Milk is an essential food for growing, active kids because it contains, energy, protein, and calcium. If you do not like the taste of milk, is flavoured milk a good alternative? This blog discusses the role of flavoured milk and why it is a good option on school canteen menus.
Milk is known for its protein and calcium, both important nutrients for growth and development of bone, teeth, and muscles. However, it is common for younger people to not enjoy drinking milk by itself, unless matched with cereal. This can be an issue as The Australian Guide to Healthy Eating recommends younger people to consume 3 good serves of dairy daily for strong bone development. As they are spending most of their day at school, their lunch box or school canteen are the best ways to ensure of this intake.
What about the sugar in flavoured milk? In flavoured milk there are two types of sugars present, lactose (natural milk sugar) and added sugar (sucrose). Bega Dairy & Drinks has worked hard to reduce the amount of sugar that goes into flavoured milk. It is important not to lose sight of what is important, protein and calcium. The body only absorbs calcium into bones like a bank for a certain period. Once an adult reaches the age of 30-35 the body’s ability to store calcium decreases. Hence, it is important during the younger years to consume good sources of calcium.
Whilst a good alternative to traditional milk, flavoured milks should not be consumed daily. If flavouring is the only way a young person will drink milk, sourcing a brand with a lower sugar content is recommended. Yogurt and cheese are also popular ways to supplement protein and calcium intake for younger ages.
For more information on school canteen food guidelines watch our ‘Nutrition in School Canteens’ webinar or talk to us at Church Resources about our wide range of high-quality foodservice solutions such as dairy and bread for your school. As a member, take advantage of our aggregated purchasing power and free benchmarking service to ensure your school is maximising foodservice savings and efficiencies.
Blog written by Dr Karen Abbey – Procurement Australasia Foodservice Ambassador