Rey-Anne Hutchinson-VULNERABLE GROUPS

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Across
  1. 6. the adequate knowledge of nutrition and food safety
  2. 7. the adequate supply of food in order to nourish a population.
  3. 9. the disruption of food intake or eating patterns because of lack of money and other resources
  4. 10. insufficient intake of energy and nutrients to meet an individual's needs to maintain good health.
Down
  1. 1. the quality or state of being exposed to the possibility of being attacked or harmed, either physically or emotionally.
  2. 2. the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease.
  3. 3. consistent and long term availability of, access to and utilization of food to meet the nutritional needs of a household
  4. 4. eating a wide variety of foods in the right proportions
  5. 5. having, at all times, both physical and economic access to sufficient food to meet dietary needs for a productive and healthy life
  6. 8. deficiencies, excesses, or imbalances in a person's intake of energy and/or nutrients.