Flavored Milk Consumers Drank More Milk and Had a Higher Prevalence of Meeting Calcium Recommendation Than Nonconsumers

Nicklas, Theresa A.; O’Neil, Carol E.; Fulgoni, Victor L.

doi:10.1111/josh.12537

Cited by 16 publications

(14 citation statements)

References 27 publications

(81 reference statements)

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“…Overall, the results suggest that high school students are more likely to select, consume, and waste less fat‐free flavored milk, although milk waste was low across all milk options. These findings are consistent with other studies that have assessed milk consumption among grade school audiences in the United States 27,28 . Across school meal components, measuring levels of selection, consumption, and waste simultaneously provides data about what foods and beverages are available to select, which foods and beverages are selected, and how much is consumed and wasted.…”

Section: Implications For School Healthsupporting

confidence: 87%

Milk Consumption and Waste Across 5 Montana High School Lunch Programs

Shanks

Bark

Stenberg

et al. 2020

Journal of School Health

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BACKGROUND Few studies document milk selection and waste among high school lunch programs. METHODS This observational research assesses the types of milk selected and wasted among 5 Montana high school lunch programs. Over 6 days across the 2014‐2015 school year, 3842 milk cartons were collected. Direct weighing was used to assess the ounces of milk wasted and consumed by milk type. Outcomes included the number of milks selected by type at each school, ounces of milk consumed and wasted on average per student. Descriptive and inferential statistics were used to assess demographics of school lunch participation, milk consumption and waste, and the amount of waste per type of milk. RESULTS Students were most likely (p < .05) to select fat‐free flavored milk, followed by 1% plain milk, and fat‐free plain milk. Fat‐free flavored (mean = 0.86, SD = 0.55) was the least wasted, followed by fat‐free plain (mean = 1.08 oz, SD = 1.55), and 1% plain (mean = 1.26 oz, SD = 1.02). CONCLUSIONS Across all milk options, milk waste was low. The findings indicate that high school students are more likely to select and consume greater amounts of, and waste less, fat‐free flavored milk.

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Section: Implications For School Healthsupporting

confidence: 87%

Milk Consumption and Waste Across 5 Montana High School Lunch Programs

Shanks

Bark

Stenberg

et al. 2020

Journal of School Health

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“…Some stakeholders worry that eliminating chocolate milk from schools will decrease students’ consumption of essential nutrients, such as calcium and vitamin D, and increase milk waste ( 13 – 16 ). Findings from a few studies validate these concerns ( 15 , 17 ). For example, one study in 11 Oregon elementary schools found that total milk sales decreased and milk waste increased after a chocolate milk removal policy was implemented ( 18 ), and research in 4 elementary and middle schools in an urban Massachusetts district found a significant increase in milk waste immediately after chocolate milk was removed from cafeterias ( 19 ).…”

Section: Introductionmentioning

confidence: 86%

Effect of Removing Chocolate Milk on Milk and Nutrient Intake Among Urban Secondary School Students

Thompson

Ritchie²,

Park

et al. 2020

Prev. Chronic Dis.

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What is already known about this subject? Removing sweetened, flavored milk from school cafeterias is a popular but somewhat controversial intervention to reduce students' consumption of added sugars. However, limited rigorous evidence on the practice exists. What is added by this report? We examined the effect of removing chocolate milk from middle and high school cafeterias in a diverse, low-income school district. What are the implications for public health practice? Although average milk consumption declined slightly across the student population, related calcium, protein, and vitamin D consumption remained stable, and consumption of added sugars significantly decreased. Removing chocolate milk from secondary school cafeterias is an easily scalable and potentially low-cost intervention to support healthier student beverage consumption.

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“…Initiatives to eliminate flavoured milk in schools made no difference in added sugars consumption. However, there was a significant drop in overall milk and calcium consumption ( 114 , 115 ) because flavoured milk drinkers consumed more milk. Avoidance of flavoured milk may do little to address obesity and may reduce nutrient intake ( 112 , 113 ) .…”

Section: Questions About Foods Categorised As Ultra-processed Foods-novamentioning

confidence: 99%

Food processing: criteria for dietary guidance and public health?

Jones

2018

Proc. Nutr. Soc.

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The NOVA food categorisation recommends ‘avoiding processed foods (PF), especially ultra-processed foods (UPF)’ and selecting minimally PF to address obesity and chronic disease. However, NOVA categories are drawn using non-traditional views of food processing with additional criteria including a number of ingredients, added sugars, and additives. Comparison of NOVA's definition and categorisation of PF with codified and published ones shows limited congruence with respect to either definition or food placement into categories. While NOVA studies associate PF with decreased nutrient density, other classifications find nutrient-dense foods at all levels of processing. Analyses of food intake data using NOVA show UPF provide much added sugars. Since added sugars are one criterion for designation as UPF, such a proof demonstrates a tautology. Avoidance of foods deemed as UPF, such as wholegrain/enriched bread and cereals or flavoured milk, may not address obesity but could decrease intakes of folate, calcium and dietary fibre. Consumer understanding and implementation of NOVA have not been tested. Neither have outcomes been compared with vetted patterns, such as Dietary Approaches to Stop Hypertension, which base food selection on food groups and nutrient contribution. NOVA fails to demonstrate the criteria required for dietary guidance: understandability, affordability, workability and practicality. Consumers’ confusion about definitions and food categorisations, inadequate cooking and meal planning skills and scarcity of resources (time, money), may impede adoption and success of NOVA. Research documenting that NOVA can be implemented by consumers and has nutrition and health outcomes equal to vetted patterns is needed.

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Flavored Milk Consumers Drank More Milk and Had a Higher Prevalence of Meeting Calcium Recommendation Than Nonconsumers

Abstract: Consumption of flavored milk has the potential to increase milk consumption and reduce the percentage of children below the EAR for calcium; the percentage meeting AI for fiber was lower.

Cited by 16 publications

References 27 publications

Milk Consumption and Waste Across 5 Montana High School Lunch Programs

Milk Consumption and Waste Across 5 Montana High School Lunch Programs

Effect of Removing Chocolate Milk on Milk and Nutrient Intake Among Urban Secondary School Students

Food processing: criteria for dietary guidance and public health?

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