Food and Nutrition

6. Nondigestible plant carbs that aid digestion (also called non-starch polysaccharides).
7. Essential for building and repairing cells, made of amino acids.
12. Loss of body fluids and electrolytes.
13. How easily a nutrient can be absorbed and used by the body.
14. Vitamins and minerals (regulatory functions).
15. Carbohydrates, proteins, fats (energy-providing).
17. Energy-rich, helping absorb vitamins and develop tissues; includes saturated, unsaturated, and trans fats.
18. Energy needed for basic life functions at rest.
19. The body's main energy source, including sugars, starches, and fiber.
20. Substances added to food for preservation, flavor, or texture.

1. Recommendations for healthy eating (e.g., MyPlate).
2. Illness from consuming contaminated food.
3. How the body breaks down food into usable nutrients.
4. Building blocks of protein the body can't make.
5. Illnesses from lack of essential nutrients (e.g., anemia from iron).
8. Fiber found naturally in plants.
9. The chemical processes within the body that convert food into energy and other substances.
10. Inorganic nutrients for body functions, like iron, calcium, potassium, sodium, magnesium.
11. Micronutrients needed for regulating body processes, like A, D, E, K (fat-soluble) and C (water-soluble).
16. Compounds (like those in fruits/veggies) that protect cells from damage.
19. Units of energy from food, primarily from carbs, fats, and proteins, vital for bodily functions.