Nutrition and Diet

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Across
  1. 4. Diet that contains the right amount of nutrients, the right proportions of foods and meets all our body’s needs.
  2. 8. Mineral element that is needed for the development of bones and teeth.
  3. 9. Needed in large quantities by the body for survival, growth, repair and reproduction.
  4. 10. The Fat-soluble vitamins
  5. 11. Used to test for Starch; gives purple/ blue-black colour change.
  6. 13. Build-up of fat along and/or in the walls of the arteries; results in hardening of arteries.
  7. 16. Shortage of nutrients or over-consumption of food results in ____________________.
  8. 17. Provide 4 kcal/g when burnt/used by the body; secondary source of energy for the body.
  9. 19. A solvent necessary for transport, cooling our body and internal organs down, used as a solvent, in chemical reactions, flushes the digestive tract.
  10. 20. Insufficient, or absence of, Insulin results in this disease; characterised by a (very) high Blood-Glucose level.
Down
  1. 1. A type of Protein Energy Malnutrition, swollen belly and legs; starts when Mother stops breastfeeding the child.
  2. 2. Needed to prevent scurvy, a disease which results in bruising (especially of the gums) and fatigue.
  3. 3. Nutrient found in starchy foods like Potatoes, Pasta, Bread, Whole Wheat products.
  4. 5. Test for Reducing Sugars (such as Glucose and Fructose).
  5. 6. Needed in small quantities by the body. Examples are Vitamins and Minerals.
  6. 7. Symptoms: fatigue, low blood count, low oxygen concentration in Red Blood Cells; Cause: low Iron intake.
  7. 12. Needed to make Haemoglobin of Red Blood Cells.
  8. 14. Results if enough dietary fibre is not consumed in the diet.
  9. 15. A type of Protein Energy Malnutrition disease; characterised by “old man’s face” or shrunken skull, slow growth, thin arms; starts immediately after birth
  10. 18. Results from over-eating/over consumption; especially of foods rich in fats.