Across
- 1. breaks down the amount of calories, carbs, fat, fiber, protein, and vitamins per serving of the food,
- 3. a technique for interpreting sets of genes making use of the Gene Ontology system of classification,
- 5. give foods a desirable taste and texture
- 8. maintain the integrity and fluidity of cell membranes
- 9. provide energy, contribute to body structure, and/or regulate chemical processes in the body
- 12. Protect the body: body fat can help provide cushion to the body and protect the vital organs
- 13. Fruits, Vegetables, Grains, Protein Foods, and Dairy
- 16. the amount of energy released when your body breaks down
- 17. help maintain healthy micronutrient levels to keep your bones strong,
- 19. in order of predominance, with the ingredients used in the greatest amount first, followed in descending order by those in smaller amounts.
- 20. Converting food into energy
- 21. are broken down quickly by the body to be used as energy
- 23. help your body repair cells and make new ones
Down
- 2. contribute to body structure, and/or regulate chemical processes in the body
- 4. improve blood cholesterol levels
- 6. onduct nerve impulses, contract and relax muscles
- 7. helping to fight infection, wound healing, making our bones strong and regulating hormones
- 8. are used as energy.
- 10. make foods and drinks taste better.
- 11. Keep a normal temperature
- 14. helps regulated the body's use of sugar
- 15. help maintain acid-base balance, to keep the body pH neutral.
- 18. provide some immediate energy
- 22. shows your food group targets – what and how much to eat