The effect of a food on blood glucose (sugar) levels over a period of time. Researchers have discovered that some kinds of foods raise blood glucose levels more quickly than other foods containing the same amount of carbohydrates, at least under laboratory conditions. Cooked carrots get glucose into the blood faster than pure glucose! In practi......
Found on
http://en.wikipedia.org/wiki/Glossary_of_diabetes
The glycemic index or glycaemic index (GI) is a number associated with a particular type of food that indicates the food`s effect on a person`s blood glucose (also called blood sugar) level. The number typically ranges between 50 and 100, where 100 represents the standard, an equivalent amount of pure glucose. The GI represents the total rise in.....
Found on
http://en.wikipedia.org/wiki/Glycemic_index
(from the article `nutritional disease`) Research in the 1990s led to the development of a new tool, the glycemic index, which reflects the finding that different carbohydrate foods have ...
Found on
http://www.britannica.com/eb/a-z/g/40
A measure of the increase in the level of blood glucose (a type of sugar) caused by eating a specific carbohydrate (food that contains sugar) compared with eating a standard amount of glucose. Foods with a high glycemic index release glucose quickly and cause a rapid rise in blood glucose. Foods with a low glycemic index release glucose slowly into...
Found on
http://www.cancer.gov/dictionary?expand=G
a ranking of carbohydrate-containing foods, based on the food's effect on blood glucose compared with a standard reference food.
Found on
http://www.diabetes.co.uk/glossary/g.html
a ranking of carbohydrate-containing foods, based on the food's effect on blood glucose compared with a standard
Found on
http://www.diabetes.org
a ranking of foods based on changes in blood sugar levels after the foods are eaten, as compared with the change seen with a reference food such as white bread or glucose.
Found on
http://www.encyclo.co.uk/local/21001
Type: Term Definitions: 1. a ranking of the rise in serum glucose from various foodstuffs.
Found on
http://www.medilexicon.com/medicaldictionary.php?t=44167
Glycemic index: An indicator of the ability of different types of foods that contain carbohydrate to raise the blood glucose levels within 2 hours. Foods containing carbohydrates that break down most quickly during digestion have the highest glycemic index. Also called the dietary glycemic index. Common Misspellings: glocemic index
Found on
http://www.medterms.com/script/main/art.asp?articlekey=20691
A ranking of carbohydrate-containing foods, based on the food’s effect on blood glucose compared with a standard reference food.
Found on
http://www.shieldhealthcare.com/community/diabetes/2011/06/30/diabetes-glos
The effect of different foods on blood glucose (sugar) levels over a period of time. Researchers have discovered that some kinds of foods may raise blood glucose levels more quickly than other foods containing the same amount of carbohydrates. cooked carrots are get glucose in the blood faster than pure glucose! In practice, foods are not eaten alo...
Found on
http://www.translationdirectory.com/glossaries/glossary099.htm
(GI) A ranking of carbohydrate-containing foods, based on the foods effect on blood glucose when compared with a standard reference food. Foods with a high glycemic index raise blood glucose more rapidly than foods with a medium or low glycemic index.
Found on
https://www.cornerstones4care.com/glossary.html
A ranking of carbohydrate-containing foods, based on the food's effect on blood sugar (blood glucose) compared with a standard reference food. This value is not easily accessible for meal planning.
Found on
https://www.diabetes.org/resources/students/common-terms
Ranking system for carbohydrates based on their immediate effect on blood glucose levels.
Found on
https://www.encyclo.co.uk/local/20836
(GI) a system of ranking foods containing equal amounts of carbohydrate according to how much they raise blood glucose levels. For instance, the carbohydrate in a slice of 100% stone-ground whole wheat bread (a low glycemic index food) may have less impact on blood glucose than a slice of processed white bread (a high glycemic index food). T...
Found on
https://www.encyclo.co.uk/local/22808
The Glycemic Index is a scale which ranks carbohydrate-rich foods by how much they raise blood glucose levels compared to a standard food. The standard food is either glucose or white bread. Foods that contain carbohydrates are rated as having a low, medium or high Glycemic Index. Vegetables, fruits, beans, oats, barley and low-fat milk products ar...
Found on
https://www.unlockfood.ca/en/Articles/Diabetes/Managing-Diabetes/Diabetes-g
No exact match found.
