19 Jul 2010
A new report from Milk Link has been launched to help boost dairy consumption amongst the hard-to-reach target audience of teenage girls. Research commissioned for the report reveals that many girls are avoiding dairy due to misconceptions about its health and nutritional benefits.
‘A caterer’s guide to dairy in teenage girls’ diets’, authored by independent dietician Juliette Kellow warns that teenage girls who shun dairy foods like cheese, milk and yogurts in their everyday diet risk health implications in later life. The report gives advice to those in the Foodservice industry on how they can improve the dairy consumption of girls at this key age, through improved recipe techniques and clear communications.
New quantitative and qualitative research commissioned for the report found that increasingly girls aged between 13 and 17 years were avoiding foods such as cheese, milk and yoghurts due to confusion about the real nutritional facts. Nearly half (42 percent) of all teenage girls think dairy products are linked to weight gain, ten percent think dairy products are bad for their skin; and 13 percent consider dairy products to be outright unhealthy. In focus groups, some girls revealed they deemed dairy products to be as unhealthy as burgers and chips; others didn’t see dairy as an essential food group; and many teenagers feel they are not encouraged to eat dairy foods at either school or at home.
The study found that teenage girls fail to come close to the recommended three daily servings of dairy products as set out by The Dairy Council. On average most consumed only half the recommended amount of milk, a third of the cheese and just one tenth of the yogurt. Intakes of many nutrients were also worryingly low for a large proportion of teenage girls, including calcium, critical for bone mass development in adolescents.
Craig Dillon, Head of Milk Link Foodservice, who commissioned the report, said: “The guidance in this report, launched at this year’s Local Authority Caterers Association conference, will help those in the Foodservice industry provide clear and straightforward messages about dairy as part of their catering offer, and in turn increase consumption. This must be supported with a range of healthy dairy options on the menu, which provide all the nutritional and health benefits of dairy as part of a balanced diet.”
Dietician Juliette Kellow said: “It’s quite shocking to find that many teenage girls still have low intakes of dairy products in their diet, which can affect their intake of important nutrients, including calcium, needed for strong, healthy bones. The research conducted for this new report points toward confusion and misconceptions about the nutritional value of dairy products.
“I think it’s important that caterers and the wider Foodservice industry look at new ways to incorporate reduced fat dairy products into their menus – and the way they communicate with teenage girls about the importance of dairy in their diets – to start making a difference.”
In addition to offering some simple but clever catering techniques to make better use of dairy, the report also suggests one option for caterers is to use Bladen Lighter, a range of 30 percent reduced fat cheeses, designed specially for chefs, with no compromise on taste, flavour and cookability. Bladen Lighter has been endorsed by the industry-respected Craft Guild of Chefs, the leading chefs’ association in the UK, who have trialled and tasted Bladen Lighter against strict criteria.
To download a copy of the report visit www.milklinkfoodservice.co.uk
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