Following a Healthy Diet Pt. 1

12345678910111213141516171819202122232425
Across
  1. 4. type of vitamin that dissolves in water; are used immediately by the body or removed during urination.
  2. 7. 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.
  3. 8. type of vitamin that dissolves in the body’s fats and can be stored for later use.
  4. 9. simple carbohydrate and the preferred source of energy for the brain and central nervous system.
  5. 11. form of poor nutrition in which a person does not get or properly absorb the recommended amounts of essential nutrients.
  6. 13. sugars that do not occur naturally in foods.
  7. 14. type of fat found primarily in animal-based foods; are typically solid at room temperature.
  8. 16. inorganic nutrients absorbed from plants, water, and animal food sources.
  9. 17. 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.
  10. 19. form of malnutrition caused by the body not receiving or absorbing needed nutrients.
  11. 20. nutrients that are the major source of energy for the body; can be found in fruits, vegetables, grains, and dairy products.
  12. 22. process of choosing and consuming food necessary for health and growth.
  13. 23. units of energy in food.
  14. 24. 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.
  15. 25. type of fat found in plant-based foods; are liquid at room temperature.
Down
  1. 1. nutrient the body uses to build and maintain cells and tissues and provide energy; may also act as hormones or enzymes.
  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. complex carbohydrate found only in plant-based foods; cannot be completely digested, but has many health benefits.
  6. 10. food guidance system created by the USDA; reminds people about the proportions of the five different food groups they should eat at a meal.
  7. 12. organic nutrients that promote growth and development, help regulate body processes, maintain healthy skin, and help the body release energy.
  8. 15. chemical substances that provide the nutrition essential for growth, energy, and function.
  9. 18. form of malnutrition caused by consuming too many of some nutrients.
  10. 21. type of fat historically found in many processed foods; can also occur naturally in animal-based foods.