Methodology for adding and amending glycaemic index values to a nutrition analysis package.

Hdl Handle:
http://hdl.handle.net/10147/200016
Title:
Methodology for adding and amending glycaemic index values to a nutrition analysis package.
Authors:
Levis, Sharon P; McGowan, Ciara A; McAuliffe, Fionnuala M
Affiliation:
Department of Nutrition and Dietetics, Cork University Hospital, Wilton, Cork, Republic of Ireland.
Citation:
Methodology for adding and amending glycaemic index values to a nutrition analysis package. 2011, 105 (8):1117-32 Br. J. Nutr.
Journal:
The British journal of nutrition
Issue Date:
Apr-2011
URI:
http://hdl.handle.net/10147/200016
DOI:
10.1017/S0007114510004769
PubMed ID:
21144094
Abstract:
Since its introduction in 1981, the glycaemic index (GI) has been a useful tool for classifying the glycaemic effects of carbohydrate foods. Consumption of a low-GI diet has been associated with a reduced risk of developing CVD, diabetes mellitus and certain cancers. WISP (Tinuviel Software, Llanfechell, Anglesey, UK) is a nutrition software package used for the analysis of food intake records and 24 h recalls. Within its database, WISP contains the GI values of foods based on the International Tables 2002. The aim of the present study is to describe in detail a methodology for adding and amending GI values to the WISP database in a clinical or research setting, using data from the updated International Tables 2008.
Item Type:
Article
Language:
en
Description:
Since its introduction in 1981, the glycaemic index (GI) has been a useful tool for classifying the glycaemic effects of carbohydrate foods. Consumption of a low-GI diet has been associated with a reduced risk of developing CVD, diabetes mellitus and certain cancers. WISP (Tinuviel Software, Llanfechell, Anglesey, UK) is a nutrition software package used for the analysis of food intake records and 24 h recalls. Within its database, WISP contains the GI values of foods based on the International Tables 2002. The aim of the present study is to describe in detail a methodology for adding and amending GI values to the WISP database in a clinical or research setting, using data from the updated International Tables 2008.
MeSH:
Algorithms; Databases, Factual; Diet; Diet Records; Dietary Carbohydrates; Food; Food Analysis; Glycemic Index; Humans; Software
ISSN:
1475-2662

Full metadata record

DC FieldValue Language
dc.contributor.authorLevis, Sharon Pen
dc.contributor.authorMcGowan, Ciara Aen
dc.contributor.authorMcAuliffe, Fionnuala Men
dc.date.accessioned2012-01-04T15:38:57Z-
dc.date.available2012-01-04T15:38:57Z-
dc.date.issued2011-04-
dc.identifier.citationMethodology for adding and amending glycaemic index values to a nutrition analysis package. 2011, 105 (8):1117-32 Br. J. Nutr.en
dc.identifier.issn1475-2662-
dc.identifier.pmid21144094-
dc.identifier.doi10.1017/S0007114510004769-
dc.identifier.urihttp://hdl.handle.net/10147/200016-
dc.descriptionSince its introduction in 1981, the glycaemic index (GI) has been a useful tool for classifying the glycaemic effects of carbohydrate foods. Consumption of a low-GI diet has been associated with a reduced risk of developing CVD, diabetes mellitus and certain cancers. WISP (Tinuviel Software, Llanfechell, Anglesey, UK) is a nutrition software package used for the analysis of food intake records and 24 h recalls. Within its database, WISP contains the GI values of foods based on the International Tables 2002. The aim of the present study is to describe in detail a methodology for adding and amending GI values to the WISP database in a clinical or research setting, using data from the updated International Tables 2008.en
dc.description.abstractSince its introduction in 1981, the glycaemic index (GI) has been a useful tool for classifying the glycaemic effects of carbohydrate foods. Consumption of a low-GI diet has been associated with a reduced risk of developing CVD, diabetes mellitus and certain cancers. WISP (Tinuviel Software, Llanfechell, Anglesey, UK) is a nutrition software package used for the analysis of food intake records and 24 h recalls. Within its database, WISP contains the GI values of foods based on the International Tables 2002. The aim of the present study is to describe in detail a methodology for adding and amending GI values to the WISP database in a clinical or research setting, using data from the updated International Tables 2008.-
dc.language.isoenen
dc.subject.meshAlgorithms-
dc.subject.meshDatabases, Factual-
dc.subject.meshDiet-
dc.subject.meshDiet Records-
dc.subject.meshDietary Carbohydrates-
dc.subject.meshFood-
dc.subject.meshFood Analysis-
dc.subject.meshGlycemic Index-
dc.subject.meshHumans-
dc.subject.meshSoftware-
dc.titleMethodology for adding and amending glycaemic index values to a nutrition analysis package.en
dc.typeArticleen
dc.contributor.departmentDepartment of Nutrition and Dietetics, Cork University Hospital, Wilton, Cork, Republic of Ireland.en
dc.identifier.journalThe British journal of nutritionen
dc.description.provinceMunster-

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