Ch 4 and part 11 vocab

Question 1

Complex carbohydrates are also called

Answer 1

polysaccharides

Question 2

Metabolic diseases characterized by elevated blood glucose arising from insufficient or ineffective insulin, or both.

Answer 2

Diabetes

Question 3

A condition in which the blood glucose concentration is above normal, but not high enough to be diagnosed as diabetes, a major risk factor for diabetes and cardiovascular diseases.

Answer 3

Prediabetes

Question 4

THe less common type of diabetes in which the pancreas produces little or no insulin.

Answer 4

Type 1 diabetes

Question 5

The more common type of diabetes in which the body’s cells fail to respond to insulin.

Answer 5

Type 2 diabetes

Question 6

A condition in which a normal or high concentration of circulating insulin produces a subnormal glucose-uptake response in muscle, liver, and adipose tissue.

Answer 6

Insulin resistance

Question 7

A disease in which the body develops antibodies against its own proteins and then proceeds to destroy cells containing these proteins.

Answer 7

Autoimmune disorder

Question 8

In kidney disease, treatment of the blood to remove toxic substances or metabolic wastes; more properly, hemodialysis, meaning “dialysis of the blood”

Answer 8

Dialysis

Question 9

A test that measures the current blook glucose concentration in a person who has not ingested any caloric foods or beverages for at least 8 hours; it can detect both prediabetes and diabetes

Answer 9

Fasting plasma glucose test

Question 10

A blood test that measures the percentage of hemoglobin (A blood protein) with glucose molecules attached to it. The test reflects how well blood glucose has been controlled over the past few months and can aid in diagnosing type 2 diabetes.

Answer 10

A1C test (HbA1C test) or (Glycosylated hemoglobin test)

Question 11

An abnormally low blood glucose concentration, often accompanied by symptoms of anxiety, rapid heartbeat, and sweating.

Answer 11

Hypoglycemia

Question 12

Sugar most often refers to

Answer 12

sucrose

Question 13

Sometimes known as blood sugar or dextrose

Answer 13

Glucose

Question 14

Sometimes known as fruit sugar

Answer 14

fructose

Question 15

Lactose is made up of

Answer 15

glucose and galactose

Question 16

sucrose is made up of

Answer 16

Glucose and fructose

Question 17

Maltose is made up of

Answer 17

glucose and glucose

Question 18

A plant polysaccharide composed of glucose. After cooking, it is highly digestible by human beings; raw starch often resists digestion.

Answer 18

Starch

Question 19

Small grains. They are packages of starch molecules.

Answer 19

Granules

Question 20

Highly branched polysaccharide that is made and held in liver and muscle tissues as a storage form of glucose. It is not a significant food source of carbohydrate and is not counted as one of the complex carbs in foods.

Answer 20

Glycogen

Question 21

The indigestible parts of plant foods, largely nonstarch polysaccharides that are not digested by human digestive enzymes, although some are digested by resident bacteria of the colon. These include cellulose, hemicelluloses, pectins, gums, mucilages, and a few non-polysaccharides such as lignin.

Answer 21

Fibers

Question 22

The anaerobic (without oxygen) breakdown of carbs by microorganisms that releases small organic compounds along with carbon dioxide and energy.

Answer 22

Fermentation

Question 23

Food components that readily dissolve in water, become viscous, and often impart gummy or gel-like characteristics to foods. An example is pectin from fruit, which is used to thicken jellies.

Answer 23

Soluble fibers

Question 24

The tough, fibrous structures of fruit, vegetables, and grains; indigestible food components that do not dissolve in water.

Answer 24

Insoluble fibers

Question 25

Swollen, hardened veins in the rectum, usually caused by pressure resulting from constipation.

Answer 25

Hemorrhoids

Question 26

Inflammation and or infection of the appendix.

Answer 26

Appendicitis

Question 27

Sacs or pouches that balloon out of the intestinal wall, caused by weakening of the muscle layers that encase the intestine. The painful inflammation of one or more of the diverticula is known as diverticulitis.

Answer 27

Diverticula

Question 28

Molecules that attract or bind with other molecules and are therefore useful in either preventing or promoting movement of substances from place to place.

Answer 28

Chelating agents

Question 29

The fraction of starch in a food that is digested slowly, or not at all, by human enzymes.

Answer 29

Resistant starch

Question 30

The action of carbohydrate and fat in providing energy that allows protein to be used for purposes it alone can serve.

Answer 30

Protein-sparing action

Question 31

acidic, water-soluble compounds that arise during the breakdown of fat when carbohydrate is not available. Also called by the broader term ketones, although some of these compounds vary chemically.

Answer 31

Ketone bodies

Question 32

An undesirably high concentration of ketone bodies, such as acetone, in the blood or urine

Answer 32

ketosis

Question 33

A ranking of foods accourding to their potential for raising blood glucose relative to a reference dose of glucose.

Answer 33

GI (Glycemic index)

Question 34

Sugar like compounds derived from fruit or manufactured from carbs. Absorbed more slowly than sugars, are metabolized differently, and do not elevate the risk of dental caries. Also called polyols.

Answer 34

Sugar alcohols

Question 35

Decay of the teeth (also called cavities)

Answer 35

Dental caries