Introduction to Nutrition

Edit Answers
12345678910111213141516171819202122
Across
  1. 2. /a taste often referred to as "savory" a characteristic of MSG.
  2. 4. /nourishing substances in food that provide energy and promote growth.
  3. 5. density /a measure of nutrients provided in a food per Kcalorie of that food.
  4. 6. /physical properties of food that can be felt with the tongue, mouth, teeth, or fingers.
  5. 9. /a large class of nutrients, including sugars, starch, and fibers, that function as primary source of body's energy.
  6. 12. buds /clusters of cells found on the tongue, cheek, throat, and roof of the mouth.
  7. 13. /an attribute of food that includes its taste, smell, feel in the mouth, texture, temperature, and sounds.
  8. 14. meat /are poultry products that contain no artificial ingredient or added color and minimally processed.
  9. 15. /a nutrient that provides a rich source of energy to the body and makes food tasty.
  10. 16. /noncaloric nutrients; needed to regulate body processes, maintain the body, allow for growth.
  11. 19. /food to which nutrients are added to replace the same nutrients that were lost during processing.
  12. 21. foods /produced without antibiotic or growth hormones, pesticides, fertilizer, etc.
  13. 22. /sensations perceived by the taste buds on the tongue.
Down
  1. 1. /the behaviors and beliefs of a certain social, ethnic, or age group.
  2. 3. /a unit of measure used to express the amount of energy found in different foods.
  3. 5. /a science that studies nutrients and other substances in foods and in the body.
  4. 7. foods /foods that have been prepared using a certain procedure. Ex: canning, cooking, freezing, milling.
  5. 8. /food to which nutrients are added that were not present originally.
  6. 10. metabolism /the minimum energy needed by the body for vital functions when at rest and awake.
  7. 11. /a nutrient that is a major part of the body's cells and is found in high quantities in animal foods.
  8. 16. feel /how the texture of a food is perceived in the mouth.
  9. 17. /noncaloric nutrients; essential in small quantities to regulate body processes, maintain the body, allow for growth.
  10. 18. foods /foods as we get them from nature; some may be minimally processed.
  11. 20. /the food and beverages you normally eat and drink.