NCSF Sport Nutrition Specialist Certification (SNS) Practice Test

A food is categorized as low glycemic index (low-GI) when its glycemic index value is 55 or less. This classification is important for managing blood sugar levels and overall health, particularly for individuals with insulin sensitivity or diabetes. Foods with a low GI release glucose more gradually into the bloodstream compared to foods with higher GI values, aiding in better blood sugar control and longer-lasting energy. Understanding the glycemic index is crucial for meal planning, especially for athletes or individuals seeking to maintain stable energy levels. The ranges are commonly established as follows: low-GI foods typically score 55 or less, medium-GI foods range from 56 to 69, and high-GI foods score 70 and above. Therefore, the choice of 55 accurately represents the upper limit for low-GI foods, making it the correct answer.