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Correct answer: How rapidly it raises blood glucose relative to a reference food. Glycaemic index ranks carbohydrate-containing foods by their post-meal blood-glucose response relative to a standard reference. It is affected by processing, cooking, fibre, fat, protein and food structure; glycaemic load also incorporates the amount of carbohydrate eaten. It does not directly measure vitamins, protein quality or water content.
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Common questions and clear answers for this topic.
The body needs carbohydrates, proteins, fats, vitamins, minerals and water. Dietary fibre also supports digestive and metabolic health. A balanced diet supplies these components in amounts suited to a person’s age, activity and physiological needs.
Competitive exams commonly test nutrient functions and sources, energy values, vitamin and mineral deficiencies, fat-soluble and water-soluble vitamins, balanced diets, and protein-energy malnutrition such as kwashiorkor and marasmus.
Learn each nutrient as a four-part link: its major dietary sources, principal function, characteristic deficiency and important excess effect. This method makes similar options easier to distinguish.
