Nutrition & Physical Activity

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Across
  1. 2. Keeping the body weight at a healthy level using healthy means.
  2. 3. Relating to or involving the heart and lungs.
  3. 6. A condition where the body has too much body fat.
  4. 8. Active only in the presence of oxygen. Aerobic activities are ones that move large muscle groups and make the heart and lungs work harder.
  5. 11. Being supplied with enough water or fluid.
  6. 12. A nutrient composed of carbon, hydrogen, and oxygen that provides the body’s preferred form of energy.
  7. 15. nervosa An eating disorder that involves repeated, secret bouts of binge eating followed by purging.
  8. 17. Organic substances either made by the body or found in foods. Small amounts are essential for the regulation of metabolism and normal growth and functioning of the body.
  9. 18. Inorganic compounds that play a role in human health.
  10. 20. Inactive.
  11. 23. The study of diet and health.
  12. 24. The ability of joints to move through a full range of motion.
Down
  1. 1. Plant food components, including plant cell walls, pectins, gums, and brans, that the body cannot digest.
  2. 4. The ability of muscles to keep doing an activity.
  3. 5. Form of sugar used as the body’s basic energy source; all carbohydrates the body can digest are eventually turned into glucose in the body.
  4. 7. The process by which the body uses food to release energy and uses the energy to build and repair body tissues.
  5. 9. A chronic metabolic disorder in which the body’s ability to use carbohydrates is impaired, while use of fats and protein is enhanced.
  6. 10. disease A group of problems that occur when the heart and blood vessels aren’t working the way they should.
  7. 12. A waxy fat made by the body and an essential part of cell membranes; high levels in the blood can lead to heart disease.
  8. 13. A unit for measuring the energy produced by food when it is metabolized in the body.
  9. 14. The ability of muscle to exert force.
  10. 16. Lack of iron in the blood.
  11. 19. An alkaline chemical element; in relation to food, usually refers to salts.
  12. 21. A fat formed by adding hydrogen to liquid fat to make it solid at room temperature; developed to make shipping and storage of foods easier. Trans fats are unhealthy and are linked to increased blood cholesterol levels.
  13. 22. A nutrient made up of carbon, hydrogen, oxygen, and nitrogen, whose major function is the growth, maintenance, and repair of body tissues.