Dietary Guidelines and Essential Nutrients

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Across
  1. 2. Another name for a complex carbohydrate.
  2. 6. We are encouraged to keep our protein portions small and what?
  3. 9. A color of vegetable we should eat Example: a red pepper.
  4. 11. Guideline 1: follow a healthy eating _____ across the lifespan.
  5. 12. The number of parts that needs to be used from a wheat kernel to be considered a "Whole Grain"
  6. 15. The amount of our plate fruits and vegetable SHOULD take up.
  7. 16. The best part of the wheat kernel contains protein, phytochemicals, niacin, riboflavin, and other B vitamins.
  8. 19. eating a _________ of fruits and vegetable has lots of nutritional benefits such as different vitamins and minerals.
  9. 21. Milk sugar is called:
  10. 23. color of the protein section on myplate.
  11. 24. Whole grains can help us stop this behavior because they keep us full so we are not hungry.
  12. 26. Fiber helps with ___________ functions in our body.
  13. 28. Fruit sugar is called:
  14. 30. Children and teens should get this many minutes of physical activity in a day.
  15. 33. A color of vegetable we should eat Example: A carrot
  16. 34. One benefit of eating whole grains is that is can help you ________ a good weight.
  17. 35. What the peels/skins of fruits and vegetables contain.
  18. 37. Guideline 3 encourages us to _____ excess sugar and fats in our diet
  19. 38. A category of carbohydrate that includes foods such as rice and pasta
Down
  1. 1. Another name for a simple carbohydrate.
  2. 2. Guideline 5 tells us to do this to other people to help them meet their nutritional goals.
  3. 3. These are units of energy found in our food. They are GOOD for us even though we sometimes believe a higher number means something is bad for us to eat.
  4. 4. One of the 6 essential nutrients--helps to provide the body with energy
  5. 5. The substance that is needed in order for fiber to properly perform its job in our body.
  6. 7. The dietary guideline for dairy encourages us to choose dairy products that are _______ in fat content.
  7. 8. The part of the wheat kernel that contains fiber.
  8. 10. A color of vegetable we should eat Example: Spinach
  9. 13. The amount of our grain intake that SHOULD be made up of whole grains.
  10. 14. Guideline 4 encourages us to _____ to healthier food and beverage choices
  11. 17. Whole grains can help prevent ________ because they keep us fuller longer.
  12. 18. Guideline 2 tells us to focus on nutrient ______
  13. 20. The type of energy that is provided by simple carbohydrates.
  14. 22. The part of the wheat kernel that makes up refined grains (white bread for example.)
  15. 25. One reason that simple and complex carbohydrates digest differently is because of their ________ structure.
  16. 27. The type of energy that is provided by complex carbohydrates.
  17. 29. A visual aid that helps us to see how much of our plate should be taken up by each food group.
  18. 31. how many calories per gram are found in carbohydrates.
  19. 32. Dietary _____________
  20. 36. A category of carbohydrate that includes foods such as milk and fruit