Nutrition Vocabulary Chapter 10-11

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Across
  1. 3. aids in muscle health and metabolizing protein, found in bananas, sweet potato, and a variety of fruits and vegetables
  2. 4. aids in bone health and density (prevents osteoporosis “brittle bones”) found in dairy products
  3. 6. a natural inborn physical drive within the body that sends signals to the brain to eat, determined on appetite habits formed
  4. 7. tough indigestible complex carbohydrate (found in whole grains, fruit, and vegetables) aids in digestion, decreases risk for cancer and heart disease
  5. 11. a person who does not eat animal based foods (gets their protein source from (soy and quinoa products)
  6. 13. Nervosa binge eating followed by purging (self-induced vomiting) or using laxatives to get rid of nutrients in the body, dangerous due to electrolyte imbalance and chance for organ failure to occur resulting in death
  7. 15. Metabolic Rate is the efficiency in which your body processes food to provide energy for the body’s function
  8. 16. Protein missing some of the 9 amino acids the body does not produce (beans/legumes, seeds, nuts)
  9. 18. eating or compulsive overeating, due to stress, depression, and anxiety
  10. 19. helps with blood formation and health (aids in hemoglobin, clotting, and oxygen transport in blood) meats, fish, poultry, dark green vegetables
  11. 22. fat (margarine, hydrogenated processed oils found in snack foods chips, cookies, crackers) clogs arteries related to heart disease
  12. 23. regulates water balance in the body, prevents muscle cramping, too much is related to heart disease
  13. 24. nutrients the body uses to build and maintain its cells and tissues (complete and incomplete amino acids, found primarily in animal products and legumes/beans)
  14. 25. an individual below the standard weight range for his or hers height
Down
  1. 1. fat liquid at room temperature that decreases heart disease (olive and vegetable oils, avocado, healthy for decreasing bad cholesterol in the body)
  2. 2. Mass Index a tool that can be used to determine if an individual has a healthy body weight
  3. 4. starches and sugars in food that provide the body with energy in the form of glucose
  4. 5. waxy fat like substance found in the blood (contributes to heart disease, found primarily in saturated, trans fat foods and animal products)
  5. 8. someone who mostly or only eats plant based foods
  6. 9. fat solid at room temperature (butter, fat on steak, bacon grease) clogs arteries, related to heart disease
  7. 10. being above the standard weight range for his or hers height, may increase risk for health concern
  8. 12. compounds found in food that help regulate many vital body process (food absorption, digestion, growth, cellular repair)
  9. 14. cravings of hunger developed based on eating behavior, the amount and type of food people consume, associated with taste and smell
  10. 17. a condition of excess body fat tissue, 15% over the standard weight range for his or hers height (increases risk for chronic disease and serious health concerns)
  11. 20. Protein contains all 9 amino acids the body needs for cellular repair (animal foods, dairy, eggs, meats)
  12. 21. Nervosa self induced starvation or limited calories consumed, increases fatigue, weakness, heart disease, decreases immune system, bone density, concentration, regular sleep, menstruation