Across
- 2. lists the minimum levels of crude protein and fat and the maximum levels of water and fiber
- 6. in a mixing pressure cooker and are coated with a liquid fat, carbohydrate, milk products, or "digest" for extra palatability
- 7. component of all foods; required in larger amounts than all other nutrients
- 9. increase the palatability of food, needed for the absorption of certain vitamins and are a source of essential fatty acids
- 11. are fats, proteins, vitamins and minerals
Down
- 1. supply energy to the body
- 3. chemicals made from amino acids, form enzymes metabolizing food into energy and form hormones
- 4. essential for bone formation, muscle metabolism, fluid balance and nervous system function
- 5. must be listed in decreasing order of weight
- 8. serves as enzymes and are required in small amounts
- 10. partially degraded animal tissue