Overview of Healthy Eating Habits

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Across
  1. 2. A condition where body weight exceeds the standard weight range for a particular height, typically defined as a BMI between 25 and 29.9.
  2. 5. A person who studies or is an expert in nutrition, though the title may not be legally regulated in all regions.
  3. 6. Substances in food that are essential for the body’s growth, maintenance, and repair, including carbohydrates, fats, proteins, vitamins, minerals, and water.
  4. 9. The average daily intake level sufficient to meet the nutrient requirements of nearly all (97-98%) healthy individuals in a particular life stage and gender group.
  5. 11. A chronic medical condition where the blood pressure in the arteries is persistently elevated, also known as high blood pressure.
  6. 16. A recommended average daily intake level based on observed or experimentally determined estimates of nutrient intake by a group of healthy people, used when an RDA cannot be determined.
  7. 17. A set of reference values used to assess and plan nutrient intakes of healthy people; includes RDAs, AIs, EARs, and ULs.
  8. 18. A unit of energy equivalent to 1,000 calories, used in food energy; commonly referred to as "calorie" in the context of food.
  9. 20. Essential nutrients needed in smaller amounts, including vitamins and minerals, that are crucial for proper body function.
  10. 23. claim A statement that links a food or dietary component to reduced risk of a disease or health-related condition, regulated by authorities like the FDA.
  11. 26. The process of adding nutrients back to food that were lost during processing, such as adding vitamins and minerals to refined grains.
  12. 28. Acceptable macronutrient distribution ranges are the range of intake for a particular energy source (carbohydrates, fats, proteins) expressed as a percentage of total energy intake, associated with reduced risk of chronic diseases while providing adequate intake of essential nutrients.
Down
  1. 1. Nutrients that provide energy and are required in large amounts, including carbohydrates, fats, and proteins.
  2. 2. A condition characterized by excessive body fat, usually defined as a BMI of 30 or higher.
  3. 3. Foods that provide a high amount of nutrients (such as vitamins and minerals) relative to the number of calories they contain.
  4. 4. The capacity to do work, often measured in calories or kilocalories in nutrition, and derived from carbohydrates, proteins, fats, and alcohol in food.
  5. 7. The highest level of daily nutrient intake that is likely to pose no risk of adverse health effects for most individuals.
  6. 8. The process by which organisms take in and utilize food material for growth, maintenance, and energy.
  7. 10. The addition of vitamins and minerals to foods in amounts greater than what is naturally found, to improve the nutritional quality of the food supply.
  8. 12. The average dietary energy intake predicted to maintain energy balance in a healthy adult, considering factors like age, gender, weight, height, and physical activity level.
  9. 13. A hormone produced in the stomach that stimulates appetite and is often referred to as the "hunger hormone."
  10. 14. A unit of energy, often used to express the energy content of foods, though "kilocalorie" (kcal) is the term technically used in nutrition.
  11. 15. Surgical procedures performed on the stomach or intestines to induce weight loss for severely obese individuals.
  12. 17. A reference value used on food labels to indicate how much of a nutrient in a serving of food contributes to a daily diet.
  13. 19. A healthcare professional who works under the supervision of a registered dietitian, providing support in areas such as food service management and nutrition counseling.
  14. 21. A substance from which another, more active or mature substance is formed, often referring to nutrients that are converted into vitamins or other bioactive compounds.
  15. 22. The feeling of fullness and satisfaction that occurs after eating and suppresses the urge to eat for a period.
  16. 24. The daily intake value estimated to meet the requirement of half the healthy individuals in a particular life stage and gender group.
  17. 25. A measure of body fat based on an individual's weight in relation to their height, used to categorize underweight, normal weight, overweight, and obesity.
  18. 27. A healthcare professional credentialed to provide medical nutrition therapy, dietary planning, and education, after meeting educational and licensure requirements.