Chapter 21: Nutrition

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Across
  1. 4. american dietetic association
  2. 6. Most common simple sugar that makes up carbohydrates
  3. 11. helps reduce blood cholesterol levels
  4. 12. The sum of a physical and chemical processes that take place in the body conversion of food into energy
  5. 13. LBW
  6. 14. protein, carbohydrate, fat, vitamin a, vitamin c, thiamin, riboflavin, niacin, calcium and iron are examples of
  7. 16. Prevents hunger and helps keep a good blood sugar during activity.
  8. 19. Are metabolic regulators that help the process of energy production, maintenance, growth and repair.
  9. 21. prevent constipation and other colon disorders
  10. 23. 7 calories per gram
  11. 26. DRV’s
  12. 27. Loss of appetite because of emotional reasons
  13. 28. food and drug administration
  14. 29. A unit of heat
  15. 30. Not consuming enough water for a day
Down
  1. 1. Material in food that resists digestion and adds bulk to diet.
  2. 2. Contain all 9 essential amino acids
  3. 3. Long chain of glucose
  4. 5. Expenditure The total calories used for all activities over a given period of time.
  5. 7. reference daily intakes
  6. 8. Most of the time solid at room temperature and made from animal sources.
  7. 9. found mainly in plants and is liquid at room temperature
  8. 10. HDL's
  9. 15. Any of a class of complex, nitrogenous, organic compounds that function as the primary building blocks of the body
  10. 17. Low-density lipoproteins
  11. 18. Most readily available source of food energy
  12. 20. Do not supply the body with all nine essential amino acids
  13. 22. Most concentrated source of food energy
  14. 24. Dietary Reference Intake
  15. 25. A false sense of benefit felt by a patient caused by psychological belief that a treatment is effective.