Nutrition and Youth Chapter 4 Key Terms

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Across
  1. 3. when a nutrient has been artificially added to food to increase its nutritional value
  2. 6. a process that kills microbes (mainly bacteria) in food and drink, such as milk, juice and canned food
  3. 8. a unit for measuring energy intake or expenditure
  4. 9. connective tissue that protects and cushions the joints, and provides structure and support to various body tissues
  5. 10. the ‘limited or uncertain availability of nutritionally adequate and safe foods, or the limited ability to acquire foods in socially acceptable ways’ (VicHealth, 2016)
  6. 11. a component of blood, largely consisting of iron and protein, that transports oxygen throughout the body
  7. 13. decay of teeth caused by a breakdown in the tissues that make up the tooth
  8. 15. a collection of chemical reactions that takes place in the body’s cells. Metabolism converts the fuel in the food we eat into energy.
  9. 18. a person whose behaviour can be emulated by others, especially by younger people
  10. 19. foods and drinks not necessary to provide the nutrients the body needs, but that may add variety. However, many of these foods are high in kilojoules and are therefore described as energy dense.
  11. 23. the outer layer of a cell that provides the structural support for the cell and allows nutrients, gases and waste into and out of the cell
  12. 24. tissue in the body that forms hard substances such as bones, teeth and cartilage
  13. 25. permissible by Muslim law, particularly in relation to how meat is slaughtered
  14. 26. a condition characterised by a reduced ability of the body to deliver enough oxygen to the cells due to a lack of healthy red blood cells
  15. 28. nutrient that is required by the body in large amounts (for example, protein, carbohydrates, fats)
  16. 29. a type of fat required for optimal functioning of the body that in excess can lead to a range of health concerns including the blocking of the arteries (atherosclerosis). It can be ‘bad’ low-density lipoprotein (LDL) or ‘good’ high-density lipoprotein (HDL).
Down
  1. 1. the procedure of making an object free of live bacteria or other microorganisms
  2. 2. aspects of society and the social environment that impact on health and wellbeing
  3. 4. the maximum bone mass (i.e. density and strength) reached in early adulthood
  4. 5. any nutrient that acts to protect a person from a certain condition
  5. 6. the decisions and actions taken by government and non-government agencies on issues, including those relating to healthcare, health policies and health funding
  6. 7. a condition characterised by a reduction in bone mass that makes bones more likely to break and fracture
  7. 12. a scale from 0 to 100 indicating the effect on blood glucose of foods containing carbohydrates
  8. 14. a shrub native to tropical and subtropical America, the leaves of which may be used as a calorie-free substitute for sugar
  9. 16. nutrient that is required by the body in small amounts (for example, minerals and vitamins)
  10. 17. describes food (or premises in which food is sold, cooked, or eaten) satisfying the requirements of Jewish law
  11. 20. the set of beliefs, moral values, traditions, language and laws (or rules of behaviour) held in common by a nation, a community or other defined group of people
  12. 21. a type of vegetarianism that excludes foods of animal origin, including eggs and dairy
  13. 22. any nutrient that increases the chances of developing a certain condition
  14. 27. organs and tissues in the body that connect, support or surround other structures. They include skin, muscles, tendons, ligaments, collagen and organs.