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Questions and Answers
What is the primary purpose of the glycemic index and glycemic load?
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'?
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?
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'?
What is the glycemic load range for a food to be considered 'high'?
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Why is it necessary to calculate the glycemic load before categorizing a food?
Why is it necessary to calculate the glycemic load before categorizing a food?
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