Recipe for Success

 Serve only fat-free (skim) and low-fat (1%) milk. This meets the 

school meal requirement to offer a variety of milk. Don’t forget -- 

flavored milk must be fat-free.

 Consider offering milk in snazzy packaging. Kids drink more milk 

when it’s offered in “cool” packages, like milk “chugs.”

 Keep it COLD! Ask your local Dairy Council about purchasing low-cost 

or no-cost milk coolers with promotional messages.

 Use fat-free or low-fat milk, cheese, and yogurt when cooking and 

baking.

 Add milk to your vending machines, if possible.

 Serve fat-free or low-fat yogurt dips with raw vegetables cut into 

sticks or dip-sized pieces. Kids love dips!

 Have a milk taste test contest by allowing students to vote for their 

favorite new milk flavor.

 Create your own Milk Mustache event! Take pictures of students 

drinking milk and post them on the lunch line or a cafeteria bulletin 

board. For more fun, include teachers. 

 Offer fat-free or low-fat lactose-free milk or other 

approved fluid milk substitutes for children who cannot 

consume cow’s milk. Fluid milk substitutes offered 

must provide the same key nutrients found in 

fat-free or low-fat cow’s milk.

 The vast majority of children 

do not get the recommended 

amount of calcium (for 9-13 

year olds, only 5 percent of 

girls and 25 percent of boys 

get the calcium they need). 

 Calcium is critical for bone 

health, especially for growing 

children.

	 Fat-free (skim) flavored, fatfree unflavored, and low-fat

(1%) unflavored milk provide

calcium and other nutrients 

without a lot of saturated fat.

 Kids who eat school lunch 

drink more milk than those 

who don’t. So, school lunch 

can make a real difference in 

children’s lives.

 The school meal patterns 

require schools to offer 1 

cup (8 ounces) of milk at 

both breakfast and lunch 

every day. Schools must offer 

at least two choices from 

among fat-free flavored, fatfree unflavored, or low-fat

unflavored milks.

KEY ISSUES:

Easy ways to 

follow the 2010

Dietary Guidelines for 

Americans

Mom always said, “Drink your milk.” Mom was right again! People who drink milk have better diets and get many 

important nutrients including calcium, which is abundant in milk, 

cheese, and yogurt.

Just the Facts!

for Healthier School Meals

Use Low-fat Milk, Cheese, and Yogurt
Team Nutrition (http://teamnutrition.usda.gov)

USDA Choose MyPlate (www.ChooseMyPlate.gov)

MyPlate (http://teamnutrition.usda.gov/myplate.html)

Let’s Eat for the Health of It (http://teamnutrition.usda.gov/

Resources/letseat.html)

Fuel Up to Play 60 (http://teamnutrition.usda.gov/HealthierUS/

futp60.htm)

Changing the Scene – Improving the School Nutrition 

Environment (http://teamnutrition.usda.gov/Resources/

changing.html)

USDA Recipes for Schools (http://teamnutrition.usda.gov/

Resources/usda_recipes.html)

USDA Recipe Finder (http://healthymeals.nal.usda.gov/

schoolmeals/Recipes/recipefinder.php)

USDA Foods Program

Get the calcium with less fat and sodium! Schools can order cheeses with lower fat and lower sodium 

content through the USDA Foods Program. Use the cheddar or mozzarella cheese as a garnish for 

vegetables or in salads. To check the list of available USDA Foods, go to the USDA Foods Toolkit at

http://www.fns.usda.gov/fdd/foods/healthy/Professional.htm.

Messages for Students

 Every cell in your body needs calcium. Your 

bones store calcium for your blood and cells. If 

your body doesn’t get enough calcium from milk 

and other milk products, it takes it from your 

bones. And that can make your bones weak, 

leading to osteoporosis, a disease where bones 

become fragile and break easily.

 From the day you’re born, calcium builds 

and strengthens your bones. They are at their 

strongest ever when you’re in your 20s. To make 

sure your bones stay strong when you’re 30, 

40, or even 80, you need to start getting enough 

calcium TODAY!

Keep in mind that yogurt and cheese 

do not count toward the milk 

requirement for school meals.

Did You Know?

 Cold milk tastes better and is safer for students 

to drink. Milk and other dairy foods should be 

stored in a refrigerator below 40 °F. 

 To be food safe, avoid raw (unpasteurized) 

milk or any products made from unpasteurized 

milk.

 Schools should serve only fat-free (skim) and 

low-fat (1%) milk. Flavored milk must be fat-free.



For More Information: 

U.S. Department of Agriculture ● Food and Nutrition Service ● August 2012 ● FNS 449-B ● USDA is an equal opportunity employer and provider.

Just the Facts: Use Low-fat Milk, Cheese, and Yogurt http://teamnutrition.usda.gov