Across
- 1. calories per gram given by carbs and proteins
- 4. carbs may be single sugar molecules called monosaccharides or two monosaccharides joined together called disaccharides.
- 6. is a person's weight in kilograms divided by the square of height in meters
- 12. We require them in relatively large amounts for normal function and good health. These are also energy-yielding nutrients, meaning these nutrients provide calories.
- 15. do not contain carbon, and are not destroyed by heat or light. Unlike other nutrients, these are in their simplest chemical form, they are elements.
- 16. acids. nitrogen-containing molecules. There are essential and non-essential
- 18. Between 25 and 29.9 is considered
- 19. Between 18.5 and 24.9 is considered
- 20. percentage recommended for milk and dairy group.
- 22. percentage recommended for the fruit and vegetable group and the rice, pasta, bread and potato group.
- 24. per container Is the number of portions contained in a package of food.
- 25. percentage recommended for the food high in fat and sugar group.
Down
- 2. Above 30
- 3. Fats improve blood cholesterol levels and insulin sensitivity. There are two classes: monounsaturated fats and polyunsaturated.
- 5. Some are enzymes, some are hormones, some provide structure, others are antibodies, others maintain fluid balance and acid base, some transport nutrients and other compounds, and others are a backup source of energy.
- 7. are those nutrients we require in relatively small quantities, our good health requires them in milligram and microgram amounts.
- 8. Below 18.5 is considered
- 9. are carbon-containing molecules and are classified as either water-soluble or fat-soluble. They can be changed and inactivated by heat, oxygen, light and chemical processes.
- 10. The basic structure is a sugar molecule, and they are classified by how many sugar molecules they contain.
- 11. if we severely restricted carbs, we would not be able to meet our needs or get ample phytochemicals, which are compounds that protect us from chronic disease.
- 13. Fats Because your body can make all it needs, you do not need any in the diet. High intakes are linked to high levels bad cholesterol and reduced insulin sensitivity.
- 14. mass index BMI stands for
- 17. carbs contain more than two sugar molecules, are divided into oligosaccharides and polysaccharides
- 20. energy reserve, provide essential fatty acids, carry fat-soluble nutrients, add the texture and flavor of foods.
- 21. percentage recommended for the meat, fish, eggs and beans group
- 23. Fats Formed in a process called hydrogenation.
- 26. calories per gram given by fats