Nutrition

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Across
  1. 3. the governing body over foods grown and harvested for Americans.
  2. 8. Marketing label for foods containing 3g of fat or less per serving.
  3. 9. Type of fat found in dairy products, solid vegetable fats, meat, and poultry.
  4. 11. Building blocks of protein
  5. 12. Foods with nutrients added that are not normally present.
  6. 16. The part of grains and plant foods that cannot be digested. Helps clean out the digestive tract and circulatory system, keeps people regular, provides a feeling of fullness, and contains zero calories.
  7. 17. A pill or liquid consumed instead of food to provide nutrients (herbal, protein, hormonal). Used when a person does not get enough of a nutrient through diet alone.
  8. 18. A fat-like substance made by the body and found in certain foods. Includes HDL (good) and LDL (bad).
  9. 19. Marketing label for foods low in fat, saturated fat, cholesterol, and sodium.
  10. 20. Foods that have nutrients added back after being lost during processing.
  11. 21. Recommendations for diet choices for healthy Americans age 2 and older.
  12. 26. The best kind of carbohydrate; forces the body to burn energy to digest and extract nutrients.
  13. 27. Body weight that is 10% or more above desirable weight.
Down
  1. 1. A diet that excludes all foods of animal origin.
  2. 2. Simple carbohydrate that dissolves directly into the bloodstream. Identified by words ending in “-ose” (glucose, fructose, sucrose, lactose, etc.). Most abused legal drug in the world.
  3. 4. Pre-made drinks or powders containing soy or whey protein.
  4. 5. Substances found in food that help with body processes.
  5. 6. Unit of energy required to raise one liter of water one degree in temperature (heat). We burn calories when we use energy.
  6. 7. Marketing label meaning raw, unprocessed, never frozen or heated.
  7. 10. Date telling retailers how long a product should remain on store shelves.
  8. 12. A category of foods that contain similar nutrients.
  9. 13. Marketing label indicating ⅓ fewer calories or ½ the fat or sodium compared to the regular version.
  10. 14. The process by which the body converts food into energy.
  11. 15. Sugars and over-processed starches that lack nutritional value and are quickly converted into energy.
  12. 20. Nutrients that become electrically charged when dissolved in body fluids.
  13. 21. Condition caused by extremely low water levels in the body due to lack of fluid intake or illness.
  14. 22. Everything a person eats, drinks, or consumes as a lifestyle choice.
  15. 23. A specific amount of food listed on the nutrition label.
  16. 24. government agency that regulates food safety, labeling, dietary guidelines, and health messaging.
  17. 25. Marketing label for foods with less than 10g fat, 4.5g saturated fat, and 95mg cholesterol per serving.