Milk is classified as a nutrient-dense food

Nutrient density compares the amount of nutrients in a food or drink with the number of calories it provides. The concept was introduced in the 2005 US Dietary Guidelines to distinguish foods that supply substantial nutrients from products that provide calories with limited nutritional value.

There is no single method for calculating nutrient density. Several models have been developed, but some are considered too complicated for direct use in nutrition consultations. The Nutrient Rich Food Index, or NRF, is one of the models used for this purpose.

The NRF was developed through work involving the US food guide and the United States Department of Agriculture. A survey by the Brazilian Society of Food and Nutrition uses this index to place milk among foods with high nutrient density.

The classification is linked to milk’s nutrient composition. In addition to protein and vitamin D, the drink contains potassium, magnesium, calcium, phosphorus and vitamin B2. Under the index, the relevant consideration is the quantity of these nutrients in relation to the calories consumed.

Other foods identified as having a similar profile include fruit, vegetables, whole grains, eggs, nuts and legumes. The document supporting the index recommends replacing options high in sugar and sodium but low in nutrient density with alternatives such as milk.

For nutrition professionals, this framework provides a technical basis for encouraging milk consumption among healthy people as part of a balanced diet. The material was produced by eDairyNews using information published by Ciência do Leite.