 Is a way of ranking foods that contain carbohydrates.  Goes from  Measures how quickly glucose is absorbed from food into our blood.  High GI means absorbed very quickly.  Low GI means absorbed slowly. (see graphs on p109)

 Which end of the index would simple and complex carbohydrates be at?  Can you think of any foods that are either high or low in GI value?  Which do you think it would be better to eat more of?  Why?

 Glucose is essential for us to make energy and survive.  When we get glucose in our blood, it is transported to cells and used to make energy.  When glucose levels rise, insulin is released to convert and store excess glucose, usually as fat.

 Yes! We need to use energy through out the day. If it is released slowly, we use it as it is produced. This typically means that these is no excess to be stored.  If there is too much, we store it is fat. Later, because all the glucose has been removed, we actually have less glucose available and need to eat again. We feel hungry, eat hi GI again and the cycle continues. These are called fluctuations in blood glucose levels.

 Be careful!  GI is not the only way to measure the nutritional value of food.  Even if it releases energy slowly, it may not have much nutrients. Also, some high GI foods are necessary because of the nutrients they contain.

 The only way to get the right amount of nutrients, maintain a healthy weight and prevent diet related and hypokinetic diseases is to Eat a BALANCED DIET, and EXERCISE REGULARLY

 Breakfast 3 slices of white bread, butter, 2 eggs, cheese  Snack Apple.  Lunch Spaghetti - white, mince meat, tomatoes, herbs, carrot, mushroom, onion, garlic.  Dinner Roast Beef, roast pumpkin, roast carrots, roast potatoes, peas, corn.