Soy beverages, while wholesome and nutritious, are not the nutritional equivalent of milk. Since soy beverages are naturally low in calcium (about 10 milligrams per serving), manufacturers fortify them with calcium salts to boost the calcium content. However, the amount of calcium salts added is not regulated and may vary from 80 to 500 milligrams per serving. Some soy beverages are not fortified with calcium at all. It is critical that consumers read the food label.

Even fortified soy beverages that contain the same amount of calcium as cow's milk do not provide the same health benefit due to less absorption. Creighton University researchers calculated that the body absorbs about 25 percent less calcium from a fortified soy beverage than from cow's milk. A serving of milk (8 ounces) contains about 300 milligrams of calcium. It would take 500 milligrams of calcium in an 8-ounce serving of fortified soy beverage to equal the calcium in a glass of cow's milk.

A bigger issue is the settling problem in calcium-fortified soy drinks. Most soy beverages have appreciable sedimentation of the added calcium; in other words, it settles to the bottom of the glass. A study conducted by Heaney in 2006 found that in a shaken sample, the mean calcium level was 59 percent of the value shown on the label. Unshaken samples only contained on average 31 percent of the calcium listed on the label. Very few consumers would shake a carton of soy beverage, pour out a glass and then chug it down quickly. It you set the glass aside, even for a few minutes, the calcium settles to the bottom of the glass. Reduced bioavailability and sedimentation combine to make the calcium content in soy beverages far less than in milk.   

Milk is a nutrient-rich food that provides a large number of nutrients relative to the calories consumed. Check this page to see a listing of the major nutrients in milk.

Maureen Bligh, M.A., R.D.

Project Manager

On Thursday, November 5, Dairy Council of California was recognized at the California Fit Business awards ceremony held in Sacramento. The award, established by the organization in 2003, recognizes California employers that promote healthy workplaces. In all, 71 employers were honored statewide, ranging from organizations with more than 70,000 employees to those with less than 100. Dairy Council of California received the Honorable Mention award for our outstanding commitment to promoting workplace wellness. This recognition was remarkable given this is the first year of our employee wellness program. The criteria to qualify were extremely difficult this year and many companies went unrecognized. 

Being a nutrition- and health-based organization, it was only natural to promote wellness within our workplace. Some of the key highlights of our wellness program include:

• monthly newsletters with health and physical-activity tips and recipes
• policies for healthy food and beverage choices at Dairy Council of California-sponsored meetings and events
• interactive staff competitions such as the Meals Matter Nutrition & Fitness Challenge
• opportunities for physical activity at work.

We look forward to growing our wellness program by continuing to create a healthy workplace and supporting healthy employees.
 
Ashley Rosales, R.D.
Project Manager

The holiday season is officially underway, which means plenty of tasty treats, delicious cuisine and specialty drinks. We see temptation around every corner and, although a little indulgence is just what many of us need this time of year, too much can pose a problem. Most people think of those few pounds gained over the holidays as a small price to pay in return for weeks of enjoyment, but for individuals with diabetes it can be much more serious. In addition to our national holiday, Thanksgiving, November is also National Diabetes Month. Health professionals can play a huge role in helping clients with diabetes deal with some of the temptations they may face during the holidays, so that they too can enjoy the season to the fullest while staying healthy!

Here are some tips you can share with your clients:

• Fill your plate first with nutrient-rich foods. These foods are higher in nutrients and lower in calories, such as low-fat dairy foods, whole grains, vegetables, lean meats, beans, nuts and seeds. When you fill up on these items first, you are less likely to overeat those “once in awhile” foods.
• Inform your hostess. By letting the host or hostess know your dietary preferences, you can prevent slip-ups. Many times they can do simple things to accommodate you, such as put out sugar substitute with coffee or provide sugar-free alternatives for dessert.
• Plan ahead. If you are going to a potluck-style gathering, you can bring a healthy dish to share. That way, everyone can enjoy your nutritious cuisine and you can too, guilt-free!
• Don't skip meals. Make sure you eat a balanced, healthy breakfast and lunch on the day of a holiday party. When you fuel up on nutrient-rich foods during the day, you will have better self-control and will be less likely to overeat at the party. By choosing well-balanced meals throughout the day, you are better able to manage your blood-glucose levels as well.
• Continue to be diligent in sticking to your blood-glucose monitoring and medication schedule. The holidays can be hectic, so on those busy days set a timer on your watch or on your cell phone to remind you.
• Get moving! Celebrate the holidays with family by engaging in activities like going for a walk or turning on some music and dancing. Physical activity is a great way to keep blood-sugar levels under control and burn off some of those "discretionary" calories.

Offering your clients a little support can really help them stick to their goals this holiday season. Encouraging clients to take a few simple steps to prepare themselves can go a long way. By working together, you can truly help them stay healthy and enjoy all that this special time of year has to offer! 
 
Ashley Rosales, R.D.
Project Manager

This year, California Foundation for Ag in the Classroom held their statewide conference in Rohnert Park, California, on October 23-24th.  This was my first year attending the conference, which I found to be very informative and useful. Kicking off Friday’s activities was keynote speaker David Pegos, CDFA Assistant Secretary of Public Outreach. He shared the importance of ag literacy in his keynote address, along with providing an overview of agricultural production throughout the state. 

Many interactive workshops were offered to attendees; I chose to attend the Milk Matters! workshop, which highlighted Ag in the Classroom’s newest curriculum. During this hands-on workshop, participants performed activities that related to the many different dimensions of the dairy industry. Mandi Bottoms, Curriculum Coordinator for California Foundation for Agriculture in the Classroom, did an excellent job facilitating this workshop. Here are some of the useful resources that were provided: 

Dairy Feeds
Ultimate Efficient Recycler
Milk Matters! Discovering Dairy

After workshops were completed, participants were given the opportunity to tour local farms and businesses such as wineries, dairies, a compost operation, organic vegetable growers, flower growers and a restaurant.

I feel fortunate to have been able to participate in such an important educational event. I left with a better understanding of the challenges and opportunities facing California’s educators and farmers. This dialogue between educators and farmers will encourage future opportunities for working together to better the health of California through classroom education.

Nicolina Mulcahy

Territory Manager

On October 22nd– 24th, the California Teachers Association organized the California Science Education Conference, which was held at the Palm Springs Convention Center. Science teachers traveled from as far as San Diego and Los Angeles to participate in workshops and short courses, as well as network with colleagues and shop for education materials from various vendors.

While perusing the booths in the exhibit hall, teachers came by our booth to learn about and order our free, scientifically sound nutrition materials that support school wellness policies. During our three-day visit, we enjoyed meeting the large number of teachers that came by the booth. Many teachers that visited had already ordered materials, but stopped to chat about our Mobile Dairy Classroom assembly or simply just to let us know how much they enjoy implementing our nutrition programs in the classroom. Other teachers just yelled, “Great programs!” as they passed by the booth.

In addition to displaying our programs, the exhibit included a Sugar and Fat display, which made many Science teachers realize how much fat and sugar they consume on a day-to-day basis. We also brought our nutrition education wheel, which helps educate on the importance of a balanced diet and physical activity.  

On October 24th, Candice Sainz-Lau presented the workshop Making a Difference: Healthier Achievement Through Nutrition Education. At the workshop, teachers learned that students who make healthy eating choices perform better in the classroom. Science teachers also learned that Dairy Council of California supports academic achievement by providing materials that are aligned to education standards and school wellness policies. They also had the opportunity to view the new e-teacher training module that demonstrates success strategies for implementing nutrition education in the classroom. As a result, teachers expressed confidence with teaching the materials in the classroom.

On Sunday, October 25, Steve Miller and the Mobile Dairy Classroom helped to fulfill the wish of a young farmer. Tristen Crouser, age 5, of Sun City had a fun-filled day provided by the Make-A-Wish Foundation. Tristen has leukemia and his wish was to be a farmer for a day, so he was given the chance to take over the Bouris family ranch in Menifee. He rode a tractor, roped many nearby objects with his lariat and chased a chicken. Steve Miller of the Mobile Dairy Classroom helped Tristen feed a calf with a bottle; however, he declined the opportunity to milk a cow.

Before Tristen had learned to walk, he was fascinated by animals. Anything with four legs—dogs, donkeys, pigs—has enthralled the young boy.

Tristen has been battling leukemia for three years and, prior to his visit to the ranch, had been in the hospital for 40 of 45 days. During his entire day on the ranch, he had a huge burst of energy. He fed the animals and rode a pony. To help create a genuine farmer experience, Rose Marotta of Riverside worked with Make-A-Wish volunteers and area businesses to set up a produce stand and a feed store on the Bouris ranch. In order to stock the produce stand, Tristen collected eggs from a chicken coop and picked pumpkins from a pumpkin patch.

The Crouser family was very grateful for the hard work put in by the many volunteers. Tristen’s mother Monique said Tristen might not be a farmer when he grows up, but she is confident he will have a bright future and he’ll do something related to animals. 

Maureen Bligh, M.A., R.D.

Project Manager

Well over half of California’s adults are overweight or obese. Improving dietary practices and increasing physical activity are major strategies for preventing many of the most common chronic diseases associated with obesity. The workplace can be a viable location to promote healthy behaviors, which can lead to happier and healthier employees. Dairy Council of California is here to help employers get the resources they need to promote healthy eating and activity in their workplace.  

Some of the nutrition-education resources that employers may find useful: 

• Activity & Eating—Linking Together for Optimal Health and Fitness is a self-instructional booklet that helps adults understand the value of healthy food choices and daily physical activity. Using a behavior-change model, this program can help employees create the lifestyle changes needed to achieve optimal health. Work-site wellness coordinators can order the booklet, which is available in both English and Spanish.
• Our website has numerous tools and resources to meet your nutrition-education needs. Access free, downloadable tip sheets for use at employee events such as health fairs. Direct employees to our online tools such as the Personal Nutrition Planner, MyFitness Planner and Calcium Quiz—all designed to help adults assess the quality of their diet and adequacy of their physical activity.
• Help your employees bridge the gap between healthy eating at home and work through our consumer-based website. Our Meals Matter website makes meal planning for home and work simple by providing thousands of free recipes, quick meal ideas and meal suggestions. Your employees can use the online meal planner and shopping list to stay organized and create a healthy diet over the course of each week.

This holiday season, Dairy Council of California is partnering with the California Task Force on Workplace Wellness for their Fit for the Holidays program. Visit their website to learn more about this exciting program, as well as to obtain additional resources for your workplace.

Dairy Council of California is excited to bring our numerous nutrition-education resources to employers, as the work environment is a critical place where individuals can establish healthy habits regarding food choices and physical activity.

Ashley Rosales, R.D.
Project Manager

Dairy Council of California exhibited and presented at the California School-Age Consortium Conference (CalSAC) from October 15 – 17, 2009, in Torrance. CalSAC provides training and advocacy for after-school and out-of-school-time professionals throughout California.  CalSAC helps programs keep their costs low by providing free and reduced-cost training and technical assistance.

Dairy Council of California was the only exhibitor offering an after-school program in nutrition education. We displayed our Deal Me In … food and fitness program that is available free of charge to after-school programs across California. This program provides 11 activities developed around common children's games such the Go Fish card game. In addition, Deal Me In … food and fitness includes physical-activity components, making it all the more valuable for after-school programs. 

In addition to exhibiting, Devin Welch, Dairy Council of California Territory Manager, presented a session titled Nutrition and Physical Activity, which provided participants with a preview of all Deal Me In … food and fitness program materials as well as experiencing hands-on activities using the materials. Participants were able to order the free program to use in their after-school settings.

The Mobile Dairy Classroom and instructor Steve Miller were featured in the Orange County Register on Thursday October 15, highlighting the assembly at Key Elementary School in Anaheim. The assembly teaches students about milk and milk products and how they fit into a healthy diet. Steve Miller is one of six full-time instructors that provide the assembly 10 months per year.

Featured during the presentation at Key Elementary was Jasmine, a 900-pound Jersey heifer. Miller points out the features of the cow’s anatomy and animal science. Miller shared the following cow facts.
A cow:

• produces up to 120 pounds or 12 gallons of milk each day
• is milked twice a day
• has 13 ribs on each side
• eats 35 pounds of hay per day
• has an average body temperature of 101.3 degrees
• produces milk that comes out at 100 degrees

And what about the big green ID tag attached to Jasmine’s ear? “That’s cow bling,” Miller joked.

Michael Saravia, Vice Principal at Key Elementary, said most of their students were either born outside of the country and/or are learning English as a second language. Most have never been to a farm or dairy. “This brings something to our students that they wouldn’t usually have access to,” Saravia said. “It brings lessons they have learned in the classroom to life.”

The Mobile Dairy Classroom will be visiting schools throughout Orange County for the remainder of the school year.

Orange County Register writer: ecarpenter@ocregister.com