LOW GI.2015.pdf | Diabetes Mellitus Type 2 | Dieting

INGGITA KUSUMASTUTY JURUSAN GIZI FAKULTAS KEDOKTERAN

UNIVERSITAS BRAWIJAYA

1

DEFINISI  Glycemic index (GI) describes the blood glucose

response after consumption of a carbohydrate containing test food relative to a carbohydrate containing reference food, typically glucose or white bread

European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122–S131

2

3

FAKTOR-FAKTOR YANG MEMPENGARUHI GI

Tingkat kematangan bahan makanan

Varietas genetik dari bahan makanan

Metode pemasakan/ proces

GLYCEMIC INDEX

Lamanya waktu transit pada usus (absorsi dan pencernaan)

Ada tidak protein/ lemak pada makanan 4

European Journal of Clinical Nutrition (2007) 61 (Suppl 1), S122–S131

GI IN MIXED MEALS  Sugiyama et al. (2003) found that the ingestion

of milk with rice resulted in a significantly lower GI than when rice was eaten alone

5

THE EFFECT OF LOW-GI, HIGH-FIBER FOODS IN DIABETIC PATIENTS

6

INDIKASI PEMBERIAN LOW GLYCEMIC DIET

 Wolever et al suggest that, in patients with type 2

diabetes on diet alone, a Low-GI diet for 1 year increases disposition index, an index of beta cell function, compared with a Low-CHO diet.  Moses et al suggest that Using a low–glycemic index diet

for women with GDM effectively halved the number needing to use insulin, with no compromise of obstetric or fetal outcomes 7

TUJUAN LOW GLYCEMIC DIET Control blood glucose level Control cholesterol level

Control appetite Lower risk of getting heart disease Lower risk of getting type 2 diabetes 8

SYARAT DIET Eating at regular times Choosing a variety of foods from all food groups

Limiting sugars and sweets Reducing the amount of fat you eat

Including foods high in fibre Limiting salt, alcohol and caffeine 9

SYARAT DIET

 Tepat jadwal  Tepat jumlah  Tepat jenis

10

KH (50 s/d 65% total kalori)

Protein (1020% total kalori)

Pembat asan lemak (