Glycaemic index (GI)
|The glycaemic index is a numerical index assigned to a food. It is obtained by measuring the effect that a carbohydrate containing food has on blood sugar levels, compared to the effect of the same amount of pure sugar on blood sugar levels.|
For more information, see Glycaemic Index.
Glycaemic load (GL)
|The problem with the GI is that it provides us with an idea of how rapidly a carbohydrate turns into sugar, but not how much of that carbohydrate is in a food serving. The glycaemic load is an extension of the GI, taking into account the quantity of carbohydrates as well.|
For more information, see Glycaemic Load.
Body mass index (BMI)
|The body mass index is a physical measurement used to assess your total amount of body fat. It is calculated by dividing your weight in kilograms (kg) by the square of your height in metres (m2). Depending on the BMI value calculated, you may be underweight, normal weight, overweight or obese.|
For more information, see Body Mass Index.
Waist circumference (WC)
|Measuring a person’s waist circumference (WC) is the simplest way to assess central obesity, the excess accumulation of fat in the abdominal area. Excess abdominal fat will predispose obesity-related disease, regardless of overall body fat.|
For more information, see Waist Circumference (WC).
Waist to hip ratio (WHR)
|The waist to hip ratio (WHR) is calculated by dividing waist circumference by hip circumference. The score from the WHR predicts the risk of developing several conditions associated with excess abdominal fat.|
For more information, see Waist to Hip Ratio (WHR).
|For more information on nutrition, including information on types and composition of food, nutrition and people, conditions related to nutrition, and diets and recipes, as well as some useful videos and tools, see Nutrition.|
|For more information on obesity, health and social issues, and methods of weight loss, as well as some useful tools, see Weight Loss.|