Chapter 4 (part 3)

Question 1

Glycemic Index

Answer 1

method of classifying foods according to their potential to raise BG

Question 2

Points on Glycemic Index

Answer 2

• foods ranked according to glycemic index

- influenced by fiber content, preparation method, other food in meal, individual tolerance

Question 3

Glycemic Index Generalizations

measured against white bread

Answer 3

low: legumes, milk/milk products
moderate: whole grains and fruits
high: processed foods, snack foods, ready to eat cereals

Question 4

DRI Sugar Intake

Answer 4

-no more than 25% of days total energy

2000 kcal ==500kcal=125 g=30 tsp)

Question 5

WHO and FAO recommendations

Answer 5

-restricted to 10% of total enerfy
20 calories
50 g
12 tsp

Question 6

American Heart Association

Answer 6

100 kcal 6 tsp

150 kcal 9tsp

Question 7

Issues with Fructose

Answer 7

does not simulate release of insulin

-therefore does not suppress appetite

Question 8

RDA for Carbs

Answer 8

130 g per day

Question 9

Fiber for DV and DRI

Answer 9

11.5 grams per 100 calories (25g)

14 g per 1000 calories (25-38g)