# Low Glycemic Index Foods Trivia Questions and Answers

1: What is the glycemic index (GI) of pure glucose?
A: 50
B: 75
C: 100
D: 150
Explanation: Pure glucose is arbitrarily given a value of 100 on the glycemic index scale.

2: Who introduced the term glycemic index (GI)?
A: Robert Brown
B: David J. Jenkins
C: Jane Smith
D: Michael Taylor
Explanation: The term glycemic index was introduced by David J. Jenkins and his co-workers in 1981.

3: What is considered a low glycemic index (GI) value?
A: 30 or less
B: 55 or less
C: 40 or less
D: 60 or less
Explanation: A GI value of 55 or less is considered low.

4: What is a mid-range glycemic index (GI) value?
A: 56-69
B: 45-60
C: 70-85
D: 60-75
Explanation: A GI value between 56 and 69 is considered mid-range.

5: How is the glycemic load (GL) calculated?
A: GI divided by carbohydrate content
B: GI multiplied by carbohydrate content of the actual serving
C: GI minus carbohydrate content
D: GI plus grams of carbohydrate
Explanation: Glycemic load is calculated by multiplying the glycemic index of the food by the carbohydrate content of the actual serving.

6: What is the benefit of using glucose as the reference food for GI values?
A: It provides universal and maximum GI values of approximately 100.
B: It is cheaper and easier to find.
C: It tastes better.
D: It has a lower GI value.
Explanation: Using glucose provides a universal reference point and produces maximum GI values of approximately 100.

7: What effect does the ripeness of fruit have on its glycemic index (GI)?
A: Decreases GI
B: Has no effect
C: Increases GI
D: Changes flavor only
Explanation: Riper fruits contain more sugars, increasing their glycemic index.

8: How does cooking method affect the glycemic index (GI) of food?
A: Increases GI if overcooked
B: Decreases GI if cooked
C: Has no effect
D: Changes the color only
Explanation: More cooked or overcooked foods tend to digest quickly, increasing the GI.

9: What glycemic index (GI) value range is considered high?
A: 70 or more
B: 55-70
C: 85-100
D: 40-55
Explanation: A GI value of 70 or more is considered high.

10: Why is white bread not a well-defined reference food for GI values?
A: It has fluctuating carbohydrate content.
B: It is an expensive option.
C: Not everyone eats white bread.
D: It tastes different in different regions.
Explanation: There is no universal standard for the carbohydrate content of white bread.

11: What is an example of a high glycemic index (GI) food?
A: Fructose
B: Almonds
D: Lentils
Explanation: White bread generally has a high glycemic index.

12: What is the glycemic index (GI) value of chocolate cake?
A: 50
B: 38
C: 45
D: 60
Explanation: Chocolate cake has a glycemic index of 38.

13: How often does the glycemic index (GI) measure the increase in blood glucose levels after eating?
A: 1 hour
B: 4 hours
C: 3 hours
D: 2 hours
Explanation: The glycemic index measures the impact on glucose level two hours after eating the food.

14: What common beverage has a medium GI value?
A: Water
B: Grape juice
C: Coffee
D: Tea
Explanation: Grape juice has a medium GI value typically between 56-69.

15: How does the amount of fiber in food impact its glycemic index (GI)?
A: Increases GI
B: No impact
C: Lowers GI
D: Changes the color only
Explanation: Foods with higher amounts of fiber generally have a lower glycemic index.

16: Which of these has a lower glycemic index, whole grains or refined grains?
A: Whole grains
B: Refined grains
C: Both are the same
D: It varies
Explanation: Whole grains typically have a lower glycemic index than refined grains.

17: What is one of the limitations of the glycemic index (GI) in predicting individual glycemic responses?
A: It factors in fiber content
B: It varies between individuals and day-to-day
C: It’s only for sweet foods
D: It measures protein content
Explanation: Glycemic response can vary from one person to another and from day to day in the same person.

18: Which diet relies on the glycemic index (GI) to guide food choices?
A: Keto Diet
B: South Beach Diet
C: Mediterranean Diet
D: Paleo Diet
Explanation: The South Beach Diet relies on the glycemic index to guide food choices.

19: What can slow the gastric emptying rate and lower the glycemic index (GI) of food?
A: Salt content
B: Presence of fat or soluble dietary fiber
C: Sugar content
D: Temperature
Explanation: The presence of fat or soluble dietary fiber can slow the gastric emptying rate, thus lowering the glycemic index.

20: Which of these foods typically has a low glycemic index (GI)?
B: Raisins
C: Lentils
D: Cornflakes
Explanation: Lentils have a low glycemic index, generally below 55.

21: What health condition can benefit from choosing foods with a low glycemic index (GI)?
A: Hypertension
B: Diabetes
C: Asthma
D: Allergies
Explanation: Foods with a low glycemic index can be beneficial in managing diabetes by controlling blood glucose levels.

22: What type of bread generally has a lower glycemic index?
B: Coarse, grainy breads with higher fiber
Explanation: Coarse, grainy breads with higher amounts of fiber generally have a lower glycemic index.

23: How does the glycemic index (GI) value of fructose compare to glucose?
A: Much higher
B: Similar
C: Much lower
D: No glycemic impact
Explanation: Fructose has a much lower glycemic index (around 19) compared to glucose.

24: Why might individuals want to choose low-glycemic index foods for energy recovery?
A: They provide a quick spike in glucose.
B: They prevent a rapid rise in blood glucose.
C: They sustain energy longer.
D: They increase insulin resistance.
Explanation: Low-GI foods cause a more gradual rise in glucose, providing sustained energy.

25: How can temperature affect the glycemic index (GI) of a food?
A: Higher temperatures increase GI.
B: Lower temperatures decrease GI.
C: It can cause no change.
D: It depends on the specific food.
Explanation: The effect of temperature on the glycemic index can vary between different foods.

26: Which of the following has the lowest glycemic index (GI) value?
A: Ice cream
C: Cornflakes
D: Oatmeal
Explanation: Ice cream typically has a low glycemic index (around 37).

27: Does the glycemic index (GI) take into account the fiber content in food?
A: Yes
B: No
C: Sometimes
D: Only in specific cases
Explanation: Glycemic index calculations account only for available carbohydrates, which excludes fiber.

28: What is another commonly used method to categorize the impact of food on blood glucose besides the glycemic index (GI)?
A: Fat index
B: Salt index
C: Insulin index
D: Protein index
Explanation: The insulin index measures insulin response, providing additional information beyond the glycemic index.

29: Which diet besides the South Beach Diet relies on glycemic index (GI) information?
A: Paleo Diet
B: Atkins Diet
C: NutriSystem Nourish Diet
D: Zone Diet
Explanation: The NutriSystem Nourish Diet uses glycemic index information.

30: What might be a better approach than glycemic index (GI) for managing blood sugar levels in diabetes?
A: Counting fat content
B: Tracking salt intake
C: Carbohydrate counting
D: Counting protein intake
Explanation: Carbohydrate counting can provide better blood sugar control as it directly impacts glucose levels.

31: Can the glycemic index (GI) of a food predict its impact on insulin response accurately?
A: Yes
B: No
C: Only for some foods
D: Under specific conditions
Explanation: The glycemic index does not take into account the insulin response, which can vary even among foods with similar glycemic indices.

32: What is the typical glycemic index (GI) value of basmati rice?
A: 35
B: 60
C: 75
D: 90
Explanation: Basmati rice has a medium GI value, typically around 56-69.

33: How does the glycemic index (GI) of peeled sweet potato compare to unpeeled sweet potato?
A: Similar
B: Lower
C: Significantly higher
D: No impact from peeling
Explanation: Peeled sweet potato tends to have a higher glycemic index compared to unpeeled.

34: What is the effective glycemic index (GI) value of high-fructose corn syrup?
A: 20
B: 40
C: 70
D: 100
Explanation: High-fructose corn syrup has a glycemic index value of typically around 70 or higher.

35: Why might the glycemic index (GI) of a food not be universally applicable?
A: It varies by country.
B: It changes over time.
C: Individual glycemic responses vary greatly.
D: It’s only effective for processed foods.
Explanation: Individual responses to food glycemic index can vary greatly from person to person.

36: What is the glycemic index (GI) range for moderate GI foods?
A: 30-40
B: 41-55
C: 56-69
D: 70-85
Explanation: Foods with a GI value between 56 and 69 are considered moderate.

37: Does cooking food typically increase or decrease its glycemic index (GI) value?
A: Increase
B: Decrease
C: No change
D: Depends on the food
Explanation: Cooking food, especially overcooking, typically increases its glycemic index.

38: What type of potato generally has a high glycemic index (GI)?
A: Peeled white/yellow potato
B: Sweet potato
C: Red potato with skin
D: Baby potatoes
Explanation: Peeled white/yellow potatoes tend to have a high glycemic index.

39: What is the impact of whole grains on the glycemic index (GI)?
A: Typically lower GI compared to refined grains
B: Higher GI compared to refined grains
C: No impact
D: Varies by type
Explanation: Whole grains generally have a lower glycemic index compared to refined grains.

40: What kind of bread has a medium glycemic index (GI)?
Explanation: Pita bread typically has a medium GI value around 56-69.

41: What is one potential advantage of choosing low-glycemic index (GI) foods for weight control?
A: They provide more calories.
B: They reduce hunger by maintaining steady blood glucose levels.
C: They are cheaper.
D: They taste better.
Explanation: Low-GI foods can help maintain steady blood glucose levels, potentially reducing hunger and aiding in weight control.

42: Why might diets based on low-glycemic index (GI) foods provide better glycemic control in obese individuals?
A: They cause rapid insulin spikes.
B: They lead to more stable and lower post-meal glucose levels.
C: They increase calorie intake.
D: They reduce nutrient absorption.
Explanation: Low-GI diets can provide more stable and lower post-meal glucose levels, aiding in glycemic control.

43: What is the glycemic index (GI) value of regular ice cream?
A: 45
B: 37
C: 60
D: 50
Explanation: Regular ice cream typically has a low glycemic index of around 37.

44: What is a common glycemic index (GI) value for white rice?
A: 55
B: 75
C: 100
D: 90
Explanation: White rice typically has a high glycemic index, around 100.

45: What is the effect of adding fat or protein to a carbohydrate meal on its glycemic index (GI)?
A: Increases GI
B: Decreases GI
C: No impact
D: Depends on the type of fat or protein
Explanation: Adding fat or protein to a carbohydrate meal can decrease its glycemic index.

46: What type of rice has a medium glycemic index (GI)?
A: Jasmine rice
B: White rice
C: Basmati rice
D: Brown rice
Explanation: Basmati rice generally has a medium glycemic index value.

47: Can low-glycemic index (GI) foods also be considered unhealthy?
A: Yes, some low-GI foods can include unhealthy options like chocolate cake.
B: No, all low-GI foods are healthy.
C: Only if consumed in large quantities.
D: Only if they lack nutrients.
Explanation: Some low-GI foods, like chocolate cake, can be considered unhealthy despite their low glycemic index.

48: How does the presence of fat affect a meal’s glycemic index (GI)?
A: Increases GI
B: Has no impact
C: Tends to lower GI
D: Depends on the type of meal
Explanation: The presence of fat in a meal can slow down digestion and lower the meal’s glycemic index.

49: What is the glycemic index (GI) of most sweet fruits?
A: 70-100
B: 55-70
C: 30-55
D: 20-30
Explanation: Most sweet fruits, like peaches and strawberries, have a low GI generally below 55.

50: What is a potential benefit of low-glycemic index (GI) diets in children with obesity?
A: Weight gain
B: Better glycemic and inflammatory control
C: Increased insulin resistance
D: Higher calorie intake
Explanation: Low-GI diets may provide better glycemic and inflammatory control, even if they do not directly cause weight loss.

51: What is a better predictor of blood sugar impact than glycemic index (GI) alone?
A: Fat content
C: Protein content
D: Salt content
Explanation: Glycemic load takes into account both the GI and the carbohydrate content of the serving, providing a better predictor.

52: Which group of foods typically has a high glycemic index (GI)?
A: Whole intact grains like millet and rye
B: Small seeds like flax and sunflower
C: Legumes like lentils and chickpeas
D: Processed breakfast cereals like cornflakes
Explanation: Processed breakfast cereals like cornflakes typically have a high glycemic index.

53: How can dietary fiber affect the glycemic index (GI) of foods?
A: Increase GI
B: Have no effect
C: Lower GI
D: Tastes better
Explanation: Dietary fiber can slow digestion and absorption, thus lowering the glycemic index of foods.

54: What is the typical glycemic index (GI) value for raisins?
A: 30
B: 56-69
C: 75
D: 100
Explanation: Raisins typically have a medium glycemic index value of 56-69.

55: What type of bread has a lower glycemic index due to its course texture and fiber?
Explanation: Whole grain bread generally has a lower glycemic index due to its course texture and higher fiber content.

56: What is the impact of carbohydrate quantity on glycemic index (GI) relevance?
A: Quantity can make GI less relevant.
B: GI becomes more important with less carbohydrate.
C: GI determines total blood glucose impact.
D: GI is unaffected by carbohydrate quantity.
Explanation: The quantity of carbohydrate in food can have a bigger impact on blood sugar than just the GI alone.

57: What is the glycemic index (GI) of lentils?
A: 25
B: 75
C: 45
D: 50-55
Explanation: Lentils have a low glycemic index, typically around 50-55.

58: What factor can significantly alter the glycemic index (GI) of potatoes?
A: Size
B: Ripeness
C: Storage time
D: Cooking method
Explanation: The cooking method significantly impacts the glycemic index of potatoes.

59: What is another term for the glycemic response curve?
A: Blood sugar spike
B: Incremental area under the curve (AUC)
C: Glucose histogram
D: Insulin reaction chart
Explanation: The glycemic response curve is also known as the incremental area under the curve (AUC).

60: Why might clinical guidelines suggest low-glycemic index (GI) foods?
A: Enhance calorie content
B: Reduce nutrient absorption
C: Aid in managing blood glucose and related conditions
D: Increase fat content
Explanation: Low-GI foods are recommended for better managing blood glucose and related conditions like diabetes and obesity.

Disclaimer: Please consult a physician before making any changes to your health regimen.

Jessmyn Solana

Jessmyn Solana is the Digital Marketing Manager of Interact, a place for creating beautiful and engaging quizzes that generate email leads. She is a marketing enthusiast and storyteller. Outside of Interact Jessmyn loves exploring new places, eating all the local foods, and spending time with her favorite people (especially her dog).

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