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The Glycaemic Index: A Physiological Classification of Dietary Carbohydrate
T M S Wolever
CABI
June 2006
Hardback 240 pp ISBN 1845930517
£60.00
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The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors
of the term, this is a clear and balanced review of current knowledge on this controversial concept. The book
explores all the key issues of the definition of the GI, how to measure the GI of a food, how to apply GI
information to meals and diets, the reasons why foods have different GI values and the impact of altering
a diet GI on health and disease. The book highlights the benefits and the problems surrounding the GI concept,
whilst encouraging readers to think critically about the issues involved.
Of interest to: Researchers and practitioners in nutrition, dietetics, medicine and food science, and health
agencies and the food industry.
Contents
- Historical Introduction
- Determining the GI of Foods - Methodological Considerations
- The Insulin Response to Carbohydrate Foods: Critical Evaluation of the Insulinaemic Index
- Mechanisms by which Different Carbohydrates Elicit Different Glycaemic
- Glycaemic Index: Application to Mixed Meals
- Measuring Diet GI
- Glycaemic Index and Health
- Glycaemic Index and Disease
- Glycaemic Index versus Glycaemic Load
To find similar publications, click on a keyword below:
CABI
: carbohydrates
: nutrition, human
: physiology
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