2026 National Nutrition Month Crossword

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Across
  1. 1. The MyPlate model encourages half your plate to be fruits and ________
  2. 5. Simple sugar that serves as the body’s primary energy source
  3. 7. The term for “good” cholesterol is ________
  4. 8. Hormone-regulating mineral that also supports immune function
  5. 9. The official month dedicated to promoting healthy eating habits nationwide is National ________ Month.
  6. 12. Process in which starch converts to sugar as fruit matures
  7. 17. The naturally occurring sugar found in dairy products is ________
  8. 20. The building blocks of protein are called ________ acids
  9. 21. Fermented cabbage rich in probiotics
  10. 22. The lean poultry often chosen as a lower-fat protein source is ________ breast
  11. 24. Mineral critical for oxygen transport in hemoglobin
  12. 26. Soft white cheese traditionally used in Greek salads
  13. 29. Dietary component that aids digestion and prevents constipation
  14. 30. All nutrient amounts on the label are based on one ________
  15. 31. The regulatory agency responsible for overseeing most packaged food labels is the ________
  16. 35. The process of converting food into usable energy is called ________
  17. 36. The DASH eating pattern was designed to reduce high blood ________
  18. 38. Nutrient that builds and repairs body tissues
  19. 39. Grain traditionally used to make tortillas
  20. 40. Professional who provides medical nutrition therapy
  21. 42. The cruciferous vegetable known for its tree-like shape
  22. 44. The Recommended Dietary ________ represents the average daily intake sufficient for most healthy individuals
  23. 45. The WIC program provides nutrition support for women, infants, and ________
  24. 46. The small blue-purple berry rich in antioxidants is the ________
Down
  1. 2. The federal document updated every five years that provides science-based nutrition advice is the Dietary ________ for Americans
  2. 3. Mild-flavored squash often spiralized as a pasta alternative
  3. 4. The indigestible carbohydrate that feeds beneficial gut bacteria is a ________
  4. 6. The general term for vitamins and minerals needed in small amounts is ________
  5. 10. Tiny round pasta often used in soups
  6. 11. The satiety hormone is _______
  7. 13. The main protein found in wheat that gives dough elasticity is ________
  8. 14. The organization that leads National Nutrition Month is the Academy of Nutrition and ________
  9. 15. Macronutrient yielding nine calories per gram
  10. 16. A food containing 20% or more of the Daily Value is considered ________ in that nutrient
  11. 18. Whole grain often used as a breakfast cereal or in overnight jars
  12. 19. Orange vegetable rich in beta-carotene
  13. 22. Excess sodium intake is linked to increased risk of ________ disease
  14. 23. Leafy green often massaged before eating to reduce bitterness
  15. 25. Protein-rich legume often roasted as a crunchy snack
  16. 27. Healthy fat found in avocado
  17. 28. Electrolyte primarily responsible for extracellular fluid balance
  18. 30. The legume used to make tofu
  19. 32. The body’s main structural protein found in skin, hair, and nails is ________
  20. 33. Root spice known for its active compound curcumin
  21. 34. Yogurt Thick yogurt strained to remove whey
  22. 37. Ancient grain and complete protein native to the Andes
  23. 39. The pigment that gives spinach and kale their green color is ________
  24. 41. The hormone that helps cells take in glucose is _______
  25. 43. The measure of energy in food is the ________
  26. 45. The edible seed often mistaken for a nut that is rich in omega-3s is the ________