Calcium is important
for everyone.
Calcium helps build strong bones.1 Women and children both need to get enough calcium.
Calcium is very important for growing children. Up to 90% of bone mass development happens in childhood and teenage years.2,3 Calcium helps support this fast bone growth.
Calcium is important during pregnancy, particularly for women 18 years and younger.4,5,6 Bones are still developing at this age.4,5,6 Young women need calcium to support their own bone growth and their baby’s.4,5,6
Many women and children do not get enough calcium.
Many WIC* mothers and children do not meet recommended calcium levels.
The average WIC* female gets much less than the adequate amount of calcium.7 40% of WIC* mothers (ages 18-34) do not meet their daily recommended calcium levels.8
Studies show that preschool children begin to get much less calcium after age two.9 Nearly 1 in 3 WIC* children (ages 3-5) do not meet their daily recommended calcium levels.8
Most women should have 3 servings of dairy per day to help get enough calcium.10 Children 4-5 years old should get 2-1/2 to 3 servings per day.10 Children 1-3 years old should have 2 to 2-1/2 servings of dairy per day.10 A serving of dairy is 1 cup of milk or 1 cup of yogurt.10
1 cup of calcium-fortified soymilk is a good alternative to a serving of milk.
Yogurt, milk, and calcium-fortified soymilk can help WIC* participants meet their calcium needs.
Yogurt, milk, and calcium-enriched soymilk can all help WIC* women and children meet their daily calcium needs.11
Yogurt
Yogurt is often a good or excellent source of calcium12 (per serving).
Yogurt can be eaten on its own or as an ingredient in a dish.
Yogurt can be eaten at home or
on the go.
The fermentation process helps make yogurt easier to digest than milk.13
Yogurt is creamy and delicious.
Milk
Milk is an excellent source of calcium14
(per 1 cup serving).
Milk can be enjoyed as a drink or used in cooking and baking.
Milk can be mixed into oatmeal
or cereal.
Milk can be used to make creamy soups and smoothies.
Milk is tasty and convenient.
Calcium-Fortified SoyMilk
Calcium-fortified soymilk is a good option for people who avoid dairy.
Calcium-fortified soymilk is a good alternative to milk for lactose intolerant people.15
Calcium-fortified soymilk is naturally lactose-free.
Calcium-fortified soymilk is low in saturated fat and has no cholesterol.
25 grams of soy protein per day may help reduce the risk of heart disease along with a diet that is low in saturated fat and cholesterol.16
There are special guidelines for giving yogurt, milk, and soymilk to babies and toddlers. Please check with your health care provider before giving these foods to your child**.
Babies under 1 year
- Do not offer cow’s milk or soymilk as a drink.17
- Babies 6-12 months should only have cow’s milk or soymilk as an ingredient in food.
Children between 1-2 years old
- Offer whole milk or unsweetened full fat yogurt.18
- Do not offer low fat or non fat dairy.18
- Calcium-fortified unsweetened soymilk can be a good option for a child who must avoid dairy.
Children 2-5 years old
- Less fat is needed now for growth and development.19
- Begin to offer low fat and non fat dairy.19
- Calcium-fortified unsweetened soymilk can be a good option for a child who must avoid dairy.
It’s easy to get calcium with yogurt, milk, and
calcium-fortified soymilk.
It’s easy to get calcium
with yogurt, milk, and
calcium-fortified
soymilk.
Suggestions to reach 3 dairy servings per day.
2 cups yogurt +
1 cup milk
2 cups yogurt + 1 cup milk
2 cups milk +
1 cup yogurt
2 cups milk + 1 cup yogurt
2 cups yogurt +
1 cup calcium-fortified
soymilk
2 cups yogurt + 1 cup
calcium-fortified soymilk
2 cups milk +
1 cup calcium-fortified
soymilk
2 cups milk + 1 cup
calcium-fortified soymilk
1 cup milk +
1 cup yogurt +
1 cup calcium-fortified
soymilk
1 cup milk + 1 cup yogurt + 1 cup
calcium-fortified soymilk
Yogurt and
calcium-fortified soymilk
are appropriate for many lactose intolerant people.
Yogurt and
calcium-fortified
soymilk are appropriate
for many lactose
intolerant people.
Many lactose intolerant people can also get calcium from yogurt and calcium-fortified soymilk.
Calcium-fortified soymilk is a lactose-free source of calcium. It can be used in place of milk in cooking and baking. It can also be enjoyed as a creamy, lactose-free drink.
Yogurt often contains less lactose than milk.20 Greek yogurt contains less lactose than regular yogurt. The live cultures used to make yogurt may help with the digestion of lactose. Lactose intolerant people should look for yogurt with live and active cultures.
Lactose intolerant people may be able to lessen symptoms by eating dairy in small amounts throughout the day.20,21
Fortified yogurt, milk, and
soymilk can also provide
much needed vitamin D.
Fortified yogurt, milk,
and soymilk can also
provide much needed
vitamin D.
98% of WIC* women (18-34 years old) are not meeting vitamin D requirements.22 The same is true for 83% of WIC* children (3-5 years old).22 When fortified with vitamin D, yogurt, milk, and calcium-fortified soymilk are sources of both vitamin D and calcium. Vitamin D and calcium work together to help build and maintain strong bones.1
Yogurt, milk, and
calcium-fortified soymilk
are good choices for
high-quality protein.
Yogurt, milk, and
calcium-fortified
soymilk are good
choices for high-quality
protein.
Yogurt, milk, and calcium-fortified soymilk provide high-quality protein. This protein is complete because it contains all 9 essential amino acids. The body needs these amino acids because it cannot make them on its own.
Protein is important for healthy muscles. It is needed for growth and development. It is important for both women and children.
Pregnant and lactating women need more protein and more calories.23,24 Yogurt, milk, and calcium-fortified soymilk are snack and drink options that provide high-quality protein.
Discover our offer of Calcium-Rich products**
appropriate for WIC* participants of all ages.
Swap everyday ingredients with yogurt and make the recipes you already love, even better!
FOR Baking
1 cup of
sour cream
1 cup of
dannon plain
yogurt
1 egg
1/4 cup of
dannon plain
yogurt
1 cup of
oil
3/4 cup of
dannon plain
yogurt
1/2 cup of
oil
1 cup of
butter
1/4 cup of
dannon plain
yogurt
1/2 cup of
butter
1 cup of
buttermilk
1 cup of
dannon plain
yogurt
2/3 cup of
dannon plain
yogurt
1/3 cup of
milk
FOR SaladsUNCOOKED
1 cup of
sour cream
1/2 cup of
dannon plain
yogurt
strained overnight
1/4 cup of
sour cream
1 cup of
mayonnaise
1 cup of
dannon plain
yogurt
(add dijon mustard,
salt, pepper & herbs
to taste)
1/2 cup of
dannon plain
yogurt
1/2 cup of
mayonnaise
Other
1 cup of
cream cheese
1/2 cup of
dannon plain
yogurt
strained overnight
References
1. National Institutes of Health. Office of Dietary Supplements. (2017). – Calcium. [online] Available at: https://ods.od.nih.gov/factsheets/Calcium-HealthProfessional/ [Accessed 13 Dec. 2017].
2. NIH News in Health. (2010). Keeping Bones Strong and Healthy: Let’s Talk About Osteoporosis. [online] Available at: http://newsinhealth.nih.gov/2010/February/feature1.htm [Accessed 13 Dec. 2017].NIH Osteoporosis and Related Bone Diseases. National Resource Center.
3. NIH Osteoporosis and Related Bone Diseases National Resource Center. (2015). Osteoporosis: Peak Bone Mass in Women. [online] Available at: https://www.bones.nih.gov/sites/bones/files/bone_mass.pdf [Accessed 13 Dec. 2017].
4. NIH Osteoporosis and Related Bone Diseases National Resource Center. (2015). Pregnancy, Breastfeeding and Bone Health. [online] Available at: https://www.bones.nih.gov/health-info/bone/bone-health/pregnancy [Accessed 13 Dec. 2017].
5. Lanham‐New, S.A., Thompson, R.L., More, J., Brooke‐Wavell, K., Hunking, P., & Medici, E. (2007). Importance of vitamin D, calcium and exercise to bone health with specific reference to children and adolescents. Nutrition Bulletin, 32(4), 364-377.
6. Baker SS, Cochran WJ, Flores CA, et al. American Academy of Pediatrics. Committee on Nutrition. Calcium requirements of infants, children, and adolescents. Pediatrics. Nov 1999;104(5 Pt 1):1152-1157.
7. Institute of Medicine. 2006. WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. [online] Available at: https://doi.org/10.17226/11280 [Accessed 10 Jan. 2018].
8. Data analysis NHANES (National Health and Nutrition Examination Survey) 2009-2010.
9. U.S. Department of Agriculture, Agriculture Research Service. Data tables: results from USDA’s 1994-96 Continuing Survey on Food Intakes by Individuals and 1994-96 Diet and Knowledge Survey.
10. 2015-2020 Dietary Guidelines. (2015). A Closer Look at Current Intakes and Recommended Shifts. [online] Available at: https://health.gov/dietaryguidelines/2015/guidelines/chapter-2/a-closer-look-at-current-intakes-and-recommended-shifts/ [Accessed 13 Dec. 2017].
11. Health.gov. (2018). App. E-3.6: Dairy Group and Alternatives – 2015 Advisory Report – HYPERLINK “http://health.gov/”health.gov. [online] Available at: https://health.gov/dietaryguidelines/2015-scientific-report/15-appendix-E3/e3-6.asp[Accessed 1 Feb. 2018].
12. National Nutrient Database for Standard Reference Release 28. (2016). Food Composition Databases Show Foods — Yogurt, plain, low fat, 12 grams protein per 8 ounce. [online] Available at: https://ndb.nal.usda.gov/ndb/foods/show/106?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=&sort=default&order=asc&qlookup=yogurt&ds=Standard+Reference&qt=&qp=&qa=&qn=&q=&ing= [Accessed 1 Feb. 2018].
13. Lomer MC, Parkes GC, Sanderson JD. Review article: lactose intolerance in clinical practice–myths and realities. Aliment Pharmacol Ther. Jan 15 2008;27(2):93-103. International Scientific Association for Probiotics and Prebiotics (ISAPP). (2017). Fermented Foods | Intl Scientific Assoc for Probiotics and Prebiotics. [online] Available at: https://isappscience.org/fermented-foods/ [Accessed 1 Feb. 2018].
14. National Nutrient Database for Standard Reference Release 28. (2016). Food Composition Databases Show Foods — Milk, lowfat, fluid, 1% milkfat, with added nonfat milk solids, vitamin A and vitamin D. [online] Available at: https://ndb.nal.usda.gov/ndb/foods/show/76?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=&sort=default&order=asc&qlookup=milk&ds=Standard+Reference&qt=&qp=&qa=&qn=&q=&ing= [Accessed 1 Feb. 2018].
15. National Nutrient Database for Standard Reference Release 28. (2016). Food Composition Databases Show Foods — Soymilk, original and vanilla, with added calcium, vitamins A and D. [online] Available at: https://ndb.nal.usda.gov/ndb/foods/show/4875?manu=&fgcd=&ds= [Accessed 1 Feb. 2018].
16. Food and Drug Administration, HHS. Final rule. Red Regist 1999; 64:57700-33.
17. US National Library of Medicine. US Department of Health and Human Services. National Institutes of Health. (2017). Cow’s milk – infants: MedlinePlus Medical Encyclopedia. [online] Medlineplus.gov. Available at: https://medlineplus.gov/ency/article/002448.htm [Accessed 1 Feb. 2018].
18. American Family Physician. (2018). Nutrition in toddlers.. [online] Available at: https://www.aafp.org/afp/2006/1101/p1527.htm [Accessed 1 Feb. 2018].
19. American Academy of Pediatrics. Feeding & Nutrition Tips: Your 2-Year-Old. [online] healthychildren.org. Available at: https://medlineplus.gov/ency/patientinstructions/000713.htm [Accessed 1 Feb. 2018].
20. Lomer MC, Parkes GC, Sanderson JD. Review article: lactose intolerance in clinical practice–myths and realities. Aliment Pharmacol Ther. Jan 15 2008;27(2):93-103.
21. Johnson AO, Semenya JG, Buchowski MS, Enwonwu CO, Scrimshaw NS. Adaptation of lactose maldigesters to continued milk intakes. Am J Clin Nutr. Dec 1993;58(6):879-881.
22. Institute of Medicine. (2006). WIC Food Packages: Time for a Change. Washington, DC: The National Academies Press. [online] Available at: https://doi.org/10.17226/11280 [Accessed 13 Dec. 2017].
23. National Center for Biotechnology Information. National Library of Medicine. (2011). Dietary Reference Intakes (DRIs): Recommended Dietary Allowances and Adequate Intakes, Total Water and Macronutrients. [online] Available at: https://www.ncbi.nlm.nih.gov/books/NBK56068/table/summarytables.t4/?report=objectonly [Accessed 13 Dec. 2017].
24. The National Academies of Science Engineering Medicine. (2006). Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. [online] Available at: https://www.nap.edu/read/11537/chapter/8 [Accessed 13 Dec. 2017].
