Activity 1: Stacking Up Nutrition in Milk and Milk Substitutes

1. Give each student one copy of the Stacking Up Milk Comparison Notes and one small cup for sampling.
2. Divide the class into five groups and set up a station for each milk type. Give each group one copy of the Stacking Up Milk Information Cards (3 sheets per milk type) and the remaining milk from the Engagement activity for sampling. 
3. Instruct students to read the information found on the cards, fill out the corresponding section of their notes, and sample the milk. Set a countdown clock for five minutes. After five minutes, allow students to rotate to the next station. Reset the clock and continue until each group has been to each station.
   • Alternate Approach: Separate the class into 5 different groups (milk, soy, almond, rice, coconut). Give each group the corresponding Stacking Up Milk Information Cards. Assign the students to become experts on their milk type and prepare a 5 minute presentation answering the questions outlined in the Stacking Up Milk comparison notes. Remaining students will complete their notes as other groups present. Provide an opportunity for students to sample each milk. 
4. Once students have completed each rotation and their Stacking Up Milk Comparison Notes are complete, bring the class back together to synthesize what they have learned.
5. Project the Stacking Up Milk and Milk Substitutes PowerPoint on your whiteboard. Choose 5 volunteers to come to the front and assign each of them a milk or milk substitute (milk, soy, almond, rice, and coconut). Give the volunteers instructions that they will use their notes to draw a line on their cup (projected on the board) to represent the amount of each nutrient in their "glass" of milk. Use the following notes for clarification and guided discussion:
   • (Slide 2) Fat: Point out that the fat content in these milks are fairly similar with soy having the most. The type of fat is really the difference between these beverages. The plant-based milks contain more unsaturated fats, while milk and coconut milk contain saturated fats. Your body needs both of these fats in order to function at its best. 
   • (Slide 3) Carbohydrates: Point out that these beverages have similar carbohydrate content. Ask, "Which milk has the highest content of carbohydrates." (rice) 
   • (Slide 4) Protein: Ask students, "Which beverage has the most protein?" (milk and soy) "Which has the least?" (coconut) "If you are trying to build muscle or recover from a workout, which would be the best option?" (Chocolate milk is known as a recovery drink because it is a good source of protein and carbohydrates which replenish the body after a workout.) "If you are looking for a good protein source as a vegetarian which beverage would be the best?" (soy)
   • (Slide 5) Calcium: Ask students, "Which milk contains calcium naturally?" (milk) "Do you think it is better to have naturally occurring calcium or fortified?" (Natural. Just as with any other vitamin and mineral, it is best to obtain it naturally from an original food source rather than a fortified one for optimal nutrient absorption and utilization by the body. However, fortified foods are still valuable in preventing nutrient deficiencies and their associated diseases. It is important to get adequate calcium to maintain bone health and growth.) 
   • (Slide 6) Vitamins & Minerals: Inform students that exact nutrient content in plant-based milk changes slightly from brand to brand since they are all fortified vitamins and minerals. The vitamins and minerals noted on this slide came from the ingredient labels of the most popular brands. Dairy milk will be consistent from brand to brand. 
   • (Slide 7) Lactose Intolerance: Individuals with lactose intolerance or a milk protein allergy may choose not to consume milk. However, accommodations do exist in the form of dairy products that have had lactase added to them in processing to make them lactose free (for example, Lactaid®). Alternatively, some may choose plant-based milk substitutes instead. 
   • (Slides 8 and 9) Allergies: Note that the occurrence of allergies will eliminate milk options, but others can be chosen.
6. Conclude by discussing with students that milk and plant-based milk substitutes can all fit into a healthy diet. Although milk and milk substitutes do not stack up equally in nutritional content for every stage of life, an overall diet can be balanced to meet nutritional needs according to an individual's choice in milk. 

Activity 2: The "Milk" Debate and the Impacts of Labeling

1. Now that students have compared the nutritional aspects of milk and milk substitutes, complete a deeper investigation of milk and plant-based milk substitutes by examining the impacts of marketing, consumer perceptions, and food package labeling.
2. Ask students what the dictionary definition of the word milk is. Ask one or two students to find the definition and share with the class. 
3. Explain that the FDA (Food and Drug Administration) in the United States is responsible for regulating food labels. For example, the Nutrition Facts label, ingredients, allergens, etc. to help ensure that the labels on our food packages accurately communicate to consumers what is contained. The FDA defines milk as, "...the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows."⁴ 
4. Draw on students' knowledge of milk and milk substitutes and ask which of the five milks they've learned about are actually milk (dairy milk). 
5. Listen to the NPR broadcast (2:18), Soy, Almond, Coconut: If It's Not From a Cow, Can You Legally Call it Milk? 
   • Note: This a 2016 NPR broadcast. This labeling issue is current and on-going. For more information, see the timeline for Dairy Foods Standards and Labeling.
6. Discuss students' thoughts and opinions on the subject. Use the following questions to guide discussion and thought:
   • Does the word milk mislead a consumer about the nutrient content of plant-based milk substitutes?
   • If alternative terms were created for the plant-based milks, what could they be? (Brainstorm ideas. Examples include water, juice, or beverage). 
   • What if the package label were to say soy beverage, almond juice, or rice water? (Use the terms your students came up with.) Would you view the drink differently? Would you perceive it's healthfulness differently?
   • Should the FDA enforce that the use of the word milk on food labels be restricted except from that produced by mammals?
   • Consumer trends show increased sales of plant-based milk substitutes between 2009 and 2015. Could the labeling and associated consumer perceptions impact this trend? What other factors may impact this trend?