Across
- 4. substance that must be obtained from the diet because the body cannot make it in sufficient quantity to meet its needs
- 9. organic substances that are naturally present in many plant and animal products
- 12. produced by the body (primarily by the liver) and is also consumed from food
- 13. the process by which your body converts what you eat and drink into energy
- 16. a measurement of the amount of energy produced when food is burned by the body
- 17. a food that has nutrients added back that were lost during processing
- 18. important for many body processes, such as fluid balance, muscle contraction, and nervous system function
- 19. a guide developed by the USDA for healthful eating that identifies daily meal proportions for the fruit, vegetable, grains, proteins, dairy food groups
- 20. chemical substances in food that help to maintain the body
Down
- 1. found in higher proportions in plants and seafood and are usually liquid at room temperature as oils
- 2. USDA food patterns are defined as vegetables, fruits, grains, dairy, and protein foods
- 3. found in beans, whole grains, and vegetables
- 5. has calories but no nutrients
- 6. broken down quickly by the body to be used as energy
- 7. bound together in such a way that it cannot be easily digested in the small intestine
- 8. made up of hundreds or thousands of smaller units, called amino acids
- 10. sugars that are added during the processing of foods
- 11. adding greatly-adding nutrients to foods that might not have had them in the first place
- 14. inorganic substances that are found naturally in soil and water
- 15. carries nutrients and waste throughout your body
- 21. naturally in some animal foods but is not essential in the diet