Sols Upp-Int 6A - Food Science

5. To use energy, usually by physical activity or metabolic processes.
7. A nutrient found in foods like meat, beans, and nuts, essential for building and repairing tissues.
11. Units of energy provided by food.
12. To increase or improve something, like energy or confidence.
14. Grains that contain all parts of the grain kernel, including the bran, germ, and endosperm.
16. To mix ingredients together with a spoon or other utensil.
17. Domestic birds like chickens, turkeys, ducks, and geese, raised for their meat or eggs.
19. A substance added to food to prevent spoilage.
21. Nutrients found in foods like bread, rice, and fruits that provide energy.
23. Fats that are solid at room temperature, found in animal products and certain plant oils.
25. Foods that have been altered from their natural state for safety reasons or convenience.
28. Organic compounds needed in small quantities for various bodily functions.
29. To break down food in the stomach and intestines so the body can use it.
30. Plant-based nutrient that aids in digestion and is found in foods like vegetables, fruits, and grains.

1. A waxy substance found in blood, essential for building cells but high levels can be unhealthy.
2. To have something inside.
3. To press something so hard that it breaks into pieces or a powder.
4. To make something smaller or less in amount.
6. To make or create something.
8. A substance that provides nourishment essential for growth and the maintenance of life.
9. Carbonated beverages like soda.
10. To eat or drink something.
13. To mix ingredients vigorously to add air and make them smooth.
15. Inorganic substances needed by the body for various functions, like calcium and iron.
17. Edible seeds of legumes, such as beans, lentils, and peas.
18. To make a liquid or substance flow from one container to another.
20. Foods made from milk, like cheese, yogurt, and butter.
22. Substances added to food to enhance its flavor, appearance, or preservation.
24. To change a solid substance to a liquid by heating it.
26. To manage or regulate something.
27. To beat or stir rapidly with a light, rapid movement, often using a whisk.