Across 6. a type of animal or vegetable fat, as that found in butter, meat, egg yolks, and coconut or palm oil, that in humans tends to increase cholesterol levels in the blood. 10. Along with dextrose, maltose, glucose, and fructose, this is another name for sugar. 11. Any of various fats derived from plant and some animal sources, especially fish, that are liquid at room temperature. 12. the product contains 140 mg of sodium or less per serving 13. within reasonable limits; not to excess. 15. An unhealthy substance, made through the chemical process of hydrogenation of oils. Hydrogenation solidifies liquid oils and increases the shelf life of oils and foods that contain them. 17. some of the nutrients that were lost during food processing have been added back (adj) 18. Fortified means that a nutrient has been added to the food because during manufacturing it was removed, or it was never naturally present (adj).

Down 1. the cells in our bodies that protect us from infection (n) 2. These include high-protein plant foods, such as legumes (beans), tofu, and nuts. 3. 25% less sodium than the original product but they may still be high in sodium 4. the product contains less than 5mg of sodium 5. the parts of plants you eat but cannot digest. This helps to keep you healthy by moving food quickly through your body (n) 7. a type of unsaturated fat with many health benefits and functions. For examle they can reduce your risk of heart disease 8. a chemical or food that is required for you to live and grow (n) 9. a colorless crystal that occurs in seawater; common salt. 14. stands for “Monosodium Glutamate” and is made of water, sodium and glutamate. Glutamate is an amino acid that is used to make proteins in food and our body. It is used to enhance flavour. 16. the amount of food that is enough for one person (n)