Nutrition and Energy

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Across
  1. 4. monosaccharides, disaccharides, polysaccharides
  2. 7. vitamins and minerals
  3. 9. The average dietary energy intake that predicted to maintain energy balance consistent with good health. Determined by height and physical activity.
  4. 10. a vitamin that can be stored and accumulated in the liver and other fatty tissues. Deficiencies take longer to develop.
  5. 11. Does not dissolve in water, does not form gels and is less readily digested by the colon. It promotes regular bowel movements.
  6. 14. Necessary for thyroid function and production of growth hormone. Assists with metabolism, nerve and muscle functioning, regulation of temperature and blood cell production.
  7. 15. The amount of kilojoules a food contains per a gram
  8. 16. The capacity or ability to perform work.
Down
  1. 1. carbs, fats, protein, fibre, water
  2. 2. Which vitamin assists in the absorption of iron?
  3. 3. Refers to the amount of nutrients in food relative to the food's energy value.
  4. 5. phytoestrogens, antioxidants, probiotics
  5. 6. a serious and complex condition in which the body is unable to maintain healthy levels of glucose in the blood, resulting in too much glucose in the blood.
  6. 8. Dissolves in water. Slowly digested. Works in association with protecting against heart disease and diabetes by lowering blood cholesterol
  7. 12. level that is sufficient to meet the nutrient requirements of nearly all (97-98%) of healthy individuals in a particular life stage and gender group.
  8. 13. make DNA, form red blood cells, grow and repair cells and tissue