Nutrition

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  1. 2. A nutrient that supplies energy, promotes healthy skin and growth, and is a carrier of certain vitamins. Oils are liquid fats.
  2. 4. Fats are formed when liquid oils are made into solid fats like shortening and hard margarine.
  3. 7. Mineral nutrient that contributes to balancing the movement of fluid in and out of your cells, regulating blood pressure, and transmitting nerve impulses. Table salt is 40 percent sodium and 60 percent chloride.
  4. 10. the desire to eat
  5. 11. Essential nutrients that are the body’s main source of energy.
  6. 13. The food and drink consumed by an individual or group
  7. 15. Nutrients such as calcium, iron, and zinc; some regulate body processes while others become part of body tissues.
  8. 17. A nutrient that increases resistance to infections and helps wounds heal. It is also important in helping to keep blood vessels and gums healthy.
  9. 20. A measure of the energy used by the body, and of the energy that food supplies to the body.
  10. 21. Fats that are liquid at room temperature, such as the fat in vegetable oils, nuts, fish, and olives.
  11. 22. The process by which your body takes in and uses food.
  12. 23. Fats that are solid at room temperature, such as the fat in meats, poultry skin, and foods made from whole milk. They increase blood cholesterol levels and the risk of heart disease.
Down
  1. 1. Nutrients that do not provide energy or build body tissue, but help regulate body processes.
  2. 3. A nutrient that promotes growth and healthy skin and hair. It also helps the body resist infections, and helps eyes adjust to darkness.
  3. 5. distress associated with lack of food.
  4. 6. A waxy substance found in every cell of humans and animals. It is a soft, wax-like substance that is a required building block of all cells in the human body.
  5. 8. The substances found in food that nourish your body. Nutrients should come primarily from foods. Some foods are fortified with nutrients (such as vitamin D in milk) to meet a recognized public health need.
  6. 9. An essential nutrient that helps your body grow, repair itself, and fight disease; it can also provide energy if needed.
  7. 12. A term that indicates a fixed amount of food, such as 1 cup or 1 ounce, shown on the Nutrition Facts labels. It is useful in determining how much of that food you eat and what amount of nutrients you are getting, and in making comparisons among foods.
  8. 14. A disease in which the body’s ability to produce or respond to the hormone insulin is impaired, resulting in abnormal metabolism of carbohydrates and elevated levels of glucose in the blood and urine.
  9. 16. The simple form of carbohydrates that usually taste sweet and are quickly absorbed. There are many forms of sugars; their names often end in ose, as in sucrose (table sugar), lactose (milk sugar), or fructose (fruit sugar).
  10. 18. A mineral nutrient that helps build and renew the part of red blood cells (called hemoglobin) that carries oxygen to cells.
  11. 19. made from three or more sugars bonded together, which makes it harder for your body to break them down