Across
- 4. frequency recommendation THREE
- 10. importance REHYDRATE
- 11. plate portion size SERVE
- 13. albumin levels in the blood HYPOALBUMINEMIA
- 14. fluid in the body ANASARCA
- 15. quality measure BIOAVAILABILITY
- 16. D deficiency risk OSTEOPOROSIS
- 19. that provides energy CARBS
- 20. C is an example of this MICRONUTRIENT
Down
- 1. food group LEGUMES
- 2. muscle loss SARCOPENIA
- 3. type in whole grains FIBER
- 5. essential for bone health CALCIUM
- 6. of energy measurement KILOCALORIE
- 7. health promoter PREBIOTIC
- 8. phytochemical in tea CATECHIN
- 9. diet goal NUTRIENTADEQUACY
- 12. fatty acid OMEGA
- 17. deficiency disorder MALNUTRITION
- 18. compound with antioxidant properties PHYTOCHEMICAL