Across
- 4. a substance that provides nourishment essential for growth and the maintenance of life.
- 5. the chemical processes that occur within a living organism in order to maintain life.
- 7. a compound of the sterol type found in most body tissues. Cholesterol and its derivatives are important constituents of cell membranes and precursors of other steroid compounds, but a high proportion in the blood of low-density lipoprotein (which transports cholesterol to the tissues) is associated with an increased risk of coronary heart disease.
- 9. a substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.
- 11. any of a class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms, especially as structural components of body tissues such as muscle, hair, collagen, etc., and as enzymes and antibodies.
- 13. fat, a type of fat-containing a high proportion of fatty acid molecules without double bonds, considered to be less healthy in the diet than unsaturated fat.
- 14. dietary material containing substances such as cellulose, lignin, and pectin, that are resistant to the action of digestive enzymes.
- 16. Inorganic substance in the earth's crust that is formed by one or more chemical elements.
Down
- 1. food consisting of or containing a lot of carbohydrates
- 2. Syndrome is characterized by the abnormal decrease in the number or size of red blood cells contained in the blood or its hemoglobin level.
- 3. any of a group of organic compounds that are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.
- 6. fat, another term for trans-fatty acid.
- 8. fat, a type of fat-containing a high proportion of fatty acid molecules with at least one double bond, considered to be healthier in the diet than saturated fat.
- 10. acid, any of a group of organic compounds that are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body.
- 12. the energy needed to raise the temperature of 1 kilogram of water through 1 °C, equal to one thousand small calories and often used to measure the energy value of foods.
- 15. a natural oily or greasy substance occurring in animal bodies, especially when deposited as a layer under the skin or around certain organs.