Across
- 3. the study of food and how it is used by the body.
- 4. (Dietary Guidelines for Americans)a report that provides recommendations for daily food choices, that are balanced with physical activity, to promote good health and reduce certain disease risks.
- 7. mineral nutrient; a major component of bones and teeth.
- 9. an inadequate intake of one or more required or essential nutrients.
Down
- 1. class of nutrients used primarily for structural and regulatory functions.
- 2. that must be provided in food because it cannot be synthesized by the body at a rate sufficient to meet its needs.
- 3. nutrition and health claims statements of reduced calories, fat, sugar, or salt on food labels.
- 4. Dietary Reference Intakes a plan that presents the recommended goals of nutrient intakes for various age and gender groups.
- 5. prolonged inadequate or excessive intake of nutrients and/or calories required by the body.
- 6. that must be provided in food because it cannot be synthesized by the body at a rate sufficient to meet its needs.
- 8. (Percent Daily Values) measures of the nutritional values of food; used in nutrition labeling.