Across
- 4. the connection between our bodies and the foods we eat
- 5. fat formed when liquid vegetable oils are processed to make table spreads or cooking fats; considered to be especially dangerous dietary fats
- 7. a B viatmin that reduces the risk of neural tube defects in children
- 8. include vitamins C and E and beta-carotene, as well as compounds like carotenoids and flavonoids
- 9. the nondigestible form of carbohydrates found in plant foods, such as leaves, stems, skins, seeds, and hulls
- 10. vitamins and minerals; only required in small amounts
Down
- 1. a chemical term indicating that a fat molecule contains as many hydrogen atoms as its carbon skeleton can hold
- 2. meet a strict set of rules set by the USDA, including the processing without genetic modification or ionizing radiation
- 3. the nutrients required by the human body in the greatest amounts
- 6. chemicals such as indoles, coumarins, and capsaicin, which exist naturally in plants and have disease-fighting properties