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Chapter 5:Nutrition and Chapter 6: Fitness Crossword | Down: 2) Set of Scientifically based recommendations designed to promote health and reduce the risk for many chronic diseases through diet and physical activity. 3) A kind of food poisoning in which a food is contaminated by natural toxins or by microbes that produce toxins.6) Amino Acids that the body cannot produce on its own.7) Ability to perform daily living activities with vigor. 8) Graphic nutritional tool developed by the USDA that can be customized depending on your calorie needs 10) Easily digestible carbonhydrates composed of one or two units of sugar.12) Complex carbonhydrates found in many plant foods.13) Range of exercise intensity that allows you to stress your cardiorespiratory system for optimal benefit without overloading the system.15) Polysaturated fatty acids that contain linoleic acid and that have beneficial health effects.16) The proportion of nutrients to total calories in a food. 17) Proteins composed of ample amounts of all the essential amino acids.18) Strength training that conditions the body torso from the neck to the lower back. 20) Ability of joints to move through their full range of motion. 21) .. or lipids, fats are an essential nutrient composed of fatty acids and used for energy and other body functions.23) Activity that requires any type of movement.27) Mineral components that carry electrical charges and conduct nerve impulses. 35) Structured, planned physical activity, often carried out to improve fitness.36) Naturally occuring organic micronutrients that aid chemical reactions in the body and help maintain healthy body systems. | Across: 1) Capacity of a muscle to exert force repeatedly over a period of time. 4) Organisms whose genetic makeup has been changed to produce desirable traits. 5) Amount of work performed by muscles in a given period of time.9) Lipids that are liquid at room temp and in the refridgerator11) Chemical substances used by the body to build, maintain, repair tissues and regulate body functions. They cannot be manufactured by the body and must be obtained from foods or supplements.14) Substances that are naturally produced by plants to protect themselves and that provide health benefits in the human body. 19) Lipids that are liquid at room temperature and semisold or solid when refridgerated.22) Average daily amount of any one nutrient an individual needs to protect against nutritional dificiency. 24) The complex carbonhydrate form in which glucose is stored in the liver and the muscles.25) Participation in one sport to improve performance in another, or use of several different types of training for a specific fitness goal.26) Difference between max heart rate and resting heart rate. 28) Substances in foods that neutrlize the effects of free radicals. 29) Ability to perform specific skills associated with various sports and leisure activities. 30) An umbrella term for four sets of dietary recommendations: Estimated Average Requirement, Recommended Dietary Allowances, Adequate Intake, and Tolerable Upper Intake level; designed to promote optimal health and prevent both nutritional deficencies and chronic diseases. 31) Low body temperature, a life-threatening condition.32) Combined amount of dietary fiber and functional fiber in a food. 33) Polysaturated fatty acids that contain the essential nutrient alpha-linolenic acid and that has beneficial effects on cardiovascular health.34) Ability of the heart and lungs to efficiently deliver oxygen and nutrients to the body's muscles and cells via the bloodstream. 37) Capacity of a muscle to exert force against resistance. 38) Proteins that contain small amounts of essential amino aids or some, but not all, of the essential amino acids. 39) Intake ranges that provide adequate nutrition and that are associated with reduced risk of chronic disease.40) Naturally occuring inorganic micronutrients, such as magnesium, calcium, and iron, that contribute to proper functioning of the body.41) Carbonhydrates that are composed of multiple sugar units and that must be broken down further before they can be used by the body. |  | | |
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