The 3-A-Day of Milk, Cheese or Yogurt for Stronger Bones Program is a marketing and consumer education program that promotes the consumption of 3 servings of dairy foods per day in order to help solve America's calcium crisis and to improve the nutritional quality of the U.S. diet.
The 3-A-Day of Dairy Program recognizes that meeting the number of servings of dairy foods is an integral part of the Dietary Guidelines for Americans. The 3-A-Day of Dairy Program also recognizes the reality that foods are nutritious only if they are consumed; therefore these guidelines are designed to allow program participants' flexibility to develop appealing and enjoyable recipes and meal solutions.
Recipes and meal solutions that are associated with the 3-A-Day of Dairy Program strive to be consistent with the Dietary Guidelines for Americans by strongly encouraging the use of whole grains, fruits and vegetables, and minimum use of salt and sugar.
All recipes associated with the 3-A-Day of Dairy for Stronger Bones Program must meet the following criteria:
1. All recipes and meal solutions must contribute > 20% of the Daily Value (DV) for calcium from 3-A-Day of Dairy eligible dairy products per serving.
2. All recipes and meal solutions must not exceed the levels listed below for: total fat, saturated fat, cholesterol, and sodium:
Total fat: 13 g
Saturated fat: 4 g
Cholesterol: 60 mg
Sodium: 480 mg
Main Dishb Recipe
Total fat: 19.5 g
Saturated fat: 6 g
Cholesterol: 90 mg
Sodium: 720 mg
Total fat: 26 g
Saturated fat: 8 g
Cholesterol: 120 mg
Sodium: 960 mg
aPer Reference Amount Commonly Consumed and per serving.
bAs defined in 21 CFR, § 101.13(m) for "main dish products": 1. Weighs at least 6 oz per serving; 2. Contains no less than 40 g each of at least two specified food groups1; 3. Is represented as a main dish (e.g. not a beverage or dessert).
cAs defined in 21 CFR, § 101.13 (l) for "meal products": 1. Weighs at least 10 oz per serving; 2. Contains no less than 40 g each of at least three different foods from at least two specified food groups*; 3. Is represented as a breakfast, lunch, dinner, or meal.
(*Specified food groups include: 1. bread, cereal, rice, and pasta; 2. fruits, and vegetables; 3. milk, yogurt, and cheese; and 4. meat, poultry, fish, dry beans, eggs, and nuts. Sauces, except for foods in the above food groups that are in the sauces, gravies, condiments, pickles, and other specified foods do not qualify as one of the three required food ingredients of a meal.)