Nutrition Crossword

the science of food and how the body uses it in health and disease
substances the body must get from Foods because it cannot manufacture them at all or fast enough to meet its needs. These nutrients include proteins fats carbohydrates vitamins minerals and water
the process of breaking down Foods in the gastrointestinal tract into compounds the body can absorb
a measure of energy content in food.
n essential nutrient a compound made of amino acids that contain carbon, hydrogen, oxygen, and nitrogen
the building blocks of proteins
vegetables such as peas and beans that are high in fiber and are also important sources of protein
fat with no carbon to carbon double bonds; usually solid at room temperature
a fat with one carbon to carbon double bond; liquid at room temperature
a process by which hydrogens are added to unsaturated fats, increasing the degree of saturation and turning liquid oils into solid fats. Hydrogenation produces a mixture of saturated fatty acids and standard and transforms of unsaturated fatty acids
fat containing two or more carbon to carbon double bonds; liquid at room temperature
a type of unsaturated fatty acid produced during the process of hydrogenation Cholesterol waxy substance found in the blood cells and needed for cell membranes, vitamin D, and hormone synthesis
a type of unsaturated fatty acid produced during the process of hydrogenation Cholesterol waxy substance found in the blood cells and needed for cell membranes, vitamin D, and hormone synthesis
blood fat that helps transport cholesterol out of the arteries thereby protecting against heart disease
polyunsaturated fatty acids commonly found in fish oils that are beneficial to cardiovascular health; the end most double bond occurs three carbons from the end of the fatty acid chain
in essential nutrient; Sugars, starches, and dietary fiber are all carbohydrates
a simple sugar that is the body's basic fuel
an animal starch stored in the liver and muscles
the entire edible portion of a grain such as wheat, rice, or oats, including the germ, endosperm, and bran. During Milling or processing, parts of the grain are removed, often leaving just the endosperm
fiber that dissolves in water or is broken down by bacteria in the large intestine
fiber that does not dissolve in water and is not broken down by bacteria in the large intestine
the digestive disorder in which abnormal pouches form in the walls of the intestine and become inflamed
carbon-containing substances needed in small amounts to help promote and regulate chemical reactions and processes in the body
a substance that can lessen the breakdown of food or body constituents by free radicals; actions include binding of oxygen, donating electrons to free radicals, and repairing damaged to molecules
a disease caused by lack of vitamin C, characterized by bleeding gums, loosening teeth and poor wound healing
inorganic compounds needed in relatively small amounts of Regulation I said that wrong, growth, and maintenance of body tissues and functions
deficiency in the oxygen-carrying material in the red blood cells
a condition in which bones become extremely thin and brittle and break easily
an electron seeking compound that can react with fats, proteins, and DNA damaging cell membranes and mutating genes in its search for electrons; produced through chemical reactions in the body and by exposure to environmental factors such as sunlight and tobacco smoke
naturally occurring substance found in plant foods that help prevent and treat chronic diseases like cancer and heart disease Cruciferous vegetables - vegetables of the Cabbage family, including cabbage, broccoli, brussel sprouts, kale cauliflower, the flower petals of these two form the shape of a cross; hence the name