Delicious and nutritious whole milk is making its way back to America’s school lunchrooms.
Whole milk will soon return to school cafeterias, signaling a reversal after a decade-long absence and ushering in a major change after President Trump signed legislation on Wednesday to restore more milk options.The law, which was approved unanimously by Congress late last year, lifts a ban on full-fat and 2 percent milk in federally funded school nutrition programs. It also gives schools more flexibility in serving nondairy milks.“It will ensure that millions of school-age children will have access to high quality milk as we ‘Make America Healthy Again,’” Mr. Trump said, with a jug of milk sitting atop the Resolute Desk.
The reverse of one of the most awful policies that was pushed by Obama and his wife: The Healthy, Hunger‑Free Kids Act of 2010 and the USDA’s 2012 school meal regulations. Those rules required any milk served in the National School Lunch and Breakfast Programs to be fat‑free (flavored or unflavored) or low‑fat 1% (unflavored), effectively phasing out whole and 2% milk from cafeterias.
I remember its implementation well. My son had been enjoying the lunch program at his elementary school. However, once the tasteless tripe was served, he asked me to pack him a lunch bag. I was delighted to do so, and one of the components of those bags was whole milk.
This policy update is so good, even some Democrats are for it.
This move also aligns with the Food and Drug Administration (FDA)’s revised food pyramid, which emphasizes protein and unprocessed foods that retain their full range of flavors, vitamins, minerals, and fats.
However, there may be some challenges in implementing the program in some areas.
Whole milk and 2% milk will not appear in schools overnight. There are several steps before it is offered in cafeterias, according to the School Nutrition Association, which represents more than 50,000 school nutrition professionals.Schools will need to evaluate how much interest there is among students for these options and then discuss availability and price with their suppliers.Whole milk is more expensive than skim milk, which may prove to be a barrier for some cash-strapped school districts, said Liz Campbell, a registered dietician nutritionist and the association’s vice president for government affairs. Also, the supply of milk options varies widely by region.
And it appears to be even more plans for expanding milk options in the future:
Whole milk has a place in a healthy diet. The higher fat content of whole milk increases satiety, and many people feel fuller longer after drinking it than after drinking skim milk. And the fat content allows for the absorption of more fat-soluble vitamins. The International Dair Foods Association (IDFA) offers this assessment:
Dairy foods—milk, cheese, yogurt, and other products—are a cornerstone of healthy dietary patterns, delivering 13 essential nutrients, with the DGA highlighting dairy’s high-quality protein, healthy fat, vitamins and minerals. IDFA has for many years highlighted that scientific evidence does not support previous DGA recommendations to limit dairy food consumption to low-fat or fat-free products.Nutrition science has evolved to show the benefits of whole and full-fat dairy foods, including less weight gain, neutral or lower risk of heart disease, and lower risk of childhood obesity. The new DGA reflect this growing body of research, providing Americans greater flexibility to choose dairy foods that meet their needs.
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