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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