Nutrition

4. a measure of the energy content of food.
9. a plant that bears seeds in pods; a member of the pea family.
11. blood sugar.
13. an iron-containing substance in the red blood cells that carries oxygen to all parts of the body.
14. a substance added to food to prevent spoilage or improve its nutritional value, appearance, texture, or taste.
15. a substance found within food that the body needs to function properly.
17. in the human body, sodium or potassium, which regulate water balance.
18. a blood condition caused by either too low red blood cells or too little hemoglobin to transport adequate oxygen to the cells.
19. a loss of water from the body tissues.
21. a chemical substance that helps transform digested food into tissue and helps regulate body functions.
22. a non-digestible part of a plant.
24. a chemical made up of amino acids that builds and repairs body tissues.

1. an element occurring in non-living substances that is essential to the body's processes and structure.
2. the process by which the body takes in and uses food.
3. a fat that is solid at room temperature.
5. having too little of a necessary substance.
6. the basic chemical unit of all proteins.
7. a starch stored in the muscles and liver; it maintains blood sugars levels between meals.
8. Low Density Lipoprotein, which removes cholesterol from the body's cells.
10. a person who chooses not to eat foods that come from animals.
12. a fat that is liquid form at room temperature.
13. High Density Lipoprotein, which deposits cholesterol on blood vessels' walls.
16. a substance similar to a carbohydrate but containing less oxygen and not soluble in water.
20. a waxy, fatlike substance, part of cell membranes and nerve tissues, that may block the arteries.
23. nutrients containing only carbon, hydrogen, and oxygen; sugars and starches.