2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Glycemic Index
It is used to measure the rate at which carbohydrate foods are broken down into glucose, which is absorbed, raises blood sugar and provides energy to the body.
Foods with a high glycemic index break down quickly and are a quick source of energy. Foods with a low glycemic index are digested more slowly, which makes you feel full for longer and helps maintain relatively constant blood sugar levels.
Some products with a high glycemic index are white sugar, honey, white bread, mashed potatoes, watermelon and more.
Foods with a low glycemic index are apples, oats, cherries, whole grains, legumes and more.
Glycogen
This is one of the two forms in which the energy from carbohydrates is available for use by the body / the other form is glucose /. While glucose from carbohydrates is metabolized rapidly and is an immediate source of energy for the body, it glycogen is stored in the liver and muscles to provide the body's energy needs in the long run. When the body uses up the available glucose, the stored glycogen is broken down into glucose to continue to supply fuel.
Calories
This is a unit for measuring the energy value of food, as well as the energy received and consumed by the body. The scientific definition of 1 calorie is the amount of heat needed to raise the temperature of 1 gram of water by 1 degree Celsius. This is actually such a small amount that the measure of calories (kcal) is usually used. One kilocalorie equals 1000 calories.
Energy values can also be determined in kilojoules / kJ /, as 1 kilocalorie is equal to 4.2 kilojoules.
The daily need for energy is different for each person, as the determining factors are gender, age and physical activity. Usually, most packaged foods have average energy needs (usually 2000 kcal) for comparison and approximation.
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