Across
- 3. conditions in which a person’s body cannot properly digest particular types of food; can develop gradually as a person eats large quantities of a certain food frequently.
- 4. daily record of what a person eats; used to track eating patterns and calorie intake.
- 5. type of vitamin that dissolves in the body’s fats and can be stored for later use.
- 8. foodborne illness caused by toxins, which are produced by organisms present in a food.
- 12. condition in which the body’s immune system reacts to a food as if the food is harmful; sudden symptoms can be caused by tiny amounts of the food.
- 13. guidelines published by the USDA and HHS that provide recommendations for establishing eating patterns to promote health.
- 14. stylish weight-loss plans that promise significant weight loss in short periods of time, often through cutting out food groups or buying premade meals.
- 15. substances that help the body eliminate sodium and water, mostly through increased urination; can cause a drop in weight and dangerous side effects; also called water pills.
- 17. illnesses that are transmitted by food; also called food poisoning.
- 19. ratio of the various components—fat, bone, and muscle—that make up the body; influenced by genetics, eating patterns, and physical activity.
- 20. nutrients, largely made up of fatty acids, that provide a valuable source of energy for muscles and help in the absorption and transport of vitamins and nutrients.
- 21. sugars that do not occur naturally in foods.
- 22. locations of fat deposits on a person’s body.
- 23. complex carbohydrate found only in plant-based foods; cannot be completely digested, but has many health benefits.
Down
- 1. tool used to determine whether a person’s weight is healthy for that person’s height; BMI = weight (lbs)/height (in)2 × 703.
- 2. way of thinking that classifies behaviors as either total successes or total failures.
- 6. foodborne illness that occurs when food is handled or prepared improperly; is caused by bacteria, viruses, or parasites.
- 7. opinions about different types of food; influenced by genetics, age, feelings and thoughts, cultural background, and social environment.
- 9. units of energy in food.
- 10. recommended daily intake amounts for specific nutrients based on a 2,000-calorie eating plan.
- 11. nutrients that are the major source of energy for the body; can be found in fruits, vegetables, grains, and dairy products.
- 16. substances added to food products to cause desired changes to flavor, shelf life, or other reasons.
- 18. units of energy that supply few or no nutrients to the body.