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| 3. |
Simpler units of protein, made up of long chains. |
| 7. |
Protein foods lacking in one or more of the essential amino acids. |
| 9. |
are often referred to as HBV protein. These include eggs, lean meat, dairy products and Quorn. |
| 10. |
Combining two or more LBV protein foods create these. This is one way to ensure that the diet provides adequate amounts of the essential amino acids. |
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| Down |
| 1. |
These are amino acids that must be supplied to us through out diet (they cannot be made by the body) |
| 2. |
Proteins containing all the essential amino acids. |
| 4. |
A state of lacking or incompleteness. |
| 5. |
are often referred to as LBV protein and include seeds and nuts, beans and grains. |
| 6. |
These are amino acids that can be made by the body. |
| 8. |
A very important macronutrient in the diet. It is essential for the growth and repair of the body and for maintenance of good health. It is another source of energy. |
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