I recently read an interesting article in the New York Times about the switch from whole milk to 1 percent or skim milk in all New York City public schools. This seems like a dramatic move by the school district, which claims that the switch is an attempt to cut calories and fat from its students' diets. Switching from the traditional red and white carton to the lower-fat 1 percent option will decrease the fat content per serving by approximately 5 grams of fat or 45 calories per cup.

This decision reportedly has been met by resistance from the milk industry, but it makes sense when you consider how many children in this country suffer from obesity and the corresponding risk of developing diabetes and other diseases early in life. But I wonder if whole milk is the real culprit in the obesity epidemic among youngsters. I'm inclined to blame other food choices, such as sugary sodas and high-fat fast foods.

At a time when calcium consumption is declining among children, I also wonder if it's wise to replace whole milk. Whole milk may be a higher-fat product but has far greater appeal as well as more calcium, vitamins, and minerals than its lower-fat counterpart. Our children would be better served if we looked for other opportunities to cut calories and fat on the school lunch menu, such as eliminating french fries, sodas, and potato chips, all of which are empty calories and nutritionally empty.

My preference would be a compromise. If we need to switch milk products, consider 2 percent. Then look for other sources of hidden fat and calories in kids' cafeterias to cut back or cut out, achieving the same goal.