Nutrition Introduction

3. Foods produced without synthetic pesticides, herbicides, or genetically modified organisms.
6. Fats Unhealthy fats often found in processed and fried foods.
7. Additives Substances added to food to improve taste, appearance, or shelf life.
8. Organisms whose genetic material has been altered using biotechnology.
13. A unit of measurement for energy derived from food.
15. Inorganic substances essential for bodily functions and overall health.
16. Maintaining proper fluid balance in the body by drinking enough water.
17. The daily intake level of a nutrient recommended to meet the needs of most individuals.
18. A type of macronutrient that provides energy and plays a role in various bodily functions.
19. The process of breaking down food in the body to extract nutrients.
20. Organic compounds that are necessary for various metabolic processes in the body.
23. The sum of all chemical reactions in the body that convert food into energy.
24. Compounds that help protect cells from damage caused by free radicals.

1. Substances in food that are essential for growth, health, and bodily functions.
2. A visual representation of a balanced diet with recommended food group portions.
4. Macronutrients that are essential for building and repairing tissues.
5. A macronutrient that provides energy, found in foods like grains, fruits, and vegetables.
9. Nutrients required in smaller amounts, such as vitamins and minerals.
10. Nutrients required in large amounts, including carbohydrates, proteins, and fats.
11. A type of carbohydrate that aids in digestion and supports bowel health.
12. The government agency responsible for dietary guidelines and food recommendations.
14. Diet A diet that includes a variety of foods from all food groups in appropriate proportions.
21. Label A label on food products that provides information about their nutrient content.
22. Pyramid A visual representation of recommended food groups and servings.