Matching
Match each nutrition term with the appropriate definition.
Premises:
nutritive sweeteners
Responses:
the amount of an nonnutritive sweetener that individuals can safely consume each day over the course of a lifetime without adverse effect.
the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water.
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 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.
sweeteners that yield energy, including both the sugars and the sugar alcohols.
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 more common type of diabetes in which the fat cells resist insulin.
the concentration of hydrogen ions.
Correct Answer:
Premises:
Responses:
the amount of an nonnutritive sweetener that individuals can safely consume each day over the course of a lifetime without adverse effect.
the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water.
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 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.
sweeteners that yield energy, including both the sugars and the sugar alcohols.
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 more common type of diabetes in which the fat cells resist insulin.
the concentration of hydrogen ions.
Premises:
the amount of an nonnutritive sweetener that individuals can safely consume each day over the course of a lifetime without adverse effect.
the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water.
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 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.
sweeteners that yield energy, including both the sugars and the sugar alcohols.
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 more common type of diabetes in which the fat cells resist insulin.
the concentration of hydrogen ions.
Responses:
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