I. Cornflakes
II. Rajmah
III. White bread
IV. Oats
V. Apple
Codes :
Understanding Glycemic Index (GI)
The Glycemic Index (GI) is a scale that ranks carbohydrate-containing foods based on how quickly they raise blood glucose levels after consumption. Foods are generally categorized as low, medium, or high GI.
- Low GI: 55 or less
- Medium GI: 56–69
- High GI: 70 or more
Analyzing Food GI Values
Let's evaluate the GI of each food item listed:
| Food Item | GI Category | Reasoning |
| I. Cornflakes | High | Processed cereal, typically has a high GI. |
| II. Rajmah (Kidney Beans) | Low | Legumes are rich in fiber and protein, slowing digestion and sugar absorption. |
| III. White Bread | High | Made from refined flour, leading to rapid blood sugar increase. |
| IV. Oats | Low | Whole oats contain soluble fiber, which moderates blood sugar response. |
| V. Apple | Low | Whole fruits, like apples, contain fiber and fructose, resulting in a low GI. |
Identifying Low GI Foods
Based on the analysis, the foods with a low glycemic index are:
- II. Rajmah
- IV. Oats
- V. Apple
Therefore, the correct combination is II, IV, and V.
Important Questions from Balanced Diet - Teaching
Identify the symptom of disorder ‘Hypervitaminosis’ caused by excess Vitamin C as nutrient
Which of the followings are correct?
(A) Vitamin A and D are stored beyond certain limit, can reach toxic level
(B) Calcium and sodium are called major mineral
(C) Zinc and Iodine are called trace mineral
(D) Riboflavin and Thiamin are fat solube
Choose the correct answer from the options given below:
- RDA of thiamin (ICMR, 2010) for a moderately active man is
- As per ICMR (2010) the RDA of Thiamin for a moderately active man is
- Match the nutrients in List – I with their functions in List – II :
List – I List – II I. Iron A. Normal taste acuity II. Calcium B. Vision in dark III. Iodine C. Haemoglobin synthesis IV. Zinc D. Stability of teeth enamel V. Fluorine E. Bone mineralization F. Brain development
Codes :
I II III IV V
