Nutrition
Across
- 4. _________, starch, and fiber are the three types of carbohydrates.
- 7. A condition in which the body takes in too much of some nutrients or too many calories.
- 8. Substances added to food products to extend shelf life, improve flavor, and provide other desired changes.
- 10. Food ______________ is a condition in which a person cannot properly digest a certain type of food.
- 12. The recommended amounts of nutrients that a person should consume each day.
- 16. The C in DECIDE stands for ______________ the consequences.
- 17. _________________ foods are relatively low calorie food that provides vitamins, minerals, and other healthful substances.
- 20. Chemical substances that give your body what it needs to grow and function properly.
- 21. A nutrient and major source of energy for the body.
- 23. Food ____________ is an immune response in which the body reacts to a certain type of food as though the food were a harmful substance.
- 25. A condition in which bones are fragile and may break easily.
- 27. Water is important in maintaining normal body ______________.
- 29. A type of carbohydrate that is the preferred source of energy for the brain and central nervous system.
- 30. Inorganic elements found in soil and water; ingested by the body after being absorbed into plants.
- 32. A complex carbohydrate that the body is unable to digest.
- 33. A type of fat found primarily in animal-based foods that is solid at room temperature.
Down
- 1. Acronym for food additives that have been studied and are considered harmless by the government.
- 2. ______________ illnesses are illnesses that are transmitted by foods. Also called food poisoning.
- 3. A stored version of glucose located in the muscles and liver.
- 5. One of the factors that can influence a person’s calorie needs.
- 6. A type of food that is produced without pesticides, bioengineering, or high energy radiation.
- 8. A government agency that regulates medications, biological products, medical devices, food supply, cosmetics, and radiation emitting products.
- 9. The rate at which the body uses energy.
- 11. ________________ foods provide calories, but supply few (if any) nutrients to a person's diet.
- 13. A type of fat that is liquid at room temperature and is found in plant based foods.
- 14. Illustrates the recommended proportions of the different food groups that people should eat each day.
- 15. A type of nutrient composed of fatty acids, that is a valuable source of energy, especially for muscles.
- 18. Foodborne ________________ are illnesses caused by a bacterium, virus, or parasite that has contaminated a food.
- 19. A unit of measurement for energy provided by food.
- 22. A nutrient the body uses to build and maintain all types of cells and tissues.
- 24. Ingredients in food on the nutrition label are listed by ______________.
- 26. A protein found in wheat, rye, oats, and barley.
- 28. Organic substances derived from plants or animals, which are necessary for normal growth and development.
- 31. A condition causing weakness, tiredness, and headaches which occurs when people do not take in enough iron.