Type
Word Search
Description

minerals
vitamins
dice
slice
combine
dough
roux
protein
food provenance
nutrition
sensory analysis
Shortening
caramelisation
coagulation
eatwell
emulsification
plasticity
gluten
denaturation
enzymic browning
Gelatinisation
Dextrinisation

NUTRITION Word Search

Type
Word Search
Description

CHOLESTEROL
SERVING
FIBER
SODIUM
NUTRIENTS
UNSATURATED
SATURATED
CALCIUM
CALORIES
INGREDIENTS
VEGETABLES
FRUITS
DAIRY
GRAINS
FATS
WATER
MINERALS
VITAMINS
CARBOHYDRATES
PROTEIN
MYPYRAMID
MYPLATE
FOODS
NUTRITION

Chapter 17: Protein Word Search

Type
Word Search
Description

Albumen
Amine groups
Amino acid
Antibodies
Chalaza
Coagulation
Complete protein
Denaturation
Essential amino acid
Foam
Gluten
High quality protein
Incomplete protein
Macromolecule
Peptide bonds
Polypeptide

Nutrition 1010 Word Search

Type
Word Search
Description

gluten
olive oil
oranges
Ice cream
Spinach
kilocalorie
phospholipid
amino acid
triglyceride
fat
electron
free radical
metabolism
esophagus
Liver
Thiamin
sugar
nutrition
Food guide
protein
kwashiorkor
osteoporosis
anemia
phosphorus
fluid
electrolytes
aerobic activity
tocopherol
Vitamin E
Beta carotene
Retinal
Vitamin C
Vitamin D
calcium
iron
magnesium
glycogen
borborygmus
small intestine
pancreas
amylase
glucose
fibre
lipid
Carbohydrate

6 main nutrients Crossword

Type
Crossword
Description

what source does Complete proteins/fat come from? Animal
what source does incomplete proteins/fat come from? Plant
an example of a food item high in trans fat is? Cookies
what part of your body does water hydrate? Organs
what do carbohydrates,protein and fat all provide energy
folic acid is an example of a? Vitamin
Iron is an example of a? Mineral
plant sources of essential nutrients are sometimes refereed to as an? Alternative
what nutrient helps with tissue repair and growth? Protein
which vitamin assists in bone development? Vitamin D
OJ is a significant source of what vitamin? Vitamin C
olive oil, canola oil, fish oil , soy bean , tree nut , peanus and avacodo all contain what type of fat? Unsaturated fat
beef, chicken, pork, eggs,milk,cheese,yogurt,sour cream, cream cheese and butter all contain what type of fat? Saturated fat
out of all the six nutrients which one is exemplary of Milk? Protein
Carbohydrates are usually found in what type of product? Grain
Products with alot of sugar contain what type of nutrient? Carbohydrates
this is not a nutrient because it does not get absorbed by the body. Fibre
what type of mineral strengthens bones and teeth? Calcium
packaged foods have a high content of what? Sodium
when considering the six nutrients... it is important to maintain a... balance
other than drinking water, what food group can you get the MOST water from? fruits and vegtables
other than from the food you eat, what is another form of vitamins and minerals? supplements
which nutrients protects organs? fat
if you drink soda excessively what mineral deficiency could you get over time? Iron
the mineral, calcium is best found in which food group? Milk and alternatives
in our food and nutrition class, what beverage did we learn could cause a deficiency of essential nutrients? soda

Human Body Puzzle Word Search

Type
Word Search
Description

amino acids
fats
fatty layer
dermis
Epidermis
humorous
radius
ulna
cardiac tissue
bicep
smooth tissue
tendons
skeletal tissue
carbohydrates
proteins
calorie
minerals
organs
vitamins
chemical digestion
mechanical digestion
saliva
accesory organs
digestive tract
small intestine
stomach
large intestine
blood
nutrition
enzymes
bones
esophagus
Joints

Nutrition Vocabulary Wordsearch

Type
Word Search
Description

Supplement
hydrogenation
botulism
saturated fat
Fiber
Fat
Mineral
Antioxidant
Vegan
Food additives
Food label
Diuretic
Sodium
Embolism
Cardiovascular disease
Diabetes
Obesity
Serving size
Hunger
Cholesterol
Glycogen
Vitamin
Protein
Nutrition
insulin

Quick & Yeast Breads Crossword

Type
Crossword
Description

A bread leavened by agents that allow speedy baking quick bread
A method of making quick breads in which liquid ingredients are lightly mixed into dry ingredients to create a batter. muffin method
Gives a flaky layering and is used for making biscuits, scones, and shortcakes. biscuit method
Means to mix solid fat and flour using a pastry blender. Cut in
A biscuit that is lightly kneaded, rolled out to an even thickness, and cut to biscuit size before baking. rolled biscuit
To work dough with the hands to combine ingredients and develop gluten. knead
A biscuit made with more liquid in proportion to flour than a rolled biscuit. drop biscuit
A bread leavened with yeast. yeast bread
A process where yeast and enzymes in yeast produce alcohols and carbon dioxide that break down carbohydrates. fermentation
A method of mixing yeast dough in which the yeast is first dissolved in warm water to activate growth. conventional method
A method of mixing yeast dough in which dry yeast is combined with the dry ingredients and then with a liquid. quick-mix-method
To make slashes about 1/2 inch deep across the top of the bread. score
Is used for quick breads. all-purpose flour
Accurate_________________ is important when making quick breads. measuring
To much ______________________ makes tunnels. mixing
Some of the proteins in wheat flour combine with liquid to create an elastic substance. gluten
A process for testing yeast. proofing

Nutrition Label Word Search

Type
Word Search
Description

calorie
carbohydrates
daily value
fats
health
ingredients
label
minerals
nutrition
protein
serving size
sodium
sugar
vitamins
water

Functional and Chemical Properties of Food Crossword

Type
Crossword
Description

The process of soaking food in a liquid before cooking to improve texture and flavour. MARINATING
When the structure of protein is changed. DENATURATION
When the protein in a food sets. COAGULATION
When flour proteins are mixed with water and kneaded. GLUTEN FORMATION
Gas spreading through a liquid. FOAM FORMATION
When starch is added to liquid and heated. GELATINISATION
Dry heat changes starch colour to brown. DEXTRINISATION
When heat is applied to sugar. CARAMELISATION
The process of fat coating flour particles to create a crumbly texture. SHORTENING
Trapping air in a mixture to create a springy texture. AERATION
The melting temperature of fat and its ability to spread easily. PLASTICITY
The mixing of two immiscible liquids. EMULSIFICATION
The change of colour, taste, flavour and nutritional value of fruit and vegetables. ENZYMIC BROWNING
Water-soluble vitamins are lost due to air exposure. OXIDATION

Food and Nutrition Word Search

Type
Word Search
Description

aroma
texture
presentation
emulsification
elasticity
dextrinisation
denaturing
coagulation
starch
allergy
eat well guide
absorption
mineral
vitamin
preservation
food