Introduction to Nutrition

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Across
  1. 2. a nutrient that is a major part of the body's cells and is found in high quantities in animal foods
  2. 6. a science that studies nutrients found in foods and their actions on the body
  3. 9. foods that have been prepared using certain procedures such as canning cooking freezing dehydration or milling
  4. 13. a large class of nutrients including sugars starch and fibers that function as the body's primary source of energy
  5. 14. foods as we get them from nature or some that are minimally processed
  6. 15. unit of measure used to express the amount of energy found in different foods
  7. 19. the minimum energy needed by the body for vital functions when at rest and awake
  8. 20. the dietary intake value that represents what you need to take in on a daily basis
  9. 21. nutrients that cannot be made in the body or cannot be made in the quantities needed by the body and therefore we must obtain them from food
  10. 23. foods and beverages you normally eat and drink
Down
  1. 1. noncaloric organic nutrients found in a wide variety of foods that are essential in small quantities to regulate body processes maintain the body and allow growth and reproduction such as calcium or phosphorus
  2. 3. foods that have added or replaced nutrients that were lost in processing
  3. 4. food to which nutrients are added that were not present originally or nutrients are added that increase the amount already present
  4. 5. needed by the body in large amounts including carbohydrates fats and proteins
  5. 7. nutrient-rich food that promotes your health
  6. 8. compounds found in plant foods that promote health and may even decrease your risk of certain diseases
  7. 10. noncaloric organic nutrients found in a wide variety of foods that are essential in small quantities to regulate body processes maintain the body and allow growth and reproduction and work as helpers
  8. 11. a nutrient that provides a rich source of energy to the body and makes food tasty
  9. 12. needed by the body in small amounts including vitamins and minerals
  10. 16. made with synthetic ingredients bioengineering or ionizing radiation
  11. 17. nourishing substances in food that give you energy allow your body to grow and keep you healthy
  12. 18. foods produced with antibiotic or growth hormones and without most conventional pesticides
  13. 22. foods with no added colors artificial flavors or synthetic ingredients