chapter 2

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Across
  1. 5. primarily consumed as salt, which is much higher in processed and restaurant foods than in fresh foods
  2. 7. The recommended portion of food to be eaten
  3. 10. a person who does not eat meat, and sometimes other animal products, especially for moral, religious, or health reasons
  4. 11. guidelines that tell us the kinds and amounts of food to make a nutritionally adequate diet. They are typically based on current dietary recommendations, the nutrient content of foods, and the eating habits of the targeted population
  5. 12. any bodily movement produced by skeletal muscles that requires energy expenditure
  6. 13. plant species that have seed pods that split along both sides when ripe. Some of the more common legumes are beans, peas, and lentils
  7. 14. kcalories from saturated fats and/or added sugars that add few or no nutrients to food
  8. 15. foods and methods of preparation by people of the Mediterranean Basin region
  9. 16. a food guide developed by the us department of agriculture as a guide to the amounts of different types of foods needed to provide an adequate diet and comply with current nutrition recommendation
  10. 17. relatively low in meat and dairy foods. Protein and iron are obtained from nuts, seeds, and legumes. Iron is also provided through certain vegetables, such as dark leafy greens Calcium is obtained from soy products, nuts, seeds, and green leafy vegetables
Down
  1. 1. grains and grain products made from the entire grain seed, usually called the kernel, which consists of the bran, germ, and endosperm
  2. 2. sugars, syrups, and other kcaloric sweeteners that are added to foods during processing or preparation, or that are consumed separately; this does not include naturally occuring sugars such as those found in milk or fruits
  3. 3. fats found mostly in animal foods such as meat, chicken, eggs, milk, butter, and cheese, as well as some oils that have been hydrogenated to make stick margarine or shortening. Known to raise levels of bad cholesterol in the blood, which is a risk factor for cardiovascular disease
  4. 4. Density a measure of nutrients provided in a food per kcalorie of that food
  5. 6. a small quantity of a substance, especially a liquid, added to something else
  6. 8. guidelines that discuss food groups, foods, and nutrients to eat for optimal health
  7. 9. grains and grain products missing the bran and germ; any grain product that is not a whole grain