“Nutritional quality of the diets of US public school children and the role of the school meal programs.” Journal of the American Dietetic Association, 2009;109(2 Suppl):S44-S56. [...] Sweetened milk products also represent a large source of added sugar in school meals.25 Given the health risks of added sugars and the prevalence of added sugars in the children’s nutrition programs, TFAH applauds the USDA’s proposal to place further limits on added sugars within school meals and supports both product-based and weekly meal limits on added sugars. [...] Milk is the leading dietary source of three of the four important nutrients of public health concern for children, including vitamin D, calcium, and potassium.29 Consumption of nutrients primarily found in milk during childhood is particularly important for achieving optimal lifetime bone health.30 Part of the reason communities of color consume less dairy may be due to higher prevalence of lactos. [...] Dairy is often consumed in foods with high amounts of sodium such as pizza, sandwiches, and pastas; foods high in saturated fats such as high-fat milks and yogurts; and foods with added sugars such as flavored milks, ice cream, and sweetened yogurts.32 To obtain the nutritional benefits of milk and limit caloric, fat, and sodium intake, the DGA recommends consuming dairy in the form of low-fat mil. [...] Despite the recognized health benefits of whole grains, only five percent of American children eat the recommended 34 According to the American Academy of Pediatric Dentistry and the American Academy of Pediatrics, flavored milk should only be limited for children under the age of five to minimize sugar intake and to avoid the development of a preference for sweet tastes in young children.
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