Dairy as a Nutrient-Dense Food Matrix for Toddler Growth

Dairy foods can contribute meaningfully to nutrient adequacy during the toddler years, a period characterised by rapid skeletal growth, neurodevelopment and increasing physical activity. Milk, yoghurt and cheese provide high-quality protein, calcium and phosphorus, which support growth and bone mineralisation. Where dairy products are fortified, they may also contribute vitamin D, a nutrient that plays an important role in calcium absorption and musculoskeletal development.⁵

Fermented dairy foods, such as yoghurt and maas/amasi, may offer additional nutritional relevance. The Codex Standard for Fermented Milks defines fermented milk products as those produced through fermentation by suitable microorganisms, resulting in reduced pH, with or without 
Coagulation. ⁴ Yoghurt is specifically associated with the use of starter cultures such as Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus. ⁴

Within toddler diets, dairy should be positioned as part of a varied and nutrient-dense eating pattern. WHO complementary feeding guidance emphasises the importance of dietary diversity, nutrient-rich foods and safe food preparation for infants and young children from 6–23 months, principles that remain relevant as children move through the toddler years. ¹ Similarly, the PAHO/WHO guiding principles highlight the value of nutrient-rich complementary foods, including animal-source foods, where appropriate and accessible.²

References:

1. World Health Organisation. WHO Guideline for Complementary Feeding of Infants and Young Children 6–23 Months of Age. Geneva: World Health Organisation; 2023.
2. Pan American Health Organisation; World Health Organisation. Guiding Principles for Complementary Feeding of the Breastfed Child. Washington, DC: PAHO/WHO; 2003.
3. World Health Organisation. Infant and Young Child Feeding [Fact sheet]. Geneva: World Health Organisation; 2023.
4. Codex Alimentarius Commission. Codex Standard for Fermented Milks (CXS 243-2003). Rome: FAO/WHO; adopted 2003, revised 2008, 2010.
5. European Food Safety Authority Panel on Dietetic Products, Nutrition and Allergies. Dietary reference values for vitamin D. EFSA Journal. 2016;14(10):4547.