Nutrition

7. the process or action by which one thing absorbs or is absorbed by another.
9. a solid inorganic substance of natural occurrence.
11. a nutrient-rich food considered to be especially beneficial for health and well-being.
12. the feel, appearance, or consistency of a surface or substance.
13. the kinds of food that a person, animal, or community habitually eats.
14. any of the clusters of bulbous nerve endings on the tongue and in the lining of the mouth which provide the sense of taste.
17. having added nutrients.
18. category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.
19. existing in or caused by nature; not made or caused by humankind.
21. a natural oily or greasy substance occurring in animal bodies, especially when deposited as a layer under the skin or around certain organs.
22. food that has been processed or refined as little as possible and is free from additives or other artificial substances.
23. the process of providing or obtaining the food necessary for health and growth.

1. the physical sensations in the mouth produced by a particular food.
2. food produced by methods complying with the standards of organic farming.
3. the rate at which the body uses energy while at rest to keep vital functions going, such as breathing and keeping warm.
4. having had vitamins or other supplements added so as to increase the nutritional value.
5. a unit of energy of 1,000 calories
6. a substance produced by a living organism which acts as a catalyst to bring about a specific biochemical reaction.
8. any of various biologically active compounds found in plants.
10. the recommended average daily intake level based on observed or experimentally determined approximations or estimates
15. the chemical processes that occur within a living organism in order to maintain life.
16. the process of breaking down food by mechanical and enzymatic action in the alimentary canal into substances that can be used by the body.
20. the energy needed to raise the temperature of 1 gram of water through 1 °C
21. the distinctive taste of a food or drink.