Across
- 4. – units of heat (energy); specifically, 1 calorie is the amount of energy needed to raise the temperature of 1 gram of water by 1 degree Celsius. In common usage, on food labels, and in this chapter, the term calorie is used to refer to a larger energy unity, kilocalorie (1,000 calories).
- 7. – organic compounds that facilitate the action of enzymes.
- 9. – the body’s primary source of energy for all body functioning; chemical compounds including sugar, starches, and dietary fibers.
- 10. – living bacteria (“good bugs”) that help prevent disease and strengthen the immune system.
- 11. – a vegetarian diet that includes fish, dairy products, and eggs along with plant foods.
- 13. – a primary form of fat found in the blood; lipid material manufactured within the body, as well as derived from dietary sources.
- 14. – the feeling of no longer being hungry; a diminished desire to eat.
- 16. – cellulose-based plant material that cannot be digested; found in cereal, fruits, and vegetables.
- 20. – foods capable of contributing to the improvement/prevention of specific health problems.
- 21. – a vegetarian diet that excludes the consumption of all animal products, including eggs and dairy products.
- 24. – fats that promote cholesterol formation; they are in solid form at room temperature; primarily animal fats.
- 26. – Substances that may prevent cancer by interacting with and stabilizing unstable molecules known as free radicals.
- 27. – foods that provide substantial amounts of vitamins and minerals and comparatively few calories
- 28. – abnormal depletion of fluids from the body; severe dehydration can be fatal.
- 29. – an altered form of an unsaturated fat molecule in which the hydrogen atoms on each side of the double bond(s) are on opposite sides; also called trans fats.
- 30. – also called “flexitarian,” a diet that significantly reduces but does not eliminate meat consumption and allows consumption of dairy products and eggs.
Down
- 1. – vegetables, such as broccoli, whose plants have flowers with four leaves in the pattern of a cross.
- 2. – a diet that excludes all meat but does allow the consumption of eggs and dairy products.
- 3. – Measures that refer to three types of reference values: Estimated Average Requirement, Recommended Dietary Allowance, and Tolerable Upper Intake Level.
- 5. – compounds composed of chains of amino acids; primary components of muscle and connective tissue.
- 6. – minerals whose presence in the body occurs in very small amounts; micronutrient elements.
- 8. – the percentage of a food’s total calories that are derived from fat; above 30 percent reflects high fat density.
- 10. – physiologically active components of food that are believed to deactivate carcinogens and to function as antioxidants.
- 12. – elements in foods that are required for the growth, repair, and regulation of body processes.
- 15. – excessive accumulation of vitamins within the body; associated with the fat-soluble vitamins.
- 17. – foods that have been resupplied with some of the nutritional elements (B vitamins and iron) removed during processing.
- 18. – an adverse reaction to a specific food that does not involve the immune system; usually caused by an enzyme deficiency.
- 19. – organic substances that control the rate of physiological reactions but are not altered in the process.
- 22. – statements authorized by the FDA as having scientific proof of claims that a food, nutrient, or dietary supplement has an effect on a health-related condition.
- 23. – the building blocks of protein; can be manufactured by the body or obtained from dietary sources.
- 25. – a reaction in which the immune system attacks an otherwise harmless food or ingredient; allergic reactions can range from mildly unpleasant to life threatening.