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Glycemic index and Nutritional rating systems

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Glycemic index and Nutritional rating systems

Glycemic index vs. Nutritional rating systems

The glycemic index or glycaemic index (GI) is a number associated with the carbohydrates in a particular type of food that indicates the effect of these carbohydrates on a person's blood glucose (also called blood sugar) level. Nutritional rating systems are methods of ranking or rating food products or food categories to communicate the nutritional value of food in a simplified manner to a target audience.

Similarities between Glycemic index and Nutritional rating systems

Glycemic index and Nutritional rating systems have 12 things in common (in Unionpedia): Blood sugar level, Carbohydrate, David J. Jenkins, Diabetes mellitus, Dietary fiber, Enzyme, Glucose, Glycemic load, Grain, Obesity, University of Toronto, Vegetable.

Blood sugar level

The blood sugar level, blood sugar concentration, or blood glucose level is the amount of glucose present in the blood of humans and other animals.

Blood sugar level and Glycemic index · Blood sugar level and Nutritional rating systems · See more »

Carbohydrate

A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).

Carbohydrate and Glycemic index · Carbohydrate and Nutritional rating systems · See more »

David J. Jenkins

David J.A. Jenkins is a British-born University Professor in the department of Nutritional Sciences at the University of Toronto, Canada.

David J. Jenkins and Glycemic index · David J. Jenkins and Nutritional rating systems · See more »

Diabetes mellitus

Diabetes mellitus (DM), commonly referred to as diabetes, is a group of metabolic disorders in which there are high blood sugar levels over a prolonged period.

Diabetes mellitus and Glycemic index · Diabetes mellitus and Nutritional rating systems · See more »

Dietary fiber

Dietary fiber or roughage is the indigestible portion of food derived from plants.

Dietary fiber and Glycemic index · Dietary fiber and Nutritional rating systems · See more »

Enzyme

Enzymes are macromolecular biological catalysts.

Enzyme and Glycemic index · Enzyme and Nutritional rating systems · See more »

Glucose

Glucose is a simple sugar with the molecular formula C6H12O6.

Glucose and Glycemic index · Glucose and Nutritional rating systems · See more »

Glycemic load

The glycemic load (GL) of food is a number that estimates how much the food will raise a person's blood glucose level after eating it.

Glycemic index and Glycemic load · Glycemic load and Nutritional rating systems · See more »

Grain

A grain is a small, hard, dry seed, with or without an attached hull or fruit layer, harvested for human or animal consumption.

Glycemic index and Grain · Grain and Nutritional rating systems · See more »

Obesity

Obesity is a medical condition in which excess body fat has accumulated to the extent that it may have a negative effect on health.

Glycemic index and Obesity · Nutritional rating systems and Obesity · See more »

University of Toronto

The University of Toronto (U of T, UToronto, or Toronto) is a public research university in Toronto, Ontario, Canada on the grounds that surround Queen's Park.

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Vegetable

Vegetables are parts of plants that are consumed by humans as food as part of a meal.

Glycemic index and Vegetable · Nutritional rating systems and Vegetable · See more »

The list above answers the following questions

Glycemic index and Nutritional rating systems Comparison

Glycemic index has 104 relations, while Nutritional rating systems has 82. As they have in common 12, the Jaccard index is 6.45% = 12 / (104 + 82).

References

This article shows the relationship between Glycemic index and Nutritional rating systems. To access each article from which the information was extracted, please visit:

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