A serving of milk contains...
The National Standards for School Food stipulate that milk provided to children should contain no more than 1.8% fat. Semi-skimmed milk adheres to this rule.
A 189ml portion of semi-skimmed school milk is excellent as a mid-morning drink as it provides a nutritional boost and keeps children hydrated between breakfast and lunch; helping them to concentrate and learn.
Not only does a 189ml serving of semi-skimmed milk contain over hald a child's recommended daily amount of calcium, and 55% less saturated fat than a same sized serving whole milk, semi-skimmed milk still provides important nutritional benefits and vitamins and minerals.   
Calcium helps build and maintain strong bones and teeth. This mineral also plays an important role in nerve function, muscle contraction and blood clotting.
Vitamin D
Vitamin D helps promote the absorption of calcium and enhances bone mineralisation. Milk is one of the few foods that provides this important vitamin and is the top food source for vitamin D.
Potassium regulates the body’s fluid balance and helps maintain normal blood pressure. It’s also needed for muscle activity and contraction. Along with calcium and vitamin D, milk is the top food source for potassium.
The protein in milk is high quality, which means it contains all of the essential amino acids or “building blocks” of protein. Protein builds and repairs muscle tissue and is also a critical structural component of body tissues, including organs and bones.
Phosphorus helps strengthen bones and generates energy in your body’s cells.
Vitamin A
This nutrient helps maintain normal vision and skin. It also helps regulate cell growth and maintains the integrity of the immune system.
Vitamin B12
Vitamin B12 helps build red blood cells that carry oxygen from the lungs to working muscles.
Riboflavin, also known as vitamin B2, helps convert food into energy – a process crucial for exercising muscles.
Niacin is important for the normal function of many enzymes in the body, and is involved in the metabolism of sugars and fatty acids.