Consumer studies: Food & Nutrition
Unit 1: Nutritional & Food-related health conditions
Unit 2: Foodborne diseases
Unit 3: Food Additives
Unit 4: Food labelling
Unit 5: Food-related consumer issues
,Unit 1: Nutritional & Food-related health conditions
The Glycemic Index of food
- all carbohydrates are digested in the digestive tract and are broken down to glucose.
- The glucose is absorbed into the bloodstream and blood glucose level rises.
- Glucose is the building block of all carbohydrates.
- insulin is a hormone that is synthesised and secreted by the pancreas.
- It stimulates the absorption of glucose from the bloodstream to the body cells, causing
the blood glucose levels to drop again.
- in the body cells, glucose is converted to energy for use in the body.
- the Glycemic Index (GI) is a measure where a value from 1-100 is given to food rich in
carbohydrates, based on their effect on blood glucose levels.
- the GI value assigned to glucose is 100, because it makes the blood glucose level rise the
quickest and sharpest.
The range of glycemic foods is divided into 3 main groups:
Low GI foods (55 or Intermediate GI foods High GI foods (70+)
less) (56-69)
- release glucose slowly and - moderate increase in - cause the blood glucose
gradually into the blood glucose levels. level to increase quickly and
bloodstream and keep the sharply.
glucose level constant for a
couple of hours.
Eg. Tomatoes, green beans, Eg. Rye bread, bananas, Eg. Cake, potatoes,
low GI brown bread cooked beetroot pumpkin
Glycemic index foundation of South Africa (GIFSA)
- developed a range of logos to give customers the opportunity to choose healthier, low
GI and low fat alternatives. The foundation aims to prevent lifestyle diseases or to
decrease the symptoms in this way.
- Type 2 diabetes, coronary heart disease, high blood pressure and high cholesterol are
examples of lifestyle diseases.
, The 4 logos with explanations
1: Light Green 2: Dark Green 3: Orange 4: Red
(green plus)
- Can be eaten - Can be eaten often - Can be eaten as a - Best eaten during/
frequently - Low fat special treat after exercise
- Low fat - Low GI - Slightly higher in - Low/moderate fat
- Low GI - Below 55 total fat - High GI 70+
- Below 40 - Intermediate GI
- Between 56-69
The GI of a meal can be lowered by:
- including whole grains, nuts, seeds, lentils, beans, rice, dairy products, fibre, and most
vegetables.
- combining high GI foods with low GI foods
Unit 1: Nutritional & Food-related health conditions
Unit 2: Foodborne diseases
Unit 3: Food Additives
Unit 4: Food labelling
Unit 5: Food-related consumer issues
,Unit 1: Nutritional & Food-related health conditions
The Glycemic Index of food
- all carbohydrates are digested in the digestive tract and are broken down to glucose.
- The glucose is absorbed into the bloodstream and blood glucose level rises.
- Glucose is the building block of all carbohydrates.
- insulin is a hormone that is synthesised and secreted by the pancreas.
- It stimulates the absorption of glucose from the bloodstream to the body cells, causing
the blood glucose levels to drop again.
- in the body cells, glucose is converted to energy for use in the body.
- the Glycemic Index (GI) is a measure where a value from 1-100 is given to food rich in
carbohydrates, based on their effect on blood glucose levels.
- the GI value assigned to glucose is 100, because it makes the blood glucose level rise the
quickest and sharpest.
The range of glycemic foods is divided into 3 main groups:
Low GI foods (55 or Intermediate GI foods High GI foods (70+)
less) (56-69)
- release glucose slowly and - moderate increase in - cause the blood glucose
gradually into the blood glucose levels. level to increase quickly and
bloodstream and keep the sharply.
glucose level constant for a
couple of hours.
Eg. Tomatoes, green beans, Eg. Rye bread, bananas, Eg. Cake, potatoes,
low GI brown bread cooked beetroot pumpkin
Glycemic index foundation of South Africa (GIFSA)
- developed a range of logos to give customers the opportunity to choose healthier, low
GI and low fat alternatives. The foundation aims to prevent lifestyle diseases or to
decrease the symptoms in this way.
- Type 2 diabetes, coronary heart disease, high blood pressure and high cholesterol are
examples of lifestyle diseases.
, The 4 logos with explanations
1: Light Green 2: Dark Green 3: Orange 4: Red
(green plus)
- Can be eaten - Can be eaten often - Can be eaten as a - Best eaten during/
frequently - Low fat special treat after exercise
- Low fat - Low GI - Slightly higher in - Low/moderate fat
- Low GI - Below 55 total fat - High GI 70+
- Below 40 - Intermediate GI
- Between 56-69
The GI of a meal can be lowered by:
- including whole grains, nuts, seeds, lentils, beans, rice, dairy products, fibre, and most
vegetables.
- combining high GI foods with low GI foods
