Nutrition science

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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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