Food and Nutrition
Across
- 3. Rate at which energy is used to keep the body alive
- 6. Type of respiration that does not use oxygen
- 9. System that transports blood, glucose and oxygen around the body
- 11. System that breaks apart food products into macromolecules to be used by the body for energy, growth, and repair
- 12. Measure of the amount of energy in a food product
- 14. Plant's ability to convert carbon dioxide and water into glucose and oxygen
- 18. Having the potential to be passed from parent to child
- 20. Carbohydrate, Protein, Fat
- 21. A combination of digestion, BMR, and physical activity
- 22. Type of respiration that uses oxygen
- 23. When calories in is greater than calories out
- 24. Energy product made by plants during photosynthesis
Down
- 1. cell organelle in plants responsible for photosynthesis
- 2. Cell's way of converting glucose and oxygen into usable energy
- 4. Body's main source of energy from food
- 5. Cell organelle that is responsible for cellular respiration
- 7. fats and oils with 9 calories per gram
- 8. When calories in is equal to calories out
- 10. System that takes in oxygen and deposits it into the lungs
- 13. Usable energy for the cell
- 15. Used to repair muscle and body tissue
- 16. When calories out is greater than calories in
- 17. Something that should be done for 60 minutes a day to increase your calorie output
- 19. In order to gain energy consumers must ________ something