Nutrition & Food Science

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Across
  1. 5. Methods used to extend the shelf life of food.
  2. 8. The process of converting food into energy.
  3. 10. Inorganic nutrients needed for body functions.
  4. 11. Guidelines, Recommendations for healthy eating habits.
  5. 12. Vitamins and minerals needed in smaller amounts.
  6. 14. A guide showing recommended food group portions.
  7. 15. Organic nutrients that help regulate body processes.
  8. 19. Illness, Illness caused by contaminated food.
  9. 20. Plant material that supports digestion.
Down
  1. 1. Nutrients that provide the body with energy.
  2. 2. Transfer of harmful bacteria from one food or surface to another.
  3. 3. Nutrient that provides energy and supports body functions.
  4. 4. Safety, Practices that prevent food contamination and illness.
  5. 6. Practices used to maintain cleanliness and prevent illness.
  6. 7. Nutrients needed in large amounts: carbohydrates, proteins, and fats.
  7. 9. A measurement of energy provided by food.
  8. 13. A substance needed by the body for energy, growth, and health.
  9. 16. Label, Information about ingredients and nutrients in food products.
  10. 17. Nutrient responsible for building and repairing body tissues.
  11. 18. Size, The amount of food recommended or served at one time.