Glycemic Index vs Glycemic Load
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Questions and Answers

What is the primary purpose of the glycemic index and glycemic load?

  • To separate foods into categories based on their texture
  • To determine the amount of carbs per serving
  • To categorize foods based on their nutritional value
  • To measure how quickly foods raise blood sugar (correct)

    • What is the glycemic index range for a food to be considered 'low'?

  • 10-20
  • 60-70
  • 30-40
  • 55 and below (correct)

    • How is the glycemic load of a food calculated?

  • By multiplying the glycemic index by the amount of carbs per serving (correct)
  • By dividing the glycemic index by the amount of carbs per serving
  • By adding the glycemic index and the amount of carbs per serving
  • By subtracting the glycemic index from the amount of carbs per serving

    • What is the glycemic load range for a food to be considered 'high'?

    <p>20 or more</p> Signup and view all the answers

    Why is it necessary to calculate the glycemic load before categorizing a food?

    <p>To understand how quickly the food will raise blood sugar levels</p> Signup and view all the answers

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