Across
- 3. Double sugars (e.g., sucrose, lactose)
- 7. The process by which organisms obtain and blends in food
- 8. A great source of fats (hint: green skin, yellow/green interior)
- 9. The type and quantities of foods we regularly consume
- 10. Simple sugars (e.g., glucose, fructose)
Down
- 1. Complex carbohydrates (e.g., starch)
- 2. An example of a complex carbohydrate (hint: We Wonder)
- 4. The building block of protiens
- 5. A lipid
- 6. Unit to measure the amount of energy released when nutrient are used