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THE SOY CONNECTION

Continuing Professional Education

Vol. 15, No. 1 Glycemic Index: Pros and Cons
Soy Connection is now a continuing professional education accredited provider. Registered dietitians and dietetic technicians will receive 1 continuing professional education unit for reading our newsletter and successfully taking a posted test.

After passing the test, you will receive a certificate of completion.

Questions? Contact Us.

Note: All Fields and Questions are required

 1.
Which of the following is the term for hydrogenated carbohydrates?
 2.
A positive correlation exists between pure carbohydrate and which of the following glycemic index values?
 3.
Glycemic load is calculated by multiplying the glycemic index by the:
 4.
Which of the following foods would have the lowest glycemic index?
 5.
Critics of the merits of the glycemic index identify which of the following biochemical parameters as the most important measure?
 6.
Glycemic index is a measure of the affect on blood glucose levels relative to what quantity of food?
 7.
A recent report by the American diabetes Association suggests converting from a high to a low-glycemic index diet is a successful strategy in the management of Type II diabetes.
 8.
There is a significantly strong association between glycemic load of habitual diets and obesity
 9.
A food that elicits a low-glucose response may not be necessarily healthier because of the overall nutrient content of the food.
 10.
The practitioner has sufficient data available to construct eating patterns with low to moderate glycemic index diets with modest improvement in blood glucose control in individuals consuming habitually high glycemic index diets.