yes

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Across
  1. 2. first fortified food
  2. 5. deficiency of red blood cells
  3. 6. vitamin in milk that can be destroyed by light
  4. 8. aiding in the stability of mixtures like oil and water by reducing surface tension
  5. 10. the addition of nutrients back into food products that have lost those nutrients during processing
  6. 12. protein in red blood cells
  7. 14. meat with most iron
  8. 15. deliberately increasing the content of one or more micronutrients
Down
  1. 1. proportion of nutrients
  2. 3. helps adsorb iron
  3. 4. factor that affects nutrient stability
  4. 7. added to vegetables when canned
  5. 9. factor that affects nutrient stability
  6. 11. protein in muscle cells
  7. 13. factor that affects nutrient stability