Here are the answers to the quiz on yogurt from the last issue of the Westerner.

1. FALSE. Yogurt contains only about 15 grams of protein per cup. To meet daily protein needs alone, a teenager requires approximately three‑fourths of a gram of protein per body weight (120 lbs ... 90 grams). Instead of yogurt as a complete meal substitute, have it in place of milk to contribute calcium, use as a dessert or eat with other protein foods (fruits or vegetables).

2. FALSE. Most fans eat yogurt simply because they like the taste. In fact, only about 23 percent of yogurt eaters select it because it is considered a low calorie food. Plain yogurt has about 148 calories per cup and fruit‑flavored approximately 245‑300 calories per carton. If you enjoy the fruit flavoring, trim calories by adding one tablespoon of preserves to a carton of plain yogurt 55 calories) or try fresh fruit.

3. TRUE. Because of changes in composition during fermentation, yogurt is sometimes preferred by people who cannot tolerate milk.

4. TRUE. In the U.S. most yogurt is made of partially skimmed milk, with added nonfat dry milk powder to give a richer flavor, texture, extra protein and calcium.

5. FALSE. Actually no special ingredient or equipment is needed. To make one quart of yogurt, heat one quart of milk (any type) to boiling point. Pour hot milk into a container. Let cool to 110‑115 degrees F. Stir in one‑fourth cup plain commercial yogurt. Cover and let incubate for five hours with temperature remaining at 110‑115 degrees F.

6. TRUE. Antibiotics often destroy desirable, natural intestinal bacteria. One study revealed that yogurt fed to patients about four hours after antibiotics were given, helped restore normal intestinal bacteria.

A new food fad? Hardly! Yogurt has existed since biblical days and has been consumed for centuries in Africa, the Middle East, and Balkan countries.