3.01 Food/Nutrition Literacy Vocabulary

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Across
  1. 3. An organization or group that sorts and packages donated food items for distribution directly to people in need
  2. 5. A food and nutrition service that works with state agencies nutrition educators, and neighborhoods and faith-based
  3. 8. Administered at the state-level by the NC Department of Public Instruction to offer free and reduced priced meals to children from families who qualify
  4. 9. The condition is marked by cycles of extreme overeating, knowing as bingeing,following by purging or other behaviors to compensate for the overeating. It is also associated with feelings of loss of control about eating
  5. 10. The temperature range from 35°F - 135°F in which food-borne bacteria can multiply to unsafe levels
  6. 12. This is characterized by regular episodes of extreme overeating and feelings of loss of control about eating
  7. 13. Nutritional programs that provide meals to homebound older adults and persons with abilities
Down
  1. 1. The process by which bacteria is unintentionally transferred from one food or object to another
  2. 2. A warehouse or storehouse for millions of pounds of food and other products that go out to the community
  3. 4. These are geographic areas that lack access to affordable fruits, vegetables, whole grains, low fat milk, and other foods that make up the full range of a healthy diet, particularly for those without access to an automobile
  4. 6. This is characterized by weight loss often due to excessive dieting and exercise, sometimes to the point of starvation. People with anorexia can never be thin enough and continue to see themselves as "fat" despite extreme weight loss
  5. 7. A meal center or food kitchen where food is offered to the hungry for free or at a below market price, frequently located in lower-income neighborhoods and often staffed by volunteer organization, such as church or community groups
  6. 11. Program the provides federal grants to states for supplemental foods, health care referrals, and nutrition education for low-income pregnant, breastfeeding, and non-breastfeeding postpartum women, and infants and children up to age five who are found to be at nutritional risk