Across
- 5. Digestive problems that occur after a certain food is eaten.
- 8. Having a high vitamin and mineral content in relation to its weight.
- 10. Provide nutritional advice for Americans who are healthy or who are at risk for chronic disease
- 11. The current nutrition guide published by the United States Department of Agriculture's Center for Nutrition Policy and Promotion
- 13. The process of providing or obtaining the food necessary for health and growth.
- 15. A substance added to food to enhance its flavor or appearance or to preserve it.
Down
- 1. Any of a large group of organic compounds that includes sugars, starch, and cellulose, containing hydrogen and oxygen in the same ratio as water
- 2. A thread or filament from which a vegetable tissue, mineral substance, or textile is formed.
- 3. A compound of the sterol type found in most body tissues. Cholesterol and its derivatives are important constituents of cell membranes and precursors of other steroid compounds,
- 4. The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
- 6. A unit of energy equivalent to the heat energy needed to raise the temperature of 1 gram of water by 1 °C
- 7. Any of a group of organic compounds which are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.
- 9. A substance that provides nourishment essential for growth and the maintenance of life.
- 12. Any of a class of nitrogenous organic compounds that have large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms
- 14. An unpleasant or dangerous immune system reaction after a certain food is eaten.