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AS 4694-2007 glycemic index of foods

Standard Number:  AS 4694-2007
Title:  glycemic index of foods
Language:  English
Replacing Standard:  DR 05435

Publication Date:  2007/1/18
Status:  Current
CCS Classification for Standardsfood>>Food comprehensive>>Basic standard and general method
Publisher:  Australia Standards(AS)
Price:  
Number of Pages:25P.;A4  

Description:Sets out a method for determination of the glycemic index of carbohydrates in foods. Also, defines the glycemic index (GI), outlines qualifying factors and requirements for its application.  
Catalog:Document Contents
AS 4694-2007 GLYCEMIC INDEX OF FOODS
PREFACE
CONTENTS
FOREWORD
1 SCOPE
2 DEFINITIONS
2.1 Blood glucose response
2.2 Carbohydrate portion
2.3 Co-efficient of variation (CV)
2.4 Glycemic (available) carbohydrates
2.5 Glycemic index (GI)
2.6 Incremental area under the curve (IAUC)
2.7 In-vivo GI testing
2.8 Non-glycemic carbohydrates (non-digestible carbohydrates including fibre)
2.9 Outlier
2.10 Per serving
2.11 Reference food
2.12 Test foods
3 CLASSIFICATION OF GI
4 QUALIFYING FACTORS
5 REQUIREMENTS
5.1 Ethics Committee Approval
5.2 Testing facility
5.3 Subjects
5.3.1 Inclusion criteria
5.3.2 Management
5.3.3 Test conditions
5.4 Reference food (Anhydrous glucose powder)
5.4.1 Preparation
5.4.2 Test procedure
5.4.3 Results
5.5 Test food
5.5.1 Carbohydrate portion
5.5.2 Preparation
5.5.3 Testing of multiple flavours of a single product
6 EXPERIMENTAL PROCEDURE
7 ANALYSIS
7.1 Analysis of blood samples
7.2 Analysis of test data
7.2.1 General
7.2.2 Calculation
7.2.3 Plotting of graphs
7.2.4 A sample calculation
8 REPORT
9 BIBLIOGRAPHY
APPENDIX A - AMOUNT OF CARBOHYDRATE
APPENDIX B - CLASSIFICATION OF GI
APPENDIX C - EXAMPLE OF DATA AND GI CALCULATION
  
File Format:  PDF(Acrobat Reader) or Word version doc Document
File Size:  892KB
Tile in English:  glycemic index of foods

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