Fsn Test #3 (Chapter 4)

Front 1

Amylase

Back 1

starch-digesting enzyme from the salivary glands or pancreas

Front 2

Maltase

Back 2

an enzyme made by absorptive cells of the small intestine; this enzyme digests maltose to two glucoses

Front 3

Sucrase

Back 3

an enzyme made by absorptive cells of the small intestine; this enzyme digests sucrose to glucose and fructose

Front 4

Lactase

Back 4

an enzyme made by absorptive cells of the small intestine; this enzyme digests lactose to glucose and galactose

Front 5

Lactose Maldigestion (Primary and Secondary)

Back 5

primary lactose maldigestion occurs when production of the enzyme lactase declines for no apparent reason: secondary lactose mal-digestion occurs when a specific cause, such as long-standing diarrhea, results in a decline in lactase production. When significant symptoms develop after lactose intake, it is then called lactose intolerance

Front 6

Lactose Intolerance

Back 6

a condition in which symptoms such as abdominal gas and bloating appear as a result of severe lactose mal-digestion

Front 7

Ketone Bodies

Back 7

partial breakdown products of fat that contain three or four carbons

Front 8

Ketosis

Back 8

the condition of having a high concentration of ketone bodies and related breakdown products in the bloodstream and tissues

Front 9

Insulin

Back 9

a hormone produced by the pancreas, increases the synthesis of glycogen in the liver and movement of glucose from the bloodstream into body cells

Front 10

Glucagon

Back 10

a hormone made by the pancreas that stimulates the breakdown of glycogen in the liver into glucose; this ends up increasing blood glucose

Front 11

Epinephrine

Back 11

a hormone also known as adrenaline; it is released by the adrenal glands (located on each kidney) and various nerve endings in the body. It acts to increase glycogen breakdown in the liver, among other funcitons

Front 12

Hyperglycemia

Back 12

high blood glucose, above 125 mg/ 100 ml of blood

Front 13

Hypoglycemia

Back 13

low blood glucose, below 40 to 50 mg/ 100 ml of blood

Front 14

Glycemic Index (GI)

Back 14

the blood glucose response of a given food, compared to a standard (typically glucose or white bread). It is influenced by starch structure and macronutrients in the meal, such as fat

Front 15

Glycemic Load (GL)

Back 15

the amount of carbohydrate in a serving of food multiplied by the glycemic load of that carbohydrate, then the result is divided by 100

Front 16

Diverticula

Back 16

puches that protrude through the exterior wall of the large intestine

Front 17

Hemorrhoid

Back 17

a pronounced swelling of a large vein, particularly veins found in the anal region

Front 18

Diverticulosis

Back 18

the condition of having many diverticula in the large intestine

Front 19

Diverticulitis

Back 19

an inflammation of the diverticula caused by acids produced by bacterial metabolism inside the diverticula

Front 20

Dental Caries

Back 20

erosions in the surface of a tooth caused by acids made by bacteria as they metabolize sugars

Front 21

Type 1 Diabetes

Back 21

a form of diabetes prone to ketosis and that requires insulin therapy

Front 22

Type 2 Diabetes

Back 22

a form of diabetes characterized by insulin resistance and often associated with obesity; insulin therapy can be used but is often not required

Front 23

Reactive Hypoglycemia

Back 23

low blood glucose that follows a meal high in simple sugars, with corresponding symptoms of irritability, headache, nervousness, sweating, and confusion; also called postprandial hypoglycemia

Front 24

Fasting Hypoglycemia

Back 24

low blood glucose that follows about a day of fasting

Front 25

Metabolic Syndrome

Back 25

a condition in which a person has poor blood glucose regulation, hypertension, increased blood triglycerides, and other health problems. this condition is usually accompanied by obesity, lack of physical activity, and a diet high in refined carbohydrates (also called Syndrome X)