Fueling Breakfast Success: How Dairy Helps Schools Meet Nutrition Goals While Keeping Kids Excited
- David Pisanick
- 2 days ago
- 4 min read
School breakfast programs are facing new challenges - from reducing added sugars to meeting rising student expectations for meals that feel fresh, fun, and familiar. In a recent conversation on the NutriSmart Snax podcast, Maureen Pisanick sat down with Jan Diamond from the American Dairy Association Mideast to explore how dairy continues to play a powerful, evolving role in nourishing students and supporting school nutrition teams.
For more than two decades, Maureen and Jan have collaborated to bring innovative, kid-approved recipes and resources into cafeterias across the region. Their discussion offers a road-map for schools looking to elevate breakfast participation, boost nutrition, and streamline operations with dairy-forward solutions.
Why Dairy Still Matters: Nutrition Kids Need, in Foods They Already Love
One of the biggest takeaways from the episode is this: dairy remains one of the most nutrient-dense and student-friendly components of school meals.
Milk naturally contains 13 essential nutrients, and three of these - calcium, potassium, and vitamin D - are nutrients of concern that many children do not get enough of at home. Serving cold milk and dairy-rich menu items ensures students have access to nutrients critical for growth, bone health, energy, and overall well-being.
As Jan noted, cafeteria teams often underestimate the impact they make:
“Every time a cafeteria serves milk, they’re helping nourish the future. These kids are getting nutrients they truly need - and they love it.”
How Dairy in School Nutrition Supports Reduced-Sugar Standards
New USDA sugar regulations have created anxiety for schools wanting to keep student favorites on the menu. Fortunately, many dairy products already meet the new standards including:
Unflavored white milk
Plain yogurt
Several sugar-compliant flavored milks already manufactured by processors
This means directors don’t need to overhaul their menus - and can even build on dairy to create fresh ideas that meet guidelines without sacrificing taste.
Smoothies: The MVP of Protein-Forward, Reduced-Sugar Breakfast
Smoothies came up again and again as one of the most flexible, affordable tools schools have. Dairy makes it possible to offer protein-rich, sugar-compliant breakfasts that students are excited about.
Why smoothies work so well in schools:
Versatility: Yogurt blends with almost any fruit (fresh, canned, frozen).
Cost-effectiveness: Schools can up-cycle overripe fruit or excess milk.
Scalability: Batch-prep 48 smoothies at a time using an immersion blender.
Student appeal: Endless flavor options keep things fresh and fun.
Jan shared a favorite real-world example: a school was missing ingredients for a Sunrise Smoothie - but they did have canned peaches. With yogurt and a splash of juice, they made 48 peach smoothies that students loved.
“If you have six quarts of any juice or fruit and twelve pounds of yogurt - you have a smoothie.”
Adding Vegetables (Without a Fight): The Art of Stealth Health
Spinach and kale shine in school smoothies:
They blend smoothly
They take on the flavor of fruits
They create fun school-spirit colors (hello green smoothies!)
A green smoothie becomes a Hulk Shake, Shamrock Smoothie, or a mascot-themed drink. Pair nutrition with marketing, and kids line up for it.
Schools can also reduce waste by freezing overripe produce or blending extra chocolate milk into fun recipes like a Cocoa Monkey Smoothie.
Innovation in Dairy: Breakfast Ice Cream, Frozen Yogurt Pops & Beyond
The episode also dives into emerging breakfast trends. Jan and Maureen highlight creative ideas schools are piloting:
Breakfast Ice Cream (a thicker smoothie served frozen - still compliant!)
Yogurt Popsicles made from smoothie blends
Sheet-pan frozen yogurt bark (cut into squares for easy service)
Each concept offers a high-impact, low-labor way to surprise and delight students.
Lactose-Free Options: A Game Changer for Equity & Participation
For districts serving diverse communities, lactose intolerance can impact meal participation. Instead of switching to nutrition-poor dairy alternatives, lactose-free milk offers the same nutrients with improved digestibility.
A Cincinnati Public Schools pilot, found that offering lactose-free milk:
Increased milk consumption
Boosted meal participation overall
Expanded access for students previously skipping milk
Schools can find more information in the Lactose-Free Pilot summary at DrinkMilk.com, under School Resources.
Grants & Equipment Support: The Smoothie Kit Program
Time and money are barriers - but they don’t have to be. American Dairy Association Mideast provides equipment grants that include:
Immersion blender
Two 5-gallon buckets
Clear pitchers
Spatulas
Marketing materials
These kits enable schools to launch smoothie programs fast, with tools that simplify batch production.
Many participating districts now report selling out of smoothies daily.
Celebrating School Meal Joy: Tater Tot Bars, Chocolate Milk, & Kid-Forward Creativity
In a fun wrap-up, Jan shared her nostalgic school favorites: tater tots and chocolate milk. Today’s directors, however, have taken these classics to new levels - with yogurt-based homemade ranch, cheese-topped tater tot bars, and even USDA-compliant mocha milk (chocolate milk + instant decaf crystals).
It’s proof that school nutrition has never been more innovative and dairy continues to support that creativity.
Final Thoughts: Dairy Delivers Nutrition, Flexibility & Fun
From smoothies to education resources, lactose-free options to equipment grants, dairy remains a cornerstone of school nutrition - nutrient-rich, student-approved, and endlessly adaptable.
To explore grants, training tools, recipes, and nutrition education, visit DrinkMilk.com.
And as Maureen and Jan reminded us:
It all comes back to nourishing kids and building healthier communities.