Components and Nutrient Contributions- Milk


Meal Components Examples Nutrients
Milk, fluid Pasteurized, unflavored or flavored low-fat milk, fat-free milk, buttermilk, lactose-reduced milk, acidophilus milk, whole milk Calcium, protein, riboflavin, phosphorus, carbohydrate, potassium, vitamins B-12 and A, and if fortified, Vitamin D; most contain fat, saturated fat, and cholesterol

Menu Ideas to Increase Variety

  • Offer only whole milk to children between the ages of 1-2. Only offer fat-free or low-fat milk to children ages 2 and above.
  • Offer tastes of fat-free milk, before introducing it to the menu.
  • For children who require it, serve alternative types of milk (a reduced-lactose milk or acidophilus) if available.
  • Try shelf-stable (UHT or ultra high temperature) milk, too!