Adding Dairyproducts Todiet Wise Idea
By Robin Bagwell
As we come to yet another June, perhaps it is time to reflect on the purpose and effectiveness of the “June is Dairy Month” effort. The effort by dairymen to encourage greater use of dairy products dates back to 1937. Originally it was termed National Milk Month, but by 1939 it had acquired the familiar name “June is Dairy Month.”
Over the years many slogans have been used to plug dairy products. Sixty years ago, in 1947, the slogan was “30 days for ADA,” somewhat similar to the “3-a-Day” slogan used into the new millennium. Over time the goal has been the same and was perhaps best summed up in 1947 as “sales, not surplus.”
The structure of the dairy industry has changed from one of local supply and demand to national and now global implications. It is easy to assume foods that are a staple of the American diet will stay there over time. Clearly this is not the case. For example, how many ads for lamb have you seen lately? Have you actually eaten lamb in the last year?
Dairy products have to compete for their spot in the diets of consumers. June also happens to be National Fresh Fruit and Vegetable Month, National Iced Tea month, National Seafood Month and National Soul Food Month.
Local promotional events during June is Dairy Month help remind consumers that dairy products deserve a spot in their food budget. They also foster good will toward local dairymen and agriculture in general.
Dairy facts- The annual production of milk in the U.S. during 2005 was nearly 177 billion pounds, a 3.5 percent increase over 2004.- The annual production of milk in the U.S. during 2007 was nearly 185 million pounds.- The average cow produces enough milk each day to fill six one-gallon jugs, about 55 pounds of milk.- All 50 states in the U.S. have dairy farms.- A typical dairy cow weighs 1,400 pounds and consumes about 50 pounds of dry matter each day.- Plastic milk bottles were introduced in the U.S. in 1967.- A cow has four stomachs and 32 teeth.
Power of 3′
Power up your day with 3-A-Day – that’s three servings of milk, cheese or yogurt for stronger bones and better bodies. Pique your palate and pack in a nutrient punch every day of the week. Try milk, cheese or yogurt in fat free and lowfat varieties to meet your taste and nutritional needs.
For an easy way to recall serving sizes, remember 1 cup of milk, 1 cup of yogurt and 1-1 ounces of natural cheese.
Strawberry Banana Smoothie
1 cups 1 percent lowfat milk
1 pint lowfat vanilla yogurt
2 ripe bananas, peeled, sliced
1 cups sliced strawberries
2 tablespoons honey (Children under age 1 should not consume honey)
12-14 ice cubes
In blender jar, combine milk, yogurt, bananas, strawberries and honey; add enough ice to measure 6 cups in a blender. Process until smooth, scraping sides as necessary. Garnish each serving with strawberry slice and fresh mint if desired. Makes 5 servings (8 ounces each).
SOURCES: University of Illinois Extension; Virginia Cooperative Extension; Kentucky Cooperative Extension; Midwest Dairy Association; Dairy Management Inc.; USDA National Agricultural Statistics Service; International Dairy Foods Association, USDA.
Bagwell is nutrition and wellness/family life program coordinator for the University of Illinois Extension, McLean County. Contact her at (309) 663-8306.
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