32 Questions
What is the glycemic index?
A scale that ranks carbohydrates by how much they raise blood glucose levels compared to a reference food.
What is the protocol for determining the glycemic index?
- 25 or 50 grams carbohydrate of test food. 2. Blood samples taken at specific intervals. 3. Values plotted and AUC calculated. 4. Test food response compared to reference food response. 5. Average GI of 8-10 volunteers = GI of test food.
How is the glycemic index classified?
Low (0 – 55), Moderate (56 – 69), and High (70 or more)
What is the purpose of determining the glycemic index?
To understand the impact of a specific food on blood glucose levels.
What type of starch has a slower rate of digestion and a lower GI?
Amylose
Which food has a higher GI, Uncle Ben’s converted LG rice (50) or Russet potato (85)?
Russet potato (85)
How does bran influence the GI of foods?
Bran acts as a physical barrier that slows down enzymatic activity on the internal starch layer, resulting in a lower GI.
Which type of fiber transforms intestinal contents into gel-like matter, slowing down enzymatic activity on starch?
Viscous, soluble fibers
What effect does fat and protein content have on the digestion of starch?
Fat and protein slow down gastric emptying and thus slow down the digestion of starch.
How does acid content influence the GI of foods?
Acid slows down gastric emptying and thus slows down the digestion of starch.
What effect does food processing have on the GI of foods?
Highly processed foods require less digestive processing, resulting in a higher GI.
How does cooking affect the GI of starch-containing foods?
Cooking swells starch molecules and softens foods, which speeds up the rate of digestion, resulting in a higher GI.
What is the effect of all the factors mentioned on glycemic levels?
The factors can influence glycemic levels by affecting the rate of digestion and the resulting GI of foods.
How do the factors mentioned make us feel after eating carbohydrate-containing foods?
The factors can impact how we feel after eating carbohydrate-containing foods by influencing the speed of digestion and the resulting blood sugar levels.
Which type of rice has a higher GI, Uncle Ben’s converted LG rice (50) or Glutinous rice (98)?
Glutinous rice (98)
What type of fiber is present in Apple (40) and Whole wheat bread (73) that contributes to their lower GI?
Viscous, soluble fibers
Glycemic Index (GI) is a scale that ranks carbohydrates by how much they raise blood glucose levels compared to a reference food. A ______ GI is between 0 – 55.
low
The protocol for determining the glycemic index involves taking blood samples every 15 minutes in the 1st hour, every 30 minutes in the 2nd hour, and every 30 minutes for the 3rd hour for ______ volunteers only.
DM
The glycemic index is determined by comparing the test food response to the reference food response and calculating the AUC, which stands for Area Under the ______.
Curve
The glycemic index is classified as ______, moderate, or high based on the range of values.
low
Amylose absorbs ______ water
less
Amylopectin absorbs ______ water
more
Molecules form tight ______
clumps
Molecules are more ______
open
Slower rate of ______
digestion
Faster rate of ______
digestion
Bran acts as a physical barrier that slows down enzymatic activity on the internal starch ______
layer
Viscous, soluble fibers transform intestinal contents into ______-like matter that slows down enzymatic activity on starch
gel
Fat and protein slow down gastric emptying, and thus, slows down digestion of ______
starch
Acid slows down gastric emptying, and thus, slows down the digestion of ______
starch
Highly processed foods require less digestive ______
processing
Cooking swells starch molecules and softens foods, which speeds up the rate of ______
digestion
Explore the practical application of the glycemic index, including health benefits and recommended dietary choices. Delve into the concepts of glycemic load and engage in a comprehensive case study and hands-on activities. Understand the glycemic index scale and its protocol for ranking carbohydrates based on their impact on blood glucose levels.
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