Posted: September 9, 2009 at 8:12 pm
By Chuck
The first presenter this morning at the Novus International Media Day was Stephanie Gable, Marketing Manager, Ruminants. Stephanie gave us the lowdown on how Novus is helping dairy producers achieve “oxidative balance” in their herd. They’ve found that just like with human beings, when dairy cows come under stress from oxidation they become less productive. So to prevent it and maintain a healthy balance they recommend the use of antioxidants like AGRADO Plus feed ingredient.
They feel so strongly about the importance of dairy nutrition that they’ve created a new website on the subject where you can learn a lot more about this oxidative balance issue.
You can listen to my interview with Stephanie here:
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Posted: August 14, 2009 at 3:28 pm
By Amanda Nolz
Calling all chefs and bakers! Get your favorite recipes shined up and ready to go for this upcoming contest. Check out the details, and let me know if you enter! I would love to share your recipes!
Beginning today, everyday home cooks from Maine to Rhode Island have extra incentive to get creative with Hood(R) dairy products with the launch of the “Hood New England Dairy Cook-Off” contest. The contest gives amateur cooks a chance to share their best recipe featuring Hood dairy products and demonstrate their skills at a live cook-off in front of hundreds of people — with a $10,000 grand prize on the line.
“For more than 160 years, Hood dairy products have been a staple in New England kitchens and an important ingredient in everything from comfort food to culinary masterpieces,” said Lynne Bohan, Hood spokesperson. “We’re inviting home cooks to share those great recipes that their family and friends have enjoyed and get a chance to win a $10,000 payday for their creativity.”
To enter, log onto HoodCookOff.com and submit your best Hood dairy recipe by October 2nd. Five semi-finalists from each of the six New England states will be selected to compete head-to-head at a televised cook-off being held at the Ocean Gateway terminal in Portland, Maine, on November 1st, 2009.
“The live cook-off is an exciting element to this contest where we’ll get to see the 30 semi-finalists create their dishes and compete for the $10,000 grand prize. We’re eager to see how the cream rises to the top — so to speak!” added Bohan.
There will be five semi-finalist categories: breakfast/brunch; soups/chowders; appetizers/side dishes; lunch/dinner (entree); and dessert. Each recipe submitted must include at least one of the following Hood products: Hood Milk, Hood Simply Smart(R) Milk, Hood Cream, Hood Country Creamer(R), Hood Sour Cream, Hood Cottage Cheese, Hood Buttermilk, Hood EggNog or Hood Calorie Countdown(TM). Judging will be based on taste, presentation/appearance, and creativity/originality.
Posted: June 22, 2009 at 7:40 pm
By News Editor
Young people tend to cut down on bone-strengthening dairy products as they enter their 20s — just when their body needs it most, new research finds. In a study by researchers at the University of Minnesota in Minneapolis, a majority of the 1,500 participants reduced their calcium intake in high school and the years immediately following high school. More than half of the males and more than two-thirds of the females consumed less than the daily recommended level of calcium at the end of each of those time periods, the researchers found
The study findings are published in the July issue of the Journal of Nutrition Education and Behavior.
Because human bone mass peaks when a person is in their 30s, consuming sufficient amounts of calcium, protein and vitamin D — all found in dairy products — during the teen and young-adult years is considered key to lowering the risk of osteoporosis and some other health issues in later life. About 1,300 mg of calcium a day is recommended for high school-aged children and 1,000 mg a day for young adults, according to a news release from the journal.
Increased availability of milk at mealtime, a proper attitude and approach to weight, health and nutrition, and a taste for milk were linked to greater consumption of calcium during these critical years, the study authors noted. Excessive television watching and lactose intolerance were tied to lower calcium levels.
“The findings of this study indicate that future interventions designed to promote improvements in calcium intake should encourage the families of adolescents to serve milk at meals,” the team concluded in their report. The authors also suggested that specific efforts target concerns particular to each sex.
Posted: June 15, 2009 at 11:48 am
By Amanda Nolz
A study in the Journal of Nutrition Education and Behavior showed that teens and young adults are typically not getting an adequate amount of calcium in their diets, affecting bone mass density. From the looks of this study, it appears young people in their 20′s aren’t purchasing dairy products for various reasons. How can we change the trends and get a glass of milk in this generation?
Drawing data from Project EAT (Eating Among Teens), a prospective, population-based study designed to examine determinants of dietary intake and weight status, the responses of over 1,500 young adults (45% male) were analyzed by investigators from the University of Minnesota, Minneapolis. The mean age of participants was 15.9 years at baseline and 20.5 years at follow-up.
During the transition from middle adolescence (high school) to young adulthood (post-high school), females and males respectively reduced their daily calcium intakes by an average of 153 mg and 194 mg. Although 38% of females and 39% of males increased their intake of calcium over 5 years, the majority of the sample reduced their intake of calcium over 5 years. During middle adolescence, more than 72% of females and 55% of males had calcium intakes lower than the recommended level of 1,300 mg/day. Similarly, during young adulthood, 68% of females and 53% of males had calcium intakes lower than the recommended level of 1,000 mg/day.
Posted: June 9, 2009 at 1:23 pm
By Amanda Nolz
The United Business Media PR Newswire posted some positive media coverage for June Dairy Month, boasting the nutritional benefits of milk, cheese and yogurt. PR Newswire is the global leader in innovative communications and marketing services, enabling organizations to connect and engage with their target audiences worldwide. This media outlet provided an in-depth, insightful look at the wonderful world of dairy including: health benefits for life, dedication to children’s health and commitment to a healthy environment.
June is National Dairy Month, a great opportunity for Americans to recognize that low-fat and fat-free dairy foods present a unique combination of both nutritional and economic value. Now is the time to remember the recommendation to get three servings of dairy daily – not only milk, but also cheese and yogurt, since these foods also are valuable and tasty sources of essential nutrients.
Families these days are looking to get the most nutrition they can with their food budget. Dairy is a naturally nutrient-rich food group that, for the most part, comes at a low cost — often just pennies per serving. One eight-ounce glass of milk for example provides nine essential nutrients: calcium, potassium, phosphorus, protein, vitamins A, D and B12, riboflavin and niacin (niacin equivalents).
To read the entire article, link to the PR Newswire. For additional information, link to the National Dairy Council.
Posted: May 27, 2009 at 8:51 pm
By Amanda Nolz
Improved milk quality on the farm can reduce costs, increase profits, improve animal health and give pride to producers. Pfizer Animal Health now offers a Dairy Wellness Plan that focuses on the health of the dairy cow and her calf, the economic health of the dairy operation and appropriate use of animal health products leading to a safe and healthy food supply. Interested? Ag Weekly Online recently published an article on this program, and here is a little bit of information about it and how it can assist you.
Improved milk quality on the farm can often enhance the profitability of your dairy through premiums paid by your milk processor, reduced veterinary bills and fewer treatment expenses. Reviewing your milk quality efforts can help improve your bottom line over time and help you produce better dairy products for consumers to enjoy.
“Milk quality can be measured through somatic cell counts (SCC) or standard plate counts,” said Bradley Mills, DVM, Pfizer Animal Health. “When reviewing your milk quality program, look at the milking machine cleanup routine as well as the cow’s care and environment. These all play a factor in improving milk quality.”
Posted: May 21, 2009 at 4:56 pm
By News Editor
Leaders of the two major dairy industry groups jointly rejected a suggested federal excise tax on flavored milk drinks, such as chocolate and strawberry, that contain sugar-based sweeteners. The International Dairy Foods Association (IDFA) and National Milk Producers Federation (NMPF) say flavored milk is part of the solution to the child obesity problem, not a cause, and its consumption needs to be encouraged among kids, not discouraged by a new tax. If you feel the same way, contact your legislators and let them know!
A tax on sugar-sweetened beverages, including flavored milk, was included in a list of revenue options released May 18 by Senators Max Baucus (D-Mont.) and Charles Grassley (R-Iowa), chairman and ranking Republican, respectively, on the Senate Finance Committee. While no rate was specified, a tax of three cents per 12 ounces could raise as much at $50 billion over 10 years, according to a congressional estimate.
“Milk is a nutrient-rich beverage that is good for kids,” said Connie Tipton, President of IDFA. “We need to encourage them to drink more and it’s no secret kids love flavored milk. Processors have developed low-fat flavored milk options that don’t have excessive calories, but switching to no-calorie sweeteners has proved problematic. Still, flavored milk is an excellent way to increase milk consumption and make children’s diets more nutritious.”
Added Jerry Kozak, President and CEO of NMPF: “Milk is unique in that it provides nine essential nutrients, including calcium and other nutrients kids don’t get enough of. Limiting consumption of flavored milk could easily reduce intakes of nutrients kids need, and that come in a package they enjoy. In addition, research has shown that children who drink flavored along with unflavored milk don’t have higher body mass indexes than non-milk drinkers.”
The 2005 Dietary Guidelines for Americans—the official government diet advice—bolsters the argument for flavored milk, Tipton and Kozak said. According to the guidelines, adding a small amount of sugar to nutrient-rich foods such as reduced-fat milk enhances their appeal and improves diet without adding excessive calories.
Likewise, Tipton and Kozak said, the American Academy of Pediatrics encourages consumption low-fat or fat-free milk, including flavored milk, as an alternative soft drinks.
“Taxing flavored milk because it includes a small amount of sugar is penny-wise and pound-foolish, from a nutritional standpoint” said Tipton. “Studies show that low-fat chocolate milk is kids’ nutritious beverage of choice. It would be ridiculous to discourage kids from drinking it.”
“It’s both bad nutrition policy and bad tax policy to lump milk in with other beverages,” added Kozak. “Kids need more calcium and flavored milk provides it without adding too many calories. Why would anyone discourage consumption of flavored milk with a new tax?”
Kozak represents the farmers who produce the nation’s milk, while Tipton represents the processors who pasteurize it and turn it into yogurt, cheese and other finished products.
The sugar-sweetened beverage tax was one alternative in a 41-page paper listing options for funding a $1 trillion healthcare overhaul.
Posted: April 29, 2009 at 8:32 pm
By News Editor
A Purdue University study shows dairy foods have an advantage over calcium carbonate in promoting bone growth and strength.
Connie Weaver, distinguished professor and head of the food and nutrition department, found that the bones of rats fed nonfat dry milk were longer, wider, more dense and stronger than those of rats fed a diet with calcium carbonate. Calcium carbonate is the most common form of calcium used in calcium-fortified foods and supplements.
Weaver said the study, funded by the National Dairy Council, is the first direct comparison of bone properties between calcium from supplements and milk.
“A lot of companies say, ‘If you don’t drink milk, then take our calcium pills or calcium-fortified food,’” Weaver said. “There’s been no study designed properly to compare bone growth from supplements and milk or dairy to see if it has the same effect.”
Data from Purdue’s Camp Calcium, a research effort that studies how calcium and other nutrients affect bone growth, show that between the ages of 9 and 18 people require 1,300 milligrams of calcium a day for optimal bone growth. This is the equivalent of about 4 cups of milk or yogurt or the equivalent from cheese or other sources, Weaver said. After the age of 9, due mostly to peer pressure, the gap between the calcium youths need and actually get widens, she said.
The study involved 300 rats that were divided into two groups. For 10 weeks, the rats were given all the nutrients they require, but one group was given dairy and the other was given calcium carbonate as the source of calcium.
After 10 weeks, the bones of 50 rats from each group were measured for strength, density, length and weight.
“We found those measurements were up to 8 percent higher for those who had milk over calcium carbonate,” Weaver said.
The study also found a strong effect of having dairy as a calcium source followed by periods of inadequate calcium.
Over a second 10-week period, the remaining rats were fed as adults. Half of those were given adequate calcium as carbonate or milk. The other half were switched to half as much calcium as recommended, but were given calcium carbonate.
“This is comparable to humans who, during their early growth, drink a lot of milk to the age of 9 to 11, or maybe even adolescence, but then get only half as much milk calcium as they need after that,” Weaver said. “Some take calcium supplements, but few adults get adequate calcium.”
Weaver said the study showed the rats raised on dairy still had advantages over those who were given calcium carbonate even later when they were given half enough calcium as dairy or calcium carbonate.
“We found it was an advantage having milk or dairy while bones were growing over calcium carbonate, and it protects you later in life,” Weaver said.
She is not sure why dairy is better, but said further study is needed.
“I think this will spark some people to want to figure out what it is about milk that gives it an advantage,” she said.
“It’s not due to increased calcium absorption. It’s more about protecting against bones losing calcium, according to our results of calcium metabolism. Bones are in constant turnover, especially when they are growing. Youth need to have bone formation outweigh bone loss.”
Posted: March 23, 2009 at 2:03 pm
By News Editor
The Milk Processor Education Program (MilkPEP) wants to remind you that milk is the leading source of vitamin D. Did you “Get Your D” today? Visit MilkPEP’s new website to find out if you are “D-prived”, to explore the latest scientific research about vitamin D, and to ask the expert – Ellie Krieger, Registered Dietitian and Food Network host.
Even though we have the ability to make our own vitamin D when the ultraviolet rays of the sun hit our skin, many Americans fail to get enough vitamin D. In fact, vitamin D deficiency in this country is being called a silent epidemic. The prudent use of sunscreen, sun-blocking pollution and long, cold winters indoors are partially to blame. That’s why it’s even more important to look to your diet for vitamin D.
Milk is one of the few food sources of vitamin D. In fact, it’s the leading source of vitamin D in the American diet. The recommended three 8-ounce glasses of lowfat or fat free milk provide 75 percent of the daily value for vitamin D. Milk also provides eight other essential nutrients, including calcium, potassium and vitamin A, which many Americans also lack.
Vitamin D was once known as simply a bone builder. It’s true that vitamin D works with calcium to keep bones strong, but new and emerging research suggests vitamin D may be far more versatile, offering an array of health benefits. Some preliminary research suggests vitamin D may support a healthy immune system, heart health, normal blood pressure and healthy aging. And, ongoing research continues to explore the potential connection between vitamin D and certain diseases, including some cancers.
Posted: February 2, 2009 at 8:06 pm
By News Editor
The journal Nutrition Reviews recently released a review of research that found a positive link between high calcium intake and improved body composition and weight maintenance.
The study concluded that high calcium intake may affect body composition through some combination of reducing body fat mass while maintaining lean body mass, reducing weight gain and increasing weight loss on calorie-restricted diets.
Despite these results and other studies, Americans are not consuming enough calcium. Nearly nine out of 10 women and six out of 10 men do not meet their daily calcium recommendations. Consuming three servings of nutrient-rich, low-fat and fat-free milk, cheese or yogurt a day provides 90 percent of the recommended calcium requirements.
“The calcium and eight other essential nutrients that dairy products provide are critical for an overall healthy diet,” said Ann Marie Krautheim, a registered dietitian and senior vice president of nutrition affairs for National Dairy Council®, the nutrition research arm of the dairy checkoff program. “This review of research concludes that dairy may also help to maintain an overall healthy weight – another great reason to consume three servings of low-fat or fat-free nutrient rich dairy foods a day.”
Science-based nutrition research serves as the foundation for producer-funded efforts to help build demand for and sales of U.S. dairy products by further advancing dairy’s role as part of a healthy diet. In addition to working with health professional partners, checkoff staffs also are communicating the study results to national and local health-focused media to reach other thought leaders and health professionals.
Posted: January 27, 2009 at 8:22 pm
By News Editor
The California Milk Processor Board (CMPB), the creator of GOT MILK?, has joined forces with children’s culinary schools statewide to uncover the delicious possibilities of nutritious foods like milk and vegetables — foods essential for healthy growth and development. The recipes developed by the children’s culinary schools have been outlined exclusively online.
The partnerships with Piccolo Chef in Culver City, Captain Cook’s Culinary for Kids in San Diego and Sacramento Culinary Center & Showroom yielded palate-pleasing, nutrient-rich recipes, like melt-in-your-mouth meatballs and creamy Nutty McButternut Squash Soup.
“Nutrition is a priority for parents,” says Steve James, the executive director of the CMPB. “By creating this partnership with children’s culinary schools, we’re offering parents recipes that go beyond hot dogs and pizzas. By instilling an appreciation of milk and nutritious foods at a young age, we can ensure that young people will have the nutrients necessary to grow strong and healthy.”
Chefs from throughout the Golden State agree that children can grow to like foods like spinach, broccoli and low-fat milk if they are incorporated into tasty dishes, sauces, and soups. Another tip: Get kids in the kitchen where they will experience the colors and aromas of food. Some studies show that involving kids in meal preparation makes them more likely to try new foods.
“We don’t believe in hiding the vegetables,” says Tina Fanelli Moraccini, of children’s culinary school Piccolo Chef. “But you do have to be creative. Children should be involved in the cooking process that way they feel it with their hands, see it with their eyes, smell it with their nose, cook it and eat it.”
All of GOT MILK?’s picky eaters’ recipes include low-fat milk to boost children’s calcium intake and to allow them to enjoy milk in different ways. The fact is the majority of children aren’t getting the calcium necessary for growth and to stay healthy. National Institutes of Health reports more than 90 percent of girls and 75 percent of boys ages 9 to 13 have inadequate calcium intake.
Posted: October 6, 2008 at 2:39 pm
By Chuck
Grant Kohler is a dairy farmer from Utah where he milks 300 cows with a family operation. He was attending World Dairy Expo to talk about the Childhood Nutrition Fitness Initiative that’s a joint project of the National Dairy Council and the National Football League.
He says, “It brings a package not just to the cafeteria of the school but a package that can engage the principals and teachers.” The NFL teams are on board to provide their players as spokespersons when and where needed. He says the program includes a full nutritional plan that of course includes dairy. He’s proud to say that over 40,000 schools have already signed on. Here’s some excerpts from a recent release on the project.
To poise the multi-year program for success, the NDC will spend $100 million over five years to support this initiative, including school grants. The NDC will spend an additional $150 million on other efforts aimed at improving child health and wellness.
“We are taking a leadership role to help kids win the battle for good health,” said NFL Commissioner Roger Goodell. “Our players know the importance of staying healthy, and it’s important that we help young fans understand the value of exercise.”
You can listen to my interview with Grant as part of our Milking Parlor Podcast: milking-parlor-39.mp3
To subscribe to the Milking Parlor podcast, here are some instructions.
World Dairy Expo 2008 Photo Album
Sponsors of World Dairy Diary coverage of this year’s World Dairy Expo include GEA Farm Technologies and BASF Plant Science.
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Posted: September 24, 2008 at 5:45 pm
By News Editor
Dannon has become the 15th major food and beverage company to join the Council of Better Business Bureau’s Children’s Food and Beverage Advertising Initiative.
The Initiative was launched in November 2006 by the Council of Better Business Bureaus to provide companies that advertise foods and beverages to children with a transparent and accountable advertising self-regulation mechanism. The Initiative is aimed at shifting the mix of advertising messaging directed to children under 12 to encourage healthier dietary choices and healthy lifestyles. The guidelines are based on a variety of sources including the FDA and World Health Organization.
This means 100% of TV and other advertising will be for foods with restricted fat content, caps on sodium and added sugars and minimum calcium requirements. The last shouldn’t be hard to meet, since Dannon makes yogurt and other dairy products.
Per initiative guidelines, the company will also restrict the use of licensed characters, agree not to advertise in schools, agree not to do any product placement in media targeted to kids under 12 and limit depictions of food in online gaming to those that meet nutritional criteria.
Childhood obesity and its related diseases — heart disease, diabetes, joint problems — are the top health threat facing the nation’s children, according to the Surgeon General, and could mean a shorter average life span for children than for their parents.
Posted: September 4, 2008 at 4:30 pm
By News Editor
The National Dairy Council has released recommendations to help parents decipher the new American Academy of Pediatrics (AAP) “Lipid Screening and Cardiovascular Health in Childhood,” in particular, the guidelines on the correct milk choice.
One change the report recommends is to consider the use of reduced-fat dairy foods, such as reduced-fat (2%) milk, for children between 12 months and 2 years of age for whom overweight or obesity is a concern or who have a family history of obesity, dyslipidemia or cardiovascular disease.
“Research continues to show that for infants and children, milk and milk products are fundamental to a healthy diet,” said Karen Kafer, Vice President of Nutrition Affairs/Health Partnerships at the National Dairy Council (NDC). “We are working in partnership with the AAP to educate parents with children of different ages and health circumstances how to choose the milk products best for them. We want parents to understand that milk is more than just an important source of calcium for their children; it also contains eight other essential nutrients that help build and maintain strong bones, muscles and teeth.”
The AAP continues to emphasize calcium recommendations from its 2006 Report on Bone Health which promotes 3 servings of dairy foods daily for children and 4 servings for adolescents.(2) Likewise, the Dietary Guidelines encourage children from ages 2-8 to consume 3 child-size servings from the milk group each day for a total of 2 cups; children age 9 and older should consume 3 cups per day.(3) Whole, reduced-fat (2%), low-fat (1%) and fat-free milk all provide the same package of vitamins and minerals; the only difference is the amount of fat.
Of the five important nutrients cited in the Dietary Guidelines as nutrients of concern because of inadequate intake by children and adolescents (calcium, potassium, fiber, magnesium and vitamin E), dairy foods are a major source of three — calcium, potassium and magnesium.(2)
“Since the overwhelming majority of children do not get the recommended 3 servings of low-fat or fat-free milk and milk products, increasing their consumption to recommended levels is key to improving their overall diet quality,” Kafer said.
Posted: July 15, 2008 at 7:56 pm
By News Editor
An Australian researcher who studied nutritional benefits of dairy food, was awarded the Danisco International Dairy Science Award by the American Dairy Science Association (ADSA). Congratulations to Dr. Parodi for this wonderful honor!
Dr Parodi, 74, is a world expert in dairy nutrition, particularly the role of dairy fat in human health. In 1977, he was the first person to discover the presence and determine the structure of conjugated linoleic acid (CLA) – a major form of trans fatty acids in milk fat.
His work spans five decades uncovering the positive health benefits – and possibly the cancer-fighting properties – of dairy foods. Dr Parodi’s work in determining the structure and composition of milk fat was so important that in 1998 he was given the honor of naming a major trans fatty acid found in milk, which he called rumenic acid, after the cows’ stomach system, the rumen.
“For a scientist, exploring the unique properties and health benefits of dairy foods has been very rewarding,” he said.
His research has been supported by Australian dairy farmers through dairy research organizations – most recently Dairy Australia. Last year Dr Parodi was honored with the International Dairy Federation (IDF) award at its world summit in Dublin. He has been a recipient of dairy science’s most prestigious national awards – including the Award of Merit from the Australian Society of Australia and the Loftus Hill Dairy Science Award twice.
The annual international research and development award was established in 1980 and is judged by panel drawn from the ADSA. It recognizes outstanding accomplishments in chemistry, biochemistry, microbiology, technology, and engineering pertaining to the dairy foods industries.
Posted: June 25, 2008 at 8:56 am
By Cindy Zimmerman
As we head into the summer months and temperatures begin to rise, producers need to monitor feed rations. Inevitably, dairy cows will go through an intake depression. Bill Mahanna, coordinator of global nutritional sciences for Pioneer, says we need to pay close attention to our starch digestibility – how much effective fiber is in the ration. Producers need to have a ration balanced properly at that lower-level intake.
pioneer-podcast-33-wdd.mp3
Bill Mahanna on Heat Stress (4:15 min MP3)
To see all archived Pioneer Forage Forum podcasts, click here.
Previous Forage Forum podcasts are also archived at the Pioneer GrowingPoint website. To access them, go to www.pioneer.com/growingpoint and click “Livestock Nutrition” and “Forage Blog.” Those not registered for Pioneer GrowingPoint website can call 800-233-7333 Monday-Friday 8 a.m. to 5 p.m. CT for assistance.
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Posted: April 30, 2008 at 8:09 am
By Cindy Zimmerman
The PEAQ (Predictive Equation for Alfalfa Quality) method was developed around the relative feed value (RFV) which looks at the quantity of fiber. Dr. Bill Mahanna, coordinator of global nutritional sciences for Pioneer, takes a look at determining not just the quantity of fiber but the digestibility of that fiber through RFQ or relative feed quality testing. Mahanna also comments on timing the first alfalfa cutting.
pioneer-podcast-31-wdd.mp3
Bill Mahanna on Integrated Forage Program (5:30 min MP3)
To see all archived Pioneer Forage Forum podcasts, click here.
Previous Forage Forum podcasts are also archived at the Pioneer GrowingPoint website. To access them, go to www.pioneer.com/growingpoint and click “Livestock Nutrition” and “Forage Blog.” Those not registered for Pioneer GrowingPoint website can call 800-233-7333 Monday-Friday 8 a.m. to 5 p.m. CT for assistance.
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Posted: April 25, 2008 at 6:19 pm
By News Editor
A new study has added to the evidence that flavored milk is a great choice for children. Not only do flavored milks taste delicious, they are full of essential nutrients.
Using national survey data on more than 7,500 2- to 18-year-olds, researchers found that those who drank flavored milk had similar intakes of calcium, vitamin A, potassium and saturated fat as those who drank only plain milk. And both groups, the study found, got more of these nutrients than children who drank no milk at all.
One reason parents might be wary of chocolate or strawberry milk is that the added sugar might encourage excess weight gain. But in this study, milk drinkers and non-drinkers had a similar average body mass index (BMI), the researchers report in the Journal of the American Dietetic Association.
The findings suggest that flavored milk can be part of a sound diet for children, according to the research team, led by Mary M. Murphy, a nutrition science researcher with Arlington, Virginia-based ENVIRON International Corp.
The study, funded by the National Dairy Council, is based on results from a government health and nutrition survey. Murphy’s team found that among the 7,557 children and teens those who drank flavored milk tended to drink more milk per day than their peers who only consumed the plain variety.
Some flavored milks contain artificial sweeteners, but most do have extra sugar and calories. While low-fat plain milk contains about 100 calories per serving, a serving of low-fat chocolate milk has about 160 calories, Murphy and her colleagues point out.
Still, the researchers found no significant differences in the average BMI of milk drinkers and non-drinkers younger than 12. Among teenagers, those who drank milk had an average BMI that was comparable to or lower than that of their peers who shunned milk.
Since the 1960s, U.S. children’s milk consumption has fallen off, in favor of sugary sodas and sweetened juices, and some experts believe the trend is one of the factors driving the rising rate of childhood obesity. Until then, the researchers conclude, banning flavored milk from children’s diets “may only have the undesirable effect of further reducing intakes of many essential nutrients provided by milk.”
Posted: April 22, 2008 at 3:57 pm
By News Editor
The newest value-added dairy product on the market is from Dairy Farmers of America, Inc. (DFA). The company has introduced Borden Essentials™, a cheese containing protective antioxidants, which help support a healthy immune system.
Borden is among the first packaged cheese to provide consumers with a source of antioxidants. DFA responded to consumers’ desire to increase antioxidants in their diets. According to the “2007 HealthFocus Trend Report,” more than 75 percent of moms believe that antioxidants improve or strengthen the immune system. Research from the U.S. National Institute of Health shows that protective antioxidants support a healthy immune system.
Antioxidants are molecules that protect cells from the damage caused by free radicals. Antioxidants, such as beta-carotene, lycopene, tocopherol and retinol, interact with and stabilize free radicals. Free radicals are formed through a process called oxidation which occurs when we eat, breathe or go out in the sun.
Two varieties of Borden Essentials are distributed nationally:
• 2% Singles – 16 individually wrapped slices in a 10 2/3-ounce package
• Mozzarella string cheese – 12 individually wrapped sticks, low-fat part-skim, in a 10-ounce package
Posted: April 16, 2008 at 8:33 am
By Cindy Zimmerman
Managing the gaps in today’s agriculture can be an issue, says Dr. Bill Mahanna, coordinator of global nutritional sciences for Pioneer. When visiting an operation, several factors come into play before a crop becomes feed. Pioneer can offer expertise to deal with the full continuum – managing the gaps between growing and cutting the feed to packing the silo and feed management. Mahanna comments on Pioneer’s integrated forage approach and the expertise available to producers.
pioneer-podcast-30-wdd.mp3
Bill Mahanna on Integrated Forage Program (4:30 min MP3)
To see all archived Pioneer Forage Forum podcasts, click here.
Previous Forage Forum podcasts are also archived at the Pioneer GrowingPoint website. To access them, go to www.pioneer.com/growingpoint and click “Livestock Nutrition” and “Forage Blog.” Those not registered for Pioneer GrowingPoint website can call 800-233-7333 Monday-Friday 8 a.m. to 5 p.m. CT for assistance.
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