National Nutrition Month

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Across
  1. 3. Mild-flavored squash often spiralized as a pasta alternative
  2. 6. The lean poultry often chosen as a lower-fat protein source is ________ breast
  3. 8. The cruciferous vegetable known for its tree-like shape
  4. 11. Excess sodium intake is linked to increased risk of ________ disease
  5. 13. Tiny round pasta often used in soups
  6. 14. The hormone that helps cells take in glucose is _______
  7. 16. The process of converting food into usable energy is called ________
  8. 17. Soft white cheese traditionally used in Greek salads
  9. 19. The pigment that gives spinach and kale their green color is ________
  10. 21. Simple sugar that serves as the body’s primary energy source
  11. 24. Dietary component that aids digestion and prevents constipation
  12. 26. Healthy fat found in avocado
  13. 27. The building blocks of protein are called ________ acids
  14. 29. The Recommended Dietary ________ represents the average daily intake sufficient for most healthy individuals
  15. 30. The small blue-purple berry rich in antioxidants is the ________
  16. 35. The official month dedicated to promoting healthy eating habits nationwide is National ________ Month.
  17. 36. Hormone-regulating mineral that also supports immune function
  18. 37. The regulatory agency responsible for overseeing most packaged food labels is the ________
  19. 39. The term for “good” cholesterol is ________
  20. 42. Fermented cabbage rich in probiotics
  21. 43. Mineral critical for oxygen transport in hemoglobin
  22. 44. Yogurt, Thick yogurt strained to remove whey
  23. 47. The body’s main structural protein found in skin, hair, and nails is ________
  24. 48. Professional who provides medical nutrition therapy
  25. 49. The main protein found in wheat that gives dough elasticity is ________
  26. 50. Orange vegetable rich in beta-carotene
Down
  1. 1. A food containing 20% or more of the Daily Value is considered ________ in that nutrient
  2. 2. The WIC program provides nutrition support for women, infants, and ________
  3. 4. Grain traditionally used to make tortillas
  4. 5. The indigestible carbohydrate that feeds beneficial gut bacteria is a ________
  5. 7. The measure of energy in food is the ________
  6. 9. Whole grain often used as a breakfast cereal or in overnight jars
  7. 10. The organization that leads National Nutrition Month is the Academy of Nutrition and ________
  8. 12. Ancient grain and complete protein native to the Andes
  9. 15. The legume used to make tofu
  10. 18. Process in which starch converts to sugar as fruit matures
  11. 20. The edible seed often mistaken for a nut that is rich in omega-3s is the ________
  12. 22. Protein-rich legume often roasted as a crunchy snack
  13. 23. The satiety hormone is _______
  14. 25. The general term for vitamins and minerals needed in small amounts is ________
  15. 28. Nutrient that builds and repairs body tissues
  16. 31. The DASH eating pattern was designed to reduce high blood ________
  17. 32. Electrolyte primarily responsible for extracellular fluid balance
  18. 33. Root spice known for its active compound curcumin
  19. 34. The federal document updated every five years that provides science-based nutrition advice is the Dietary ________ for Americans
  20. 38. Macronutrient yielding nine calories per gram
  21. 40. All nutrient amounts on the label are based on one ________
  22. 41. The MyPlate model encourages half your plate to be fruits and ________
  23. 45. Leafy green often massaged before eating to reduce bitterness
  24. 46. The naturally occurring sugar found in dairy products is ________