It is recommended that children up to age 8 get 800 mg of calcium per day. It is actually more important to look at how much dairy your child has versus how much actual milk they drink per day. One cup of milk, which is 8 oz, has about 300 mg of calcium. A serving of yogurt has about 300 mg of calcium. So if most children eat a couple of servings of cheese, yogurt, cottage cheese, then they only need a couple of cups of milk a day.
Healthy Eating For Children & Teens
Nutrition is important for healthy child development. Encourage healthy eating by teaching your child or teen correct portion sizes, healthy snacks and the importance of the five food groups. Avoid giving your child food that is high in calories, saturated fats and added salt and sugar. Find out if your child needs vitamins or supplements. While some weight fluctuation is normal, it could point to an eating disorder ir your child becomes overweight or underweight. Involve your child in preparing healthy recipes for the whole family. Learn more about healthy eating and healthy living for your child with expert advice from Sharecare.
1 AnswerAcademy of Nutrition and Dietetics answeredMost experts agree that the best time to switch from whole milk to low fat is when your little one turns 2, at which point the extra fat found in whole milk is no longer needed.
Children ages 2 to 8 should get two servings of milk products a day. Both low-fat and fat-free milk will provide the same calcium and vitamin D without the additional fat and calories.
Since cholesterol and obesity can be a problem even in childhood, the switch is a good one for heart health and weight management.
1 AnswerSimply switching from whole milk to low-fat or fat-free milk without making any other changes can help kids shed extra pounds without them noticing. Just do the math:
- If your child drinks two cups of whole milk a day and switches to low-fat milk, he would trim 420 calories a week and lose a pound about every eight weeks.
- If your teen drinks three cups of reduced-fat milk and switches to fat-free milk, she would trim 630 calories a week and a pound about every five weeks.
1 AnswerNational Academy of Sports Medicine answeredWhile degenerative bone disease often doesn’t show up until adulthood, it is during childhood that diet choices can help keep your child’s bones strong for life. Dairy foods (milk, cheese, yogurt, and cottage cheese) are an excellent source of several nutrients (i.e. calcium, vitamin D, and protein, among others) that bones need for optimal development. The more thoroughly bone is built early, the longer it will last in adulthood.
1 AnswerIf your baby is still nursing, you can offer whole milk in a cup and wean from breastfeeding as you desire. If she is on formula, just switch to regular whole milk. Many 1-year-olds will do fine with the abrupt transition, but if you or she prefer, you can mix the formula and whole milk to slowly transition her to the new, cold taste in a few days. Ideally your child will drink cold milk straight from the refrigerator in a cup. But if she is currently hooked on a bottle, you can switch her to the taste of whole milk in the bottle first, then a few weeks later, get rid of the bottle and use a cup.
1 AnswerIt was previously recommended that all 1- to 2-year-olds receive whole milk. Experts felt that extra fat was needed for brain development and growth at that age. More recently, because of the increase in childhood obesity and the high-fat diet that many toddlers eat, 2% milk was also deemed fine for this age group.
Check with your pediatrician, but for most toddlers, I often stick with whole milk at least until 18 months and then, depending on how they are growing and what else they are eating, switch to 2% milk by 2 years of age. As part of a low-fat, balanced diet, after 2 years of age, most kids (and parents as well) should make their way to nonfat milk.
Nonfat milk has the exact same calcium and nutrients as 1%, 2%, and whole milk, but with each percent there is just extra fat (think of pats of butter) stirred in.
Find out more about this book:Mommy Calls: Dr. Tanya Answers Parents' Top 101 Questions About Babies and Toddlers
1 AnswerLike plain milk, chocolate milk and other flavored milks provide nutrients such as calcium, vitamin D, phosphorous, protein, and riboflavin. However, in addition to the natural sugar (lactose) in all milk, flavored milks also have added sugar. On average, an eight-ounce serving of low-fat milk contains about four teaspoons of added sugar. To put this in perspective, an equivalent amount of soft drink contains seven teaspoons of added sugar but no healthy nutrients. Flavored milk comes in all different fat versions: whole, reduced-fat, low-fat, and fat-free. Because of the added sugar, all flavored milk will provide more calories than their unflavored counterpart. For example, low-fat chocolate milk has 155 calories, whereas plain low-fat milk has about 120 calories. As they work toward a healthy weight, kids would therefore be better off drinking unflavored milk. On the other hand, an occasional glass of flavored milk would be a better choice than a soft drink or no milk at all.
1 AnswerMilk is one of the best sources of calcium and vitamin D -- two nutrients that most kids don’t come close to getting enough of. Both calcium and vitamin D help kids develop strong bones and teeth. Milk and milk products also seem to play a role in preventing heart disease and hypertension. As for weight loss, milk doesn’t seem to prevent childhood obesity, but the type of milk that kids drink can play a big part in determining whether they are at a healthy weight.
2 AnswersMilk plays an important role in providing kids with nutrition. Milk contains nine essential nutrients that most children don't get enough of, including calcium, potassium, phosphorus, protein, vitamins A, D and B12, riboflavin, and niacin.
So how do you get your kids to drink milk?
6 months to 1 year: As soon as an infant begins using a sippy or straw cup, offer pumped breast milk or formula in a cup. Your infant will get used to drinking milk from something other than breast or a bottle. At one year of age, when you start whole or reduced-fat milk, your child will better accept it in a cup and it will make the transition to milk and weaning off the bottle easier.
1 to 2 years: Even if you are still nursing, offer sips of regular cow milk in a cup to get her used to the taste, so when you do wean nursing she will be familiar with the taste of regular milk. For infants on formula or for nursing moms who are ready to wean, switch to whole or reduced fat milk after 1 year. Many 1-year-olds will do fine with the abrupt transition, but if you or she prefer, you can mix the breast milk or formula and cow milk to slowly transition her to the new cold taste in a few days. Ideally, your child will drink cold milk straight from the fridge in a cup. If she is currently hooked on a bottle, switch her to the taste of regular milk in the bottle first, and then a few weeks later, get rid of the bottle and use a cup.
2 years and older: As part of a low-fat, balanced diet, after 2 years of age, most kids (and parents) should make their way to nonfat milk. Nonfat milk has the exact same calcium and nutrients as low fat (1%) and reduced fat (2%) and even whole milk, but with each percent there is just extra fat that even children don’t need. For older children who don’t like to drink milk, make drinking milk fun. Use crazy straws, mix in flavors (flavored milk has same important nutrients as plain milk), teach nutrition and show your children that you drink milk too!
1 AnswerEnvironmental Working Group (EWG) answeredThe current Food and Drug Administration (FDA) daily value for adults and children four years old and up for vitamin A is 5,000 IU (1,500 micrograms retinol activity equivalents [RAE]). However, the tolerable upper intake level for children ages 1 to 3 is 600 microgram RAE per day. For children ages 3 to 8, this level is 900 microgram RAE per day. These upper intake limits apply to preformed vitamin A only (such as retinyl palmitate or retinyl acetate). They do not apply to vitamin A precursor carotenoids which are naturally found in various vegetables.