Unit 10 FACS

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Across
  1. 4. fats, usually from plants, that can lower cholesterol levels
  2. 5. stimulant and diuretics that affects the nervous system, heart, and kidneys
  3. 6. the red substance in the blood that carries oxygen to the cells
  4. 9. the study of food and the way the body uses it for growth and maintenance
  5. 17. energy required for the body to maintain basic life processes
  6. 19. food categorized according to their similarity in nutritive content
  7. 20. when the body collects excess water
  8. 21. food that is high in calories but provides few nutrients
  9. 23. variety of foods eaten daily in sufficient amounts to meet the body's nutritional needs
  10. 24. vitamins that move through the bloodstream in droplets of fat and are stored in body cells for long periods
  11. 25. Food that is low in calories and has large amounts of nutrients such as vitamins and minerals
Down
  1. 1. vitamins that move through the bloodstream dissolved in water
  2. 2. wax-like substance that helps transport and digest fat
  3. 3. daily nutritional intake of food and supplements that help maintain body processes
  4. 7. the speed at which the body uses energy to maintain its processes; varies by individual
  5. 8. portion of food taken at one time to satisfy appetite and provide necessary nutrients
  6. 10. daily nutrient allowance recommended for healthy persons set by the Food and Nutrition Board of the National Research Council
  7. 11. unit used to measure the energy value of food or the amount of energy used by a person's body
  8. 12. proteins that contain the nine essential amino acids and can build and repair body tissue; found mostly in animal products
  9. 13. proteins that lack some essential amino acids and cannot maintain life alone but can be combined with other incomplete proteins to form a complete protein
  10. 14. illness that lasts for a long time, such as diabetes
  11. 15. "pod fruits" such as beans, peas, lentils, and peanuts
  12. 16. fats, usually from animals, are associated with increased cholesterol levels
  13. 18. substances that the body must have to furnish energy and warmth, to grow, to regulate body processes, and to assist with repair and maintenance
  14. 22. increased expenditure of energy needed to digest food