An adequate calcium intake is essential to maintain calcium balance and build strong bones. Dairy products contain large amounts of calcium and are recommended as optimal calcium sources.  Other calcium rich sources include some vegetables, fortified foods, and supplements.  Soymilk has gained popularity in the United States.  However, the calcium content in natural soymilk is only 200 mg/L compared with cow’s milk, which contains 1200 mg/L.  Thus, manufacturers have begun to fortify soymilk with calcium to provide an alternative calcium source to cow’s milk. 

Recent research suggests that calcium-fortified soymilk is influenced by the type of calcium fortificant.  Historically, TCP (tricalcium phosphate) has been used to fortify soy beverages, but recently a major manufacturer is fortifying with calcium carbonate.  Purdue undertook a study to determine if the fortificant used makes a difference. The study by Yongdong Zhao, Ph.D. and Connie Weaver, Ph.D. examined calcium bioavailability of calcium carbonate fortified soymilk, TCP fortified soymilk, and cow’s milk in young women.  TCP fortified soymilk, had a lower calcium absorption than cow’s milk.  However, calcium bioavailability of calcium carbonate fortified soymilk was equivalent to cow’s milk. 

The three cups of cow’s milk daily recommended by the 2005 Dietary Guidelines would provide 855 mg total calcium and 186 mg absorbable calcium in young women.  The same amount of calcium-fortified soymilk would provide 1104 mg total calcium with 233 mg absorbable calcium if TCP were the fortificant.  This is true only if the calcium is actually consumed and not left in the bottom of the container.  Fortified soymilk needs shaken prior to pouring to resuspend the calcium.  The findings imply that daily calcium requirements can be met with daily consumption of three servings of cow’s milk and calcium-fortified soymilk.

For more information about Calcium Bioavailability contact Connie Weaver at weavercm@purdue.edu.

Four students from Ireland are studying in Purdue's Department of Foods and Nutrition this semester to help them complete their research requirements for a degree in dietetics from the Dublin Institute of Technology.

The students are here as part of an agreement with the Dublin Institute of Technology through the College of Consumer and Family Sciences and the College of Technology. They are staying at the homes of foods and nutrition faculty and staff.

Two of the students, Anne Marie Campbell and Claire Reilly, are studying television viewing, food patterns and body sizes of sixth-graders.  The other two students, Sarah Browne and Holly Guiden, are conducting lab research to analyze the effects of calcium from different diets or supplements in rats.

In addition to studying on Purdue’s campus, the students also had the opportunity to travel with faculty and staff to the American Dietetics Association’s Food & Nutrition Conference and Expo (FNCE) in St.  Louis.

The students said that the best part about FNCE was the variety of sessions, the hundreds of exhibitors, and the opportunity to network with other dietitians.  The students considered the session entitled “Ready, Set, Go for that First Job: Entry-Level Career Search Strategies” a highlight of the conference.  This workshop provided the students with the skills necessary to begin a successful job search, improve their selection for employment, identify components of a compensation package and discuss actual job interviews.  Other topics of interest at the conference for the students included sessions on bone health, breastfeeding and obesity.

The conference was not all work and no play – the students did find time to have some fun! They visited the St. Louis Arch, Forest Park, and attended a reception with the American Overseas Dietetic Association.

For more information about the Ireland exchange program contact Carol Boushey at boushey@purdue.edu.

In late September, USDA unveiled a child friendly version of the new MyPyramid Food Guidance System called MyPyramid for Kids.  MyPyramid for Kids provides an age-appropriate graphic symbol, lesson plans for grades 1- 6 and an interactive computer game, called MyPyramid Blast Off.  The new symbol represents the recommended proportion of food from each food group and focuses on the importance of making smart food choices and including physical activity every day in accordance with the 2005 Dietary Guidelines for Americans.

Key Messages of MyPyramid for Kids include:

• Be physically active every day.

• Choose healthier foods from each group.

• Eat more of some food groups than others.

• Eat foods from every food group every day.

• Make the right choices for you.

• Take it one step at a time. 

The MyPyramid for Kids activities for children and classroom materials for educators are available on the web at MyPyramid.gov.

Purdue Extension's nutrition curriculum for youth in grades K-6, Exploring MyPyramid with Professor Popcorn, has recently been revised to include recommendations from MyPyramid and MyPyramid for Kids. This interim revision has been released on a nationwide scale. In addition, a national workgroup is working with Indiana educators to complete a more thorough revision set to be released in May 2006.

MyPyramid for Kids Tips for Families (8.5 X 11) sheets in packages of 100 for $10.00 and MyPyramid for Kids two-sided posters (24 X 36) in packages of 25 for $22.00 can be ordered from Purdue at www.ces.purdue.edu/new.

For more information about Exploring MyPyramid with Professor Popcorn contact Donna Vandergraff at vandergraff@purdue.edu.