Food and Nutrition 1

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Across
  1. 3. Double sugars (e.g., sucrose, lactose)
  2. 7. The process by which organisms obtain and blends in food
  3. 8. A great source of fats (hint: green skin, yellow/green interior)
  4. 9. The type and quantities of foods we regularly consume
  5. 10. Simple sugars (e.g., glucose, fructose)
Down
  1. 1. Complex carbohydrates (e.g., starch)
  2. 2. An example of a complex carbohydrate (hint: We Wonder)
  3. 4. The building block of protiens
  4. 5. A lipid
  5. 6. Unit to measure the amount of energy released when nutrient are used