4 ESO_UNIT 4 FOOD AND NUTRITION

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Across
  1. 4. Having a sharp, acidic taste.
  2. 5. Having qualities that promote well-being and good physical condition, often associated with a balanced diet and exercise.
  3. 10. A fatty substance found in the body and certain foods, associated with heart health.
  4. 12. Inorganic nutrients necessary for bodily functions, such as calcium and iron.
  5. 14. Units of energy derived from food and beverages.
  6. 15. Food that is in its natural, uncooked state.
  7. 16. Having a sugary taste or containing sugar.
  8. 18. Food that has been cooked in an oven, often with dry heat.
  9. 19. Food that has been cooked by submerging in boiling water.
  10. 20. Food that has been cooked by immersion in hot oil or fat.
Down
  1. 1. Made from whole grains, typically used to describe bread or flour with the bran and germ intact for added nutrition.
  2. 2. Having a pleasant and enjoyable flavor.
  3. 3. A nutrient essential for growth and repair of tissues in the body, found in foods like meat, eggs, and legumes.
  4. 6. Having a taste like salt; containing a high amount of salt.
  5. 7. Food that is recently harvested or prepared, typically not preserved or frozen.
  6. 8. Essential organic compounds that the body needs for various physiological functions, often obtained from fruits and vegetables.
  7. 9. Food that has been prepared by heating or cooking.
  8. 11. A group of macronutrients that provide energy, including sugars, starches, and fibers.
  9. 13. Food that is seasoned with strong and often hot flavors, like chili or pepper.
  10. 17. Food that has been preserved by freezing.