Food Preparation and Nutrition Practice Test

The term that describes the effect of carbohydrate foods on blood sugar levels is the glycemic index. This index measures how quickly and to what extent a carbohydrate-containing food raises blood glucose levels when consumed. Foods with a high glycemic index cause a rapid increase in blood sugar, while those with a low glycemic index result in a slower, more gradual increase. Understanding the glycemic index is crucial for managing blood sugar levels, particularly for individuals with diabetes or those looking to maintain steady energy levels.

The glycemic load, while related, takes into account both the glycemic index of the food and the quantity of carbohydrates it contains, reflecting the overall blood sugar impact of a portion of food. Carbohydrate index and insulin response are not standard terms used to describe this phenomenon. The former does not exist as a recognized measure, and the latter refers to the body's reaction in terms of insulin secretion but does not specifically describe the effect of carbohydrates on blood sugar levels like the glycemic index does.