Nutrition Vocabulary

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Across
  1. 2. A fat containing two or more carbon-carbon double bonds; liquid at room temperature.
  2. 3. Blood fat that helps transport cholesterol out of the arteries, thereby protecting against heart disease.
  3. 6. Carbohydrates and other substances in plants that are indigestible by humans.
  4. 8. A type of unsaturated fatty acid produced during the process of hydrogenation; trans fats have an atypical shape that affects their chemical activity.
  5. 12. An animal starch stored in the liver and muscles.
  6. 14. A simple sugar that is the body's basic fuel.
  7. 15. The process of breaking down foods in the gastrointestinal tract into compounds the body can absorb.
  8. 16. The science of food and how the body uses it in health and disease.
  9. 18. A fat with one carbon-carbon double bond; liquid at room temperature.
  10. 19. A measure of energy content in food; 1 kilocalorie represents the amount of heat needed to raise the temperature of 1 liter of water 1ºC; commonly referred to as a calorie.
  11. 20. An essential nutrient; sugars, starches, and dietary fibers are all carbohydrates.
Down
  1. 1. Substances the body must get from foods because it cannot manufacture them at all or fast enough to meet its needs. These nutrients include proteins, fats, carbohydrates, vitamins, minerals, and water.
  2. 4. Blood fat that transports cholesterol to organs and tissues; excess amounts result in the accumulation of deposits on artery walls.
  3. 5. An essential nutrient; a compound made of amino acids that contain carbon, hydrogen, oxygen, and nitrogen.
  4. 7. Vegetables such as peas and beans that are high in fiber and are also important sources of protein.
  5. 9. A waxy substance found in the blood and cells and needed for cell membranes, vitamin D, and hormone synthesis.
  6. 10. A process by which hydrogens are added to unsaturated fats, increasing the degree of saturation and turning liquid oils into fats. Hydrogenation produces a mixture of saturated fatty acids and standard and trans forms of unsaturated fatty acids.
  7. 11. Polyunsaturated fatty acids commonly found in fish oils that are beneficial to cardiovascular health; the end most double bond occurs three carbons from the end of the fatty acid chain.
  8. 13. The building blocks of protein.
  9. 17. A fat with no carbon-carbon double bonds; usually solid at room temperature.