Food Tech

Created by: Chloe
Created on: 23-11-12 20:31




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Across

1. To maintain health, help prevent diseases such as beri beri and rickets. Regulate repair of body cells, help combat ageing process, help process carbohydrates and release energy in the body. (8)
4. Animal and plant sources. Fruits, avocado pears, olives, nuts & pulses, peanuts and walnuts, seeds, sesame, sunflower & soya. Animal - meat, lard and suet, milk, butter, cheese & cream, fish, particularly oily fish, tuna, salmon and sardines. (7, 2, 3)
7. Proteins, Fats & Carbohydrates. These are needed in relatvley large quantities and form the bulk of our diet. (14)
9. Non starch polysaccharide is the non-digestable cellulose found in plant foods. It passes straight through the digestive systems, absorbing moisture and providing bulk (5, 3)

Down

1. Fat soluble A & D - can be stored in the liver and used when needed. Water soluble vitamins dissolve in water, they include the group B & C, these are not stored in the body, so foods that contain vitamins need to be eaten regularly. (8)
2. Found in grain products, bread, rice, cereals and pasta. Broken down slowly into simple sugars by the digestive system to provide energy, adds bulk to our diet, provides a feeling of fullness, excess is converted into fat. (8)
5. Growth, Repair of body tissue, renewal of cell proteins. Enzymes, vital for metabolism, are composed of proteins. Hormones composed of protein, secondary source of energy. (7)
6. Used by the body for energy and also form part of the structure of cells. Stored under the skin. Kidneys are protected by a layer of fat. Fat is a source of fat-soluble vitamins A, D, E and K. Gives food texture and flavour. Feeling of satiety. (3)
8. helps regulate the bodys temperature. Sweat evaporates and cools us. Without this we would get heat stroke. Helps kidneys flush out harmful excess or foreign substances from our blood. transports nutrients, oxygen and carbon dioxide round the body. (5)
10. Water, Fats, Carbohydrates, Minerals, Protein & Vitamins (9)

Comments

jill richardson

Report Sat 4th January, 2014 @ 14:30

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