Nutrition Ch 1

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Across
  1. 4. _____-fat diets are linked to CVD, hypertension, and diabetes mellitus.
  2. 6. Late sign of dehydration, especially in older adults
  3. 8. Example = Cholesterol; Found in animal tissues; Not an essential nutrient; Excess can accumulate in tissues, causing blockages and increasing risk of cardiovascular disease
  4. 11. Vitamin C enhances absorption of this; Essential for oxygen transport in blood
  5. 12. substances needed for enzymatic reactions; yield no usable energy but are needed for energy to be metabolized; 2 classifications
  6. 13. _____ proteins: typically found in plant sources (grains, legumes, nuts, seeds, vegetables); lack 1 or more essential amino acids or have them in limited amounts, which can restrict protein synthesis
  7. 15. _____ Fatty Acids: solid at room temperature; found mostly in animal products
  8. 16. vitamin K is the antidote for excess of this anticoagulant
  9. 19. _____ carbohydrates: Polysaccharides (Starch, Fiber, Glycogen)
  10. 20. Deficiency of this can lead to dental caries and higher osteoporosis risk due to it binding with calcium
  11. 21. found in dark green leafy veggies, OJ, and legumes; deficiency leads to neural tube defects in pregnancy
  12. 22. (abbreviation) delivers cholesterol to tissues
  13. 24. _______ nitrogen balance: using protein faster than protein being synthesized
  14. 25. (abbreviation) removes excess cholesterol and returns it to the liver
Down
  1. 1. ____ protein: found in animal sources (meat, poultry, fish, eggs, dairy) and soy; Contain all nine essential amino acids in sufficient amounts needed for body function
  2. 2. A type of carbohydrate that is found in plants and is indigestible; promotes bowel elimination
  3. 3. is defined as nutrients pass through the digestive system into the blood stream and lymphatic system
  4. 5. _____ soluble: Vitamins A, D, E, & K
  5. 7. Seafood is naturally rich in this; added to table salt to prevent deficiency
  6. 8. _____ carbohydrates: Monosaccharides (Glucose, Fructose, Galactose) & Disaccharides (Sucrose, Lactose, Maltose)
  7. 9. fats; provide 9 kcal/g, making them the most energy-dense nutrient.
  8. 10. _____ Fatty Acids:(monounsaturated and polyunsaturated); Liquid at room temperature; Come mainly from plant source; Help reduce health risks
  9. 14. _____ soluble: vitamin C and vitamin B Complex
  10. 17. hemorrhagic disease cause from vitamin C deficiency
  11. 18. _____ Intake/ Total Adequate Intake (AI): females =25g per day; males =38g per day
  12. 23. This organ converts fructose and galactose into glucose, raising blood sugar and triggering insulin release from the pancreas.