Across
- 3. Foods that are states to be grown without the use of manmade chemicals such as pesticides.
- 5. Commercial food products targeted to athletes and physically active individual containing various concentrations of carbohydrate, fat and protein; some products contain other nutrients, such as antioxidants.
- 6. Standards for recommended dietary intakes, consisting of various values.
- 8. The highest level of daily nutrient intake likely to pose no adverse health risks.
- 10. Process whereby foods are subjected to ionizing radiation to kill bacteria.
- 13. A vegetarian who includes eggs in the diet to help obtain adequate amounts of protein.
- 14. Vegetarian who eats no animal products.
- 16. Recognized as Safe Generally recognized as safe; a classification for food additives indicating that they most likely are not harmful for human conception.
- 17. Any adverse reaction to a food or food component not involving the immune system.
- 18. Chemical substances, other than nutrients, found in plants that are theorized to possess medicinal properties to help prevent various diseases.
- 19. An individual who refrains from eating red meat but includes white meat such as fish and chicken in a diet stressing vegetarian concepts.
- 22. A range of dietary intakes for carbohydrate, fat, and protein that is associated with reduced risk of chronic disease while providing adequate nutrients.
- 25. as any substance added directly to food.
- 27. A nutrient that may function as a pharmaceutical when taken in certain quantities.
- 30. A concept related to the degree of concentration of nutrients in a given food.
- 31. A vegetarian who eats fish, but not poultry.
- 32. Food in a liquid form designed to provide a balanced intake of essential nutrients.
- 35. The concept that if certain key nutrients are adequately supplied by the diet, the other essential nutrients will also be present in adequate amounts.
Down
- 1. Foodborne illness caused by bacteria such as Salmonella.
- 2. An adverse immune response to an otherwise harmless food.
- 4. The levels of intake of essential nutrients considered to be adequate to meet the known nutritional needs of practically all healthy persons.
- 7. The system developed by the American Dietetic Association and other health groups that categorizes foods by content of carbohydrates, fat, protein, and Calories. Used as a basis for diet planning.
- 9. A vegetarian who includes milk products in the diet as for form of high quality protein.
- 11. Combining plant foods such as rice and beans so that essential amino acids deficient in one of the foods are provided by the other in order to obtain a balanced intake of essential amino acids.
- 12. A vegetarian who also consumes eggs and milk products as a source of high-quantity animal protein.
- 15. Nutrient intake value estimated to meet the requirements of half the healthy individuals in a group.
- 20. Those nutrients found to be essential to human life and optimal functioning.
- 21. A food group approach to healthful nutrient, containing five food groups: Grains, Protein, Dairy, Oils, Vegetables and Fruits.
- 23. A nutrient that may be formed in the body from excess amounts of other nutrients.
- 24. A listing of selected key nutrients and Calories on the label of commercially prepared food products.
- 26. Dietary nutrients needed by the body in daily amounts less than a few grams.
- 28. Recommended dietary intake comparable to the RDA, but based on less scientific evidence.
- 29. Food products containing nutrients designed to provide health benefits beyond basic nutrition.
- 33. A term used in food labeling; the DV is based on a daily energy intake of 2,000 Calories and for the food labeled, presents the percentage of the RDI and the DRV recommended for healthy Americans.
- 34. Dietary nutrients needed by the body in daily amounts greater than a few grams.