Human Nutrition and Metabolism
https://moodle.une.edu.au/mod/quiz/view.php?id=749472Practical 2
Question 1: If you closely examine the data set you will find some subjects had a high fasting blood glucose (>5.7). This might indicate which of the following (there may be more than one correct answer select all that might apply)?
a. The glucose strip was faulty
b. They reported another students blood glucose result
c. They are prediabetic or have type 2 diabetes.
d. They are endotherm people who have a high blood glucose requirement.
e. They ate breakfast before coming to the practical
f. They have high blood lipids which interfere with blood glucose
Question 2: Which of the following breakfast groups took more than 120 minutes for the blood glucose concentrations to return to baseline?
a. Fruit
b. Toast, bacon, eggs and hash browns
c. Cereal and Milk
d. Up & Go
e. Yoghurt and fruit
Question 3: If one of the groups had consumed only a protein meal, how would the blood glucose profile have looked.
a. Glucose concentrations would begin rising after 30 minutes and peak at 90 minutes before declining to baseline.
b. Little to no change
c. Blood glucose concentrations would decline
d. Blood glucose would rise slowly over the time period
Question 4: Although the Glycaemic index (GI) should be a useful parameter to consider when choosing foods for a meal why in practices is it less useful than you might imagine? Answer the questions in 100 words or less.
Glycaemic index is a measurement for foods that contain carbohydrates and how they affect blood glucose levels. Although it is good to see how each food affects the blood sugar levels, knowing such details do not directly affect the food choices of a person. It is because a person needs to consume a balanced diet that may not adhere to the recommendations set by the GI. A person may have limited nutrient intake if he has to religiously follow GI ratings to eat certain types of foods. GI is only useful to provide insights on which foods to eat in moderation.