Making Menus More Nutritious (Chpt 22.2)

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Across
  1. 3. _____ grains are minimally processed and healthier.
  2. 5. General type of cooking technique that results in tender, soft foods (2 words).
  3. 6. Combine grains with these to create a non-meat meal with complete protein.
  4. 8. Cooking technique to limit when preparing healthy foods
  5. 9. Servings of this food group can be fresh, dried, canned, or juiced.
  6. 11. Types of nutrients that vegetables lose if left in water for too long.
  7. 13. Process of reheating or finishing a small amount of food, as needed (2 words).
  8. 15. Menuse have this when they provide enough calories for energy and enough nutrients for health (2 words).
Down
  1. 1. You practice this when you limit foods to appropiately sized servings (2 words).
  2. 2. Ingredients such as soy sauce, olives, and anchovies can add too much of this to a dish.
  3. 4. Person who does not eat meat, pultry, or fish.
  4. 7. One of these is a single serving of bread
  5. 10. Sensitivity to a particular food, such as peanuts (2appropriatelyosaturated Olive oil is high in this type of fat
  6. 12. Ingrediant you can often reduce to make healthier baked goods.
  7. 14. Replacement for oil in low-fat vinaigrette