Chapter 6 vocab

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Across
  1. 4. foods that offer health benefits beyond their nutritional value.
  2. 7. isolated or purified carbohydrates that are nondigestible, absorbed in the small intestine, and have beneficial physiological effects in humans.
  3. 8. includes the parts of plant foods your body can't digest or absorb.
  4. 9. a regulatory substance produced in an organism and transported in tissue fluids such as blood or sap to stimulate specific cells or tissues into action.
  5. 11. a sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink.
  6. 13. of the class of sugars (e.g., glucose) that cannot be hydrolyzed to give a simpler sugar.
  7. 15. deficiency of glucose in the bloodstream.
  8. 16. something that completes or enhances something else when added to it.
  9. 20. any of a class of sugars whose molecules contain two monosaccharide residues.
  10. 21. a sugar present in milk. It is a disaccharide containing glucose and galactose units.
Down
  1. 1. a hormone produced in the pancreas by the islets of Langerhans, which regulates the amount of glucose in the blood. The lack of insulin causes a form of diabetes.
  2. 2. mellitus a disease in which the body’s ability to produce or respond to the hormone insulin is impaired, resulting in abnormal metabolism of carbohydrates and elevated levels of glucose in the blood and urine.
  3. 3. made up of sugar molecules that are strung together in long, complex chains.
  4. 5. also known as tooth decay or dental cavities
  5. 6. the sum of Dietary Fiber and Added Fiber.
  6. 10. a substance deposited in bodily tissues as a store of carbohydrates. It is a polysaccharide which forms glucose on hydrolysis.
  7. 12. a simple sugar which is an important energy source in living organisms and is a component of many carbohydrates.
  8. 14. broken down quickly by the body to be used as energy
  9. 17. a system that ranks foods on a scale from 1 to 100 based on their effect on blood-sugar levels.
  10. 18. a carbohydrate (e.g. starch, cellulose, or glycogen) whose molecules consist of a number of sugar molecules bonded together.
  11. 19. a white, granular, organic chemical that is produced by all green plants.