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Food & Nutrition. Food & Nutrition. Food & Nutrition. Food & Nutrition. Food & Nutrition. 100. 100. 100. 100. 100. 200. 200. 200. 200. 200. 300. 300. 300. 300. 300. 400. 400. 400. 400. 400. 500. 500. 500. 500. 500. The answer is:. Abbreviation .
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Food & Nutrition Food & Nutrition Food & Nutrition Food & Nutrition Food & Nutrition 100 100 100 100 100 200 200 200 200 200 300 300 300 300 300 400 400 400 400 400 500 500 500 500 500
The answer is: Abbreviation
The answer in the form of a question is: A shortened form of a word
The answer is: Equivalent
The answer in the form of a question is: The same amount expessed in different ways by using different units of measure
The answer is: Recipe
The answer in the form of a question is: Detailed instructions for preparing particular foods
The answer is: Ingredient
The answer in the form of a question is: Any one of the individual food items needed to make a recipe
The answer is: Serving Size
The answer in the form of a question is: The amount of food item customarily eaten at one time
The answer is: Anemia
The answer in the form of a question is: Condition of a reduced number of red blood cells usually due to a lack of iron
The answer is: Cholesterol
The answer in the form of a question is: A waxy substance produced and needed by the body
The answer is: Fiber
The answer in the form of a question is: Indigestible – used by the body to help move food through the digestive tract
The answer is: Nutrient
The answer in the form of a question is: Chemical substances in food that help to maintain the body
The answer is: Enriched
The answer in the form of a question is: Processed foods (especially grains) where nutrients have been lost and then replaced or increasing the nutrient value by using additives
The answer is: Dry heat cooking
The answer in the form of a question is: Cooking food uncovered without added liquid or fat
The answer is: Moist heat cooking
The answer in the form of a question is: Method in which food is cooked in hot liquid, steam or a combination of both
The answer is: Expiration date
The answer in the form of a question is: The last day a product is considered fresh
The answer is: Pull date
The answer in the form of a question is: The last date a product can be sold
The answer is: Unit pricing
The answer in the form of a question is: The price of an item per ounce, pound, or other accepted unit of measure
The answer is: Cover
The answer in the form of a question is: The arrangement of the table ware that each diner will need for a meal (also called a place-setting)
The answer is: Flatware
The answer in the form of a question is: Forks, spoons, knives, and serving utensils used to serve and eat food
The answer is: Legumes
The answer in the form of a question is: Dry bean and peas
The answer is: Sanitation
The answer in the form of a question is: Maintaining a clean condition in order to promote hygiene and prevent disease
The answer is: UPC
The answer in the form of a question is: Univeral Products Code (bar code used to scan items)
The answer is: Six basic nutrients
The answer in the form of a question is: Carbohydrates, proteins, fats, vitamins, minerals, water
The answer is: Energy
The answer in the form of a question is: Major function of carbohydrates
The answer is: Build and repair body tissues
The answer in the form of a question is: Major function of proteins
The answer is: MyPyramid
The answer in the form of a question is: Government guidelines for intake of food and exercise for overall wellness
The answer is: Wellness