PHW Chapter 5

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Across
  1. 4. the connection between our bodies and the foods we eat
  2. 5. fat formed when liquid vegetable oils are processed to make table spreads or cooking fats; considered to be especially dangerous dietary fats
  3. 7. a B viatmin that reduces the risk of neural tube defects in children
  4. 8. include vitamins C and E and beta-carotene, as well as compounds like carotenoids and flavonoids
  5. 9. the nondigestible form of carbohydrates found in plant foods, such as leaves, stems, skins, seeds, and hulls
  6. 10. vitamins and minerals; only required in small amounts
Down
  1. 1. a chemical term indicating that a fat molecule contains as many hydrogen atoms as its carbon skeleton can hold
  2. 2. meet a strict set of rules set by the USDA, including the processing without genetic modification or ionizing radiation
  3. 3. the nutrients required by the human body in the greatest amounts
  4. 6. chemicals such as indoles, coumarins, and capsaicin, which exist naturally in plants and have disease-fighting properties