When I worked as a dietitian in a health clinic, I noticed the subtle shift that occurred in the doctor’s office this time of year. Children are going back to school, and parents are frantically trying to catch up on immunizations, schedule wellness checks and obtain sports physicals. As health professionals we know the important role we play in sending a child to school that is healthy and ready to thrive in the educational environment. Although these visits are often limited in time, incorporating nutrition education is essential. Evidence suggests that children who obtain proper nutrition are more likely to succeed in school, have fewer sick days, have greater focus and even perform better on tests. However, parents often need the guidance of a health professional to realize the importance of healthy eating for their children and to make these changes as realistic as possible. When I was counseling clients, I found that many parents were overwhelmed by what they hear is “good” and “bad” for their children. With so many contradictory nutrition messages, it is not surprising that some just throw up their hands and give up. It is our job to be the voice of reason and empower parents to establish healthy habits for their kids. Don't let this be a daunting process...it can be as simple as 1,2,3!

#1 Highlight the importance of breakfast. Breakfast is the most important meal of the day; when children eat a balanced breakfast they not only feel better, they learn better too. If children don’t get breakfast at home, encourage parents to use the school’s breakfast program if available. Schools meals are often an inexpensive and nutritionally balanced option.

#2 Promote family dinners at home. Meals eaten at home tend to be healthier and family meals are shown to help children develop better socially, mentally and physically. Encourage parents to set a meal time when all or most members of the family can eat together and try to eliminate distractions such as turning off the television. Even setting a goal for a few times a week is a great start!

#3 Reinforce the importance of being a good role model. Kids learn food behaviors by watching those around them. Parents should be eating breakfast with their children and if possible packing healthy lunches to take to work. If parents eat a variety of healthy foods, children are likely to as well.

As always, we are here to provide you with effective nutrition education materials which align with current nutrition recommendations, promote behavior change and are relevant to the needs of your clients. Our colorful booklet, ‘Making Meals Matter for Your School-Age Child-A Guide for Busy Parents’, is an excellent tool you can give to parents during their routine check ups. For parents that want additional information, we also provide downloadable tip sheets on topics that range from the importance of breakfast to healthy snacks for home and school. So before signing off on that back-to-school check-up, consider taking a few moments to equip parents with the tools needed to help their children establish healthy eating behaviors, both for school and at home.

Ashley Rosales, R.D.

Project Manager

Some schools are removing flavored milk from their cafeterias due to pressure from a few vocal parents or school officials. The logic seems simple--remove flavored milk because it contains sugar. In hopes to combat childhood obesity and make the menu healthier, however, some decision-makers may lack the knowledge of the likely nutritional impact of this change.

The Milk Processors Education Program (Milk PEP) conducted a nationwide study to determine the impact of dropping flavored milk from school cafeterias. The study included 58 school districts, four within California. The participating schools had independently decided to stop serving flavored milk. This short YouTube video, Chocolate Milk is Tasty Nutrition sums up the study.

The study found that total milk consumption dropped an average of 35% when flavored milk was eliminated. Consumption dropped because fewer students were selecting milk, and more milk was discarded. The schools and milk suppliers saw a 23% drop in the amount of milk sold. What they couldn’t see prior to participating in the study was that more milk was thrown away when milk choices were limited.

It is assumed that the removal of flavored milk will cause an initial decline in milk consumption, followed by a fairly quick rise in white milk consumption once the students adapt. The data does not support this assumption. After two years, schools did not see an increase in milk consumption.

Flavored milk contains about two teaspoons of added sugar, however, it also contains calcium, protein, magnesium, potassium, phosphorus, riboflavin, niacin, vitamins B12, A and K. Many milk processors are stepping up to reformulate chocolate milk to lower the sugar without compromising palatability or increasing cost to schools.

For those critics that believe children can get enough nutrients from sources other than milk, one must consider what these added foods contribute to the diet. To replace ALL the nutrients from one serving of flavored milk (not just the calcium), schools would need to add a bundle of foods like this over the course of a week:

• Two ounces of cheddar cheese
• One medium egg
• One cup of orange juice with added Vitamin D and calcium
• One half of a cantaloupe

This bundle of food contributes significantly more calories and cost to the menu than a serving of flavored milk. 

Our blog earlier this year, Serving Flavored Milk in Schools, listed some resources we provide to help sort through these issues. For more supporting resources, check out milkdelivers.org.

Some have demonized flavored milk as a cause of obesity, yet little evidence exists to support this. In fact, as obesity rates have risen, milk consumption has fallen. The amount of sugar per serving is small compared to the nutrients it provides. Children, who naturally have a sweet palate, must get the nutrients they need to thrive. Schools should serve as role models to show students good choices and must be realistic about offering foods that are both nutritious and appealing to kids.

Tracy Witmer, R.D.

Territory Manager

On June 17, I had the special privilege of being involved in an event sponsored by the California Milk Advisory Board. The event brought together local and national bloggers and journalists to experience a day in the life of a modern day dairy farm. The purpose of the event was to educate and enlighten these members of the media about dairies, animal care, sustainability and nutrition.

I met the group at the Clauss Family Dairy, where we observed the cows being milked on the milking carousel. This automated process seemed to be a win-win for both the dairy and the cows. It is highly efficient and clearly the cows enjoyed being milked while riding the carousel. One of the bloggers said it looked like a "Disneyland ride for a cow".

After we toured the dairy, we met on the lawn at the Clauss family home for round table discussions. The participants had a chance to spend 20 minutes with each of the following experts: 

• Dr. Frank Mitloehner, Agricultural Air Quality Expert, University of California, Davis to discuss dairy’s shrinking carbon footprint
• Dr. Michael Payne, Doctor of Veterinary Medicine, University of California, Davis to discuss the National Dairy FARM Program: Farmers Assuring Responsible Management in California
• I was at the third table and shared the nutritional properties of dairy foods including recent nutrition research on protein, calcium and vitamin D.

During the discussion, I shared nutrition basics about the nutrients in milk and dietary recommendations. I was able to dispel certain myths about dairy foods, specifically that milk does not cause early puberty, fat-free milk does not have sugar added to it (this was the first time I have ever heard this idea). We discussed evidence-based strategies for coping with lactose intolerance and consuming milk and dairy foods without discomfort. One of the journalists approached me later and said she never realized how much calcium children need every day.

Following the round table discussions, we had an unforgettable and incredibly delicious lunch prepared by Chef Ryan Scott, each course including dairy products. The menu included the following dishes:

•  Cucumber Gazpacho (yogurt)
• Little Gem Salad (crème fraiche dressing; Cheddar cheese brioche)
• Milk Braised Pork Shoulder on a bed of Spring Vegetables
• Buttermilk Panna Cotta with Balsamic-Black Pepper glazed Cherries and Pinenut Shortbread Cookies
• Real California ice cream 

Following the event, bloggers went home and did what they do best, wrote blog posts about their experiences and what they learned. Here are just a few examples of perspectives others had about the event:

•  Happy Cows = Happy Moms
• Let's Talk Milk & Cheese
• Travel to a Modern Dairy Farm

Over the many years I have worked for the Dairy Council of California, I have had many interesting learning opportunities and this ranks among the best. I observed first-hand a family-run, large dairy operation that responsibly produces milk and is proud to share their dairy farming practices with the public.

Maureen Bligh, MA, RD

Project Manager

The San Jose Peninsula District Dietetic Association book club meets every few months to discuss popular books relevant to food and nutrition professionals. All members of the book club are registered dietitians and are required to fulfill 75 hours of continuing education every five years. Much of this continuing education involves staying abreast of the latest in nutrition research. However, it is also important to stay current by reading what consumers are reading in the popular press. Our club selected In Defense of Food by Michael Pollan for July. We met over dinner to discuss the book.

The club members enjoyed reading this thought-provoking book and strongly agree with many of the key messages. Pollan’s thesis, while simplistic, encourages consumers to prepare and eat more meals using whole foods (foods from each of the food groups that are minimally processed). He advocates eating foods based on cultural traditions and steering clear of highly processed foods that have recently emerged on the food industry landscape. He promotes consumption of real, well grown, unprocessed foods. Finally, he advances the importance of eating more communal meals with family and friends.

Pollan challenges readers to eat whole food and avoid the prevailing nutrient-by-nutrient approach—what he calls “nutritionism”. Several club members felt Pollan was overly critical of the nutrition profession. Many felt these criticisms were unfair—that more dietitians are aligned with his philosophy than he inferred.

Our readers felt that In Defense of Food would be a difficult read for most of our clients and his recommendations hard to implement. Cooking most meals from scratch requires more time than many people can devote to meal prep. Rather than the “all or nothing” model presented by Pollan, the registered dietitians in our San Jose book club prefer a reality-based approach to meet clients where they currently are and help them eat more nutrient-rich foods to have an improved rather than perfect diet. How can we help clients strike a balance between the conveniences offered by the food industry and the nutrients available in whole food? This is our challenge as nutrition professionals.

Maureen Bligh, MA, RD

Project Manager