National Nutrition Month

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Across
  1. 2. Professional who provides medical nutrition therapy
  2. 6. The body’s main structural protein found in skin, hair, and nails is ________
  3. 8. The WIC program provides nutrition support for women, infants, and ________
  4. 11. Leafy green often massaged before eating to reduce bitterness
  5. 12. Grain traditionally used to make tortillas
  6. 14. Mild-flavored squash often spiralized as a pasta alternative
  7. 15. The federal document updated every five years that provides science-based nutrition advice is the Dietary ________ for Americans
  8. 21. A food containing 20% or more of the Daily Value is considered ________ in that nutrient
  9. 22. Nutrient that builds and repairs body tissues
  10. 24. The indigestible carbohydrate that feeds beneficial gut bacteria is a ________
  11. 25. The edible seed often mistaken for a nut that is rich in omega-3s is the ________
  12. 27. Healthy fat found in avocado
  13. 28. The Recommended Dietary ________ represents the average daily intake sufficient for most healthy individuals
  14. 30. Soft white cheese traditionally used in Greek salads
  15. 31. The hormone that helps cells take in glucose is _______
  16. 32. The general term for vitamins and minerals needed in small amounts is ________
  17. 33. Yogurt, Thick yogurt strained to remove whey
  18. 34. The pigment that gives spinach and kale their green color is ________
  19. 38. Tiny round pasta often used in soups
  20. 39. Fermented cabbage rich in probiotics
  21. 41. The regulatory agency responsible for overseeing most packaged food labels is the ________
  22. 42. The small blue-purple berry rich in antioxidants is the ________
  23. 44. The MyPlate model encourages half your plate to be fruits and ________
  24. 45. Electrolyte primarily responsible for extracellular fluid balance
  25. 46. All nutrient amounts on the label are based on one ________
  26. 47. The measure of energy in food is the ________
Down
  1. 1. Macronutrient yielding nine calories per gram
  2. 3. The building blocks of protein are called ________ acids
  3. 4. The organization that leads National Nutrition Month is the Academy of Nutrition and ________
  4. 5. Simple sugar that serves as the body’s primary energy source
  5. 7. Whole grain often used as a breakfast cereal or in overnight jars
  6. 8. Excess sodium intake is linked to increased risk of ________ disease
  7. 9. Hormone-regulating mineral that also supports immune function
  8. 10. The process of converting food into usable energy is called ________
  9. 13. Ancient grain and complete protein native to the Andes
  10. 16. The term for “good” cholesterol is ________
  11. 17. Protein-rich legume often roasted as a crunchy snack
  12. 18. The lean poultry often chosen as a lower-fat protein source is ________ breast
  13. 19. Mineral critical for oxygen transport in hemoglobin
  14. 20. The satiety hormone is _______
  15. 23. Process in which starch converts to sugar as fruit matures
  16. 26. Orange vegetable rich in beta-carotene
  17. 29. The official month dedicated to promoting healthy eating habits nationwide is National ________ Month.
  18. 35. The naturally occurring sugar found in dairy products is ________
  19. 36. The main protein found in wheat that gives dough elasticity is ________
  20. 37. The DASH eating pattern was designed to reduce high blood ________
  21. 40. The legume used to make tofu
  22. 41. Dietary component that aids digestion and prevents constipation
  23. 42. The cruciferous vegetable known for its tree-like shape
  24. 43. Root spice known for its active compound curcumin