Effects of Switching from Whole to Low-Fat/Fat Free Milk in Public Schools --- New York City, 2004 -- 2009
Improving the overall nutritional environment of NYC public schoolchildren
Against popular demand, the New York City Department of Education took a vital step in their efforts to reduce the obesity incidence in its student population. In 2005, it reviewed its policies concerning food and beverage products being offered in the school cafeterias. This resulted in the decision to remove whole milk from cafeterias and replacing it with fat-free or low-fat milk. Administrators determined that reducing consumption of whole milk and increasing consumption of fat-free or low-fat milk could help decrease students’ fat and calorie intake.
According to the Centers for Disease Control and Prevention, “Results revealed that school milk purchases increased 1.3% in fiscal year 2009 compared with 2004 purchases. By removing whole milk and switching from low-fat to fat-free chocolate milk, NYC public school milk-drinking students were served an estimated 5,960 fewer calories and 619 fewer grams of fat in 2009 than they were in 2004.”
Other school systems can use NYC’s model for implementing changes to their own school policies. To view a complete version of this article, click here.
