National Nutrition Month Word Scramble

cookingnutrition month
Written By Judy Doherty, MPS, PCII

National Nutrition Month is the perfect time to test your knowledge of food and nutrition. Use the clues to unscramble these words.1.Vitamins that help protect healthy cells from damage caused by free radicals.__________________________NANIOIDATSTX2. Found in tomatoes, this antioxidant may help prevent certain cancers.__________________________OCPEYNEL3. Type of fruits high in vitamin C.__________________________UITCRS4. Often the “forgotten” nutrient, you should drink at least 8 cups of this daily.__________________________RWTEA5. Essential for building and maintaining strong bones.__________________________CCILUMA6. Dried beans, peas and lentils are good sources of__________________________EIFBR7. Less than 30 percent of calories in your diet should come from__________________________ATF8. About 10-15 percent of calories in your diet should come from__________________________EPOTINR9. About 55-60 percent of the calories in your diet should come from__________________________YDCARATOHERB10. If you’re trying to lose weight, don’t skip this meal.__________________________ASBREFTAK11. Found in fruits and vegetables, these substances may help prevent a variety of diseases.__________________________LEMPHHICYTASOC12. What food am I? I’m economical, convenient, packed with protein and fiber, low in fat, versatile, and come in an endless variety of shapes, sizes, colors, and tastes.__________________________NBESA13. The first of the Dietary Guidelines for Americans is to eat a __________ of foods.YIEVART14. Foods that are high in calories but low in nutrients are__________________________LOCARIE DSEEN15. Foods that are high in nutrients compared to their calories are:__________________________TRNNTUIE DSEEN16. People who ________________ are more successful at losing and maintaining weight.XECISEER17. The ______ _______ __________ shows the kinds and amounts of food people ages two and over should eat each day.OFOD IDGUE MPYIDRA18. An oil that is high in monounsaturated fat, which may help lower your blood cholesterol level when used in place of saturated fats like butter.__________________________IOELV19. A food that has 3 grams or less of fat per serving can be labeled as__________________________WLO AFT20. All women of child-bearing age should be sure to get enough of this vitamin, found in orange juice, whole grains and dark greens, to prevent neural tube defects. __________________________LIFOC IADC21. Red, orange, deep-yellow and some dark green leafy vegetables are high in this antioxidant.__________________________ABET OTCNEAREAnswers:1. Antioxidants, 2. Lycopene, 3. Citrus,4. Water, 5. Calcium, 6. Fiber,7. Fat, 8. Protein, 9. Carbohydrate,10. Breakfast, 11. Phytochemicals,12. Beans, 13. Variety, 14. Calorie-dense, 15. Nutrient-dense, 16. Exercise,17. Food Guide Pyramid, 18. Olive,19. Low fat, 20. Folic acid,21. Beta carotene.By Hollis Bass, MEd, RD

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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