1. How many of these 12 characteristics describe you? Female Older age Family history of osteoporosis History of Broken bone(s) Small and thin body Caucasian or Asian A diet low in calcium and vitamin D Inactive lifestyle (teens should have 60 min. physical activity/day) Smoking Alcohol abuse Take prescribed medications for long periods of time.** Certain diseases or conditions such as Crohn's disease or anorexia nervosaCrohn's diseaseanorexia nervosa What do all of these things have in common?

2. Osteopenia and Osteoporosis risk factors http://www.doctoroz.com/videos/are-you- risk-osteoporosis 5:51http://www.doctoroz.com/videos/are-you- risk-osteoporosis By 35, you’re already in danger of having brittle bones. Dr. Oz and orthopedic surgeon Dr. Vonda Wright explain how bones weaken over time. Learn your risk for conditions like osteoporosis and what you can do to prevent bone breakdown.Dr. Vonda Wright

3. Key bone building years: Ages 9-18 Childhood, adolescence, and early adulthood are the times when we can significantly increase our peak bone mass through diet and exercise. Not surprisingly, we can also make choices that decrease peak bone mass, such as smoking, poor nutrition, inactivity, and excessive alcohol intake.

4. Do you get enough Calcium? http://www.healthyeating.org/Healthy- Eating/Healthy-Eating-Tools/Calcium- Quiz.aspx?action=quizhttp://www.healthyeating.org/Healthy- Eating/Healthy-Eating-Tools/Calcium- Quiz.aspx?action=quiz

5. Health benefits of diet rich in calcium: http://www.gotmilk.com/#/health-benefits

6. Dairy Product Facts

7. Benefits from drinking milk?

8. Milk is a big part of our daily lives. What other types of foods are made from milk? List all you can think of:

9. What if I don’t like milk? How can I get my 1300 mg Calcium needed every day?

10. Other Calcium-Rich foods:

11. Processing: Pasteurization Raw milk is heat- treated to kill enzymes and harmful bacteria. Enzymes can make milk spoil quickly.

12. UHT Processed milk (Ultra High Temperature) The UHT process heats the milk to 280° F for only two seconds, eliminates a large percentage of bacteria sterile packaging, milk has a shelf life of 70 days from the date of processing.

13. Homogenization Fat is broken down and evenly distributed in milk. If it wasn’t homogenized, fat and fluid would separate. Vitamin D is also added to help body absorb calcium.

14. Which type of milk do you drink? % Shows how much fat is in milk: Whole 2% lowfat 1% skim 0% 150 CAL. 80CAL. 3.5% MILKFAT

15. buttermilk Bacteria added to make it sour and thick. Used in biscuits, pancakes, cakes. To substitute: add 1 T vinegar or lemon juice to 1 cup milk. Let stand 5 min.

16. Dry milk Cheaper Always have on hand Can be added to recipes to increase nutrition. Just add water, chill.

17. Canned milks Evaporated milk How is it used? Sweetened Condensed Milk How is it used?

18. Lactose-free milk Kefir (Kuh-FEER)

19. Kefir (Kuh-FEER) http://www.kefir.net/kefir-benefits/ Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. healthy immune system used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder). http:// *similar to a drinking-style yogurt

20. Benefits of eating yogurt Probiotics, or "friendly bacteria," that enhance gastrointestinal health and may give the immune system a boost.health "live and active cultures http://www.youtube.com/watch?NR=1&feature=endscreen&v=NwIiT-M_cHQ

21. What is Greek Yogurt? strained extensively to remove much of the liquid whey, lactose, and sugar,lactose thicker consistency— same amount of calories, it can pack up to double protein less sugar content creamier texture, Greek yogurt sales nationwide have skyrocketed, likely because it satisfies consumers' needs for health, convenience, and taste. $$$$

22. How is Yogurt made? http://videos.howstuffworks.com/science-channel/30045-how-its-made-yogurt-making-process- video.htmhttp://videos.howstuffworks.com/science-channel/30045-how-its-made-yogurt-making-process- video.htm

23. Lab: Hot Cocoa and Cheese balls Hot Cocoa ½ cup sugar ¼ cup cocoa Dash salt 1/3 c. hot water 4 cups milk ¾ teaspoon vanilla 1)Mix sugar, cocoa and salt in large saucepan. Stir in 1/3 cup water. Mix well. Cook and stir over medium heat until mixture boils. 2) Continue to stir and let mixture boil for 2 minutes. Use timer! 3) Stir in milk and heat mixture. Do Not Boil! When thoroughly heated, remove from heat and stir in vanilla. 4) Pour into mugs, top with whipped cream and enjoy.

24. Cooking with Milk p. 471 What problems arise when cooking with milk? CurdsWhey Read text and complete solving problems with milk and yogurt.

25. Making whipped cream http://www.youtube.com/watch?v=XNtKdM LBqFghttp://www.youtube.com/watch?v=XNtKdM LBqFg

26. Blind Taste test 5 types of yogurt. Number your plate into 5 wedges. Record appearance of each on chart. Taste Guess which is which?? Calories: Fat: Protein: Sugar:

27. Cheese: Whey: Curds:

28. How it's Made: Cheese http://www.youtube.com/watch?v=FHmXAb3G0ek

29. Foods made from milk