Discuss The glycaemic index of carbohydrate containing foods

Discuss The glycaemic index of carbohydrate containing foods (types, effect on blood glucose and health implications)

The glycaemic index (GI) of carbohydrate containing foods (types, effect on blood glucose and health implications), main points to consider:

1) Define GI and glycaemic load (GL).

2) What aspect of the food content or physical form alters GI?

3) Relate the GI of natural (hunter-gatherer) foods to modern processed foods.

4) How is The glycaemic index of foods tested, also what foods tend to have high, medium and low GI (show examples in a table).

5) What aspects of the food and its processing (includes cooking) effect GI, why? how?

6) What are the health ramifications of eating high The glycaemic index foods?

7) Are there specific disease conditions that are caused or exacerbated by high GI foods?

Just make sure you quote a reference for each point being made. The areas I have outlined above are some key considerations but by no means every aspect of each topic and you may find other points that are worth making and we certainly encourage that.

 MAKE USE OF TABLES AND FIGURES AS MUCH AS POSSIBLE, THIS INCLUDES GRAPHS, EQUATIONS CHEMICAL FORMULAE AND CHEMICAL REACTIONS ETC, ETC! To not use tables and figures will limit your communication of the topic and will result in reduced marks.

Note:

  1. Tables, figures and diagrams and their labels (don’t make them too long though) do not count in the word count.
  2. Use font 12 Times New Roman or similar, don’t underline but do use bold (as in journal articles).
  3. Type in 1.5 spacing with 2.5 cm margins all around (so tutors can write comments in text).
  4. Set out on A4 paper single sided, with a front cover page indicating your name, student number, home course, the title and number of this subject and the title of this piece of work.

 

Answer preview:

glycaemia index

Words:1017