Unit Two

1. do most of the work in cells and are required for the structure, function, and regulation of the body's tissues and organs
4. food products made from (or containing) calcium
6. edible parts of plants that are consumed as food, such as the leaves, stems, or roots
8. a seed or seeds from a plant, especially a plant like a grass such as rice or wheat
10. a unit of energy, often used to express the nutritional value of foods
12. Following short-term strategies to lose weight
13. eating, using, or containing no food or other products derived from animals
15. a seed-bearing part of a flowering plant or tree that can be eaten as food
16. The ability of a muscle to continue working
17. a band or bundle of fibrous tissue in a human or animal body that can contract, producing movement in or maintaining the position of parts of the body.
18. any of the pieces of hard whitish tissue making up the skeleton in humans and other vertebrates.
19. a structure in the human or animal body at which two parts of the skeleton are fitted together

2. the amount of force muscles produces when they contract
3. makes up 50–75% of body weight and is essential for almost all bodily functions
4. The overall combination of food/drink a person consumes over time
5. a natural oily or greasy substance occurring in animal bodies used to make energy and absorb vitamins
7. sugars, starches, and fiber used to make energy
9. commonly found in animal products, though is also present in other sources, such as nuts and legumes
11. elements on the earth and in foods that our bodies need to develop and function normally
13. essential for normal growth and nutrition and are required in small quantities in the diet because the body cannot make them
14. relating to the exclusion of meat from the diet
15. The ability of joints to move through a full range of motion