Marlene B. Schwartz, PhD, Deputy Director for the Rudd Center for Food Policy and Obesity at Yale University, and Kathryn Henderson, PhD, Director for School and Community Initiatives at the Rudd Center for Food Policy and Obesity at Yale University, stated the following in their Apr. 20, 2011 article "Chocolate Milk in Schools: Should It Be Banned?," available at the Huffington Post website:

“One source of added sugar that is a staple in school cafeterias is flavored milk. Promoting only unflavored milk is an effective way to reduce the added sugar children consume at school.

First, let’s recognize the chocolate milk controversy for what it really is about: marketing. In 2010, the dairy industry’s national marketing group, the Milk Processor Education Program, launched a $1 million initiative to promote chocolate milk, especially in schools (where most flavored milk is sold). The dairy industry claims that children will not drink unflavored milk — adding sugar to it is necessary to ensure adequate calcium intake…

Flavored milk is not the nutritional equivalent of unflavored milk. It is significantly higher in calories, sugar, and sodium, and usually contains artificial colors and flavors. There are 11 grams (nearly three teaspoons) of added sugar in one cup of flavored milk…

Many may feel that flavored milk is being singled out in the debate over food/beverages served in schools. In fact, all over the country school districts have been revising their menus — cutting out transfat, saturated fat and sugar in all its forms. Reducing sugar in school meals will help children avoid consuming excess discretionary calories, and flavored milk is one place to start.”

Apr. 20, 2011