Across
- 3. A nutrient that is needed in large quantities by the body.
- 5. Choosing a number of different foods within any given food group.
- 6. Substances that serve the general function of preservatives, including acidic or alkaline agents, antioxidants, antimicrobial agents, curing and pickling agents and sequestrants.
- 7. Food contains no amount or trivial amounts.
- 10. Substances that are used to prevent, destroy, repel or mitigate any pest.
Down
- 1. Substances that do not contain carbon.
- 2. Any process that kills microbial organisms, such as bacteria, spores, fungi, etc.
- 4. 25% less of the specified nutrients or calories than the usual product.
- 8. Less than 10 grams of fat, 4.5 grams or less saturated fat, and less than 95 milligrams of cholesterol per serving and per 100 grams.
- 9. The product contains one-third fewer calories or half the fat of the reference food