Food and Nutrition

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Across
  1. 5. last day on which a product's quality can be guaranteed
  2. 7. treating a substance with heat to kill or slow the growth of pathogens
  3. 11. condition in which the body's immune system reacts to substances in some foods
  4. 13. last date on which a product is considered fresh
  5. 16. used to measure the internal temperature of a food
  6. 17. substances added to food to produce a desired effect
  7. 18. produced without the use of agricultural chemicals, such as pesticides
  8. 19. when the food contains none of a component
  9. 20. you can eat this regularly without exceeding daily limits
Down
  1. 1. 1/3 fewer calories, 1/2 fewer fat, 1/2 sodium
  2. 2. 20% of daily value for vitamin, mineral, protein, or fiber
  3. 3. disease causing organisms
  4. 4. 25% fewer calories or given nutrient
  5. 6. 10-19% of the daily value for a vitamin, mineral, protein, or fiber
  6. 8. last day on which a store should sell a product
  7. 9. a negative reaction to food that doesn't involve the immune system
  8. 10. show the day on which a food was processed or packaged
  9. 12. the spreading of pathogens from one food to another
  10. 14. also known as food poisoning
  11. 15. low in fat/saturated fats and contain limited amounts of cholesterol and sodium