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SPRING 2003

 Milk Vending Sweeps The State
    For many school foodservice directors the most attractive deal for new equipment is in the mail.  February marked the month that United Dairy Industry of Michigan (UDIM) launched the third phase of it’s vending machine promotion for schools.  “Michigan schools count on UDIM for top quality well-managed programs,” states Nick Bellows, UDIM, CEO.  “They won’t be disappointed with the milk vending offer we’ve provided in 2003.”
    Schools will have the opportunity to offer students milk more often through a reduced price milk vending machine offer.  Up to one hundred and sixty machines are available on a first-come, first-serve basis at 25% off the volume discount price.  That’s right!  UDIM will not only share a volume discount price but also subsidize the cost of the machine so that the final purchase price for schools is only $3,000.
    Teens do not get enough bone-building calcium.  Calcium is especially important during the teen years because bones are in a peak growth period.  “The milk vending machines support our foodservice department goal of providing healthy food options to our students.  The students absolutely love the machines. I would definitely order a milk vending machine again,” relates Sheryl Medendorp, Zeeland Public Schools as she sings praises for the program.
    “The enthusiasm for this milk vending machine promotion has been incredible,” reports Ken Reich, UDIM Retail Manager.  He continues, “There isn’t a day that passes without multiple inquires about milk vending machines and suppliers for flavored milk in plastic single-serve containers.  We’ve certainly hit a grand Slam with a popular and productive program for schools, dairy farmers and milk processors.”

 Healthy School Environment 
  "Michigan Action For Healthy Kids" to rally education and health experts around childhood nutrition and physical fitness issues
    Okemos, MI - Citing a looming health crisis among the nation’s children, a statewide coalition consisting of more than 30 Michigan organizations such as the Michigan Department of Community Health, Michigan Department of Education and Michigan State University Extension joined forces at the Michigan Action For Healthy Kids coalition meeting.  The coalition is an outcome of the national “Healthy Schools Summit: Taking Action for Children’s Nutrition and Health” where First Lady, Laura Bush served as honorary Summit chairperson along with Surgeon General, Dr. David Satcher who served as chairman of the Summit.
    The vision of the Michigan Action of Healthy Kids Coalition is for Michigan schools to vigorously support good nutrition and physical activity practices as an integral part of a total learning environment that produces healthy students. Healthy students are better able to develop and learn.  Healthy students who achieve full educational potential form healthy communities.  Healthy communities will build a healthy America.
     Recent reports from health authorities around the country, including the U.S. Surgeon General’s office, have identified childhood obesity as epidemic.  “In the face of widespread obesity, there are also dietary deficiencies of key nutrients among significant percentages of our nation’s children and teenagers,” says Donna Hensey, United Dairy Industry of Michigan.  Donna serves on the coalition as the liaison to the national coalition.   “It’s imperative that we take action now to address the movement towards behaviors that are leading to increases in preventable conditions such as diabetes, cardiovascular disease and osteoporosis,” she continues.  
    The school environment has a major impact on children’s nutrition, physical activity and academic performance.  The need for a total school environment supportive of healthy lifestyle behaviors has never been greater.  “Action.  That is the key word for this coalition. We intend to leave our January 30th meeting with more than ideas.  Together, we will build a list of actions dedicated to improving the health of Michigan’s school children through better nutrition and improved physical activity,” states Hensey.
    The national Healthy Schools Summit laid the groundwork for the Michigan coalition when national organizations committed to improving the health of our children.  Nationally 12 goals were set forth to address the school nutrition environment and physical fitness.  National Dairy Council played a key role in the planning and execution of this event, which was attended by over 500 national and local representatives.  Local Dairy Councils representatives were asked to attend the Summit and invite key influencers from their state or region to participate in the local coalition.  United Dairy Industry of Michigan was instrumental in the initial organization and formation of the Michigan coalition and continues to serve as a collaborating partner. 
    Michigan coalition participants examined solutions for creating healthier school environments at the Michigan Action For Healthy Kids coalition meeting, which took place December 2002 at the Michigan State University, Kellogg Center, East Lansing with primary focus on establishing two broad agendas for improving nutrition and physical fitness within Michigan schools.
    To learn more about ways to support child nutrition and physical activity, visit the Healthy Schools Summit website, www.actionforhealthykids.org.

EAT HEALTHY + PLAY HARD = SMART STUDENTS:
A Formula for Creating Healthy School Environments to Improve Academic Performance 
     A statewide conference set for April 15 in Lansing will help school officials take action toward better health for our children.  Practical and cutting-edge information that health, education and community policy makers can use to create healthy school environments in their own educational systems will be the cornerstone of this first-time ever conference in Michigan.  
    According to many sources our children are facing a health crisis, which makes creating healthy school environments a top goal for Michigan health minded organizations.  A healthy school environment means more than customarily thought of safe, drug free schools.  The December 2001 Surgeon General’s Report pointed out that unhealthy dietary habits and sedentary behavior together account for 300,000 deaths and $100 billion in healthcare costs annually.  By focusing on improving the total school environment and policies related to healthy eating and physical activity, Michigan schools can improve the health and academics of students.  
    The Michigan Department of Community Health, the Michigan Department of Education, and the United Dairy Industry of Michigan have joined forces to provide this unique conference opportunity where participants will realize the benefits of a healthy school environment.  By promoting knowledge, attitudes and behaviors among our children that will help them develop healthy eating and physical-activity patterns we can improve their health and well-being.  

 UDIM Supports Statewide Osteoporosis Prevention Program
    Since 1999, United Dairy Industry of Michigan has partnered with the Michigan Department of Community Health, local health care systems, universities, and other public and private agencies to develop the Michigan Osteoporosis Strategic Plan and implement the resulting initiatives, the Michigan Osteoporosis Project.  The Michigan Osteoporosis Project is a statewide program designed to reduce the prevalence of osteoporosis and reduce the number of osteoporosis-related fractures.   
    United Dairy Industry of Michigan has been especially involved in one particular Michigan Osteoporosis Project initiative, the Better Bones Brighter Futures program.  The goal of this program is to heighten public awareness of osteoporosis and empower communities to adopt behaviors that prevent or lessen the effects of osteoporosis.  Community educators (nurses, dietitians, public health educators, cooperative extension officers, and home economists) are trained by osteoporosis experts (including a physician, nurse educator, and registered dietitian) to implement a standardized osteoporosis awareness program or incorporate accurate osteoporosis awareness messages into their existing educational services.  At the training, each educator receives a "grab-and-go" kit that includes reference materials, information and tools to implement community programs, sample marketing materials, and Dairy Council consumer education materials.  The trained educators also receive quarterly updates to encourage further expansion of their knowledge base.
    Over the past two years, 209 educators have been trained to implement the Better Bones Brighter Futures osteoporosis prevention program in their communities, including 58 registered dietitians and 47 nurses/nurse practitioners.  The trained educators have implemented 61 community programs, reaching over 1,250 Michigan adults.  UDIM co-sponsored a Better Bones Brighter Futures program in 2002 and will be the sole sponsor of the program during the 2003 Michigan Dietetic Association annual conference.  

 Fun, Simple and Delicious 3-A-Day Tips
    The 3-A-Day of Dairy nutrition and marketing campaign is reaching moms all over the country with positive messages about the health benefits of dairy.  
    Three servings of milk, cheese or yogurt is a deliciously easy and wholesome way for families to meet their calcium needs and together pack a powerful punch of eight additional nutrients needed for stronger bones and better bodies.  3-A-Day of Dairy is as easy as 1-2-3: 
    1)    Look for the 3-A-Day logo on packages of milk, cheese and yogurt showing they are an excellent source of calcium. There are a variety of low-fat and nonfat dairy products that fit into any diet. 
    2)    Eat your favorite flavors of great-tasting, low-fat milk, snackable reduced-fat cheeses, and portable nonfat yogurt for stronger bones and better bodies. 
    3)    Take a “3 p.m. Break” every day.  Use this time as a reminder to tally your daily dairy servings.  If you find you’re falling short, it’s a good time to work in another one.  
    Here are some fun and simple solutions to creatively working a variety of 3-A-Day of Dairy into the family diet.  

At Home

    Better Breakfasts:  Encourage your kids to drink breakfast.  Use breakfast cereal bowls with built-in straws to easily sip up calcium-rich milk once the cereal is gone. If you can’t find the bowls, serve cereal with a straw!
    Polka Dot Milk:  Fill circular ice trays with chocolate, strawberry and orange flavored milk.  Serve the festive milk cubes in every glass of milk for fun, tasty “polka dots.”
    Homework Helper:  When kids are hitting the books, offer up a nutritious snack that fuels bodies and strengthens bones.  Mix instant pudding with milk then freeze in paper cups for a great-tasting, ready-to-eat study break. 
    Fun Fondue:  Kids love to play with their food.  Have them dunk slices of fruit into creamy vanilla yogurt.  Or, try mild Mozzarella cheese cubes dipped in tomato sauce for a savory pizza fondue. 
    Dippity Do Da:  For an easy appetizer or an after-school snack, combine creamy, plain yogurt with zesty taco seasoning or onion soup mix.  Serve as a delicious dip with chips, breads, crackers or veggies.
     Finger Lickin’ Good: Give kids a yogurt “palette.”  With a plate and 2-3 "colors" of yogurt -- try blueberry, strawberry and banana -- kids can paint on a graham cracker canvas and eat their great-tasting masterpiece.

On-the-Go

    Perfect Picks:  Pair cheeses with other healthy foods that will satisfy even the pickiest eaters.  Wrap a slice of turkey around mild Mozzarella string cheese or slices of tangy Cheddar around apple wedges.  
    Convenient Choices: When taking the kids from one activity to the next, stop at a convenient store for a calcium-rich snack.  Most sell 8-ounce containers of yogurt, string cheese and grab-n-go containers of milk.  
    Savor the Flavor:  From cotton candy and cappuccino to orange and cookies and cream, there are more fun and delicious flavored dairy products available than ever before.  Keep grab-and-go containers stocked in the fridge for an easy snack, dessert, or in-the-car treat.
     Frosty Fun: Toss portable yogurt in the freezer the night before for the family to take for lunch.  By the time noon rolls around, the yogurt will be the perfect temperature for a sweet treat.  

 At School

    Slam Dunk:  For a kid-friendly and nutritious snack, pack bananas, yogurt and granola in lunches.  Kids will have fun dunking the banana into yogurt and rolling it in crunchy granola.  
    Cool Cuts:  Cookie cutters aren’t just for cookies anymore!  Cut out fun shapes from cheese slices or grilled cheese sandwiches to liven up lunches.
     Visit www.3aday.org for all you need to know about 3-A-Day of Dairy, including family-friendly recipes and the latest news on the calcium front. You can also register for a free “Mom Tool Kit” with recipes, expert tips, and coupons, and sign up to receive the 3-A-Day e-newsletter, Get 3!, filled with valuable solutions and subscriber-only freebies.

  Mixing Up Some Milk and Earn Some Cash!$!
    In January, United Dairy Industry of Michigan embarked on an exciting year of milk and cheese public relation programs.  The Mix It With Milk ‘n Mott’s™ contest was a huge success last year and had kids from all over the country stirring, shaking, and mixing up their milk.  Over 100 “Mix It” events were conducted around the country, reaching approximately 600,000 people with positive dairy messages!  In 2003, Mix It With Milk is back with a new partner and even more chances for kids to win. 
    When it comes to food, kids love flavors and bright colors.  But how do you incorporate your child’s craving for “extreme” cuisine while ensuring a healthy diet?  A new survey of moms nationwide shows that letting kids “play” with their food can mean fewer challenges in getting kids to eat more healthfully.
    According to a recent survey, nearly 70 percent of moms say they would allow their kids to play with their food or get creative in the kitchen if it meant they would eat more nutritiously.  In fact, 60 percent of moms already say that their kids are more likely to eat foods they help prepare. And with 70 percent of moms facing challenges getting their kids to eat healthy, letting them create their own fun-to-eat recipes may just be the secret to success.
    Now, a new recipe contest can help moms encourage nutritious eating with their kids.    Sponsored by the National Dairy Council and JELL-O®, the “Mix It With Milk™ ‘n JELL-O” contest asks kids to invent a one-of-a-kind, wildly delicious new drink for a chance to win a $10,000 college scholarship.
    The contest, which is similar to the 2002 Mix It With Milk ‘n Mott’s contest, features a different recipe theme each month from January through October – meaning, 10 chances to win!  Each monthly winner will receive a $1,000 savings bond and a trip to New York City to compete in a “Milk Mix Off” event for a $10,000 college scholarship and a year’s supply of JELL-O products.  For contest information, visit www.mixitwithmilk.com.
    “The Mix It With Milk ‘n JELL-O contest was designed as a solution for kids to have fun while drinking their nutrient-packed milk,” says Jessica Thompson, Coordinator of Public and Industry Relations at UDIM.  “In addition to providing bone-strengthening calcium, milk offers eight other essential nutrients, like muscle-building protein, to keep kids performing at their best.”
    The contest will be promoted in Michigan through local events and media outreach.  UDIM’s web site at www.udim.org has further details and a direct link to www.mixitwithmilk.com.  Check out the web site for contest information, a Mix It With Milk party-planning guide, complete with invitations, games and recipes and a chance to win some cool cash! 

Dairy Important in School Feeding Programs

MYTH: Dairy foods should be eliminated from school feeding programs and national dietary guidelines.

FACT: Strong scientific evidence supports the inclusion of dairy foods in school feeding programs and national dietary guidelines, state Tufts University researchers in a recent commentary published in the journal, Pediatrics. They add, “milk should be available to all who choose it and efforts to promote consumption among school-aged children should continue.”
    The researchers describe milk’s long-standing recognition as a nutrient-dense food for children, a staple in federal school feeding programs, and its consistent place in U.S. dietary guidance. They present scientific evidence disputing several myths promoted by special interest groups. These myths relate to milk consumption and type 1 diabetes, lactose intolerance, and the ability of children to achieve adequate amounts of calcium without consuming milk or milk products. 
    Regarding the argument that milk consumption in early childhood “causes” type 1 diabetes, the Tufts University researchers refer to a recent position paper issued by the Juvenile Diabetes Research Foundation. This paper concludes, “there is no compelling scientific evidence to support the claim that drinking cow’s milk increases the risk of type 1 diabetes in children or adults.”
    Regarding lactose intolerance (i.e., the inability to completely digest lactose, milk’s sugar, due to low levels of the enzyme, lactase), the researchers cite controlled scientific studies demonstrating that people who have difficulty digesting lactose can improve their tolerance by consuming at least some lactose-containing dairy foods. A large number of studies show that many lactase deficient individuals can comfortably consume 1 to 2 cups of milk when intake is evenly spaced throughout the day and milk is consumed with food. Also, hard cheeses and yogurt are well tolerated by individuals with lactose intolerance.
    The researchers discuss the difficulty in meeting calcium recommendations without including milk or milk products in the diet. They explain that milk and other dairy products provide over 70% of the calcium available in the U.S., that milk’s calcium is readily bioavailable to the body, and that children’s calcium recommendation (1,300 mg/day) can be met by 3 cups of milk (900 mg) with the rest consumed in a varied diet.  Most natural sources of calcium other than dairy foods (e.g., broccoli) tend to be unpopular with children.
    “A rational look at the risks and benefits of consuming milk and milk products suggests that the current guidelines to insure adequate calcium intake are grounded in strong science,” conclude the researchers.