Nutrition - Outcome 3 key terms

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Across
  1. 3. a condition characterised by a reduction in bone mass that makes bones more likely to break and fracture
  2. 5. nutrient that is required by the body in small amounts (for example, minerals and vitamins)
  3. 8. a component of blood, largely consisting of iron and protein, that transports oxygen throughout the body
  4. 13. decay of teeth caused by a breakdown in the tissues that make up the tooth
  5. 14. conditions, actions and policies of corporate organisations that impact health and wellbeing, either positively or negatively; commercial factors include supply chains, product design, packaging and labelling, distribution and affordability, lobbying, marketing strategies and the use of media (VCAA)
  6. 15. the social and cultural conditions into which people are born, grow, live, work and age. These conditions include socioeconomic status, social networks, family and cultural background, food security, early life experiences, and access to affordable, culturally appropriate health care.
  7. 16. when a nutrient has been artificially added to food to increase its nutritional value
  8. 17. any nutrient that increases the chances of developing a certain condition
  9. 20. molecules formed when oxygen is metabolised. Free radicals can damage healthy body cells and increase the risk of diseases such as cardiovascular disease and cancer.
  10. 21. a compound in foods that neutralises free radicals
  11. 22. 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
  12. 24. a scale from 0 to 100 indicating the effect on blood glucose of foods containing carbohydrates
  13. 25. permissible by Muslim law, particularly in relation to how meat is slaughtered
  14. 27. 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. and tissues in the body that connect, support or surround other structures. They include skin, muscles, tendons, ligaments, collagen and organs.
  2. 2. 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
  3. 4. any nutrient that acts to protect a person from a certain condition
  4. 6. describes food (or premises in which food is sold, cooked, or eaten) satisfying the requirements of Jewish law
  5. 7. a person whose behaviour can be emulated by others, especially by younger people
  6. 9. nutrient that is required by the body in large amounts (for example, protein, carbohydrates, fats)
  7. 10. 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.
  8. 11. a unit for measuring energy intake or expenditure
  9. 12. the ‘limited or uncertain availability of nutritionally adequate and safe foods, or the limited ability to acquire foods in socially acceptable ways’ (VicHealth, 2016)
  10. 18. a collection of chemical reactions that takes place in the body’s cells. Metabolism converts the fuel in the food we eat into energy.
  11. 19. the maximum bone mass (i.e. density and strength) reached in early adulthood
  12. 23. tissue in the body that forms hard substances such as bones, teeth and cartilage
  13. 26. connective tissue that protects and cushions the joints, and provides structure and support to various body tissues