Across
- 4. A macronutrient made of amino acids, essential for building and repairing tissues.
- 6. The building blocks of proteins. They are used by the body to build and repair tissues and support many bodily functions.
- 8. The amount of water a person consumes daily to stay hydrated and support bodily functions.
- 10. A scale that measures how quickly a food raises blood sugar levels.
- 11. “Bad” cholesterol that can build up in arteries and increase heart disease risk.
- 12. The study of how food affects the body and the process of consuming and using nutrients.
- 16. Products (like vitamins, minerals, or herbs) taken to add nutrients to the diet.
- 17. A mineral that helps control fluid balance and nerve function; too much can raise blood pressure.
- 19. A macronutrient found in foods like grains, fruits, and vegetables; the body’s main source of energy.
- 24. The process of breaking down food into nutrients that the body can absorb and use.
- 26. A condition that occurs when the body loses more fluids than it takes in, leading to insufficient water for normal functions.
- 27. The kinds and amounts of food a person regularly eats.
- 28. An unhealthy type of fat that increases bad cholesterol and lowers good cholesterol.
- 29. A type of fat in the blood used for energy; high levels can increase heart disease risk.
- 30. A protein found in wheat, barley, and rye that gives dough its elasticity.
Down
- 1. A type of fat that includes omega-3 and omega-6 fatty acids, beneficial for heart health.
- 2. “Good” cholesterol that helps remove excess cholesterol from the bloodstream.
- 3. Components of fats that the body uses for energy and cell structure.
- 5. Proteins that speed up chemical reactions in the body, including digestion and metabolism.
- 7. A type of healthy fat found in foods like olive oil and nuts that can help improve heart health.
- 9. Minerals (such as sodium, potassium) that help regulate fluid balance, nerve signals, and muscle function.
- 13. Units of energy that come from food and drinks, used by the body to function and perform activities.
- 14. A type of fat usually solid at room temperature; high intake may increase heart disease risk.
- 15. The overall amount of fat in a food, including saturated, unsaturated, and trans fats.
- 18. The amount of sugar (glucose) present in the bloodstream, used by the body for energy.
- 20. A waxy, fat-like substance in the blood that is needed for building cells, but high levels can increase heart disease risk.
- 21. A type of carbohydrate that the body cannot digest; it helps with digestion and maintaining healthy blood sugar levels.
- 22. All the chemical processes in the body that convert food into energy.
- 23. A simple carbohydrate that provides quick energy but can cause health issues if consumed in excess.
- 25. A substance in food that the body needs for growth, energy, and health (e.g., vitamins, minerals, proteins).