Which concept measures how fast sugar from food enters the bloodstream?

Which concept measures how fast sugar from food enters the bloodstream?

• A. Glycaemic index
• B. Dietary fiber
• C. Caloric density
• D. Protein quality

Answer: (A)

The main idea being tested is how quickly sugar from food appears in the bloodstream, which is captured by the glycaemic index. The glycaemic index (GI) is a value that ranks carbohydrate-containing foods by how rapidly they raise blood glucose after eating. Foods with a high GI cause a rapid spike in blood sugar, while those with a low GI produce a slower, more gradual rise. GI is determined by giving a portion containing a fixed amount of available carbohydrate to people and measuring their blood glucose response over about two hours, then comparing it with a reference food. The other options don’t measure this rate of glucose entry. Dietary fiber affects digestion and can slow absorption but isn’t a measure of how fast glucose enters the blood. Caloric density is about energy per gram, not absorption speed. Protein quality relates to amino acid composition, not carbohydrate absorption.

The main idea being tested is how quickly sugar from food appears in the bloodstream, which is captured by the glycaemic index. The glycaemic index (GI) is a value that ranks carbohydrate-containing foods by how rapidly they raise blood glucose after eating. Foods with a high GI cause a rapid spike in blood sugar, while those with a low GI produce a slower, more gradual rise. GI is determined by giving a portion containing a fixed amount of available carbohydrate to people and measuring their blood glucose response over about two hours, then comparing it with a reference food.

The other options don’t measure this rate of glucose entry. Dietary fiber affects digestion and can slow absorption but isn’t a measure of how fast glucose enters the blood. Caloric density is about energy per gram, not absorption speed. Protein quality relates to amino acid composition, not carbohydrate absorption.