The Final Report Glycemic Index
Title Glucose levels and gycemic index tested in the blood systems of university students over a ninety minute time period. After ingesting high, medium, low carbohydrate foods.
Authors
Mark McDonald, Elliot Ness ,Michael Joseph, Brendon Myers
Abstract
Introduction
The blood glucose level is measured on how much of a rise is in the blood, carbohydrates trigger– the glucose and with this we get a blood glucose response. A low( Glycemic index) GI food you will see a small rise, while a high GI will show a dramatic peak. A GI of 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low. Glycemic index, or GI is a measure of the effects of carbohydrates on blood sugar levels. The aim was to find the amount of effect that the foods has on the blood glucose in the body. Method
The 192, students were used from the sunshine coast university . volunteers fasted for a minimum of three hours, then were given 40g of carbohydrates infoods that contained ether high, medium and low glycemic index, the test was carried out over the time line of 90minutes at 15minute intervals bloods was taken from them using the capillary finger prick technique, to get the results of this a Accu-chek glucometer was used.
Results
The results showed us the difference in blood glucose levels by the way of means and standard deviation data, there was a finding that the low foods peaked at 30 minutes and the medium food group peaked at 45minutes.the highs peaked at 30minutes as well, as the testing time was only 90 minutes the high, medium an low all declined at much the same rate, a resting level was not done as we were timed out before all volunteers had got back to the resting state.
Discussion
The low GI foods released slowly into the blood system, thier for the high GI foods increased the glucose much faster which in turn showed us faster raise in the levels.The large amount of subjects tested let us see the differences over the high ,medium
Authors
Mark McDonald, Elliot Ness ,Michael Joseph, Brendon Myers
Abstract
Introduction
The blood glucose level is measured on how much of a rise is in the blood, carbohydrates trigger– the glucose and with this we get a blood glucose response. A low( Glycemic index) GI food you will see a small rise, while a high GI will show a dramatic peak. A GI of 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low. Glycemic index, or GI is a measure of the effects of carbohydrates on blood sugar levels. The aim was to find the amount of effect that the foods has on the blood glucose in the body. Method
The 192, students were used from the sunshine coast university . volunteers fasted for a minimum of three hours, then were given 40g of carbohydrates infoods that contained ether high, medium and low glycemic index, the test was carried out over the time line of 90minutes at 15minute intervals bloods was taken from them using the capillary finger prick technique, to get the results of this a Accu-chek glucometer was used.
Results
The results showed us the difference in blood glucose levels by the way of means and standard deviation data, there was a finding that the low foods peaked at 30 minutes and the medium food group peaked at 45minutes.the highs peaked at 30minutes as well, as the testing time was only 90 minutes the high, medium an low all declined at much the same rate, a resting level was not done as we were timed out before all volunteers had got back to the resting state.
Discussion
The low GI foods released slowly into the blood system, thier for the high GI foods increased the glucose much faster which in turn showed us faster raise in the levels.The large amount of subjects tested let us see the differences over the high ,medium
References: Chin Am j July 2010 Metabolism and Diabetes, The American Journal of clinical Nutrition, Volume 92,Issue 1 The Glycemic Index By David Mendosa 26thoctober 2009 viewed on the10.09. ttp://www.mendosa.com/GI Martini F and Nath J, Fundamentals of Anatomy & Physiology 8th edition 2009, Pearson, Benjamin Cummings, Sydney,Austrialia World Health Organization (WHO) 2010, viewed 13 August 2010, http://www.who.int/en/ Dr Lesley Brooker,Practical Manual,Human Physiology,LFS112. International Diabetes Institute, High Blood Glucose and Type 2 Diabetes fact sheet, 2007 viewed 20/09/2010 Reflection The way the reports were broken it to weeks was of help, even so I still found it hard to write as I have been out of school for thirty years and have had little to do with any writing in that time. I have learnt that when help is needed to seek it out something I have not done in the past. In saying I have learnt a great deal from this class and these findings on glycemic index thanks to the teaching of colleen kneale LFS112. Thank you colleen