Clinical Nutritionist Practice Test 2025 - Free Practice Questions and Study Guide

The glycemic index (GI) is a numerical system that ranks foods based on how quickly they raise blood glucose levels after consumption. Foods that have a high glycemic index are rapidly digested and absorbed, causing a swift increase in blood sugar levels, while those with a low glycemic index are digested and absorbed more slowly, leading to a gradual rise in blood sugar. This index is important for individuals managing conditions like diabetes, as it helps guide food choices to maintain stable blood sugar levels.

In contrast, the other options relate to different aspects of food and nutrition. The variety of vitamins in food pertains to the nutritional content and quality rather than how they affect blood sugar. The amount of calories in food is a measure of energy content and does not indicate how that food influences blood sugar levels. Lastly, the fiber content of foods relates to digestive health and satiety but does not reflect how quickly foods increase blood sugar. Understanding the glycemic index can aid in making informed dietary choices, particularly for those concerned about blood sugar management.