Across
- 3. measuring units, derived from food, that provide energy
- 4. the actual amount of a food that is placed on a person’s plate
- 5. daily requirements for nutrients, established by the FDA; amounts are listed on nutrition labels as a weight and percentage value based on a 2000 calorie diet
- 7. an immune system reaction caused by food that affects many organs in the body
- 8. person who does not eat meat, poultry, and fish but does eat eggs and dairy products
- 11. nutrients that the body needs in large amounts, providing the body with energy
- 14. another name for fats
- 16. fatty substance the body needs to perform various functions; becomes a health risk when certain protein levels become elevated in the blood, indicating a possible build up on the walls of arteries, reducing blood flow to the heart
- 17. (dietary reference intake) - a system of nutrition recommendations from the Institute of Medicine of the US National Academy of Sciences
- 18. person who, for religious, ethical, economic, or nutritional reasons, does not eat meat, poultry and fish
- 19. (recommended dietary allowance) - a set of recommendations regarding the standard daily allowance of each type of nutrient, developed during WW2
- 20. the parts of food our bodies use for functions
- 21. getting enough calories to meet energy needs while getting the specific nutrients needed to promote health
- 22. nutrients found in foods that our bodies need to help regulate our bodies systems and keep teeth and bones strong
- 24. nutrients that the body needs in small amounts, such as vitamins and minerals
- 25. what our bodies turn carbohydrates into to use as fuel for warmth and for muscle, brain and nervous system function
Down
- 1. B and C vitamins; dissolve in water and are transported through the body in the bloodstream; must be replenished often
- 2. appropriate serving size for one person, expressed in pieces, weight, or volume
- 6. person who eats no animal products whatsoever and consumes only plant-based foods
- 9. nutrient that our body needs to grow and replace worn-out tissues and cells; comes from meat, fish, eggs, milk and legumes
- 10. energy sources for the body, made up of smaller units known as sugars
- 12. a graphic representation of a healthy diet developed by the USDA; represents five basic food groups in relationship to one another on a plate
- 13. vitamins A, D, E and K; dissolve in fat; stored in the body’s fat, cannot easily be flushed out, should not be taken in excess
- 15. reaction to food, usually limited to digestive problems; the body has an inability to process or break down a particular food
- 17. developed by the USDA as a method for helping people create a healthy well-balanced diet; emphasis is on reducing risk for major diseases through proper diet and physical activity
- 18. nutrients found in foods and drinks that are needed in our daily diets to keep us healthy, but do not contain any calories
- 23. the basic building blocks of proteins, some of which our bodies make, others (the essential amino acids) must come from foods