Food and Nutrition

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Across
  1. 3. Rate at which energy is used to keep the body alive
  2. 6. Type of respiration that does not use oxygen
  3. 9. System that transports blood, glucose and oxygen around the body
  4. 11. System that breaks apart food products into macromolecules to be used by the body for energy, growth, and repair
  5. 12. Measure of the amount of energy in a food product
  6. 14. Plant's ability to convert carbon dioxide and water into glucose and oxygen
  7. 18. Having the potential to be passed from parent to child
  8. 20. Carbohydrate, Protein, Fat
  9. 21. A combination of digestion, BMR, and physical activity
  10. 22. Type of respiration that uses oxygen
  11. 23. When calories in is greater than calories out
  12. 24. Energy product made by plants during photosynthesis
Down
  1. 1. cell organelle in plants responsible for photosynthesis
  2. 2. Cell's way of converting glucose and oxygen into usable energy
  3. 4. Body's main source of energy from food
  4. 5. Cell organelle that is responsible for cellular respiration
  5. 7. fats and oils with 9 calories per gram
  6. 8. When calories in is equal to calories out
  7. 10. System that takes in oxygen and deposits it into the lungs
  8. 13. Usable energy for the cell
  9. 15. Used to repair muscle and body tissue
  10. 16. When calories out is greater than calories in
  11. 17. Something that should be done for 60 minutes a day to increase your calorie output
  12. 19. In order to gain energy consumers must ________ something