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
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