Food and Nutrition

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Across
  1. 3. food has been altered to contain at least 25% less of a particular nutrient or calories than the comparable food.
  2. 5. vitamins and/or minerals that have been added
  3. 7. the food contains an insignificant amount or none of a specific item. Examples: Fat free, cholesterol free
  4. 9. - a desire or liking for food
  5. 10. foods that contain less than 8 grams of total fat, less than 3.5 grams of saturated fat, and less than 80 milligrams cholesterol per serving.
  6. 12. contains at least 10% of the daily value of the nutrient
  7. 13. is something added to it which will make it more nutritious.
  8. 15. a strong desire or feeling for food
  9. 17. may be used on foods that can be eaten frequently without exceeding dietary guidelines.
Down
  1. 1. the nutrient or fiber has been added to make the food more nutritious.
  2. 2. Claims- statements about the helpful effects of a certain food consumed within a healthy diet on a person's health
  3. 4. foods that often lose nutrients
  4. 6. the state a food was in at the start
  5. 8. food-foods that contain the nutrients need
  6. 10. the food contains ⅓ fewer calories or ½ the fat of the comparison food.
  7. 11. contains 25% less of a nutrient or calories than the comparison food
  8. 14. lean- something that contains less than 5 grams total fat 2 grams saturated fat. 95 milligrams cholesterol
  9. 15. may be used if the food contains at least 20% or more of the Daily Values per serving
  10. 16. source: may be used if the food contains 10-19% of the Daily Value per serving.