Katie Wood

2. the colorless fluid part of blood, lymph, or milk, in which corpuscles or fat globules are suspended.
4. A polysaccharide that is the storage form of energy in plants
6. Vitamins and minerals are the two types of this. They include the regulation of metabolism, heartbeat, cellular pH, and bone density.
9. How the energy in foods is measured.
11. An iron containing protein that helps red blood cells carry oxygen from the lungs to cells throughout the body and carbon dioxide from the body tissues back to the lungs fro excretion.
13. A food produced without the use of synthetic fertilizers, pesticides, antibiotics, herbicides, or growth hormones.
14. Used in the body as a fuel source. One of the three nutrients used as energy sources by the body.
15. Refers to all the monosaccharides and disaccharides.
17. A basic component of food that nourishes the body.
18. Eating a variety of foods that give you the nutrients you need to maintain your health, feel good, and have energy.
19. When a food label uses this term to indicate that a food has one third fewer calories or 50% less fat, or 50% less sodium than a comparable product.
20. An essential nutrient because it is required in amounts that exceed the body's ability to produce it.

1. the most plentiful mineral found in the human body. The teeth and bones contain the most.
3. A mineral found in foods. It is also an electrolyte, which conducts electrical impulses throughout the body.
5. An organic compound needed in tiny amounts as a nutrient to regulate body processes.
7. One of the six classes of nutrients that includes sugars, starches, and fibers. The body's main source of energy
8. An energy yielding nutrient composed of carbon, hydrogen, oxygen, and nitrogen
10. Regulate fluid balance in the body and filter out wastes from the blood in the form of urine.
12. New or recently gathered.
16. Triggers the first of three chemical reactions that converts an inactive compound in the skin into active vitamins. Natural light.