Food and Nutrition Unit One
Unit One Key Terms
- Created by: Aisling Power
- Created on: 23-04-13 20:04
| D | M | F | S | G | W | S | P | O | W | M | N | I | R | F | K | U | U | S | L | L |
| C | M | E | Y | A | B | A | D | Q | A | Q | P | L | E | D | M | N | Y | R | K | B |
| N | E | X | C | A | C | T | V | R | T | Y | P | K | F | N | A | L | U | A | O | K |
| Q | U | T | H | H | P | U | S | C | E | F | B | M | A | N | C | O | X | G | H | A |
| F | P | R | E | P | U | R | E | Q | R | A | U | K | T | O | R | W | D | U | D | B |
| S | P | I | Q | V | B | A | M | S | S | C | H | X | S | I | O | B | O | S | I | F |
| T | C | N | A | J | F | T | Y | U | O | X | O | Y | O | T | N | I | S | C | O | B |
| N | U | S | C | H | B | E | Z | R | L | B | F | R | L | I | U | O | F | I | M | T |
| E | X | I | X | D | U | D | N | L | U | I | G | W | U | R | T | L | R | S | C | K |
| I | I | C | X | F | N | F | E | B | B | X | P | Y | B | T | R | O | P | N | C | Q |
| R | H | S | S | E | J | A | E | O | L | K | P | T | L | U | I | G | D | I | P | D |
| T | P | U | L | T | E | T | V | F | E | L | A | Y | E | N | E | I | I | R | T | Y |
| U | V | G | G | H | H | T | I | L | V | Q | W | D | V | R | N | C | U | T | P | H |
| N | G | A | J | S | Y | Y | T | L | I | H | T | G | I | E | T | A | R | N | U | L |
| O | Q | R | Y | Q | P | A | S | E | T | T | M | W | T | D | S | L | N | I | L | B |
| R | P | S | K | V | T | C | E | N | A | V | Q | A | A | N | V | V | R | S | V | X |
| C | J | J | U | G | E | I | G | X | M | S | M | E | M | U | P | A | V | U | H | U |
| I | N | O | O | I | X | D | I | V | I | A | R | O | I | G | U | L | A | K | T | A |
| M | B | G | A | O | X | S | D | X | N | J | P | E | N | W | O | U | O | A | L | U |
| L | V | R | Q | A | G | I | S | T | S | G | G | O | S | O | G | E | F | U | A | X |
| R | W | F | L | H | I | U | X | O | M | U | G | D | M | C | B | I | E | Y | Q | S |
Clues
- Chemicalsin the digestive juices which speed up the breakdown of food and the release of nutrients. (9, 7)
- Form part of the cell structure of plants and in some fruits and vegetables. (9, 6)
- From animal food sources -have NO double bonds, as all the carbon atoms are saturated with hydrogen. (9, 5, 5)
- Not part of the cell structure of plants, but are added to foods to provide sweetness and a quick source of energy. (9, 6)
- Nutrients required by the body in fairly large amounts (proteins, fats and carbohydrates). (14)
- Nutrients required by the body in smaller quantities than macronutrients (vitamins and minerals), used to protect the body from infection & regulate bodily processes (14)
- Vegetable proteins that LACK one or more of the indispensible AAs. (3, 10, 5)
- Vitamins A, D, E and K are present in the fat content of foods. (3, 7, 8)
- Vitamins B and C dissolve in water. (5, 7, 8)
- When some people may not eat enough to meet their dietary needs. (5, 9)
Comments
No comments have yet been made