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Main Curriculum Tie:
Background For Teachers:
The average composition of cow's milk is 87% water, 3-5% protein, 4% fat, 5% carbohydrate, and a little less than 1% minerals. Milk solids are an outstanding source of calcium, a good source of riboflavin and high quality protein, vitamin A, thiamine, vitamin B12. Fortification of milk with vitamin D began in the 1930's. Milk also contains vitamins E and K.
Milk is the basic ingredient of many manufactured dairy products. Milk products generally reflect the nutrients found in the milk from which they are made. For example: skim milk contains about half the calories of whole milk. Therefore, yogurt made from skim milk would contain half the calories of yogurt made from whole milk. When ingredients other than milk are used in milk and dairy products, the nutritional value of the food will also reflect the addition of the other ingredients (as in ice cream).
MyPyramid’s recommendations for the Milk Group is that we select low-fat or fat-free products. If you have a problem with lactose intolerance, chose lactose-free products and wisely choose other foods, looking for calcium-enriched breakfast cereals or fruit juices.
LEARNING ACTIVITIES AND TEACHING STRATEGIES
VARIATION: Provide packages of different forms of milk (fresh whole, fresh skim, 2%, 1%, condensed, evaporated, condensed sweetened, powdered, etc.).
VARIATION: Have students do a homework assignment to price compare a variety of milk products at two different types of stores - supermarket vs. the corner convenience store.
Using the results of the SHOPPING FOR MILK draw conclusions as to the best milk product to use for pudding and other cooking uses vs. drinking milk.
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