The main factors that influence the GI value of a food include all of the following except the

a. structure of the starch.
b. type of fiber in the food.
c. manner in which the food was processed.
d. time of day the food was consumed.


d

Nutritional Science

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Which is the most important supplemental enzyme for CF patients?

A. lactase B. lipase C. maltase D. sucrase E. pepsin

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Sources of carbohydrate are

A) fats, oils, butter, and margarine. (source of lipids) B) fish, eggs, beef, pork, and poultry. C) cereals, fruits, vegetables, and milk. D) green leafy vegetables, seafood, and water.

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Moderate alcohol consumption is associated with increased risk of cardiovascular disease, stroke, and type 2 diabetes

Indicate whether the statement is true or false

Nutritional Science

Which element must be available for thyroxine to be synthesized?

a. iron b. iodine c. zinc d. fluoride e. chloride

Nutritional Science