Dairy

Dairy. Milk, Cheese, Yogurt. Milk, Cheese, Yogurt. Variety of choices Whole or fat free White or flavored milk, cheese, yogurt 9 Essential Nutrients Reduce risk of disease. Nutrition. Food First. “…the preferred source of calcium is through calcium-rich foods such as dairy products.”

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Dairy

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  1. Dairy Milk, Cheese, Yogurt

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

  3. Nutrition

  4. Food First • “…the preferred source of calcium is through calcium-rich foods such as dairy products.” --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

  5. Calcium • Bones and teeth formation • Muscle contractions • Blood clotting • Cell membrane maintenance • Nerve transmission

  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,"

  7. Potassium

  8. Potassium

  9. Vitamin D • Strong bones

  10. Milk’s Nutrient Package8oz Serving Excellent Source 30 25 24 Good Source 20 16 13 11 10 10

  11. Milk vs. Fortified Products %DV

  12. Food Calcium Content Fractional Absorption Servings to Equal Milk 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 44.7mg 26.7 % 8.1 Spinach 115 mg 5.1% 16.3 Yogurt 300 mg 32.1% 1.0 Calcium Bioavailability Source: Weaver CM, Proulx WR, and Heaney R, Am J Clin Nutr, 1999

  13. Total Nutrient PackagePercent Contributed to U.S. food supply (1999)

  14. Great taste, same nutrient package

  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

  16. 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

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