Sandy Gaidola - 5B - Nutrient Exam Review

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Across
  1. 6. a collection of foods that share similar nutritional properties or biological classifications; 6 of these; fruits, veggies, dairy, oils, grains, & proteins
  2. 7. a complex carbohydrate; dietary material containing substances such as cellulose, lignin, and pectin, that are resistant to the action of digestive enzymes
  3. 8. substances found in food that keep body functioning; fuel energy; help grow; helps repair body; maintains basic bodily functions
  4. 9. become a part of the body; body needs 17 of these daily; found in earth's crust
  5. 11. an excellent source of energy for the body; rich in vitamins, minerals, & fiber
  6. 13. 1/2-3/4 of body; carries nutrients to cells/carries waste away; regulates body temperature; dissolves vitamins/minerals/amino acids/other nutrients; lubricates joints
  7. 15. a type of fat that is part of all animal cells; essential for many of the body's metabolic processes
  8. 17. chemical process in which body breaks down substances & gets nutrients
  9. 18. a guide developed by the USDA for healthful eating that identifies daily meal proportions for the fruit, vegetable, grains, proteins, and dairy food groups
  10. 19. a food that has nutrients added back into it that were lost during processing
  11. 21. 6 categories body needs to function; water, carbohydrates, protein, fat, vitamins, minerals; substance that must be obtained from the diet because the body cannot make it in sufficient quantity to meet its needs
Down
  1. 1. liquid at room temperature; polyunsaturated/monounsaturated
  2. 2. sugars that are absorbed quickly
  3. 3. a mineral found a lot in processed/prepared foods
  4. 4. help regulate chemical processes in the body; 13 different ones; fat-soluable/water-soluable
  5. 5. made of amino acids; provides energy; helps build/maintain/repair body tissues;complete with 9 essential amino acids; incomplete/complete
  6. 10. created through process of hydrogenation that causes unsaturated fats to harden; raise cholesterol; increases risk of heart attack
  7. 12. how we measure energy in food; found in fats, proteins, & carbohydrates
  8. 14. adding greatly-adding nutrients to foods that might not have had them in the first place
  9. 16. something high in calories but with no other nutrients; short term energy
  10. 20. sugars that are added during the processing of foods