Apologia Anatomy Lesson 5-1

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Across
  1. 2. A protein (like those found in vegetables) that contains only some of the essential amino acids. TWO WORDS
  2. 5. One of the two type of essential fatty acids your body needs. Among other foods, it can be found in tuna, dark leafy green vegetables and flax seeds. TWO WORDS
  3. 7. Fats that are usually solid at room temperature, such as butter. TWO WORDS
  4. 8. Substances found in food and drink that your body needs to be healthy.
  5. 10. Another name for fats, based on the three fatty acid chains linked to a glycerol to make a fat.
  6. 11. Small carbohydrate molecules (sugars) that digest easily and provide "quick energy" for your body. TWO WORDS
  7. 13. The type of essential fatty acid of which your body needs the greatest amount. It is found in most cooking oils. TWO WORDS
  8. 16. Large carbohydrate molecules (unrefined starches) that take a long time to digest. They release energy into your bloodstream slowly. TWO WORDS
  9. 18. The very sweet sugar found in most fruits.
  10. 21. Fats are made up of three _______________ attached to a glycerol. TWO WORDS
  11. 22. A protein, such as those from meat or eggs, that contains all nine essential amino acids. TWO WORDS
  12. 23. What we call the glucose in your bloodstream. TWO WORDS
  13. 26. These are formed when two or more different kinds of atoms are linked together.
Down
  1. 1. A strand of amino acids; a substance made and used in every cell in your body.
  2. 3. The fatty acids your body can't make but must have in order to continue making the special fats it needs to survive. THREE WORDS
  3. 4. Unhealthy fats that have been industrially altered through hydrogenation. TWO WORDS
  4. 6. The nine amino acids that your body cannot make, but that are essential (required) for your cells to make the proteins they need. THREE WORDS
  5. 9. Fats that are usually liquid at room temperature, such as those that come from olives or nuts. TWO WORDS
  6. 12. Three fatty acid molecules are linked together with this molecule to form a fat.
  7. 14. The measure for how quickly food releases energy (in the form of glucose) into your bloodstream. TWO WORDS
  8. 15. A process whereby unsaturated fats are chemically converted into saturated fats.
  9. 17. The liver changes glucoese into this complex carbohydrate. It becomes stored energy for later use.
  10. 19. Carbon, hydrogen and oxygen atoms linked together in specific forms that can be broken down to give your body the energy it needs.
  11. 20. The smallest units of an element that retain the properties of the element.
  12. 24. Units we use to measure energy.
  13. 25. Your body turns most carbohydrates into this one simple carbohydrate.