Across
- 1. The MyPlate model encourages half your plate to be fruits and ________
- 5. Simple sugar that serves as the body’s primary energy source
- 7. The term for “good” cholesterol is ________
- 8. Hormone-regulating mineral that also supports immune function
- 9. The official month dedicated to promoting healthy eating habits nationwide is National ________ Month.
- 12. Process in which starch converts to sugar as fruit matures
- 17. The naturally occurring sugar found in dairy products is ________
- 20. The building blocks of protein are called ________ acids
- 21. Fermented cabbage rich in probiotics
- 22. The lean poultry often chosen as a lower-fat protein source is ________ breast
- 24. Mineral critical for oxygen transport in hemoglobin
- 26. Soft white cheese traditionally used in Greek salads
- 29. Dietary component that aids digestion and prevents constipation
- 30. All nutrient amounts on the label are based on one ________
- 31. The regulatory agency responsible for overseeing most packaged food labels is the ________
- 35. The process of converting food into usable energy is called ________
- 36. The DASH eating pattern was designed to reduce high blood ________
- 38. Nutrient that builds and repairs body tissues
- 39. Grain traditionally used to make tortillas
- 40. Professional who provides medical nutrition therapy
- 42. The cruciferous vegetable known for its tree-like shape
- 44. The Recommended Dietary ________ represents the average daily intake sufficient for most healthy individuals
- 45. The WIC program provides nutrition support for women, infants, and ________
- 46. The small blue-purple berry rich in antioxidants is the ________
Down
- 2. The federal document updated every five years that provides science-based nutrition advice is the Dietary ________ for Americans
- 3. Mild-flavored squash often spiralized as a pasta alternative
- 4. The indigestible carbohydrate that feeds beneficial gut bacteria is a ________
- 6. The general term for vitamins and minerals needed in small amounts is ________
- 10. Tiny round pasta often used in soups
- 11. The satiety hormone is _______
- 13. The main protein found in wheat that gives dough elasticity is ________
- 14. The organization that leads National Nutrition Month is the Academy of Nutrition and ________
- 15. Macronutrient yielding nine calories per gram
- 16. A food containing 20% or more of the Daily Value is considered ________ in that nutrient
- 18. Whole grain often used as a breakfast cereal or in overnight jars
- 19. Orange vegetable rich in beta-carotene
- 22. Excess sodium intake is linked to increased risk of ________ disease
- 23. Leafy green often massaged before eating to reduce bitterness
- 25. Protein-rich legume often roasted as a crunchy snack
- 27. Healthy fat found in avocado
- 28. Electrolyte primarily responsible for extracellular fluid balance
- 30. The legume used to make tofu
- 32. The body’s main structural protein found in skin, hair, and nails is ________
- 33. Root spice known for its active compound curcumin
- 34. Yogurt Thick yogurt strained to remove whey
- 37. Ancient grain and complete protein native to the Andes
- 39. The pigment that gives spinach and kale their green color is ________
- 41. The hormone that helps cells take in glucose is _______
- 43. The measure of energy in food is the ________
- 45. The edible seed often mistaken for a nut that is rich in omega-3s is the ________