Nutrition Introduction
Across
- 3. Foods produced without synthetic pesticides, herbicides, or genetically modified organisms.
- 6. Fats Unhealthy fats often found in processed and fried foods.
- 7. Additives Substances added to food to improve taste, appearance, or shelf life.
- 8. Organisms whose genetic material has been altered using biotechnology.
- 13. A unit of measurement for energy derived from food.
- 15. Inorganic substances essential for bodily functions and overall health.
- 16. Maintaining proper fluid balance in the body by drinking enough water.
- 17. The daily intake level of a nutrient recommended to meet the needs of most individuals.
- 18. A type of macronutrient that provides energy and plays a role in various bodily functions.
- 19. The process of breaking down food in the body to extract nutrients.
- 20. Organic compounds that are necessary for various metabolic processes in the body.
- 23. The sum of all chemical reactions in the body that convert food into energy.
- 24. Compounds that help protect cells from damage caused by free radicals.
Down
- 1. Substances in food that are essential for growth, health, and bodily functions.
- 2. A visual representation of a balanced diet with recommended food group portions.
- 4. Macronutrients that are essential for building and repairing tissues.
- 5. A macronutrient that provides energy, found in foods like grains, fruits, and vegetables.
- 9. Nutrients required in smaller amounts, such as vitamins and minerals.
- 10. Nutrients required in large amounts, including carbohydrates, proteins, and fats.
- 11. A type of carbohydrate that aids in digestion and supports bowel health.
- 12. The government agency responsible for dietary guidelines and food recommendations.
- 14. Diet A diet that includes a variety of foods from all food groups in appropriate proportions.
- 21. Label A label on food products that provides information about their nutrient content.
- 22. Pyramid A visual representation of recommended food groups and servings.