gindexbook

 

P 250.00each - Soft Bound
P 300.00each - Hard Bound

 The glycemic index (GI) of foods was introducted to provide additional information about foods, to be considered along with their nutritional composition to assist in food choice. GI classify foods in terms of their glycemic response whether foods eaten release glucose rapidly or in a slow and sustained fashion for a period of time. The use of the GI for classifying carbohydrates foods was recommended by the Food and Agriculture Organization and World Health Organization in conjunction with food composition tables to guide food choices. It also advocated the consumption of high carbohydrate (CHO) diet (>55% of energy from CHO), with the bulk of CHO-containing foods being rich in non-starch polysaccharides e.g. dietary fiber, with low GI (<55)

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