Episode #31
Powering Up School Meals with Dairy | Protein, Breakfast & Student Participation
How can dairy help school nutrition programs build better breakfasts, increase participation, and create foods students actually want to eat? In this episode of Partners in School Nutrition , Maureen Pisanick welcomes back Jan Diamond from American Dairy Association Mideast for a practical conversation about making dairy work harder on the school menu. From the 13 essential nutrients found in milk to the versatility of yogurt, Jan shares simple ideas school nutrition professionals can put into action. They explore smoothies, savory yogurt parfaits, protein-forward breakfast options, hot chocolate milk, grab-and-go concepts, student taste testing, and creative ways to connect nutrition with physical activity. You'll also hear why schools should focus their messaging on what they're adding to the menu—not simply what they're taking away as nutrition standards evolve. Maureen and Jan discuss how school cafeterias can become an extension of the classroom by helping students and families understand why foods are being served and how those foods help students grow, move, and learn. In this episode: Why dairy continues to have an important place on the school tray Using dairy to support protein-forward breakfasts Creative ways to use yogurt beyond traditional parfaits Savory dairy ideas for school menus A simple hot chocolate strategy for increasing breakfast participation Getting students involved in menu development and naming Connecting school nutrition with athletics and after-school activities Finding community partners to support new ideas Resources available to school nutrition professionals through American Dairy Association Mideast The biggest takeaway? Innovation doesn't always require a major menu overhaul. Sometimes a smoothie, a new dip, a warm cup of chocolate milk, or a little student input can make a big difference. Wholesome Meals Fueling Healthy Lives.
