Matching
Match each nutrition term with the appropriate definition.
Premises:
insoluble fibers
Responses:
the more common type of diabetes in which the fat cells resist insulin.
the concentration of hydrogen ions.
indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods.
having a gel-like consistency.
a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage.
the amount of an nonnutritive sweetener that individuals can safely consume each day over the course of a lifetime without adverse effect.
sweeteners that yield energy, including both the sugars and the sugar alcohols.
the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water.
a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake.
a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose.
Correct Answer:
Premises:
Responses:
the more common type of diabetes in which the fat cells resist insulin.
the concentration of hydrogen ions.
indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods.
having a gel-like consistency.
a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage.
the amount of an nonnutritive sweetener that individuals can safely consume each day over the course of a lifetime without adverse effect.
sweeteners that yield energy, including both the sugars and the sugar alcohols.
the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water.
a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake.
a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose.
Premises:
the more common type of diabetes in which the fat cells resist insulin.
the concentration of hydrogen ions.
indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods.
having a gel-like consistency.
a hormone that is secreted by special cells in the pancreas in response to low blood glucose concentration; elicits release of glucose from storage.
the amount of an nonnutritive sweetener that individuals can safely consume each day over the course of a lifetime without adverse effect.
sweeteners that yield energy, including both the sugars and the sugar alcohols.
the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water.
a hormone secreted by the pancreas in response to high blood glucose; promotes cellular glucose uptake.
a measure of the extent to which a food raises the blood glucose concentration and elicits an insulin response, as compared with pure glucose.
Responses:
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