Moms have always said drink your milk to be healthy. However, until recently it was unclear how long-term dairy intake contributes to the many aspects of bone health in children, including bone density, bone mineral content, and bone area. A new study published in The Journal of Pediatrics investigated the effect of childhood dairy intake on adolescent bone health and backs up what moms have known all along.

Dr. Lynn Moore and colleagues from Boston University School of Medicine analyzed data from the Framingham Children's Study in an effort to understand the relationship between childhood dairy intake and adolescent bone health. The researchers gathered information from 106 children, 3 to 5 years of age, at the beginning of the study and followed up over a 12-year period. The families enrolled in the study were given food diaries to complete for the child and were asked to record everything the child ate and drank for several days each year.

The researchers used these diaries, along with information from the U.S. Department of Agriculture, to calculate the children's average daily intake of dairy and other foods. At the end of the 12-year period, the authors assessed the bone health of the now adolescent study participants. They found that the adolescents who had consumed two or more servings of dairy per day as children had higher levels of bone mineral content and bone density. Even after adjusting for factors that affect normal bone development, including the child's growth, body size, and activity level, the authors found that these adolescents' average bone mineral content was 175 grams higher than the adolescents who had consumed less than 2 servings of dairy per day.

The researchers also evaluated the combined effects of dairy and other foods consumed by the study participants. According to Moore, "Children who consumed 2 or more servings of dairy and 4 ounces of meat or other nondairy protein had bone mineral contents over 300 grams higher than those children with lower intakes of both dairy and other proteins." The study highlights the importance of dairy intake throughout childhood, and Moore points out that dairy is a key source of proteins, calcium, and other micronutrients including phosphorus and vitamin D.

Parents can promote healthy bone development during adolescence by making dairy a regular part of their child's diet. For more information, go to www.jpeds.com. — Journal of Pediatrics .

WINNING QUESTION

Q: I'm determined to provide my children with healthy after-school snacks this year. What should I give them?

A: Because most Americans, young and old, don't eat enough vegetables and fruits, try including them in an afternoon snack. Fresh fruits, raw vegetable sticks, baby carrots, raisins, unsweetened applesauce and frozen grapes or bananas are all good treats. Sometimes a dip made from plain yogurt or cottage cheese makes veggies more fun for kids to eat.

Some children need more substantial snacks than others, depending upon how big a lunch they eat, how early they eat dinner and how much of a growth spurt they are in at the time. For snacks that will sustain a child more than just an hour or two, try including a little bit of low fat protein. You could offer a piece of string cheese with fruit, cereal with milk and fruit, whole grain English muffins with peanut butter or melted reduced-fat cheese, or hummus dip with vegetables and a couple pita bread wedges.

Children also enjoy making their own snack combinations. Ask for a hand in making a trail mix of dried fruits, bite-size cereals, pretzels and a few nuts; a yogurt, fruit and cereal parfait; or homemade fruit and yogurt smoothies. — American Institute for Cancer Research.

WINNING RECIPE

This recipe for Pineapple-Teriyaki Chicken, from Eating Well magazine, can use fresh or canned pineapple. It's a quick, yet healthy dinner. Serve it with brown rice and snow peas.

PINEAPPLE-TERIYAKI CHICKEN

1/3 cup dry sherry

1/4 cup reduced sodium soy sauce

2 tablespoons brown sugar

1 (20-ounce) can pineapple rings, plus 1/3 cup juice from can

4 large boneless, skinless chicken thighs, about 1 1/2 pounds, trimmed

1 teaspoon cornstarch

1 tablespoon butter

Makes 4 servings.

In large bowl, whisk together sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.

Meanwhile, preheat grill to medium high.

Remove chicken and pineapple from the marinade and pat dry; reserve marinade.

Oil grill rack. Grill chicken and pineapple until chicken is cooked through and pineapple is marked, 4 to 5 minutes per side. In small saucepan, whisk together reserved marinade and cornstarch. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve chicken and pineapple drizzled with sauce.

Nutritional analysis per serving: 360 calories, 22 g protein, 39 g carbohydrate, 11 g fat, 83 mg cholesterol, 1 g fiber, 467 mg sodium.

Charlyn Fargo is a registered dietitian in Springfield, Ill. For comments or questions, contact her at charfarg@aol.com. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

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