Nutrition Terminology

2. A mineral vital for making red blood cells; a deficiency leads to anaemia, paleness, and fatigue.
4. A macronutrient made of amino acids, essential for muscle growth, tissue repair, and adolescent development.
7. The simple sugar that circulates in the blood, serving as the immediate energy currency for cells.
9. The type of fat, typically solid at room temperature and found in animal products, that should be restricted in healthy diets.
11. Indigestible plant material crucial for healthy gut function, digestion, and preventing blood sugar crashes.
12. The essential mineral required during teenage growth spurts to build maximum peak bone density.
13. The technical name for the mineral component of salt, tracked on nutrition labels to monitor blood pressure risks.
14. Organic micronutrients, such as A, C, or D, required in tiny amounts to regulate complex biochemical processes.
16. The body's preferred and most efficient primary fuel source, which digestive systems break down into glucose.
18. The standard metric unit used on New Zealand nutrition labels to measure the total energy value of food.

1. A specific, standardized volume or weight of food used by the Ministry of Health to outline daily intake targets.
3. The food sub-group containing peas, beans, and lentils, serving as an excellent plant-based source of protein and iron.
5. Inorganic elements found in food, like zinc or potassium, necessary for healthy bodily structures and functions.
6. The index (GI) used to rank carbohydrate foods based on how rapidly they affect blood glucose levels.
8. The scientific term for dietary fats and oils that provide concentrated energy storage and protect vital organs.
10. The traditional food group category encompassing milk, yoghurt, and cheese, highly valued for calcium content.
15. The hormone released by the pancreas that regulates and stabilizes blood sugar levels after eating.
17. Cereal products that retain all parts of the grain seed, providing slow-release energy and dense nutrients.