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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 © 2013 General Mills, Inc.