Nutrition 1

2. Substances in foods that neutralize the effects of free radicals.
4. 6 fatty acids: Polyunsaturated fatty acids that contain lin-oleic acid and that have beneficial health effects.
5. Process whereby liquid vegetable oils are turned into more solid fats.
6. Lipids that have been chemically modified through process of hydrogenation so that they remain solid at room temperature.
7. naturally occurring inorganic micronutients, such a magnesium, calcium, and iron, that contribute to proper functioning of the body.
9. Lipids that are liquid at room temperature and semisolid or solid when refrigerated.
12. Substances that are naturally produced by plants to protect themselves and that provide health benefits in the human body.

1. Lipids that are the pre- dominant fat in an animal products and other fats that remain solid at temperature.
3. Lipids that are liquid at room temperature and in the refrigerator.
8. Unstable molecules that are produced when oxygen is metabolized and that damage cell structures and DNA.
10. A waxy substance produced by the liver and obtained from animal food sources; essential to the functioning of the body but a possible factor in cardiovascular disease if too much is circulation in the bloodstream.
11. naturally occurring organic micronutrients that aid chemical reactions in the body and help maintain healthy body systems.