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    Glycemic Index

    Uploaded by

    Saloni Saloni

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    © All Rights Reserved
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    Glycemic Index

    Uploaded by

    Saloni Saloni
    6 views3 pages

    Original Title

    GLYCEMIC INDEX

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    6 views3 pages

    Glycemic Index

    Uploaded by

    Saloni Saloni

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    A.

    Calculation of energy content of different food items

    Steps of prescription of a Diet

    First step: Calorie Requirement

    Second step: Proximate principles

    Third step: General composition of food

    Fourth step: Determine the items of food

    Fifth step: Three meals per day

    First step in prescription of Diet

    Energy required + SDA 2000 Kcal


    Protein 55g
    Calcium 1000mg
    Iron 20mg

    Second step in prescription of Diet:

    Proteins 55g
    Fats 40g
    Carbohydrates 355g
    calcium 1000mg
    Iron 20mg
    calories 2000kcal

    Energy requirement of a normal person:

    While calculating the energy requirements we have to consider the energy required for

     Maintainance of Basal Metabolic Rate (BMR)


     Specific Dynamic Action on thermogenic effect of food.
     Extra energy expenditure for physical activities

    Calculate the energy requirement for 55 kg adult doing moderate work.

    For BMR 24 x 55kg 1320 kcal


    + For activity 40% of BMR 528kcal
    Sub Total 1320+528 1848 kcal
    +Need for SDA 1848+10% 185 kcal
    Total 1848-185 2033 kcal
    ROUNDED OFF Nearest 50 kcal 2000 kcal
    General composition of food for a normal adult:

    Vegeterian Non-vegeterian
    Cereals 240g 350g
    Pulses 90g 60g
    vegetable oil 55ml 25ml
    Milk 300ml 150ml
    Leafy vegetable 350g 200g
    Sugar 25g 25g
    Fish/Meat 60g

    B. Identification of food items with high & low Glycemic index

    It is assessed by GTT. The reference meal is always taken as 50g of glucose

    incremental areaunder glucose tolerance curve after 50 g meal


    Index =
    incremental area under glucose curve after 50 g reference meal

    Glycemic index curve

    Food item Glycemic index


    Potato chips 80-90
    White rice 70-79
    Brown rice 60-69
    bananas 60-69
    Milk & ice cream 35-40

    C. Significance of food items in diet

    1) It should be a balanced, well planned diet containing all essential nutrients


    2) The diet should be simple, locally available palatable and digestible

    3) Adequate protein content with essential amino acids should be supplied. This is achieved by
    cereal pulse mixture with additional animal proteins, if necessary

    4) Calorie intake should be correct and should balance energy experience.

    5) Special care should be taken to see that adequate quantity of calcium and iron are obtained
    from diet

    6) The absorption of these minerals is reduced by other factors in Indian diet.

    7) Should have variety and should not differ very much from habitual diet of person.

    8) Should provide adequate Roughage.

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