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ALL ABOUT PERSONAL FITNESS
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NUTRITION:THE ACT OR PROCESS OF NOURISHING OR OF BEING NOURISHED.
NUTRIENT:CONTAINING OR CONVEYING NUTRIENT,AS SOLUTIONS OR VESSELS OF THE BODY.
CALORIE:A QUANTITY OF FOOD CAPABLE OF PRODUCING SUCH AN AMOUNT OF ENERGY.
HUNGER:A COMPELLING NEED OR DESIRE FOR FOOD.
APPETITE: A DESIRE TO SATISFY ANY BODILY NEED OR CRAVING.
CARBOHYDRATES: THE BODY'S CHIEF SOURCE OF ENERGY.
FIBER:A TYPE OF CARBOHYDRATES THAT SERVES SEVERAL IMPORTANT FUNCTIONS IN THE HUMAN BODY.
PROTEIN:THE NUTRIENT THAT HELPS BUILD, MAINTAIN, AND REPAIR BODY TISSUES.
SATURATED FATS: TENDS TO IN CREASE CHOLESTEROL LEVELS IN THE BLOOD.
UNSATURATED FATS: REDUCE THE AMOUNT OF CHOLESTEROL IN THE BLOOD.
TRANS FAT: THESE FATS ARE FORMED BY PROCESS CALLED HYDROGENATION.
CHOLESTEROL: occurs in all animal tissues, especially in the brain, spinal cord, and adipose tissue.
VITAMINS: group of organic substances essential in small quantities to normal metabolism
MINERALS: any substance that is neither animal nor vegetable.
WATER: 60% AND 70% OF YOUR BODY
DIETARY GUIDELINES: A SERIES OF DIETARY RECOMMENDATIONS FROM THE NUTRITION COMMITTEE
NUTRIENT DENSE:a simple way to connect nutrients with calories.
VEGETARIAN:person who does not eat meat
GRAIN: GROUP: 6OZ
MEAT GROUP: 5.5OZ
MILK GROUP:3 CUPS
OILS:a high carbon and hydrogen content
VEGETABLE GROUP:2.5 CUPS
FRUIT GROUP:2 CUPS
FOOD LABEL:A PANEL FOUND ON A PACKAGE OF FOOD
FOOD GUIDE PYRAMID:displaying color-coded food groups arranged according to recommended levels of consumption in a healthy diet.
ALL ABOUT PERSONAL FITNESS
Across:2. | CONTAINING OR CONVEYING NUTRIENT,AS SOLUTIONS OR VESSELS OF THE BODY. | 4. | THE BODY'S CHIEF SOURCE OF ENERGY. | 5. | 2 CUPS | 6. | A TYPE OF CARBOHYDRATES THAT SERVES SEVERAL IMPORTANT FUNCTIONS IN THE HUMAN BODY. | 11. | A SERIES OF DIETARY RECOMMENDATIONS FROM THE NUTRITION COMMITTEE | 13. | THESE FATS ARE FORMED BY PROCESS CALLED HYDROGENATION. | 15. | A COMPELLING NEED OR DESIRE FOR FOOD. | 17. | GROUP: 6OZ | 20. | THE NUTRIENT THAT HELPS BUILD, MAINTAIN, AND REPAIR BODY TISSUES. | 21. | person who does not eat meat | 22. | a high carbon and hydrogen content | 23. | 2.5 CUPS |
| | Down:1. | 60% AND 70% OF YOUR BODY | 3. | REDUCE THE AMOUNT OF CHOLESTEROL IN THE BLOOD. | 6. | displaying color-coded food groups arranged according to recommended levels of consumption in a healthy diet. | 7. | a simple way to connect nutrients with calories. | 8. | occurs in all animal tissues, especially in the brain, spinal cord, and adipose tissue. | 9. | A PANEL FOUND ON A PACKAGE OF FOOD | 10. | TENDS TO IN CREASE CHOLESTEROL LEVELS IN THE BLOOD. | 12. | any substance that is neither animal nor vegetable. | 14. | A DESIRE TO SATISFY ANY BODILY NEED OR CRAVING. | 16. | A QUANTITY OF FOOD CAPABLE OF PRODUCING SUCH AN AMOUNT OF ENERGY. | 18. | THE ACT OR PROCESS OF NOURISHING OR OF BEING NOURISHED. | 19. | 5.5OZ |
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© 2014
PuzzleFast.com, Noncommercial Use Only
ALL ABOUT PERSONAL FITNESS
Across:2. | CONTAINING OR CONVEYING NUTRIENT,AS SOLUTIONS OR VESSELS OF THE BODY. | 4. | THE BODY'S CHIEF SOURCE OF ENERGY. | 5. | 2 CUPS | 6. | A TYPE OF CARBOHYDRATES THAT SERVES SEVERAL IMPORTANT FUNCTIONS IN THE HUMAN BODY. | 11. | A SERIES OF DIETARY RECOMMENDATIONS FROM THE NUTRITION COMMITTEE | 13. | THESE FATS ARE FORMED BY PROCESS CALLED HYDROGENATION. | 15. | A COMPELLING NEED OR DESIRE FOR FOOD. | 17. | GROUP: 6OZ | 20. | THE NUTRIENT THAT HELPS BUILD, MAINTAIN, AND REPAIR BODY TISSUES. | 21. | person who does not eat meat | 22. | a high carbon and hydrogen content | 23. | 2.5 CUPS |
| | Down:1. | 60% AND 70% OF YOUR BODY | 3. | REDUCE THE AMOUNT OF CHOLESTEROL IN THE BLOOD. | 6. | displaying color-coded food groups arranged according to recommended levels of consumption in a healthy diet. | 7. | a simple way to connect nutrients with calories. | 8. | occurs in all animal tissues, especially in the brain, spinal cord, and adipose tissue. | 9. | A PANEL FOUND ON A PACKAGE OF FOOD | 10. | TENDS TO IN CREASE CHOLESTEROL LEVELS IN THE BLOOD. | 12. | any substance that is neither animal nor vegetable. | 14. | A DESIRE TO SATISFY ANY BODILY NEED OR CRAVING. | 16. | A QUANTITY OF FOOD CAPABLE OF PRODUCING SUCH AN AMOUNT OF ENERGY. | 18. | THE ACT OR PROCESS OF NOURISHING OR OF BEING NOURISHED. | 19. | 5.5OZ |
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© 2014
PuzzleFast.com, Noncommercial Use Only