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Title: The nutritional role of flavored and white milk in the diets of children

Author
item NICKLAS, THERESA - Children'S Nutrition Research Center (CNRC)
item O'NEIL, CAROL - LSU Agcenter
item FULGONI III, VICTOR - Nutrition Impact, Llc

Submitted to: Journal of School Health
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/3/2012
Publication Date: 10/31/2013
Citation: Nicklas, T.A., O'Neil, C.E., Fulgoni III, V.L. 2013. The nutritional role of flavored and white milk in the diets of children. Journal of School Health. 83:728-733.

Interpretive Summary: Some schools are removing flavored milk from lunchrooms based on the perception that consumption has a negative impact on the overall dietary quality of school children. The goal of this study was to assess the contribution of flavored and white milk in the diets of children. Intake data from children 2 to 18 years participating in the National Health and Nutrition Examination Survey 2003-2006 were obtained from in-person 24-hour dietary recalls. Flavored and white milk contributed, respectively, 2-6% of total energy consumed. The percent contribution of white milk exceeded 10% of total intake. Consumption of flavored milk contributed a smaller percentage to total intake. Milk has an important nutritional role in the diets of children. More research is needed to understand the barriers to consuming milk and potential unintended nutrition consequences of removing flavored milk from the lunchrooms.

Technical Abstract: It has been recognized that milk provides shortfall nutrients to the diets of children. The 2000 Dietary Guidelines Advisory Committee identified calcium and vitamin A as shortfall nutrients; the 2005 DGAC added potassium and magnesium to the list. The goal of this study was to assess the contribution of flavored and white milk in the diets of children using national data. Data from this study confirm the important nutritional role of milk, specifically flavored milk, in the diets of children. Consumption of milk has an important nutritional role in the diets of children. Although the 2 types of milk contributed to the intake of saturated fatty acids and added sugars, the consumption of these milks contributed a higher percentage to 5 of the shortfall nutrients or nutrients of concern in the diets of children. More research is needed to understand the barriers to consuming milk and potential unintended nutrition consequences of removing flavored milk from the lunchrooms.