Download 1. TRUE OR FALSE: YOGURT IS A GOOD SOURCE OF CALCIUM

1. TRUE OR FALSE: YOGURT IS A GOOD
SOURCE OF CALCIUM AND PROTEIN.
a. True
b. False
2. LOOK FOR YOGURT THAT CONTAINS:
a. Added Vitamin E
b. Added iron
c. Live and active cultures
d. Lactose
3. WHEN FOUR OUNCES OF YOGURT
IS SERVED IN SCHOOL MEALS, WHICH
COMPONENT DOES THIS MEET?
a. 1 oz. grain equivalent
b. 1 milk
c. 1 fruit
d. 1 oz. eq. meat/meat alternate
4. ONE OF THE HEALTH BENEFITS
OF YOGURT IS:
a. High in saturated fat
b. High in Vitamin E
c. Good for eyes and skin
d. Good for bone health
5. YOGURT CAN BE SERVED IN SCHOOLS
IN ANY OF THE OPTIONS BELOW EXCEPT:
a. As a breakfast component
b. As a lunch component
c. As a healthy a la carte item
d. As a milk substitute
6. YOGURT IS MADE BY:
a. Adding lemon juice to milk
b. Adding Vitamin D to milk
c. Adding bacteria cultures to milk
d. Adding lactose to milk and cream
7. THE RECOMMENDED NUMBER OF DAIRY
SERVINGS EACH DAY FOR ADULTS, TEENS
AND CHILDREN OVER 8 IS:
a. One
b. Two
c. Three
d. Four
8. LOOK FOR YOGURTS THAT CONTAIN THE
FOLLOWING NUTRIENTS:
a. Citric acid and Potassium
b. Calcium and Vitamin D
c. Biotin and Vitamin C
d. Iron and Vitamin C
9. WHY IS YOGURT BENEFICIAL FOR
LACTOSE INTOLERANT INDIVIDUALS?
a. Yogurt is low in calories
b. Yogurt is nutrient dense
c. Yogurt contains little or no lactose
d. Yogurt is low in fat
10. WHAT IS AN ADVANTAGE TO SERVING
YOGURT IN SCHOOL MEALS?
a. It is high in calories
b. It is high in fiber
c. It meets two meal components
d. It is accepted by kids of all ages
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