The Importance of Food

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Across
  1. 7. molecules composed of carbon and hydrogen and oxygen atoms
  2. 8. maintains the physical state and preserves the texture and colour of processed food
  3. 11. carbohydrates and proteins and lipids are called this
  4. 14. reduces spoilage of fats and oils from going rancid
  5. 15. prevents separation of oil and water in a mixture
  6. 16. the food group made of three faty acids and one glycerol molecule
Down
  1. 1. two monosaccharides joined together
  2. 2. many monosaccharide molecules joined together
  3. 3. the simplest carbohydrate molecule
  4. 4. acid the simplest molecule that creates proteins
  5. 5. molecules composed of carbon and hydrogen and oxygen and sometimes sulphur and phosphorus
  6. 6. vitamins and minerals are called this
  7. 9. dietary fibre
  8. 10. the food group for cerels and rice and "provision"
  9. 12. restores or intensifies the flavour that is lost during processing
  10. 13. also called lipids
  11. 16. the food group for peas and beans