nutrition crossword

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Across
  1. 7. a mineral found in many foods.
  2. 9. those elements on the earth and in foods that our bodies need to develop and function normally.
  3. 11. A molecule made up of amino acids.
  4. 12. A type of fat with certain chemical properties that is usually solid at room temperature.
  5. 15. the clear liquid that has no color, taste, or smell, that falls from clouds as rain, that forms streams, lakes, and seas, and that is used for drinking, washing
  6. 16. a nutritional food guide
  7. 17. a nutrient required for normal body function that either cannot be made by the body or cannot be made in amounts adequate for good health and therefore must be provided by the diet.
  8. 18. A measurement of the energy content of food.
  9. 19. sugars and syrups that are added to foods or beverages when they are processed or prepared.
  10. 21. a waxy, fat-like substance made by your liver.
  11. 22. the ingredients are listed in order of predominance, with the ingredients used in the greatest amount first, followed in descending order by those in smaller amounts.
Down
  1. 1. a food does not contain nutrients or if the calories from sugar and fats outweigh the nutrients found in the food
  2. 2. A food that has extra nutrients added to it or has nutrients added that are not normally there
  3. 3. A nutrient that the body needs in small amounts to function and stay healthy.
  4. 4. unsaturated fatty acids that come from either natural or industrial sources.
  5. 5. any of a number of categories into which types of food are classified in various nutritional schemes
  6. 6. broken down quickly by the body to be used as energy
  7. 8. chemical processes that occur within a living organism in order to maintain life
  8. 10. The taking in and use of food and other nourishing material by the body.
  9. 13. A food that has nutrients added back that were lost during processing
  10. 14. made up of sugar molecules that are strung together in long, complex chains
  11. 17. breaks down the amount of calories, carbs, fat, fiber, protein, and vitamins per serving of the food
  12. 20. a type of fat containing a high proportion of fatty acid molecules with at least one double bond, considered to be healthier in the diet than saturated fat.