Across
- 2. adds hydrogen to liquid vegetables oils to make them more solid
- 3. levels of consumption in a healthy diet
- 5. spinach,broccoli
- 6. includes poultry, fish ,beans, etc.
- 8. foods that have a lot of nutrients but relatively few calories
- 9. non-meat eater
- 11. desire for food
- 13. at least one double bond between the fatty acid chain
- 14. type of carbohydrate that cant be digested
- 15. organic molecule;modified steroid
- 18. includes oats,barley ,etc.
- 19. fats that are solid at room temperature; no double bonds
- 22. we get this from our food
- 23. class of substances occurring in nature
- 24. transparent,odorless,tasteless liquid
- 25. macro-molecules consisting of one or more long chains of amino acid residues
Down
- 1. act of nourishing
- 4. updated every 5 years by the USDA and HHS
- 7. used for two units of energy
- 9. organic substances essential in small quantities to normal metabolism
- 10. fruit, seeds, roots
- 12. eating to much could leave u feeling weighed down
- 16. viscous liquid derived from petroleum
- 17. includes yogurt and cheese
- 20. this differs depending on who the person is
- 21. number of calories listed in food