Across
- 2. protein — A protein source low in one or more essential amino acids (common in many plant proteins); combining different plant proteins can provide all essential amino acids.
- 4. Dietary Allowance (RDA) — The average daily nutrient intake level sufficient to meet the needs of nearly all (97–98%) healthy people in a specific life stage and gender group.
- 5. plate — A simple visual guideline showing appropriate portions from food groups (typically vegetables/fruits, grains, protein, and dairy or alternatives) that together meet nutritional needs.
- 6. — Indigestible plant material found in fruits, vegetables, whole grains, and legumes that aids digestion, slows glucose absorption, and supports satiety.
- 7. — Nutrients required in large amounts that provide energy and building materials for the body: carbohydrates, proteins, and fats.
- 11. fat — Healthier fats (monounsaturated and polyunsaturated) found in oils, nuts, seeds, and fish that can support heart health when used instead of saturated fats.
Down
- 1. protein — A protein source that contains all nine essential amino acids in sufficient amounts (e.g., animal meats, eggs, dairy, soy).
- 3. — Vitamins and minerals needed in small amounts that support processes like growth, immunity, and metabolism.
- 8. — A unit of energy; in nutrition, the amount of energy food provides to the body.
- 9. fat — A type of fat, typically solid at room temperature, that can raise LDL (“bad”) cholesterol when consumed in excess (found in butter, fatty meats, and some tropical oils).
- 10. — The chemical processes in the body that convert food into energy and building blocks; includes both breaking down molecules (catabolism) and building them (anabolism).