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20210823093000.0 |
| 008 |
100712s2006 mau eng |
| 020 |
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|a 1845930517 (hbk.)
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| 020 |
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|a 9781845930516 (e-book)
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| 020 |
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|a 9781845930523 (e-book)
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| 050 |
0 |
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|a QP701
|b .W65 2006
|
| 060 |
1 |
0 |
|a QU 145.5
|b W852g 2006
|
| 090 |
0 |
0 |
|a QU 145.5
|b W852g 2006
|
| 100 |
1 |
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|a Wolever, Thomas M. S. ,
|e author
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| 245 |
1 |
4 |
|a The glycaemic index :
|b a physiological classification of dietary carbohydrate
|c Thomas M.S. Wolever
|
| 260 |
|
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|a Cambridge, Massachusetts :
|b CABI ,
|c c2006
|
| 300 |
|
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|a 1 online resource(x, 227 p.) :
|b ill. ;
|c 25 cm.
|
| 500 |
|
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|a Also available in electronic resource
|
| 504 |
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|a Includes bibliographical references and index
|
| 505 |
0 |
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|a 1. Historical introduction -- 2. Determining the GI of foods: methodological considerations -- 3. The insulin response to carbohydrate foods: critical evaluation of the insulinaemic index -- 4. Mechanisms by which different carbohydrates elicit different glycaemic responses -- 5. Glycaemic index: application to mixed meals -- 6. Measuring diet GI -- 7. Glycaemic index and health -- 8. Glycaemic index and disease -- 9. Glycaemic index versus glycaemic load
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| 520 |
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|a The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. This book explores 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
|
| 650 |
|
0 |
|a Carbohydrates in human nutrition
|v Classification
|
| 650 |
|
0 |
|a Carbohydrates
|x Metabolism
|
| 650 |
|
0 |
|a Glycemic index
|
| 856 |
4 |
0 |
|u https://www.cabi.org/cabebooks/FullTextPDF/2006/20063122948.pdf
|
| 999 |
|
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|a 1000134726
|b Book
|c OPEN SHELF (30 DAYS)
|e Medical Campus
|
| 999 |
|
|
|a 1000162495
|b Electronic Book
|c Electronic Resource
|e Gong Badak Campus
|