Unit 1 AOS 3 HHD Nutrition

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Across
  1. 4. tissue tissue in the body that forms hard substances such as bones, teeth and cartilage
  2. 6. factors 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)
  3. 7. factors 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.
  4. 11. insecurity the ‘limited or uncertain availability of nutritionally adequate and safe foods, or the limited ability to acquire foods in socially acceptable ways’ (VicHealth, 2016)
  5. 12. nutrient that is required by the body in small amounts (for example, minerals and vitamins)
  6. 13. when a nutrient has been artificially added to food to increase its nutritional value
  7. 15. 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
  8. 17. nutrient any nutrient that increases the chances of developing a certain condition
  9. 18. caries decay of teeth caused by a breakdown in the tissues that make up the tooth
  10. 21. permissible by Muslim law, particularly in relation to how meat is slaughtered
  11. 22. describes food (or premises in which food is sold, cooked, or eaten) satisfying the requirements of Jewish law
  12. 26. a condition characterised by a reduction in bone mass that makes bones more likely to break and fracture
  13. 27. a collection of chemical reactions that takes place in the body’s cells. Metabolism converts the fuel in the food we eat into energy.
Down
  1. 1. (kJ) a unit for measuring energy intake or expenditure
  2. 2. 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).
  3. 3. membrane 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
  4. 5. foods 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.
  5. 8. a compound in foods that neutralises free radicals
  6. 9. nutrient any nutrient that acts to protect a person from a certain condition
  7. 10. connective tissue that protects and cushions the joints, and provides structure and support to various body tissues
  8. 14. radicals 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.
  9. 16. index (GI) a scale from 0 to 100 indicating the effect on blood glucose of foods containing carbohydrates
  10. 19. nutrient that is required by the body in large amounts (for example, protein, carbohydrates, fats)
  11. 20. tissue organs and tissues in the body that connect, support or surround other structures. They include skin, muscles, tendons, ligaments, collagen and organs.
  12. 23. a component of blood, largely consisting of iron and protein, that transports oxygen throughout the body
  13. 24. bone mass the maximum bone mass (i.e. density and strength) reached in early adulthood
  14. 25. model a person whose behaviour can be emulated by others, especially by younger people