Danino is a yogurt for children. Each 100 g serving contains:

• Twice as much calcium as most yogurts and vitamin D for growing bones, making it an excellent source of calcium and a good source of vitamin D
• 40 mg of DHA (docosahexaenoic acid), an omega-3 essential fatty acid that contributes to the normal development of brain, nerve and eye tissue

Petit Danino (60 g serving):

• Is a good source of calcium and a source of Vitamin D
• Contains 24 mg of DHA

Danino Go drinkable yogurt (93 ml serving):

• Is a source of calcium and vitamin D
• Contains 20 mg of DHA

Anyone who is allergic to milk protein, fish protein or soy protein should avoid eating Danino.

Danino yogurt (100 g portion) is an excellent source of calcium and a good source of vitamin D for children – and anyone else who wants to maintain a healthy, balanced diet. However, as Danino contains encapsulated fish oil, it is preferable to introduce it into a baby’s diet after he or she begins eating regular milk foods and fish.

Danino is a source of many important nutrients:

Protein

• Helps form and repair body tissues, including muscles
• Helps antibodies to form

Sugars

• Supply energy

Lipids (fat)

• Supply energy
• Help the body absorb certain vitamins (A, D, E, K)
• Contribute toward formation of new cells in the body

Vitamin B2

• Plays a role in metabolizing energy and in the formation of body tissues

Vitamin B12

• Contributes to the formation of red blood cells

Phosphorus

• Plays a role the formation and maintenance of strong bones and healthy teeth

Yes. All the flavourings and colourings used in Danino are natural.

There’s no problem with freezing Danino products. However, keeping them in the freezer for more than one month is not recommended. Also, it is not a good idea to freeze them again, after they’re defrosted.

Danino and Petit Danino are available in 7 delicious flavours:

• Strawberry
• Raspberry
• Peach
• Banana
• Blueberry
• Strawberry-Vanilla
• Strawberry-Banana

Danino Go is available in 4 fruit-rich flavours:

• Banana
• Strawberry
• Raspberry
• Strawberry-Banana

Danino is available in packages of 8 servings (100 g), Petit Danino in packs of 6 servings (60 g), and Danino Go in packs of 4 or 8 servings
(93 ml).

Like any yogurt, Danino should be eaten before its quality expiry date. Respect for this date guarantees a high-quality product with the best possible taste. However, for a short while after this date, the product is still safe to eat, provided that it has been kept cold (4 to 6 °C).

The gelatin contained in Danino yogurt is bovine in origin, while the gelatin present in fish oil is porcine in origin.

Omega-3 fatty acids are healthy fats that are part of the family of polyunsaturated essential fatty acids. There are two kinds of omega-3 fatty acids:

• Marine sources – EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid)
• Plant sources – ALA (alpha-linolenic acid)

Omega-3 fatty acids from marine sources (DHA and EPA) are most abundant in fish that are naturally rich in oil (sardines, anchovies, mackerel, salmon, herring, tuna, bonito) and seafood.

Omega-3 fatty acids from plant sources (ALA) are obtained from flax seed, soybeans, certain oils (canola, flaxseed, nuts, walnut, soybean) and nuts (walnuts and almonds), to name just a few sources.

Omega-3 fatty acids are called “essential” nutrients because they’re needed in order for the human body to function properly. However, the body isn’t able to produce them by itself. Which means omega-3 must be obtained from outside sources—mainly the foods we eat.

DHA (docosahexaenoic acid) is a long-chain polyunsaturated omega-3 fatty acid. It’s an essential component of every cell in the body, especially cells found in the brain and nerve tissues.¹ High levels of DHA are known to occur in certain very active areas of the brain.

1. Extenso website:
www.extenso.org/echelle_credibilite/detail.php/f/1422
www.extenso.org/pleins_feux/detail.php/f/1396

To obtain DHA, the body can convert ALA (alpha-linolenic acid) that is already present or take in DHA from food sources such as fish and seafood. It is estimated that the body converts roughly 10% of its omega-3 fatty acids from plant sources (ALA) into EPA and DHA.¹

There are only a few sources of DHA. This essential fatty acid is found chiefly in fish that are naturally rich in oil (sardines, anchovies, mackerel, salmon, herring, tuna, bonito) and seafood. Small amounts of DHA are found in eggs and some meats.

1. Bruce J. Holub, “Clinical Nutrition: 4. Omega-3 fatty acids in cardiovascular care”, Canadian Medical Association Journal 166(5) (March 5, 2002) no 166, p. 608-615.

DHA plays several important roles in a child’s health. Besides contributing to normal growth and development of brain, nerve, and eye tissues, it may help (when consumed in sufficient quantities) to improve children’s visual capacities and ability to learn.^{1, 2}

1. Extenso website:
www.extenso.org/echelle_credibilite/detail.php/f/1422 (French)
www.extenso.org/pleins_feux/detail.php/f/1396 (French)
2. University of Guelph, “Essential fatty acids pack a healthy punch for humans,” Focus on DHA (June 2004),
www.uoguelph.ca/research/publications/Assets/PDF/FocusOn/Focus_on_DHA.pdf

The statement that appears on Danino packaging, “DHA, an omega-3 fatty acid, contributes to the normal development of brain, eye and nerve tissue,” is approved and permitted.

This statement refers to DHA’s generally recognized contribution toward the maintenance of functions required for human health, growth and development.

While there is no recommended dietary allowance (RDA), scientific studies to date suggest that the appropriate daily amount of DHA (and EPA) should be:

• 70 mg for children 1 to 3 years old
• 90 mg for children 4 to 8 years old¹

1. Food & Nutrition Board, Institute of Medicine, National Academy of Sciences (USA).

The main food sources of DHA are fish and seafood, which children often do not like. Danino is a simple, delicious way to help meet children’s DHA needs as part of a balanced diet and healthy lifestyle.

What’s more, Danino contains calcium and vitamin D, which are both important for healthy bone formation.

There is no recognized upper level of intake for omega-3 fatty acids, including DHA and EPA¹ for healthy children and adults. However, many Canadians may suffer from DHA deficiency. This would be most noticeable in small children and pregnant women.³

While there may be possible negative effects from an excessively high omega-3 intake, particularly DHA and EPA, (e.g., prolonged bleeding times), the Canadian diet is typically limited in sources of DHA, so that there is very little risk that excessive amounts would be consumed.^{1, 2, 3}

1. Health Canada website: Food and Nutrition, http://www.hc-sc.gc.ca/fn-an/gmf-agm/appro/dec104-eng.php
2. Extenso website:
www.extenso.org/echelle_credibilite/detail.php/f/1422 (French)
www.extenso.org/pleins_feux/detail.php/f/1396 (French)
3. University of Guelph, “Essential fatty acids pack a healthy punch for humans,” Focus on DHA (June 2004),
www.uoguelph.ca/research/publications/Assets/PDF/FocusOn/Focus_on_DHA.pdf

The DHA comes from microencapsulated fish oil (bonito) that’s marketed under the name “MEG-3-DHA-ADH.”

MEG-3-DHA-ADH is produced through an innovative process called microencapsulation. It contains only the highest quality omega-3 fatty acids.

MEG-3-DHA-ADH is a source used by the food industry to enrich certain products with DHA (docosahexaenoic acid).

MEG-3-DHA-ADH is tasteless and odourless.

MEG-3-DHA-ADH is also pollution-free – no polychlorinated biphenyls (PCBs) or mercury.

MEG-3-DHA-ADH is manufactured by Ocean Nutrition Canada of Nova Scotia, a major supplier of ingredients from marine natural products.

For more information about MEG-3-DHA-ADH, please visit www.meg-3.com

As a matter of precaution, any person who is allergic to fish should avoid eating Danino. The fish oil we use has been highly refined, bleached and deodorized in order to eliminate the allergenic proteins found in fish products. However, traces of these proteins may still be present.

Contraindications:

• Allergy to milk products
• Allergy to fish products
• Allergy to soy protein

Milk products (milk, yogurt, cheese, etc.) are the best dietary source of calcium there is. Calcium is also found in other foods, including broccoli, tofu with calcium sulfate and almonds.

Children 1 to 3 years old should consume 500 mg of calcium per day. Children 4 to 8 years old should consume 800 mg, and children 9 to 18 should have 1,300 mg.

You’ll find vitamin D in milk (enriched with vitamin D as required by law in Canada), margarine, enriched yogurts like Danino yogurt, fatty fish, fish oils, and eggs (in small amounts).

A sufficient vitamin D requirement for children 1 to 18 years old is 5 μg per day. One Danino yogurt (100 g format) is a good source of vitamin D. It supplies 15% of a child’s daily vitamin D requirement.

A child who does not consume enough calcium may not have strong, healthy bones when they reach adulthood. Up to 90% of maximum bone mass forms before the age of 18 in girls and age 20 in boys. Therefore, it’s very important to get enough calcium during this crucial period of life.

A healthy diet, including adequate amounts of calcium and vitamin D, and regular physical activity will foster the growth of strong, sturdy bones and may reduce the risk of osteoporosis. The weakened bones depleted of calcium and vitamin D, which characterize osteoporosis, become fragile and porous, increasing the risk of fracture under the least amount of stress.

It’s true that exposure to UV-B rays from sunlight is actually the principle source of vitamin D. Remember, however, that lack of exposure to sunlight during the long winter months doesn’t allow us to obtain all the vitamin D our bodies need.

That’s why it’s important for your child to regularly eat foods rich in vitamin D. These foods will help meet their need for Vitamin D all year round.

In children, vitamin D deficiency leads to rickets and osteomalacia (weakening of the bones due to poor mineralization of cartilage and bone tissue). Both of these health problems are associated with developmental lag, defects in tooth enamel, pain, skeletal malformation and bone fractures.

Factors that can lead to vitamin D deficiency:

• Inadequate exposure to sunlight
• Certain diseases of the kidneys or intestine (causing poor absorption of fat)
• Inadequate consumption of Vitamin D

References:
http://www.cps.ca/English/surveillance/cpsp/Studies/Rickets.htm
www.extenso.org/guides_outils/elements_detail.php/f/1192/o/4 (French)

Yogurt and cheese are good choices to help meet your child’s need for calcium. Be sure to get yogurts and cheeses that contain plenty of calcium. Chocolate milk is also a good substitute solution for kids who don’t like “plain” milk.

You can also cook with milk in ways that mask its taste: oatmeal made with milk instead of water, cream of vegetable soup and homemade pudding are just a few examples.

This is the percentage of daily value. It helps you determine whether a given food product has small or large amounts of various nutrients, in terms of known human needs

Lactose intolerance rarely occurs in young children. It tends to appear in older children, teenagers and adults. The actual degree of lactose tolerance varies with each “lactose-intolerant” individual.

Milk products like yogurt and cheese are often better tolerated than ordinary milk by people with lactose intolerance. Generally, small amounts of milk are also tolerated, especially if taken with other food as part of a regular meal.

Lactose-free milk is available in most grocery stores, and there are also lactase pills or drops that can be added to milk to make digestion easier.

If a child cannot tolerate milk in small doses, it’s important that he or she should consume sufficient calcium from other sources to meet his or her needs. Simply choose foods that are well tolerated by the child.