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NUTRITION CH 1

Across
ACTIVE ENGAGEMENT IN BEHAVIORS OR PROGRAMS THAT ADVANCE POSITIVE WELL BEING.
A POLYSACCHARIDE, MAIN STORAGE FORM OF CARB IN THE BODY, STORED PRIMARILY IN LIVER AND TO LESSER EXTENT IN MUSCLE TISSUE
A FOOD THAT CONTAINS LIVE MICROBIALS
MANAGEMENT OF THE DIET AND USE OF FOOD
VISUAL PATTERN OF CURRENT BASIC 5 FOOD GROUPS ARRANGED ON A PLATE TO INDICATE PROPORTIONATE AMOUNTS OF DAILY FOOD CHOICES
CHEMICAL GROUP NAME FOR FATS AND FAT RELATED COMPOUNDS SUCH AS CHOLESTEROL AND LIPOPROTEINS.
A NITROGEN CARRYING PRODUCT OF NORMAL TISSUE PROTEIN BREAKDOWN.
BODY WEIGHT IN KILOGRAMS DIVIDED BY THE SQUARE OF HEIGHT IN METERS.
ABNORMAL PRESENCE OF BLOOD IN THE URINE
STATE OF HYPERSENSITIVITY TO PARTICULAR SUBSTANCES THAT WORKS ON THE BODY TISSUES TO PRODUCE PROBLEMS
THE BODY OF SCIENCE, DEVELOPED THROUGH CONTROLLED RESEARCH, THAT RELATES TO THE PROCESSES INVOLVED IN NUTRITION INTERNATIONALLY AND IN THE COMMUNITY.
Down
GENERAL TERM CALORIE REFERS TO A UNIT OF HEAT MEASURE, USED ALONE TO DESIGNATE THE SMALL CALORIE
THE CHEMICAL GROUP NAME FOR FATS
PROCESS BY WHICH FOOD IS BROKEN DOWN IN THE GI SYSTEM
MAI GASTRIC ENZYME SPECIFIC TO PROTEINS
THE SUM OF ALL CHEMICAL CHANGES THAT TAKE PLACE IN THE BODY BY WHICH IT MAINTAINS ITSELF AND PRODUCES ENERGY FOR ITS FUNCTIONING.
A STATE OF OPTIMAL PHYSICAL, MENTAL, AND SOCIAL WELL BEING.
SUM OF THE PROCESSES INVOLVED WITH THE INTAKE OF NUTRIENTS AS WELL AS ASSIMILATING AND USING THEM TO MAINTAIN BODY TISSUE AND PROVIDE ENERGY
A MEASURE OF HEAT
BLOOD CONDITION CHARACTERIZED BY A DECREASED NUMBER OF CIRCULATING RED BLOOD CELLS, DECREASE IN HEMOGLOBIN