Flavored Milk Promotion « Back
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Flavored milks are nutrient-rich and provide the same nutrients and benefits as unflavored milk.
Students enjoy flavored milk! Research shows that children who consume flavored milk have greater total milk intake, less soft drink and fruit drink intake, but similar juice intake, compared to children who do not drink flavored milk. Flavored milks are nutrient-rich and provide the same nutrients and benefits as unflavored milk.1
Interactive promotional activities including taste sampling can be done within the school environment, at health fairs, or at other community events as a way to promote the tasty nutrition of flavored milk while having fun at the same time. Below are a few fun ideas taken from the Flavored Milk Promotion attachment. Additional promotional resources can also be found under Health Fairs.
Sample the new flavors
Order hats, aprons, or T-shirts for the staff to wear while sampling. Involve a student group to do the sampling for a donation. Order sampling kits for flavored milk. Let students vote for their favorite flavor.
Think Pink: Famous Flavored Milk Mustache
Photograph students or have a “Mystery Mustache” contest with photos of teachers and school staff (mouth only) and have students guess whose mustache it is.
Flavored Milk Friday
Offer specials on flavored milk every Friday. Offer random prizes to students who have a flavored milk on their tray. Use a roaming cart to sell additional milk to students.
Flavor Power
Make flavored milk available to students who participate in sports as a refreshing alternative. Studies have shown that chocolate milk is a great refuel beverage after sports activities.
New Flavored Milk Study Video
Utilize this video to spread the word of flavored milk's significance to students.
Related Links
Flavored Milk Research
Flavored Milk Frequently Asked Questions
Health Professional Support
1Johnson, et at. The nutritional consequences of flavored milk consumption by school-aged children and adolescents in the United States. Journal of the American Dietetic Association, 2002; 102(6): 853-856
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