INGGITA KUSUMASTUTY JURUSAN GIZI FAKULTAS KEDOKTERAN UNIVERSITAS BRAWIJAYA
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DEFINISI
¡
Glycemic index (GI) describes the blood glucose
response a5er consump7on of a carbohydrate
containing test food rela8ve to a carbohydrate
containing reference food, typically glucose or
white bread
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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
GI IN MIXED MEALS
¡
Sugiyama et al. (2003) found that the inges8on 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 IN
DIABETIC PATIENTS
INDIKASI PEMBERIAN LOW GLYCEMIC DIET
¡ Wolever et al suggest that, in pa7ents with type 2
diabetes on diet alone, a Low-GI diet for 1 year increases disposi8on index, an index of beta cell func8on,
compared with a Low-CHO diet.
¡ Moses et al suggest that Using a low–glycemic index diet for women with GDM effec8vely 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 appe8te
Lower risk of gePng heart disease
Lower risk of gePng type 2 diabetes
Ea8ng at regular 8mes
Choosing a variety of foods from all food groups Limi8ng sugars and sweets
Reducing the amount of fat you eat Including foods high in fibre
Limi8ng salt, alcohol and caffeine
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SYARAT DIET
SYARAT DIET
¡ Tepat jadwal
¡ Tepat jumlah
¡ Tepat jenis
KH (50 s/d 65%
total kalori)
Protein (10-20
% total kalori)
Pembat asan lemak (<30%
total kalori)
Lemak jenuh
(<7%
total kalori)
Diet tinggi
serat (15 g/
1000 kalori)
KLASIFIKASI GI
Low GI (<55),
Medium GI (55–69)
High GI (>70)
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 por8on of food consumed
¡ Glycemic equivalence is a method of directly determining GL
Hubungan GI dan GL
The rela8onship between GI and GL is not straighVorward;
for example, a high GI food can have a low GL if eaten in small quan88es. Conversely, a low GI food can have a high GL dependent upon the por8on size eaten
European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122–S131 15
KLASIFIKASI GL
Low GL (≤ 10),
Medium GL (>10–
<20)
High GL (≥ 20)
European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122–S131 17
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TUGAS
¡ Kelompok 5 : Low GI 2000 Kalori (makanan biasa)
¡ Kelompok 6 : Low GI 1700 kalori (makanan lunak/ nasi tim)
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