University of Central Florida (UCF) HUN3011 Human Nutrition Practice Exam 1

The Glycemic Index (GI) is a ranking system that evaluates carbohydrates based on their immediate impact on blood glucose levels after consumption. Foods that have a high GI are digested and absorbed rapidly, leading to a quick spike in blood sugar levels. In contrast, foods with a low GI cause a more gradual increase in blood glucose, which can be beneficial for maintaining energy levels and appetite control.

Understanding the GI is important for dietary planning, especially for individuals managing conditions like diabetes, where blood glucose control is critical. It helps people choose foods that will provide stable energy and reduce the risk of spikes in blood sugar, ultimately aiding in overall health.

The other options describe different concepts in nutrition. For instance, the first option refers to taste rather than blood glucose response, the second relates to fats and their classifications, and the last discusses protein quality assessment, none of which pertain to the measurement of carbohydrates' effects on blood sugar levels as the Glycemic Index does.