low gi.2015.pdf
TRANSCRIPT
INGGITA KUSUMASTUTY
JURUSAN GIZI FAKULTAS KEDOKTERAN
UNIVERSITAS BRAWIJAYA
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DEFINISI
Glycemic index (GI) describes the blood glucose response after consumption of a carbohydratecontaining test food relative to a carbohydrate containing reference food, typically glucose or white bread
2European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122–S131
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FAKTOR-FAKTOR YANG MEMPENGARUHI GI
GLYCEMIC INDEX
Varietas genetik dari
bahan makanan
Tingkat kematangan
bahan makanan
Metode pemasakan/
proces Lamanya waktu transit
pada usus (absorsi dan pencernaan)
Ada tidak protein/ lemak pada makanan
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European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122–S131
GI IN MIXED MEALS
Sugiyama et al. (2003) found that the ingestion of milk with rice resulted in a significantly lower GI than when rice was eaten alone
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THE EFFECT OF LOW-GI, HIGH-FIBER FOODS INDIABETIC PATIENTS
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INDIKASI PEMBERIAN LOW GLYCEMIC DIET
Wolever et al suggest that, in patients with type 2 diabetes on diet alone, a Low-GI diet for 1 year increases disposition index, an index of beta cell function, compared with a Low-CHO diet.
Moses et al suggest that Using a low–glycemic index diet for women with GDM effectively halved the number needing to use insulin, with no compromise of obstetric or fetal outcomes
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TUJUAN LOW GLYCEMIC DIET
Control blood glucose level
Control cholesterol level
Control appetite
Lower risk of getting heart disease
Lower risk of getting type 2 diabetes
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Eating at regular times
Choosing a variety of foods from all food groups
Limiting sugars and sweets
Reducing the amount of fat you eat
Including foods high in fibre
Limiting salt, alcohol and caffeine
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SYARAT DIET
SYARAT DIET
Tepat jadwal
Tepat jumlah
Tepat jenis
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KH (50 s/d 65% total
kalori)
Protein (10-20% total
kalori)
Pembatasan
lemak(<30% total
kalori)
Lemakjenuh(<7% total
kalori)
Diet tinggiserat(15
g/1000 kalori)
KLASIFIKASI GI
Low GI (<55),
Medium GI (55–69)
High GI (>70)
12European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122–S131
CONTOH BAHAN MAKANAN DENGAN KANDUNGAN GI
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GLYCEMIC LOAD
GL takes into account how much carbohydrate a serving of a food contains and may be determined by indirect and direct methods.
Indirect methods :GI x the amount of available arbohydrate in the portion offood consumed
Glycemic equivalence is a method of directly determining GL
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European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122–S131
Hubungan GI dan GL
The relationship between GI and GL is not straightforward;
for example, a high GI food can have a low GL if eaten
in small quantities. Conversely, a low GI food can have a
high GL dependent upon the portion size eaten
15European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122–S131
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KLASIFIKASI GL
Low GL (≤ 10),
Medium GL (>10–<20)
High GL (≥ 20)
17European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122–S131
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TUGAS
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A3.1
Kel 4: Low glycemic index, 1700 Kalori,
makanan biasa, makanan jawa timur
Kel 5: Low glycemic index, 1500 kalori,
makanan lunak, makanan oriental
Kel 6: Low glycemic index, 1700 Kalori,
makanan biasa, catering
A3.2
Kel1: Low glycemic index, 1700 Kalori,
makanan biasa, makanan jawa timur
Kel2: Low glycemic index, 1500 kalori,
makanan lunak, makanan oriental
Kel3: Low glycemic index, 1700 Kalori,
makanan biasa, catering
Kel4: Low glycemic index, 1500 kalori,
makanan lunak, makanan continental
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