srev safe chap 15

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Across
  1. 2. the process of reheating of finishing a small batch of food, as needed, or preparing a small amount of food several times during a service period, so that a fresh supply of cooked items is always available.
  2. 6. refers to products made by local producers, which can be conventional or organic.
  3. 7. refers to products that have been produced without pesticides or synthetic fertilizers, often in a way in which soil and water are conserved. animals do not receive antibiotics or growth hormones.
  4. 8. plants or animals whose genetic makeup has been changed.
  5. 12. a term that is legally meaningless when applied to food.
  6. 14. person who consumes no meat, fish, or poultry products.
  7. 15. the remaining amount of calories in a food intake pattern after accounting for the calories needed from all food groups.
  8. 16. refers to products that meet the requirement of their certifying organization.
  9. 17. medicines that prevent infections.
  10. 19. part of the emphasis of the USDA's choose MyPlate that focuses on weight management and types of calories when choosing foods.
  11. 21. refers to products grown normally using approved USDA and FDA agricultural methods.
  12. 22. vegetarians who eat fish
Down
  1. 1. refers to controlling the quantity of particular foods by using appropriately sized servings.
  2. 3. part of the emphasis of the USDA's choose MyPlate that focuses on the recommended amount of physical activity for health and resources for increasing a person's amount of physical activity.
  3. 4. people who consume no meat, fish, poultry, or any products derived from animals, such as dairy.
  4. 5. chemicals that kill insects and other plant pests.
  5. 7. vegetarians who eat eggs but not dairy products.
  6. 9. vegetarians who eat dairy products and eggs.
  7. 10. weed killers.
  8. 11. food guide of the u.s department of agriculture (USDA) that serves as a tool to help people RDAs (recommended dietary allowances) and dietary guidelines into the kinds and amounts of food to eat each day.
  9. 13. vegetarians who consume dairy products.
  10. 18. chemical substances often injected or placed in the feed of animals to make them grow.
  11. 20. the treatment of foods, such as meats and vegetables, with low-dose radiation.