Nutrition Basics - Mr. G.

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Across
  1. 2. Particles containing a core of lipids surrounded by a shell of protein and phospholipid that transport lipids in blood and lymph
  2. 5. Chemical substances in foods that provide energy, structure, and regulation for body processes
  3. 7. Positively and negatively charged ions that conduct an electrical current in solution; the term commonly refers to sodium, potassium, and chloride.
  4. 9. A single sugar molecule, such as glucose
  5. 11. A lipid made only by animal cells that consists of multiple chemical rings
  6. 13. The major form of lipid in food and in the body; it consists of three fatty acids attached to a glycerol molecule
  7. 17. A monosaccharide that is sweeter to the taste than glucose
  8. 19. The process of breaking food into components small enough to be absorbed into the body
  9. 20. A substance that delays or prevents blood clotting
  10. 21. Substances that pass undigested into the colon and stimulate the growth and/or activity of certain types of bacteria
  11. 22. A general term that refers to how well a nutrient can be absorbed and used by the body
  12. 24. An organ that secretes digestive enzymes and bicarbonate ions into the small intestine during digestion
  13. 25. An iron-containing protein in red blood cells that
  14. 28. A chain of amino acids
Down
  1. 1. A phospholipid that is a major component of cell membranes and is used as an emulsifier in foods
  2. 3. The disaccharide comprised of glucose and galactose; it is the sugar found in milk and other dairy products.
  3. 4. Organic compounds needed in the diet in small amounts to promote and regulate the chemical reactions and processes needed for growth, reproduction, and maintenance of health
  4. 6. The passive movement of water across a membrane to equalize the concentration of dissolved solutes on both sides
  5. 8. Natural pigments synthesized by plants and many microorganisms; they give yellow and red-orange fruits and vegetables their color.
  6. 10. A carbohydrate made of many glucose molecules linked in straight or branching chains; the bonds that hold the glucose molecules together can be broken by the human digestive enzymes.
  7. 12. Blood pressure that is consistently elevated to 140/90 mm of mercury or greater
  8. 14. Products that contain live bacteria, which when consumed live temporarily in the colon and confer health benefits on the host
  9. 15. A term used generally to describe the addition of nutrients to foods, such as the addition of vitamin D to milk
  10. 16. Molecules formed when there is not a sufficient amount of carbohydrates to
  11. 18. The amount of heat needed to raise the temperature of one gram of water by 1°C; it is commonly used to refer to a kilocalorie, which is 1,000 calories.
  12. 23. Refers to a pattern of food intake that eliminates all animal products
  13. 26. A group of organic molecules, most of which do not dissolve in water; they include fatty
  14. 27. A nitrogen-containing waste product that is excreted in the urine