Nutrition & Physical Activity - Unit 3

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Across
  1. 5. a form of poor nutrition in which a person does not get or properly absorb the recommended amounts of essential nutrients.
  2. 8. dietary pattern that cycles between times of fasting and times of eating.
  3. 10. a condition in which the body does not have enough fluids to perform basic functions.
  4. 15. dietary patterns focused on foods primarily from plants, including fruits, vegetables, nuts, seeds, oils, whole grains, and legumes (beans and peas).
  5. 16. focusing on the present moment and calmly paying attention to one’s thoughts, feelings, and bodily sensations.
  6. 17. plant-based dietary pattern in which the participant does not consume any food (such as meat, eggs, or dairy products) that comes from animals.
  7. 19. guidelines for Americans published by the USDA and HHS that provide recommendations for establishing dietary patterns to promote health, reduce risk of chronic disease, and meet nutrient needs.
  8. 20. units of energy from food that supply few or no nutrients to the body.
  9. 21. the number of calories consumed compared to the number of calories burned in a day.
  10. 22. plant-based dietary pattern in which the participant does not eat meat but may consume egg and dairy products.
  11. 23. nutrients that are the major source of energy for the body; can be found in fruits, vegetables, grains, and dairy products.
Down
  1. 1. organic compounds, including vitamins and minerals, which are essential for human growth and development.
  2. 2. chemical substances that provide the nutrition essential for growth, energy, and function.
  3. 3. substances (i.e., carbohydrates, proteins, and fats) essential to human growth and health that need to be consumed in large amounts.
  4. 4. state in which a person sits for over six hours a day and does not achieve the daily recommended amount of physical activity.
  5. 6. foods that provide vitamins, minerals, and other health-promoting components and have little saturated fat, added sugar, and sodium.
  6. 7. nutrients, largely made up of fatty acids, that provide a valuable source of energy for muscles and help in the absorption and transport of vitamins and nutrients.
  7. 9. FDA-required label on all packaged foods; contains information about serving size, number of servings, number of calories, amounts of different nutrients, and daily values for nutrients.
  8. 11. a nutrient the body uses to build and maintain cells and tissues and provide energy.
  9. 12. a waxy fatlike substance found in foods from animal sources; a fat produced by the liver.
  10. 13. the unit used to measure how much energy a particular food will produce in the body.
  11. 14. stylish weight-loss plans that promise significant weight loss in short periods of time, often through cutting out food groups or buying premade meals.
  12. 18. food guidance system created by the USDA; provides proportions of the five different food groups that should be eaten at a meal.