The Glycaemic Index : A Physiological Classification of Dietary Carbohydrate
By: Wolever, T.M.S
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Material type: 
BookPublisher: UK: CABI, 2006Edition: 1st ed.Description: 240 p.ISBN: 3790801283 (hardcover); 9783790801286 (hardcover).Subject(s): Carbohydrates--Metabolism | Glycemic index | Carbohydrates in human nutrition | Food ScienceDDC classification: 612.015 Wolever 1st 2006 Food.Science Summary: 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, while encouraging readers to think critically about the issues involved.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 612.015 Wolever 20503 1st 2006 Food.Science (Browse shelf) | Available | 20503 |
Total holds: 0
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, while encouraging readers to think critically about the issues involved.
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