I recently attended and exhibited at the 28th Annual California Kindergarten Conference in Santa Clara, CA. There were exciting workshops throughout the weekend and exhibits especially designed for the early primary grades.  The theme of the conference was - Celebrating Creativity in Early Childhood Education.  They accomplished this beautifully with student artwork displayed throughout the conference hall and a special evening reception highlighting the Young Children's Art Exhibit.
 
Kindergarten teachers were very pleased to see Dairy Council of California in attendance and showcasing our Kindergarten nutrition education curriculum - Building a healthy me! Our booth display highlighted the components of our six-lesson, standards-aligned nutrition education program and activities such as creating Peter and Patsy Pyramid and The Old Lady who Swallowed a Cheeseburger. Both of these activities foster creativity and teach students the foundations of a healthy diet. Students color MyPyramid learning the colors associated with each food group. Kindergarten students are introduced to the importance of physical activity, what a healthy breakfast is and learning how to create a combination meal.
 
Teachers commented on how much they appreciated the availability of the free program and how much their students and parents enjoyed it. They also appreciated the parent newsletter available in English and Spanish included in the program kit.
 
In the Educators section of this website, you can learn more about how to receive the Kindergarten program and/or participate in a 30 minute online teacher training that provides success tips for teaching nutrition in a kindergarten classroom.
 
Nicolina Mulcahy
Territory Manager

There has been a lot of discussion lately about the benefits/drawbacks of serving flavored milk in schools. Many health professionals share the view that the small amount of sugar in chocolate milk is worth the additional nutrients included in the food. It is a little known fact that nine out of ten girls and seven out of ten boys currently do not get adequate calcium in their diet. With life expectancy on the rise in the United States, osteopenia and osteoporosis have become increasing health concerns among the older Americans. And we are seeing consequences of lower bone mineral density early in life as well. Children and adolescents today are more likely to break a bone than their parents were. 
 
Dr. Robert Murray, Director of the Center for Healthy Weight and Nutrition, at Ohio State University in Columbus, Ohio recently wrote a blog post in November 2009 on the National Dairy Council, The Dairy Report blog. In it he said:

"Most nutritionists strongly recommend yogurt as a highly nutritious product for adults, particularly women. But it’s rare for adults to consume unsweetened yogurt, unadulterated by additives or sweeteners. Why is it so different for children? Most children have a taste preference for sweet that exceeds that of adults. Many prefer flavored milk to white milk. When flavored milks are withdrawn in schools, consumption falls, as we should expect. Has the avoidance of 2 teaspoons of sugar been worth the loss of protein, calcium, vitamins D, A and B12, magnesium, potassium, riboflavin and niacin? I don’t believe so. Many of the nutrients available in milk and other dairy products are on the “nutrients of concern” list in the U.S. Dietary Guidelines. Why wouldn’t we use flavored milk to help children meet the nutrient recommendations that many fall short on?"

The Dairy Council of California has the following resources to help parents, teachers and school food service personnel sort through the issues regarding flavored milk in children's diets:

• Got Flavored Milk? Clearing Up Common Misconceptions
• Fuel Your Body a flyer to share with parents and coaches
• Milk's Nutrient Contribution to School Lunch
• Parents Can Feel Good About Flavored Milk
• Adding Chocolate to Milk Doesn't Take Away Its Nine Essential Nutrients 

These references provide additional support for defending the role of flavored milk in schools: 

• Fact Sheet: Use Low-fat Milk, Cheese, and Yogurt for Healthier School Meals
• Drinking Flavored or Plain Milk Is Positively Associated with Nutrient Intake and Is Not Associated with Adverse Effects on Weight Status in US Children and Adolescents, J Am Diet Assoc. 2008;108:631-639.
• Clearing Up Confusion on the Role of Dairy in Children's Diets, AAP News, Volume 28, Number 7, June 2007. 

In some corners it is politically popular to bash sugar as the culprit that brought about the obesity crisis. The Journal of the American Dietetic Association article listed above refutes that flavored milk leads to weight gain in children. In reality, the obesity crisis is a very complex issue and will take complex rather than simple solutions to fix. We need to be sure that the solutions created to solve one problem in the end do not cause another. 
 
 
Maureen Bligh, M.A., R.D.
Project Manager
 
 

Over half of American adults are overweight or obese. The cost of obesity is substantial to our health care system, to communities and to individuals. Healthy Weight Week is January 20-26. This is the perfect time to help your clients focus on ways to maintain a healthy weight or make goals for gradual weight loss.
 
Making even small changes with regards to food choices and physical activity can yield big results over time. Studies show that losing weight gradually leads to more permanent results. Help your clients aim for about a pound a week weight loss. This goal is not only realistic and achievable, but is also less overwhelming to your clients. When clients are able to achieve these small goals, it leads to increased motivation and self-efficacy. Here are some tips to aid your clients in their weight loss goals:

• Reduce portion sizes
• Prepare more meals at home
• Be physically active daily
• Eat favorite foods that are high in calories less often and in smaller amounts

Try our Personal Nutrition Planner which is a quick nutritional assessment that provides food and calorie recommendations based on age, gender and activity level. Your clients will learn their current Body Mass Index (BMI) and total calorie expenditure as well as the number of servings needed from each food group. The Personal Nutrition Planner includes a goal planning section which helps them develop a food and activity plan based on personal health goals.
 
It is important to remember that modest weight loss of 7-10% in addition to regular physical activity can reduce the risk of chronic diseases such as diabetes and heart disease. Focusing on prevention by making lifestyle changes will not only help control health care costs in the long-run, but also help improve quality of life, which is the greatest benefit of all. 

Ashley Rosales, R.D.

Project Manager

The start of the year marks resolutions that often include food. There are a variety of factors we take into consideration when purchasing food such as taste, cost, preparation and nutrition value. Newer on the list and rising in popularity is eating a "green" or sustainable diet. It is apparent that implementing a sustainable diet varies broadly and is very personal. I think of it as a continuum with the most devoted growing their own food, composting and purchasing local, seasonal foods. Others dabble in “going green” by recycling plastic bottles and periodically bringing reusable shopping bags to the market.
 
Here are a few simple ideas to consider as you and your clients think about sustainable eating practices: 

• Cook at home. Eating out less often reduces your calorie intake and you can better control food quality. 
• Eat fresh produce in season. Another good option, eat canned or frozen fruits and vegetables which are nutrient-dense since they are processed immediately after harvest. 
• Reduce food waste. Forty percent of food waste is at the consumer level. Plan your meals so you cook the food you buy. Store and preserve food properly. For people who are further in the going green process, compost rather than throw out inedible parts of food. 
• Ditch prepackaged foods. Bite into a piece of fruit rather than a fruit-filled granola bar or crunch on veggies rather than potato chips. 
• Eat less, or eat appropriate portion sizes. Your waist and wallet will thank you. 

Individuals may choose to be more proactive in their quest to be green. With a huge potential list of green options it is useful to think about what is simple to implement and has the largest impact. As a newly emerging field, researchers are still determining how to accurately measure carbon footprint. Some actions have less impact than one might expect. Consider these ideas carefully before diving in. 

• Organic foods. Organic foods are produced without the use of pesticides, herbicides and synthetic fertilizers. However, the majority of organic production is large scale and may have similar food miles and water/soil conservation practices as conventional agriculture. Foods are defined organic based on the process, not the outcome of the product. For example, organic and conventional milk provide the same nutrient value.  Shoppers should feel confident that foods, organic and conventionally grown, available at their local grocery store are healthy choices. 
• Local farmer markets. While these are a great alternative and can be a fun way to shop; the food can be expensive and the hours may not be convenient. You may also be surprised to learn how far the food vendors have traveled to sell at your local market. We should not feel guilty buying produce from your local grocery store. 
• Grow your own food. With time, attention and the right climate you can successfully grow fruits and vegetables. This can be a fun activity that includes the whole family. I live in a very warm and dry climate and wonder whether the amount of water needed to grow a handful of tomatoes each summer is a good use of this precious resource.

Ultimately how to overlay sustainability with the other food and nutrition priorities of individuals and families is a personal choice. It is important however to not eliminate an entire food group from your diet, since each food group provides essential nutrients. All foods can fit in a healthy diet when eaten in the proper quantity. For more information on sustainability and how to advise your patients, read our Health Connections newsletter. Helping your clients think through these issues can help them identify reasonable steps leading to better food choices.
 
Trina Robertson, M.S., R.D.
Project Manager
 

 

One guest said, “This is the best school wellness meeting I have ever attended!” An elegant lunch and meeting hosted by the Dairy Council of California was held in December at Pacifica Del Mar for school staff specializing in school wellness. Dairy Council Territory Managers, Tracy Conkey and Heather Troska coordinated the event to support and maintain momentum for school wellness. They invited student wellness advocates and leaders throughout each of their school districts to share resources and best practices. Tracy’s vision for the event was to break down the silos she sees in school districts and give those with the same mission to improve student health an opportunity to share successes, failures, tips and resources. Here is a short interview I had with Tracy about the event:

NM: Who attended this great event?
TC: We were so pleased with the turnout.  Eight different school districts were represented: San Diego Unified, Chula Vista, Escondido, Bonsall, Valley Center, San Marcos, Vista and Oceanside.  Guests included: Deirdre Kleske from California Project Lean; Heather Reed from California Department of Education; food service directors and supervisors, child nutrition consultants, district nurses, principals, nutrition educators, P.E. and classroom teachers. 

NM: What was your favorite part of the event?
TC: I loved it all. I really enjoyed seeing everyone sharing their resources with such enthusiasm. We asked participants to bring at least one resource to share with the group. I enjoyed learning about promising practices, sample school wellness policies, parent resources and student participation tips. Herbie Smith and Amy from Vista Unified School District shared the success they have had with “Wellness Weeks.” I especially enjoyed learning how school districts use the Dairy Council of California materials in creative ways that benefits students.

NM: I have to ask will there be another event like this one?
TC: Yes! In fact, I am thinking of hosting a similar gathering this spring for school districts in Orange County and other nearby districts that would like to attend.

NM: I just have one more question! What is your favorite program or lesson from Dairy Council’s nutrition education curriculum?
TC: Uhhhh…I can’t just choose one! My two favorites are “The Old Lady that Swallowed the Cheeseburger” from our Kindergarten, Building a healthy me program and “Lunch at the Mall” from our middle school, Exercise Your Options program.

For more information on how your regional Dairy Council Territory Manager can help support wellness at your school, please contact us by phone, 877.324.7901, email or comment on this blog.