Nutrition

4. Substances in food the body needs to function (e.g. protein, carbohydrates)
7. Eating a wide range of foods across all five food groups
8. The ___ on a food package tells you ingredients, serving size and nutrients
10. Eating all foods sometimes, but not too much of the less healthy ones
13. Mineral found in salt; listed on nutrition panels; high intake raises blood pressure
14. Macronutrient that provides energy and protects organs; includes saturated and unsaturated types
15. Variety, ___ and moderation — the three principles of a healthy diet
17. Marketing used to influence our food choices; especially targets young people
18. Beans, lentils and chickpeas; a key plant-based protein source
20. The study of food and how it affects health and wellbeing
21. Simple carbohydrate listed on nutrition panels; excess linked to tooth decay and obesity

1. Macronutrient found in meat, eggs and legumes; builds and repairs body tissue
2. Food group including bread, rice, pasta and cereals
3. Short name for carbohydrates; the body's preferred energy source
5. Recommended portion size from a food group (e.g. one ___ of veg = 75g)
6. Micronutrients (e.g. A, C, D) that support body functions and immunity
9. Essential nutrient that makes up around 60% of the human body
11. One factor influencing diet — dietary laws in Christianity, Islam and Judaism
12. Type of carbohydrate that aids digestion; found in wholegrains, fruit and vegetables
16. A person's background and traditions that shape their food choices
19. Measured in kilojoules; listed first on the nutrition panel