Match the following with the descriptions below 1. Type 1 diabetes
2. Polysaccharides
3. Disaccharide
4. Reactive hypoglycemia
5. Hypoglycemia
6. Sugar
7. Type 2 diabetes
8. Monosaccharide
9. Hyperglycemia
10. Viscous (soluble) fibers
11. Nonfermentable (insoluble) fibers
12. Fasting hypoglycemia
13. Glycemic Index
A. A simple carbohydrate with the chemical composition (CH2O)n
B. A simple sugar
C. Class of sugars formed by chemically linking two monosaccharides
D. Known as complex carbohydrates
E. Fibers that mostly do not dissolve in water and are not fermented by intestinal bacteria
F. Fibers that either dissolve or swell in water and are fermented by bacteria in the large intestine
G. The blood glucose response of a given food compared to a standard
H. High blood glucose; above 125 mg/100 ml blood
I. Low blood glucose; below 40-50 mg/100 ml blood
J. A form of diabetes prone to ketosis
K. A form of diabetes in which ketosis is not commonly seen
L. Low blood glucose that follows a meal high in simple sugars
M. Low blood glucose that follows a day or so of fasting