Final answer:
The term that measures the rate at which food increases blood glucose levels is the glycemic index. This index compares foods to a reference food, with glucose often used as the standard. The glycemic index is important for dietary management, especially for individuals with diabetes.
Step-by-step explanation:
The term that reflects the degree to which a particular food raises blood glucose levels is glycemic index. This index measures how quickly food causes your blood sugar level to rise. Foods are ranked based on how they compare to a reference food — either glucose or white bread, which has a glycemic index of 100.
Glucose, also known as dextrose, corn sugar, and blood sugar, is the most abundant sugar found in nature. Carbohydrates that we eat are eventually broken down into glucose, which serves as a vital source of energy. When foods with starch, like saltine crackers, are chewed for prolonged periods, the amylase enzyme in saliva breaks down the starch into glucose, which can taste sweet.