Almost 900 middle school teachers, administrators and facilitators attended the California League of Middle Schools annual conference on February 26-28th, 2010 in Sacramento.  The theme this year was, Accelerating Student Achievement in Tough Times. In spite of slightly lower conference attendance compared to last year, a current trend at conferences statewide due to budget cuts, the conference was a resounding success with excellent presentations and networking opportunities.  

Many positive and energetic teachers and administrators visited Dairy Council of California’s exhibit booth. What a pleasure it was to chat with loyal customers and meet principals and teachers, many of whom were eager to learn about our free nutrition education curricula and how it meets California content standards.

A Physical Education teacher from Cupertino Middle School, Judson Sickler, graciously joined me to co-present a nutrition education workshop. After first adapting the Dairy Council of California Exercise Your Options program to work with his sixth grade classes two years ago, Judson has successfully implemented his model of nutrition education in the entire sixth grade. The audience appreciated his practical strategies to engage students in making lifelong healthy choices. Check out his website, Mr Stickler's Physical Education Page. 

Dairy Council of California congratulates teachers like Judson and thousands of others who make nutrition education work in their classrooms. We are proud to provide teachers with free nutrition curricula and to encourage wellness in your schools and homes. Teachers, if you have adapted our programs in a creative way, please let us know. 

For extra support, contact your local territory manager or watch our free professional development training.

Tracy Witmer, R.D.
Territory Manager

The CTA Good Teaching Conference – North 2010 was held in Burlingame, CA, January 22-24.  Dairy Council of California was one of many wonderful exhibitors providing the latest resources to support excellent teaching and learning practices for classroom teachers.   The conference kicked off Friday evening with lively music, dancing and fine dining energizing over 800 attendees to stop by exhibits and attend workshop sessions until 9 pm.  Both Friday and Saturday we continuously greeted teachers enthusiastic about ordering our programs for the first time.  They appreciated the ease of ordering and the availability and convenience of our new online Teacher Training Certification Program which gives hands-on and practical implementation strategies for each grade level program.  This was also an opportunity for teachers already using our curriculum to re-order their student workbooks for their current class this year.  Their many positive comments and words of appreciation for our programs made the conference a particularly rewarding experience for us.  We look forward to attending the Good Teaching Conference – South 2010 in Los Angeles, CA, coming up March 12-14.

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
 
 

The beginning of the New Year is a time when your clients may be more focused on making healthy resolutions. Losing weight, healthier eating and increasing physical activity are always popular New Year’s resolutions. Many people believe these goals are best achieved with a "quick fix" or drastic plan or program. However, research supports that long-term weight loss and sustained healthy lifestyle changes occur slowly over time. Taking small steps toward goals will yield the greatest results. With the proper guidance, accurate information, realistic goals and personal commitment your client's resolutions can become a reality.

In order to get off to a good start for the New Year, have your clients sign up today for our free Meals Matter Nutrition and Fitness Challenge. This four-week Challenge, beginning January 12th, is designed by registered dietitians to help reduce holiday weight gain and renew healthy lifestyle routine with expert guidance on nutrition, fitness and meal planning. It can be offered as a tool to complement the information you provide in individual couseling or group settings such as worksite wellness.

The Meals Matter Nutrition and Fitness Challenge will help establish a pattern of healthy food choices each week by providing a range of features to make meal planning easier, such as nutrition articles, access to healthy recipes and a meal planner to help plan meals over time. Over the course of the Challenge, participants will complete our interactive healthy lifestyle tools, which allow for customized nutrition and physical-activity recommendations based on your client's unique needs and preferences.

Although the Challenge begins January 12th, clients can register now and connect with others through social-networking Challenge pages found on Facebook, Twitter and LinkedIn. These venues help clients connect with other participants for social support before, during and after the four-week Challenge. In addition, members who complete each aspect of the Challenge by Feb. 19th are eligible for a reward so encourage your clients to join today.

Trina Robertson, MS, RD

Project Manager

I uploaded this blog post the other day, then accidentally deleted it. So this is a "repost".  

Time is a limited commodity in health care. Those involved in health education are trying to improve patient behaviors in the least amount of time. That is why I especially enjoyed a presentation about effective counseling techniques at the 2009 Food & Nutrition Conference & Expo (FNCE) held in Denver last month. Using Evidence-based Strategies for Nutrition Counseling outlined the most effective counseling strategies based on published research in the American Dietetic Association's Evidence Analysis Library. I found this information especially useful since I am involved in the development and evaluation of the Dairy Council of California nutrition education programs.   

The health theory deemed most effective is Cognitive Behavioral Theory (CBT). It attempts to change learned behaviors while addressing internal factors such as thoughts and feelings. Goal setting is central to this theory and is most effective when the client focuses on personalizing small steps toward healthier living. Computerized CBT is another option that is found be be effective. The strongest evidence for CBT relates to specific dietary interventions, diabetes prevention and management and cardiovascular disease. CBT works best in group settings and most evidence of success is with short-term interventions lasting six months.

I was pleased to learn that there is strong evidence to support the behavior change techniques included in Dairy Council of California programs. Strategies that received high marks for effectiveness include:

• Self-monitoring, such as using food records, received the highest rating for weight loss interventions. Dairy Council of California programs employ self-monitoring in our upper elementary, middle school and high school nutrition education programs and in the Calcium Connection and Activity & Eating adult programs. 
• The use of open-ended questions, affirmations and exploration of barriers via Motivational Interviewing (MI) is no more effective than usual treatment when used alone. Adding MI at the beginning of a CBT program improved results. MI requires a great deal of training to be used successfully. 
• Meal replacements or structured meal plans that dictate to patients what to eat helps patients control food intake as they attempt to modify their eating habits. Creating a meal plan along with your client to help them plan healthier meals might be a more realistic long-term solution. 
• Interestingly, extrinsic rewards and reinforcement was not effective even in the short-term. Although not studied, the presenters thought internal rewards could be useful.
   

There is a great need for ongoing research to investigate the effectiveness of current and potential counseling methods. Although not as much research is available to show effectiveness, strategies such as problem-solving, collaboration, social support and goal setting all seem appropriate to incorporate to improve client outcomes along with the bulleted strategies with more documented success.  

Dairy Council of California is committed to embedding evidence-based strategies in our print and online programs to help health professionals achieve behavior change with their clients. We strive to create quality, afforable programs that fit the needs of time crunch professionals that value helping patients improve their food and activity choices. I welcome and appreciate comments of what would make our programs more effective in your practice.

Trina Robertson, M.S., R.D.

Project Manager

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 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

 

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