The glycemic index of foods is ____.
a. a way of ranking foods according to their potential to increase blood glucose
b. the most modern, practical means for planning diets for people with diabetes
c. a well-utilized, highly valued mechanism to control the intake of simple sugars
d. a measure of the percentage of digestible carbohydrates in relation to total energy content of the food
e. a research-based method for preventing Type 1 and Type 2 diabetes and morbid obesity
Question 2
High-fructose corn syrup is manufactured by adding an enzyme to cornstarch that creates fructose from ____.
a. glucose
b. maltose
c. sucrose
d. galactose
e. lactose
Water Potential, Solute Potential, and Pressure Potentia
Body mass index table.
Potential gas reserves have increased significantly with the discovery of new shale gas formations
Sticky foods such as dried fruits can adhere to teeth and promote decay
Toxins and Chemical Agents Can Contaminate Foods
Solid foods like fortified infant rice cereal and oatmeal