If an ounce of prevention is worth a pound of cure, it's good to know that a convenient pantry product can help fight osteoporosis - by the spoonful.

Over 44 million American women and men 50 and older have osteoporosis or low bone mass. About half of American children younger than 5 don't get enough calcium in their diets.

Once children reach their teen years, more than 85 percent of girls and 60 percent of boys don't get their recommended daily allowance of calcium.

Since low lifetime calcium intake is one of the risk factors for osteoporosis, it makes sense to start building stronger bones in childhood, then continue through life.

One easy and delicious way to automatically increase your family's calcium intake is to sprinkle nonfat dry milk into your recipes.

With no fat and only 15 calories per tablespoonful, nonfat dry milk not only adds bone-building nutrients, it also contributes other good things.

Sprinkle nonfat dry milk into your favorite meatloaf mixture to help keep it moist. Add it to breads, muffins and cakes for better texture and browning. Fortified with vitamins A and D, with D aiding calcium absorption, the "magic crystals" can also enrich smoothies, egg dishes, dips, puddings, mashed potatoes, soups and sauces. Sprinkle it on!

Look how easy it is to boost your calcium intake. Get the most calcium by adding 1 tablespoon of nonfat dry milk to many of the foods you eat every day. Make it a habit to get more calcium this wholesome and natural way.1 tablespoon of ... Amount of calciumNonfat dry milk approximately 55mgFat-free evaporated milk approximately 45mgFat-free plain yogurt approximately 30mgRefrigerated fat-free milk approximately 20mg

1 cup reduced-fat sour cream½ cup instant nonfat dry milk2 tablespoons sliced green onions1 tablespoon cider vinegar1 clove garlic, finely chopped½ teaspoon salt¼ teaspoon ground black pepperCombine sour cream, dry milk, green onions, vinegar, garlic, salt and pepper in small bowl; stir until smooth.Serve with assorted cut-up vegetables.Makes 10 (2-tablespoon) servings.Nutritional analysis per serving: 70 calories, 5g protein, 3g fat (25 calories from fat), 7g carbohydrate, 10mg cholesterol, 0g fiber, 190mg sodium, 15 percent daily value calcium

3 cups fresh, frozen (unsweetened) or canned fruit, drained1cups (3.2 ounce envelope) nonfat dry milk½ cup water½ cup ice cubes2 tablespoons granulated sugar (optional)1 teaspoon vanilla extractPlace fruit, dry milk, water, ice, sugar and vanilla extract in blender; cover. Blend until smooth.Note: For a tropical drink, try a mixture of mango, papaya and pineapple to make up 3 cups fruit. Follow directions above.Makes 4 servings.Nutritional analysis per serving: 150 calories, 9g protein, 0.5g fat (5 calories from fat), 28g carbohydrate, 5mg cholesterol, 2g fiber, 125mg sodium, 30 percent daily value calcium

¼ cup instant nonfat dry milk¼ cup water¼ cup Dijon-style mustard½ teaspoon salt¼ teaspoon freshly ground black pepper2 pounds (about 6 large) red-skinned potatoes, cut into 1-inch cubes, cooked, drained and cooled2 cups green beans, cut into 1-inch pieces, blanched1 cup chopped red bell pepper¼ cup sliced green onionsLettuce leaves (optional)Combine dry milk, water, mustard, salt and pepper in small bowl until well mixed.Combine potatoes, green beans, bell pepper and onions in large bowl; add milk dressing and toss well to coat.Serve immediately or refrigerate. Serve over lettuce leaves if desired.Makes 8 servings.Nutritional analysis per serving: 160 calories, 8g protein, 1.5g fat (15 calories from fat), 30g carbohydrate, 5mg cholesterol, 4g fiber, 330mg sodium, 20 percent daily value calcium

4 cups all-purpose flour1cups (3.2-ounce envelope) nonfat dry milk4 teaspoons baking powder1 teaspoon ground cinnamon4 large eggs3½ cups (about 7 medium) mashed very ripe bananas2 cups granulated sugar1 cup vegetable oil1 cup chopped walnutsPreheat oven to 350 degrees. Grease two 9-by-5-inch loaf pans.Combine flour, dry milk, baking powder and cinnamon in medium bowl.Beat eggs, bananas, sugar and vegetable oil in large mixer bowl on medium speed until well blended.Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans.Bake 60 to 65 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.Makes 2 loaves.Nutritional analysis per serving: 310 calories, 6g protein, 14g fat (120 calories from fat), 43g carbohydrate, 35mg cholesterol, 2g fiber, 115mg sodium, 10 percent daily value calcium

2 cartons (8 ounces each) egg substitute1cups (3.2-ounce envelope) nonfat dry milk2 cups (8 ounces) shredded reduced-fat cheddar cheese2 cups (about 6 ounces) sliced fresh mushrooms½ cup finely chopped red bell pepper2 medium green onions, sliced½ teaspoon salt½ teaspoon ground black pepperPreheat oven to 400 degrees. Spray a 10-inch ovenproof skillet with nonstick cooking spray.Combine egg substitute and dry milk in medium bowl; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper.Pour mixture in prepared skillet. Bake 30 to 35 minutes or until set in center. Cool on wire rack for 5 minutes, then cut into wedges and serve.Makes 4 servings.Nutritional analysis per serving: 300 calories, 38g protein, 8g fat (70 calories from fat), 17g carbohydrate, 15mg cholesterol, 1g fiber, 980mg sodium, 60 percent daily value calcium