Nutrition science
- Created by: teganstuckey
- Created on: 08-09-17 08:03
Y | D | U | O | D | E | N | U | M | A | N | D | J | E | J | U | N | U | M | I | U |
W | B | R | Q | L | I | B | N | U | Q | J | V | E | G | Y | T | P | D | Q | M | E |
T | L | H | R | E | A | X | R | B | C | C | Q | C | Y | R | B | W | H | D | U | Q |
I | M | P | R | O | V | E | S | D | E | N | T | A | L | H | E | A | L | T | H | P |
O | S | R | E | S | S | P | H | C | S | N | W | N | T | X | E | M | W | F | S | B |
E | M | A | U | S | K | D | B | C | G | U | G | B | I | M | O | P | W | S | E | C |
B | U | N | P | R | O | C | E | S | S | E | D | B | R | A | N | G | U | O | J | J |
J | R | T | W | G | L | U | C | O | S | E | G | L | U | C | O | S | E | Q | V | R |
W | H | Q | A | X | N | C | D | S | I | N | K | H | M | D | K | C | L | C | Y | F |
H | A | R | D | E | N | I | N | G | O | F | A | R | T | E | R | I | E | S | X | X |
W | D | T | H | T | I | O | D | E | N | X | K | O | R | F | C | U | P | Y | S | O |
Y | F | L | A | X | S | E | E | D | L | I | N | S | E | E | D | O | I | L | U | C |
G | L | U | C | O | S | E | A | N | D | G | A | L | A | C | T | O | S | E | I | W |
B | H | Y | U | J | H | U | T | E | J | W | B | K | X | F | A | K | P | K | H | K |
N | U | R | B | Y | G | L | Y | C | O | S | I | D | I | C | B | O | N | D | S | F |
P | C | D | A | T | H | E | R | O | S | C | L | E | R | O | S | I | S | J | I | U |
N | L | Q | T | K | I | N | F | A | S | T | I | N | G | S | T | A | T | E | A | P |
I | H | H | K | K | U | W | N | V | N | A | W | Y | F | W | A | W | I | W | Q | M |
H | D | C | V | E | D | Q | N | O | H | S | W | O | G | C | R | X | A | P | D | E |
N | Y | A | D | X | H | S | O | Y | I | D | S | B | X | F | R | L | S | O | C | A |
G | O | T | D | X | S | J | B | K | J | F | T | M | H | E | O | H | G | F | X | S |
Clues
- How are disaccharides linked? (2, 10, 5)
- What does LDL increase the risk of? (15)
- What food has the highest source of fibre? (11, 4)
- What is atherosclerosis? (9, 2, 8)
- What is lactose made up of? (7, 3, 9)
- What is maltose made up of? (7, 7)
- What is the benefit of fluroide? (8, 6, 6)
- What oil is the best source for n-3 fatty acids? (15, 3)
- When does glycogenolysis occur? (2, 7, 5)
- Where does absorption of proteins occur? (8, 3, 7)
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