Nutrition Intro.

3. Compounds that help protect cells from damage caused by free radicals.
5. A diet that includes a variety of foods from all food groups in appropriate proportions.
7. Foods produced without synthetic pesticides, herbicides, or genetically modified organisms.
10. A macronutrient that provides energy, found in foods like grains, fruits, and vegetables.
11. A type of carbohydrate that aids in digestion and supports bowel health.
12. A label on food products that provides information about their nutrient content.
15. The government agency responsible for dietary guidelines and food recommendations.
17. Macronutrients that are essential for building and repairing tissues.
18. The process of breaking down food in the body to extract nutrients.
19. The daily intake level of a nutrient recommended to meet the needs of most individuals.
21. A unit of measurement for energy derived from food.
23. Inorganic substances essential for bodily functions and overall health.

1. Nutrients required in large amounts, including carbohydrates, proteins, and fats.
2. Maintaining proper fluid balance in the body by drinking enough water.
4. Substances in food that are essential for growth, health, and bodily functions.
6. Organic compounds that are necessary for various metabolic processes in the body.
8. Nutrients required in smaller amounts, such as vitamins and minerals.
9. Substances added to food to improve taste, appearance, or shelf life.
13. A visual representation of a balanced diet with recommended food group portions.
14. A type of macronutrient that provides energy and plays a role in various bodily functions.
16. The sum of all chemical reactions in the body that convert food into energy.
20. Fats Unhealthy fats often found in processed and fried foods.
22. Organisms whose genetic material has been altered using biotechnology.