Chapter 8 - Following a Healthy Diet

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Across
  1. 4. conditions in which a person’s body cannot properly digest particular types of food; can develop gradually as a person eats large quantities of a certain food frequently
  2. 10. nutrients that are the major source of energy for the body; can be found in fruits, vegetables, grains, and dairy products
  3. 12. simple carbohydrate and the preferred source of energy for the brain and central nervous system
  4. 14. foods that provide vitamins, minerals, and other substances that either contribute to adequate nutrition intake or have positive health effects; contain little or no saturated fats, added sugars, and sodium
  5. 17. type of fat historically found in many processed foods; can also occur naturally in animal-based foods
  6. 18. units of energy in food
  7. 20. food guidance system created by the USDA; reminds people about the proportions of the five different food groups they should eat at a meal
  8. 21. chemical substances that provide the nutrition essential for growth, energy, and function
  9. 22. fats type of fat found in plant-based foods; are liquid at room temperature
  10. 23. form of malnutrition caused by the body not receiving or absorbing needed nutrients
  11. 24. organic nutrients that promote growth and development, help regulate body processes, maintain healthy skin, and help the body release energy
Down
  1. 1. form of malnutrition caused by consuming too many of some nutrients
  2. 2. nutrients, largely made up of fatty acids, that provide a valuable source of energy for muscles and help in the absorption and transport of vitamins and nutrients
  3. 3. guidelines published by the USDA and HHS that provide recommendations for establishing eating patterns to promote health
  4. 5. units of energy that supply few or no nutrients to the body
  5. 6. sugars that do not occur naturally in foods
  6. 7. process of choosing and consuming food necessary for health and growth
  7. 8. inorganic nutrients absorbed from plants, water, and animal food sources
  8. 9. condition in which the body’s immune system reacts to a food as if the food is harmful; sudden symptoms can be caused by tiny amounts of the food
  9. 11. vitamins type of vitamin that dissolves in the body’s fats and can be stored for later use
  10. 13. vitamins type of vitamin that dissolves in water; are used immediately by the body or removed during urination
  11. 15. fiber complex carbohydrate found only in plant-based foods; cannot be completely digested, but has many health benefits
  12. 16. fats type of fat found primarily in animal-based foods; are typically solid at room temperature
  13. 19. nutrient the body uses to build and maintain cells and tissues and provide energy; may also act as hormones or enzymes
  14. 20. form of poor nutrition in which a person does not get or properly absorb the recommended amounts of essential nutrients