Exam

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Across
  1. 1. breaks down the amount of calories, carbs, fat, fiber, protein, and vitamins per serving of the food,
  2. 3. a technique for interpreting sets of genes making use of the Gene Ontology system of classification,
  3. 5. give foods a desirable taste and texture
  4. 8. maintain the integrity and fluidity of cell membranes
  5. 9. provide energy, contribute to body structure, and/or regulate chemical processes in the body
  6. 12. Protect the body: body fat can help provide cushion to the body and protect the vital organs
  7. 13. Fruits, Vegetables, Grains, Protein Foods, and Dairy
  8. 16. the amount of energy released when your body breaks down
  9. 17. help maintain healthy micronutrient levels to keep your bones strong,
  10. 19. in order of predominance, with the ingredients used in the greatest amount first, followed in descending order by those in smaller amounts.
  11. 20. Converting food into energy
  12. 21. are broken down quickly by the body to be used as energy
  13. 23. help your body repair cells and make new ones
Down
  1. 2. contribute to body structure, and/or regulate chemical processes in the body
  2. 4. improve blood cholesterol levels
  3. 6. onduct nerve impulses, contract and relax muscles
  4. 7. helping to fight infection, wound healing, making our bones strong and regulating hormones
  5. 8. are used as energy.
  6. 10. make foods and drinks taste better.
  7. 11. Keep a normal temperature
  8. 14. helps regulated the body's use of sugar
  9. 15. help maintain acid-base balance, to keep the body pH neutral.
  10. 18. provide some immediate energy
  11. 22. shows your food group targets – what and how much to eat