Which of the following statements about characteristics of a healthy eating pattern are true? Choose all that apply

A. Healthy eating patterns may reduce the risk of chronic diseases such as diabetes and certain cancers: evidence shows balanced healthy patterns lower risk of many chronic diseases.
B. The only healthy eating pattern is vegetarian: many eating patterns (Mediterranean, DASH, balanced omnivorous diets) can be healthy; vegetarian is one option, not the only one.
C. Most young and middle aged people in the United States follow a healthy eating pattern: population data show many people do not meet guidelines for fruits, vegetables, whole grains, and limit saturated fat/added sugars.
D. Healthy eating patterns limit foods high in saturated fats, added sugars and sodium: limiting these components is a core element of recommended healthy eating patterns.

A. Choosing foods with a lower glycemic index may be a way to improve my eating: lower-GI foods tend to raise blood glucose more slowly and can be one tool to improve glycemic responses when used with attention to portion size and overall diet.
B. Glycemic index is the amount of refined sugar in foods: GI measures how quickly a carbohydrate-containing food raises blood glucose compared with a reference (not simply the amount of refined sugar).
C. Glycemic index can tell me if a food is good or bad: GI is one attribute (rate of glucose response); it doesn't classify a food as wholly "good" or "bad" because nutrient density, portion size, fiber, and overall context matter.
D. Low GI foods do not stimulate the release of insulin: low-GI foods still stimulate insulin release, just typically less rapidly or to a lesser peak than high-GI foods.