All of the following foods have high glycemic index EXCEPT.

ESIC Nursing Officer-7July 2024

Applied Nutrition & Dietetics

Medium

Appeared in: ESIC Nursing Officer-7July 2024

Explanation

Brown rice has a medium glycemic index (GI), typically in the range of 56-69.
As a whole grain, it retains its bran and germ, which are rich in dietary fiber.
This fiber content slows the breakdown and absorption of carbohydrates into the bloodstream, resulting in a more gradual increase in blood glucose levels compared to high-GI foods.

Option B: Corn flakes are highly processed and have a high glycemic index (often above 70). The manufacturing process makes the starch very easy to digest, causing a rapid spike in blood sugar.
Option C: Baked potato has a high glycemic index (often above 70). The cooking process gelatinizes the starch, making it readily available for digestion and quick absorption, leading to a sharp rise in blood glucose.
Option D: White bread is made from refined wheat flour, which has had the fiber-containing bran and germ removed. This makes it a high-GI food (typically above 70) that is digested and absorbed quickly.

Visual 1: Chart - A visual scale from 0 to 100 showing the Low (<55), Medium (56-69), and High (≥70) GI ranges. The chart should place examples like lentils in the low range, brown rice in the medium range, and white bread in the high range to help learners visualize the concept.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Glycemic Index of Common Carbohydrate Foods as background academic context rather than a clinical decision trigger.
Understanding the glycemic index is crucial for nurses when providing dietary education to patients with diabetes mellitus. Advising them to choose low-to-medium GI foods helps in managing post-meal blood sugar spikes.
A diet based on low-GI foods can also aid in weight management and reduce the long-term risk of developing type 2 diabetes and cardiovascular disease.
What if? If the patient chose 'instant oatmeal' instead of 'brown rice', the answer would likely change. Instant oatmeal is often highly processed and has a high GI, similar to corn flakes, whereas steel-cut or rolled oats have a low to medium GI.

How to Approach the Question

First, analyze the question and identify the keyword 'EXCEPT'. This tells you that three of the options will be similar (high GI), and your task is to find the one that is different (not high GI).
Identify the core concept being tested, which is 'high glycemic index'.
Evaluate each food option based on your knowledge of nutrition. Think about the level of processing and fiber content for each.
Recall or deduce that processed foods like corn flakes and white bread, and starchy vegetables like potatoes, tend to have a high GI.
Recognize that whole grains like brown rice contain more fiber, which slows digestion and thus lowers the glycemic index.
Conclude that brown rice is the exception among the choices, as it has a medium GI, not a high one.

Concept Tested & Keywords

Concept Tested: Glycemic Index of Common Carbohydrate Foods
Stem keywords: foods, high glycemic index
Lead-in keywords: EXCEPT
Negative lead-in flag: The question uses 'EXCEPT', which means you must find the option that does not have a high glycemic index.

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