Carbs, Proteins, and Fat

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Across
  1. 3. milk sugar
  2. 7. mulitple units of sugar
  3. 8. adding vitamins/minerals that were ever actually in the product
  4. 9. 1 unit of sugar
  5. 12. percentage of how much whole grain should be in the daily grain intake
  6. 13. adding back nutrients into refined grains, usually vitamins/minerals that were already in the product
  7. 14. amino acids only found in certain foods that the body needs but can produce
  8. 15. fat-like substance present in all body cells needed for many essential body processes; really bad for the body in large amounts
  9. 17. foods that contain all the essential amino acids
  10. 18. chemical processes that turns veggie oils in solids (trans fat)
  11. 20. product of photosynthesis
  12. 22. substances used in place of sugars to sweeten food yet add few or no calories
  13. 24. chemical building blocks that make up protein
  14. 25. formed when plants combine single glucose units into more complicated chemical structures
Down
  1. 1. sugar extracted from plants and used to sweeten foods
  2. 2. plant source that contains all essential amino acids
  3. 4. foods that lack at least one essential amino acid; usually comes from plant sources
  4. 5. grains that contain all parts of the seed (kernel, germ, bran, and endosperm)
  5. 6. main source of energy for the body; quick energy
  6. 10. 2 units of sugar
  7. 11. sugar structures that are complicated and harder to break down because of how many units of sugar they have
  8. 16. fats produced that turns veggie oils into solids; increases cholesterol levels; worst kind of fat for the body
  9. 19. chemical substances fats are made from
  10. 21. plant materials that can´t be digested by human enzymes but promotes better metabolism and bowel movement
  11. 23. monosaccharide; sugar that the body absorbs most easily