|
|
|
6
|
Required for growth, repair, and maintenance of every body cell.
|
|
7
|
A disease resulting from a vitamin D deficiency.
|
|
9
|
A form of complex carbohydrate from plants that humans cannot digest.
|
|
10
|
The study of how your body uses the nutrients in the foods you eat.
|
|
12
|
A vitamin that can be stored in the fatty tissues of the body.
|
|
13
|
An illness caused by the lack of a sufficient amount of a nutrient.
|
|
16
|
A food to which nutrients are added in amounts greater than what would naturally occur.
|
|
17
|
A condition characterized by a reduced number of red blood cells.
|
|
19
|
A chemical substance in food.
|
|
20
|
The body's chief source of energy.
|
|
21
|
A disease resulting from a niacin deficiency.
|
|
22
|
A process by which hydrogen atoms are chemically added to unsaturated fatty acids in liquid oils to turn the oils into more highly saturated solid fats.
|
|
23
|
A purified nutrient or nonnutrient substance that is manufactured or extracted from natural sources.
|
|
25
|
A fatty acid with an odd molecular shape that is created when oils are partly hydrogenated.
|
|
27
|
A disease of the nervous system resulting from a thiamin deficiency.
|
|
31
|
A condition resulting from a vitamin A deficiency.
|
|
35
|
A lack of the right proportions of nutrients over an extended period of time.
|
|
36
|
A chemical compound that serves as a building block of proteins.
|
|
37
|
A disease resulting from a vitamin C deficiency.
|
|
|
