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Across 3. it helps the body move food through the digestive tract, reduces serum cholesterol, and contributes to disease protection 8. the practice of deliberately increasing the content of an essential micronutrient, ie. vitamins and minerals (including trace elements) in a food irrespective of whether the nutrients were originally in the food before processing or not 10. non animal source of proteins however they are not complete because they lack different amino acids and so must be combined to create a whole or complex protein 11. typically liquid at room temperature but start to turn solid when chilled &may help lower your blood cholesterol level 12. they take a longer time to digest and sustain the body longer, are higher in fiber & can lower LDL 14. most often of animal origin, that is solid at room temperature. This fat can harm the heart because it raises cholesterol, which increases the risk of heart 19. levels reduce the risk for heart disease, a friendly scavenger cruises the bloodstream removing harmful cholesterol 23. elements that are needed in smaller amounts,and have key roles in several body functions. 24. fatty acids required for biological processes but does not include the fats that only act as fuel. 25. essential nutrition to the functioning of the human body and are obtained from foods 26. are the main constituents of natural fats and oils, high concentrations in the blood indicate an elevated risk of stroke.

Down 1. is used as a food additive in everything from ice cream to baked goods & falls into the category of indigestible carbohydrates known as dietary fiber 2. removing unwanted elements or impurities by processing 4. important constituents of cell membranes and precursors of other steroid compounds, 5. they trigger lower blood/serum cholesterol as well as lower LDL and HDL production 6. they are the quickest source of energy, and they are very rapidly digested. usually low in fiber & high in sugar 7. any amino acid that is required by an animal for growth but that cannot be synthesized by the animal's cells and must be supplied in the diet 9. also called simple sugars and are broken down quickly by the body, are building blocks for complex carbs. 13. a substance that reduces damage due to oxygen, such as that caused by free radicals. 15. synonymous with fortification and refers to the addition of micronutrients to a food which are lost during processing 16. rich in vitamins, minerals and fiber and are complex carbs 17. It collects in the walls of your blood vessels, where it can cause blockages.The “Bad” 18. legumes are perhaps the the food most loaded with this type. disperses in water when the food is broken down, is referred to as viscous 20. they come in the form of lactose, maltose & sucrose and are simple carbs 21. necessary in the diet of all animals and other nonphotosynthesizing organisms, composed of 20 or more amino acids 22. are the building blocks from which proteins are constructed.