Match the following terms and definitions A. prediabetesB. lactose deficiencyC. viscous fibersD. Gastric lipaseE. starchesF. Point of saturationG. ChylomicronH. CelluloseI. GlucagonJ. sugarsK. satietyL. Ketone bodiesM. CholesterolN. Small intestineO. Linoleic acidP. protein-sparing action 1. Simple carbohydrates composed of monosaccharides, disaccharides, or both 2. Plant polysaccharides composed of many glucose molecules 3. Fibers that have gel-forming properties 4. The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal 5. A lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides 6. The action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes 7. A condition where blood glucose levels are higher than normal, but below the diagnosis of diabetes 8. Acidic compounds produced by the liver during the breakdown of fat when carbohydrate is not available. 9. A fiber that cannot be digested 10. Organ that breaks down maltose, sucrose, and lactose 11. Hormone secreted by the pancreas in response to low blood sugar 12. An 18-carbon polyunsaturated fatty acid with two double bonds 13. The most well-known sterol 14. Fat-digesting enzymes secreted from the stomach 15. Largest and least dense lipoprotein 16. The double bond of a fatty acid, where hydrogen atoms can be added

1. A. prediabetes A condition where blood glucose levels are higher than normal, but below…

Answered: Match the following terms and…

6th Edition

ISBN:9781451194524

Author:Ruth McCall, Cathee M. Tankersley MT(ASCP)

Publisher:Ruth McCall, Cathee M. Tankersley MT(ASCP)

Chapter1: Phlebotomy: Past And Present And The Healthcare Setting

Section: Chapter Questions

Problem 1SRQ

Related questions

Question

Match the following terms and definitions

	1. Simple carbohydrates composed of monosaccharides, disaccharides, or both
	2. Plant polysaccharides composed of many glucose molecules
	3. Fibers that have gel-forming properties
	4. The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal
	5. A lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides
	6. The action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes
	7. A condition where blood glucose levels are higher than normal, but below the diagnosis of diabetes
	8. Acidic compounds produced by the liver during the breakdown of fat when carbohydrate is not available.
	9. A fiber that cannot be digested
	10. Organ that breaks down maltose, sucrose, and lactose
	11. Hormone secreted by the pancreas in response to low blood sugar
	12. An 18-carbon polyunsaturated fatty acid with two double bonds
	13. The most well-known sterol
	14. Fat-digesting enzymes secreted from the stomach
	15. Largest and least dense lipoprotein
	16. The double bond of a fatty acid, where hydrogen atoms can be added

Expert Solution

Step 1

1. A. prediabetes	A condition where blood glucose levels are higher than normal, but below the diagnosis of diabetes
2. B. lactose deficiency	A lack of the enzyme required to digest the disaccharide lactose into its component monosaccharides
3. C. viscous fibers	Fibers that have gel-forming properties
4. D. Gastric lipase	Fat-digesting enzymes secreted from the stomach
5. E. starches	Plant polysaccharides composed of many glucose molecules
6. F. Point of saturation	The double bond of a fatty acid, where hydrogen atoms can be added
7. G. Chylomicron	Largest and least dense lipoprotein
8. H. Cellulose	A fiber that cannot be digested
9. I. Glucagon	Hormone secreted by the pancreas in response to low blood sugar
10. J. sugars	Simple carbohydrates composed of monosaccharides, disaccharides, or both
11. K. satiety	The feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal
12. L. Ketone bodies	Acidic compounds produced by the liver during the breakdown of fat when carbohydrate is not available.
13. M. Cholesterol	The most well-known sterol
14. N. Small intestine	Organ that breaks down maltose, sucrose, and lactose
15. O. Linoleic acid	An 18-carbon polyunsaturated fatty acid with two double bonds
16. P. protein-sparing action	The action of carbohydrate (and fat) in providing energy that allows protein to be used for other purposes