Explain glycaemic index, glycaemic load and carbohydrate counting.

1. 1 · Open in two lines. Not all carbohydrates raise blood sugar equally. GI, GL and carbohydrate counting help diabetics choose foods and match insulin.
2. 2 · Glycaemic index. Definition, reference (glucose 100), cut-offs 55 and 70, low and high Indian foods.
3. 3 · Draw two blood-sugar curves. [Graph: high-GI food rises steeply and falls; low-GI food rises slowly and stays lower over 2 hours]
4. 4 · Factors affecting GI. Starch type, processing, fibre, fat, protein, acid, ripeness, cooling.
5. 5 · Glycaemic load. Formula, cut-offs 10 and 20, watermelon vs rice calculation.
6. 6 · Carbohydrate counting. Count grams or 15 g choices per meal; insulin-to-carb ratio; worked example.
7. 7 · Close in one line. Choosing low-GL foods and counting carbohydrate keeps blood sugar steady.

Scoring tip: One small calculation for GL and one for carb counting will set your answer apart.