Unit Two Health

3. eating, using, or containing no food or other products derived from animals
5. a seed-bearing part of a flowering plant or tree that can be eaten as food
9. a seed or seeds from a plant, especially a plant like a grass such as rice or wheat
12. edible parts of plants that are consumed as food, such as the leaves, stems, or roots
14. elements on the earth and in foods that our bodies need to develop and function normally
15. food products made from (or containing) calcium
17. essential for normal growth and nutrition and are required in small quantities in the diet because the body cannot make them
19. sugars, starches, and fiber used to make energy
20. are any of the pieces of hard, whitish tissue making up the skeleton in humans and other vertebrates.
22. The overall combination of food/drink a person consumes over time

1. Following short-term strategies to lose weight
2. a unit of energy, often used to express the nutritional value of foods
4. do most of the work in cells and are required for the structure, function, and regulation of the body's tissues and organs
6. a structure in the human or animal body at which two parts of the skeleton are fitted together
7. The ability of joints to move through a full range of motion
8. relating to the exclusion of meat from the diet
10. the amount of force muscles produce when they contract
11. makes up 50–75% of body weight and is essential for almost all bodily functions
13. a natural oily or greasy substance occurring in animal bodies used to make energy and absorb vitamins
16. a bands or bundle of fibrous tissue in a human or animal body that can contract, producing movement in or maintaining the position of parts of the body.
18. commonly found in animal products, though is also present in other sources, such as nuts and legumes
21. The ability of a muscle to continue working