Nutrition

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Across
  1. 2. primary structural and functional component of cells
  2. 4. uses GI and the amount of CHO in a portion to gauge glycemic response
  3. 6. organic substances that function as coenzymes and facilitate body reactions
  4. 9. fatty component of all cell membranes and in hormone production
  5. 11. accessory dietary components ie: vitamins and minerals
  6. 13. primary energy source
  7. 14. protein that transfers oxygen through the body
  8. 15. ranks carbohydrates according to how quickly they are digested and absorbed
Down
  1. 1. coenzymes and structural components of bones, teeth and nails
  2. 3. how much of protein is absorbed during digestion
  3. 5. production of carbohydrate from protein and ketoacids
  4. 7. mineral necessary for bone health
  5. 8. used for physiology and function but can be manufactured by the body
  6. 10. molecules that form proteins
  7. 11. main dietary components ie: CHO, protein and fat
  8. 12. essential unsaturated fatty acids the body cant make