Glycemic Response and Food Composition

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What is the combined effect of multiple factors on glycemic response?

Variable and unpredictable

Multiplicative

Much lower than the individual effects (correct)

Additive

Why does overripe fruit have a higher GI/GL value than underripe fruit?

Because it has lower carbohydrate content

Because it has a different carbohydrate makeup

Because it is more easily digestible (correct)

Because it takes longer to digest

How does cooking and processing affect the glycemic response of food?

It decreases the GI/GL value

It makes the GI/GL value more variable

It increases the GI/GL value (correct)

It has no effect on the GI/GL value

Why do individuals have different glycemic responses to the same food?

Due to genetic differences Signup and view all the answers

How does the size of bites of food affect glycemic response?

Larger bites have a lower GI/GL value Signup and view all the answers

What is the effect of eating carbohydrates with protein on glycemic response?

It decreases the glycemic response Signup and view all the answers

What is the primary function of glucose-6-phosphate dehydrogenase (G6PD) in the presence of NADP+ or NAD+?

To form NADPH and 6-phosphogluconate Signup and view all the answers

What is the main difference between simple and complex carbohydrates?

Simple carbohydrates are dietary monosaccharides or disaccharides, while complex carbohydrates are dietary polysaccharides Signup and view all the answers

What is the primary concern in dietary considerations of carbohydrates?

How fast a given carbohydrate is broken down to generate glucose within the human body Signup and view all the answers

What is the primary difference between glycemic index (GI) and glycemic load (GL)?

GI measures the quality of carbohydrates, while GL measures the quantity Signup and view all the answers

What is the main limitation of using GI/GL values for weight management or disease prevention?

GI/GL values do not accurately predict the actual effects of high GI/GL foods Signup and view all the answers

What is the primary reason why high GI/GL foods may not have the predicted effects?

High GI/GL foods are usually consumed in combination with low GI/GL foods Signup and view all the answers

What percentage of energy is provided by simple carbohydrates in the diet?

20% Signup and view all the answers

What is the primary difference between natural and refined sugars?

Natural sugars are found in whole foods, while refined sugars are separated from their plant source Signup and view all the answers

What happens to yellow potassium ferricyanide when heated with an alkaline solution by reducing sugars?

It is reduced to colorless potassium ferrocynide Signup and view all the answers

What is the role of trichloroacetic acid in the O-toluidine method?

To precipitate proteins Signup and view all the answers

Which medium is required for the reaction between glucose and O-toluidine in the condensation method?

Hot acidic Signup and view all the answers

Why is the o-toluidine method no longer used today?

O-toluidine is believed to be a carcinogen Signup and view all the answers

What is directly proportional to the concentration of glucose in the ortho-toluidine method?

The intensity of the color measured photometrically at 630nm Signup and view all the answers

What is the first step in the hexokinase method for plasma glucose estimation?

Serum or plasma is first deproteinized by barium hydroxide and zinc sulfate Signup and view all the answers

Which statement is TRUE regarding the potassium zinc salt in the condensation method?

It is produced after the ferrocynide formation Signup and view all the answers

In the hexokinase method, what is the role of the HK enzyme?

To help glucose react with adenosine triphosphate (ATP) Signup and view all the answers