Vocabulary Review

3. A food to which vitamins and minerals have been added to replace those lost during processing.
5. A disease caused by vitamin C deficiency.
8. Foods that have one or more nutrients added during processing.
9. The non-digestible food ingredients that stimulate the growth of good microorganisms in the colon.
10. A highly reactive, unstable, single oxygen molecule.
14. A vitamin E deficiency often found in premature babies that causes red blood cells to break, which makes the babies weak and listless.
15. A change in a person's condition that is not a result of treatment given, but of the individual's belief that the treatment is working.
16. A deficiency disease caused by an inability to absorb vitamin B12.
17. Clotting.
20. A vitamin D deficiency disease that afflicts adults and can cause the leg and spine bones to soften and bend.
22. A deficiency disease in children caused by a lack of vitamin D.
23. Substances that react with oxygen to protect other substances from the harmful effects of oxygen exposure.
24. Vitamins that dissolve in fats.

1. Thiamin deficiency disease.
2. Health-enhancing compounds in plant-based foods that are active in the body's cells.
4. Vitamins that dissolve in water.
6. A non-protein compound that combines with an inactive enzyme to form an active enzyme system.
7. A level or degree that is poisonous.
11. The surface cells that line the outside of the body.
12. A protein substance in the connective tissue that holds cells together.
13. A condition where the eyes adapt slowly to darkness and night vision becomes poor.
16. A compound that is not a vitamin, but that can be converted into the active form of vitamin by the body.
18. The "good" microorganisms found in foods that offer health benefits when eaten in sufficient amounts.
19. An organic compound that is an essential nutrient needed in very small amounts to regulate body processes.
21. Hydrochloric acid, digestive enzymes, and mucus.