Nutripro milks 2012 by Mauricio

Beverages N° 2

06/12

NESTLÉ PROFESSIONAL NUTRITION MAGAZINE

The e u l a v d e d ad of milk s ocolate malt beverage in coffee, cocoa and ch

CONTENTS

Milk: It’s more than just a beverage Calcium: your bones’ best friend Health benefits of milk Flavoured milk is a good source of calcium Caffeine and calcium

M I L K i n c o f f e e , c o c o a & c h o c o l a t e m a l t

Milk has more nutrients than any other single food

Milk’s exceptional nutrient profile

Milk contains more than 10 essential nutrients that can promote health and prevent disease. A breakdown of the major nutrient compositions is listed below for a better understanding of the benefits of milk. Other nutrients in milk besides dairy fat include magnesium, zinc and vitamin C. As part of a balanced diet, one serve of milk (250mL) provides energy and nutrients required by the body throughout every life-stage.

E D I TO R I A L In Australia, calcium intakes in both children and adults have been shown to be below the recommendation. With milk being the predominant source of

Milk: It’s more than just a beverage!

Calcium

A 250 mL serving of milk provides 30 % of the daily intake of calcium. Calcium helps build and maintain strong teeth and bones.

calcium in our diet, it makes sense to make the most out of the calcium we get from it. Milk

comes

many

forms,

from it’s original full cream state right through to a shelf stable modified powder. Many health benefits of milk and dairy are well

documented

with

and teeth health. It is the only complete food source containing all the essential amino acids and a wide variety of vitamins and minerals, more then any other food source. Milk products can be used to improve the nutritional value of many

foods

and

risk population groups. In this edition, learn the nutritional benefits that milk has to offer and how Nestlé products can be a solution to improve milk intake for the benefit of health.

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New “milks”

Consumers today have the choice of a unique variety of “milks”. Numerous types of milk, including soy, rice, almond, coconut, sheep’s or goat’s milk, and of course cow’s milk are available. The plant-based milk products are a great alternative for those who are lactose intolerant or experience discomfort after consuming animal milk. The plant-based products do not taste like cow’s milk and are often sweetened to increase palatability. Plant-based milks do not carry the same exceptional nutrient profile as cow’s milk. Sometimes these milks are fortified with vitamins and nutrients in order to match the profile found in natural cow’s milk.

Comparison of milks Unflavoured Milk Type 2 50 mL/1 serve

Iodine

25 – 30 % Daily Intake*

Dairy products can also be important sources of dietary iodine. However, several studies report seasonal and regional differences in iodine levels in milk. An average value is about 50 mg/serving.

Vitamin D

25 % Daily Intake*

Only when fortified, (normally in Australia) can a glass of milk provide about 25 % of the daily intake for vitamin D. Vitamin D is important for calcium absorption as well as bone mineralisation. Therefore, fortified milk is a rich source of this essential nutrient.

Riboflavin

26 % Daily Intake*

Milk is a rich source of riboflavin (vitamin B2), providing 26 % of the daily intake. Riboflavin is essential for energy production.

beverages,

adding valuable nutrition for at

Jennifer Madz Brand Nutritionist NESTLÉ Professional

Milk is one of the most consumed beverages worldwide (although in Asian countries milk is not as widely consumed). It is one of the most nutrient-dense foods, filled with a unique blend of carbohydrates, proteins, fats, vitamins and minerals. It is consumed in many forms – yoghurt, yoghurt smoothies, cheese, ice cream, creams, flavoured milks, in coffee and of course as plain milk. Depending upon what part of the world you are in, milk can be purchased with varying fat content. For example in Australia, milk is available as whole fat 3.5 %, reduced fat 2%, low fat 1.5% and skim/no fat <0.5%.

the

most common related to bone

30 % Daily Intake*

Protein (g)

Fat (g)

Carbohydrates Energy Calcium (g) (kJ) (mg)

Full Cream

Reduced fat (1.6-2.5%)

605

357

Low Fat (0.6-1.5%)

500

350

Skim (<0.5%)

0.3

355

292

Soy milk*

650

32*

Rice milk*

0.8

523

neg*

Coconut milk*

1647

10*

Goat milk

9.25

282

733

267

*These plant based milks do not naturally contain significant amounts of calcium but are usually fortified by manufacturers to contain ~300mg/serve. Sourced from Australian Nutrition Composition Tables - NUTTAB 2010.

Phosphorus

22 % Daily Intake*

Milk provides 22 % of the daily intake for phosphorus. It is essential for bone strength and energy production.

Vitamin B 12

18 % Daily Intake*

Vitamin B12 is essential for the oxygen carrying capacity of the red blood cell. Just one 250mL glass of milk provides about 18 % of the daily intake for this vitamin.

Protein

16 % Daily Intake*

Protein is an important part of maintaining and developing muscles and other body tissues. Milk is a complete and high-quality source of protein that contains all of the essential amino acids or building blocks of protein. A 250mL serve of milk provides about 16 % of the daily intake for protein.

Potassium

11 % Daily Intake*

Potassium is essential for fluid balance, maintaining normal blood pressure, muscle activity and c ontraction. By providing 11 % of the daily intake of potassium, milk contains more than sports drinks.

Niacin

10 % Daily Intake (or niacin equivalent)*

Niacin is essential to maintain the normal function of many enzymes in the body. It also plays an important role in fat and sugar metabolism. A glass of milk contains 10 % of the daily intake for niacin.

Vitamin A

5 % Daily Intake*

A glass of milk provides 5 % of the daily intake of vitamin A. This nutrient is essential for good vision, healthy skin, cell growth and a strong immune system. *Based on a glass of full cream milk (250mL): Percentage Daily Intakes based on an average adult diet of 8700kJ. Sourced from Nutrient Reference Values for Australia and New Zealand. Department of Health and Ageing. Canberra: Commonwealth of Australia, 2006.

M I L K i n c o f f e e , c o c o a & c h o c o l a t e m a l t

Milk

Calcium is essential for bone growth

Calcium: your bones’ best friend! The most abundant mineral in the human body is calcium and 99 % of the calcium is found in the bones and teeth. Furthermore, it is necessary to start consuming calcium-rich foods in early childhood, as these foods help lay the foundation for good bone and tooth health. Calcium, together with vitamin D, may help prevent the chronic disease osteoporosis. There are many foods that contain calcium, but not all sources are equally absorbed by the body. Food sources of calcium include milk, milk products, almonds, spinach, broccoli and other greens, calcium-fortified juices, tofu and cereals. There are also calcium supplements available to individuals who do not incorporate enough calcium-rich foods into their daily diet. The bioavailability of calcium (and other nutrients) is measured by the degree to which the amount of an ingested nutrient is absorbed and available to the body. This means that the calcium from certain calcium-rich foods, are more effective in being absorbed and used by the body than others.

The foods with the highest bioavailability include milk and milk products. Depending upon the calcium status of an individual even a poor food source of calcium will be exploited by the body in order to absorb as much as possible. Food sources of calcium are recommended over the use of calcium supplements. Although supplements can be useful at certain times, they are not recommended to be a person’s major source of dietary calcium. Before considering taking calcium as a longterm supplement, a dietitian or physician should be consulted to discuss other potential sources of calcium. Individuals who increase their calcium intake through naturally occurring calcium-rich foods increase their intake of other nutrients as well. These nutrients include protein, carbohydrate, magnesium, phosphorus, potassium, zinc, vitamin D, thiamin and riboflavin. Individuals who consume low calcium diets tend to consume lower amounts of the essential nutrients previously discussed.

G O O D TO R E M E M B E R Milk provides approximately 300 mg of calcium per 250 mL serving. The daily recommended values for calcium are below: Children

ages 1 – 3

500 mg/day

ages 4 – 8

700 mg/day

Boys and girls

ages 9 – 11

1000 mg/day

Calcium and bones

ages 12 – 18

1300 mg/day

Men and Women

ages 19 – 50

1300 mg/day

Women

ages 51 – 70+

1300 mg/day

Men

ages 51 – 70

1000 mg/day

Men

ages 70+

1300 mg/day

Calcium is essential for bone growth and development. Shortly after puberty and adolescence, one reaches peak bone mineralisation. Peak bone mass is about 90 % complete by 20 years of age. During this period, it is essential to consume foods that are high in calcium and readily absorbed, including milk and milk products. Although other foods such as spinach, salmon, broccoli, and almonds also provide calcium it is not as easily absorbed.

G O O D TO K N OW

Source: Source: NHMRC – Nutrient Reference Values for Australia & New Zealand

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nutri pro beverages 06/12 – NESTLÉ Professional Nutrition Magazine

M I L K i n c o f f e e , c o c o a & c h o c o l a t e m a l t

Milk

Beverages Based on Milk

Take a look at the amount of milk and calcium from milk in one serve of these flavoured drinks below Nesquik

nescafé ICED COFFEE mL

milk

calcium

milk

MILO mg

calcium

malted milk milk

calcium

milk

300

200

100

250 mL

267 mg

1 Serve = 250 mL milk added to 1 heaped teaspoon of nescafé blend 43 soluble coffee

200 mL

1 serve = 200mL reduced fat milk with 12g powder

*Sourced from06/12 Australian Nutrition Composition Tables - NUTTAB 2010. nutri pro beverages

218 mg

200 mL

400 mg

1 serve = 200mL reduced fat milk with 20g powder (3 heaped teaspoons)*

nutri pro beverages 06/12 – NESTLÉ Professional Nutrition Magazine

200 mL

calcium

380 mg

1 serve = 200mL full cream milk with 20g powder*

M I L K i n c o f f e e , c o c o a & c h o c o l a t e m a l t

Milk

3 servings of milk or milk products per day

Health benefits of milk Consuming at last 3 servings of milk or milk products per day can have a positive impact on health and disease prevention. Research has found that milk and milk products for their calcium and vitamin D content, are important in the prevention of osteoporosis.

Osteoporosis:

good to know The milk production 85 – 90 % of milk produced comes from the Holstein cow. In certain countries, once milk is taken from the cow, it is put through pasteurisation, homogenisation and fortification processes before it reaches the consumer. In pasteurisation, milk is heated at a high temperature for a sufficient amount of time. This process kills bacteria and increases the shelf life of the beverage with little or no effect on the nutrient content of milk. omogenisation breaks up and disperses H fat throughout the milk, which produces a beverage that has a smooth and uniform texture.

Means “porous bone” and usually affects older adults. It is a condition characterised by decreased bone mineralisation and is a product of poor peak bone mineral density achieved in the early years of life. This condition weakens the bones and results in an increased susceptibility to fractures. Osteoporosis is a preventable condition. Consuming adequate amounts of calcium and getting enough vitamin D during maturation will help to prevent osteoporosis later in life. Calcium supplementation has also been used in the treatment of osteoporosis. In most cases, osteoporosis can be prevented by consuming adequate calcium, getting enough vitamin D and taking weight-bearing exercise (skipping, jogging, strength training) throughout one’s life. To learn more about preventing osteoporosis, visit the Australian Osteoporosis website, www.osteoporosis.org.au.

good to know Lactose intolerance Lactose intolerance is the body’s inability to produce the enzyme lactase, which digests the milk sugar lactose. This intolerance is more common among people of African, Asian, Native American or Mediterranean descent. Those with lactose intolerance do not necessarily have symptoms after ingesting only small amounts of milk products. Milk products that are generally well tolerated by those who are lactose intolerant include: small amounts of milk, lactose-reduced milk, most cheeses and yoghurt. A person that appears to be lactose intolerant should be encouraged to seek medical advice.

Digestion of lactose

Milk production chart

Normal conditions

raw milk standardisation / separation

heat treatment

cream

pasteurised milk

Lactose

heating

Galactose

{

heat treatment

butter

Glucose

adding bacteria clotting

churning

Lactase in small intestine

Absorbed by the body

yoghurt curd separation

butter- ripening milk ghee

whey

Lactose intolerance

cheese

Lactose

Lactase in small intestine Lactose

{

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Lactose passes unaltered into the colon, causing gas, bloating, abdominal pain and diarrhea

M I L K i n c o f f e e , c o c o a & c h o c o l a t e m a l t

Flavoured milk is a good source of calcium Flavoured milks include chocolate, vanilla, malt, strawberry and coffee are well liked and popular among children and adults. There is growing evidence nationally and internationally showing that flavoured milk is an effective way for children to get extra milk and calcium in their diet, without adverse effects to weight1. The Australian Dietary Guidelines acknowledge that adding small amounts of added sugar to nutrient dense foods (like milk), can improve palatability and overall nutrient intakes2.

Flavoured Milk Consumers – Research Summary:

TRY TH IS … Combining milk and fruit will provide you with a nutritious, healthy and refreshing drink. Banana Smoothie with MILO, combines milk with fruit to produce a thirst quenching drink!

Milk

Flavoured milk is as nutritious as unflavoured milk

• Achieve an overall beneficial impact on diet quality with no adverse effects on weight2 • Are more likely to reach their daily recommended intake of calcium3 • Do not consume more added sugar then non consumers of flavoured milk4

1 Johnson RK et al. The nutritional consequences of flavoured milk consumption by school aged children and adolescents in the United States. Journal American Dietetic Association 2002; 102(6):853-856. 2Dietary Guidelines for Children & Adolescents in Australia, 2003. NHMRC. 3www.dairycouncilofca.org/Milk-Dairy/MilkFlavour.aspx. 4Murphy et al. Drinking Flavoured or Plain Milk Improves Nutrient Intakes Without Adversely Affecting Body Weight. Journal American Dietetic Association 2008; 108: 631-639.

Athletes and chocolate milk: the benefits of chocolate milk as a post-exercise recovery aid

Research was conducted on endurance cyclists and post-exercise recovery drinks. An internal workout was followed by 4 hours of recovery and then an endurance trial to exhaustion at 70 % VO2 max. Immediately following the first bout of exercise and 2 hours of recovery, subjects drank chocolate milk, a fluid replacement drink or a carbohydrate replacement drink. The results showed that chocolate milk, with its high carbohydrate and protein content, is an effective alternative for recovering from exhausting, energy-depleting exercise. Roy BD. Journal International Sports Nutrition. 2008 Oct 2; 5:15

Incorporating milk into your diet

We know that milk and milk products provide many health benefits, but how can you include the recommended 3 serves into your diet? Easy snacking tips to get your dairy and calcium... 1. D rink coffee with milk - a regular cappuccino or caffe latte will give you 200mL of milk 2. Drink plain or flavoured milk after sport to aid recovery and hydration 3. F reeze yoghurt on popsicle sticks with some added fruit to eat as a frozen yoghurt treat 4. A dd 3 teaspoons of MILO to 200mL reduced fat milk to boost the calcium of milk by nearly 70% 5. Include low fat cheese on sandwiches or crackers 6. Use low fat cream cheese instead of butter on bread 7. A dd some muesli and a handful of nuts to a tub of yoghurt for an on the go breakfast option

G O O D TO K N OW Many athletes are now using milk as their post-exercise recovery drink. Its unique combination of nutrients provides great benefits.

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nutri pro beverages 06/12 – NESTLÉ Professional Nutrition Magazine

BOOST THE CALCIUM * OF MILK BY NEARLY

DID YOU KNOW? 60% of Australian children aged 9-16 years are not getting enough calcium to support their growth.1 Milk is highly nutritious beverage and a great source of calcium. Adding MILO boosts the calcium content of plain milk by almost 70%

WITH MILO

NEARLY

70%

MORE CALCIUM

FOR STRONG BONES 200ml Plain Milk

20g serve MILO

MILO + Milk

240mg Calcium

160mg Calcium

400mg Calcium

MILO® MAKES MORE OF MILK Including calcium, MILO contains 6 essential vitamins and minerals. Together with milk it is a great nourishing and nutrient rich drink for active kids.

• High protein • Low GI • Nutrient rich, particularly calcium • Over half of the sugars come from the natural sugar lactose in milk • There is less than 1 teaspoon, 3.8g of sucrose (added sugar)

*NUTTAB 2006

References: 2007 Australian National Children’s Nutrition and Physical activity survey – main ﬁndings. The Commonwealth Department of Health and Ageing, the Department of Agriculture, Fisheries and Forestry and the Australian Food and Grocery Council.

M I L K i n c o f f e e , c o c o a & c h o c o l a t e m a l t

R E -TH I N K YOU R D R I N K To help get more milk in your day, choose beverages based on milk such as cappuccino’s, lattes and hot chocolate.

Milk

There is no difference in nutrient composition between organic and regular milk

Caffeine and exercise performance

Caffeine and calcium Several studies have shown caffeine intake can increase calcium loss in the body. However, bone density has been shown to not vary in women who reported consuming at least one serve of milk (250mL) per day. Adding milk to coffee beverages can help counteract the calcium loss from the body.

Caffeine naturally occurs in coffee, tea, cocoa and chocolate products. Caffeine is considered to be a central nervous system stimulant, which has physical and psychological benefits. The benefits of caffeine include improved concentration, reduced fatigue and enhanced alertness.

Caffeine has been shown to enhance performance in athletes when consumed in moderate dosages (~3-6 mg/kg). For players of team sports such as rugby and soccer, where there are periods of intermittent activity within a prolonged period, caffeine has been found to be beneficial in maintaining high intensity activity. Paluska S.A - Current sports medicine reports, 2003, Aug; 2:4 Goldstein E.R et al J Int Soc Sports Nutr. 2010; 7:5

Quiz: test your knowledge 1. How many essential nutrients does milk contain? A: 5 C: 10 G: 12 2. Which nutrient is most abundant in milk? K: Niacin U: Vitamin A A: Calcium 3. How much protein is in a glass of full cream milk (250mL)? H. 10 grams P. 8 grams Q. 3 grams 4. Which of the following are ways to incorporate milk into your diet?

5. True or false? Chocolate milk is an effective post-exercise recovery drink. U. True V. False

10. How much calcium will you get when you drink a cup of (250 mL) cappuccino or caffè latte? I. Less than 10 % of the daily value E. More than 50 % of the daily value O. At least 25 % of the daily value

O Drink milk after sport to re-hydrate

Filter coffee (150 mL)

Soluble coffee (150 mL)

P All of the above

Decaffeinated coffee (150 mL)

Espresso (30 mL)

Infused tea (150 mL)

Ice tea (240 mL)

Cola-based drinks (300 mL)

Chocolate milk (240 mL)

1 2 3 4 5 6 7 8 9 10 0

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8. How many servings of milk or milk products should one consume per day? Z. 2 S. 1 I. 3

and help your body recover

Y Add cheese to your sandwich

7. T rue or false? Osteoporosis can be prevented by consuming milk and daily weight-bearing exercise. C. True G. False

9. True or false? Peak bone mass is about 90 % complete by 20 years of age. N. True L. False

G Choose to drink milk in your coffee

Caffeine corner: how much caffeine is in your drink?

6. How many mg of calcium should males and females aged 19 – 50 consume per day? C. 1000 mg Y. 300 mg U. 1500 mg

Answer: Cappuccino

100

125

These are typical values. Values may vary based on the coffee bean and preparation of the beverage.

nutri pro beverages 06/12 – NESTLÉ Professional Nutrition Magazine

G O O D TO K N OW Is organic milk better?

There is no difference in nutrient composition between organic and regular milk. Both milks are pure, natural and safe. Organic statements refer to the practices of the farm, not to the quality of the product. Whether the consumer chooses organic or regular milk, they will receive a nutrient-rich and healthy product.

k l i m r u o y l l a r o F : s d e e n e g a r based beve

4. 3.

10.

7. NO. SKU

Product

11.

PACKAGING

NO. SKU

Product

PACKAGING

2kg x 6

101145

NESTLÉ ALPEN BLEND Hot Chocolate Can

1.4kg x 6

12161486 NESTLÉ Cappuccino Topping Soft Pack

750g x 8

101147

NESTLÉ Malted Milk Can

1.5kg x 6

108493

NESTLÉ MILO Vending Soft Pack

1kg x 12

10 102296

NESTLÉ MILO Can

1.9kg x 6

11 109238

NESTLÉ NESQUIK Chocolate Can

500g x 12

12086132 NESTLÉ Complete Mix Hot Chocolate Can

102203

NESTLÉ Complete Mix Hot Chocolate Single Serve Sachet

25g x 100

102097

NESTLÉ Complete Mix Hot Chocolate Soft Pack

750g x 12

12019797

NESTLÉ Rich & Creamy Hot Chocolate Bulk Bag

13kg x 1

NESTLÉ Rich & Creamy Hot Chocolate 12019747 Soft Pack

1kg x 5

Get in touch with us today. In Australia call 1800 20 30 50 or in New Zealand call 0800 830 840. For recipes and nutrition tips or to download a copy of NUTRI PRO visit www.nestleprofessional.com Nestlé Australia Ltd ABN 77 000 011 316 Head Office: 1 Homebush Bay Drive, Rhodes, NSW 2138 Nestlé New Zealand Ltd Head Office: Level 3, Building 1 & 2, Carlaw Park Commercial, 12-16 Nicholls Lane, Parnell, Auckland