Nutrition and Dietary Needs

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Across
  1. 3. the loss of water from body tissues. Occurs when you don’t drink enough water.
  2. 4. having too little of a necessary substance
  3. 7. a substance in red blood cells that carries oxygen to all parts of the body.
  4. 9. a waxy, fat-like substance produced by the body that can build up and increase the risk of heart and artery diseases. Only found in foods that come from animals such as butter, eggs, and meat. Heart disease and certain types of cancers are closely linked to eating too much of this substance
  5. 13. similar to carbohydrates, but contain less oxygen, and they do not dissolve in water. Also known as Fats.
  6. 14. groups of proteins. The building blocks of all cells.
  7. 16. starches made up of many units of glucose and other sugars that take longer to be broken down into single units of glucose that can be used by the body
  8. 17. Nutrients that contain the most concentrated form of energy. Also known as Lipids.
  9. 18. simple substances found in the environment that are used to regulate a wide range of body processes, from bone formation to to blood clotting.
  10. 19. the most important sugar to the body; the form of sugar that goes directly into the bloodstream and provides quick energy.
  11. 22. poisonous
  12. 23. ions formed in the body that help control the flow of water into and out of cells
  13. 24. complex carbohydrate that comes from the non-digestible part of plants
  14. 25. people who choose to eat no red meat, animal foods or animal products
  15. 26. a disease characterized by very brittle bones
  16. 28. high blood pressure caused by artery blockage and/or too much sodium in the diet
  17. 29. substances within food that the body needs to work properly
  18. 30. Heart disease and certain types of cancers are closely linked to eating too much of this substance; usually solid at room temperature
  19. 31. protein alternatives such as beans or peas.
Down
  1. 1. substances and compounds found in the environment and in living things that are necessary in small amounts for life, growth, the prevention of diseases, and the body’s functioning. Vitamins help build bones and tissue, and change fats and carbohydrates into energy.
  2. 2. plants such as peas, beans, and peanuts that bear seeds in pods.=
  3. 5. the unit of measure for food energy.
  4. 6. “bad” cholesterol that tends to deposit cholesterol on the walls of blood vessels.
  5. 8. found in every cell, the body needs proteins to build and repair all body tissues.
  6. 10. “good” cholesterol that cholesterol from cells and brings it back to the liver and intestines to be recycled or removed from the body
  7. 11. form of starch stored in the muscles and liver that provides energy to the body, or it is converted to and stored as body fat
  8. 12. substances added to food to improve nutritional value, maintain freshness, or improve a food’s appearance, texture, or taste.
  9. 15. fats that are liquid at room temperature, such as oils
  10. 20. the sugars and starches found in foods.
  11. 21. a disease in which the body has either too few red blood cells or too little hemoglobin resulting in too little oxygen being carried throughout the body.
  12. 27. the process by which the body takes in and uses food.