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Cancer is a class of diseases in which a group of cells display uncontrolled growth
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The inability of the body to produce, or the inability to metabolize, the human hormone insulin; Diabetes insipidus, usually a disorder of the ...
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Awaiting moderation 14 Article

The g.i. factor: what's wrong with this menu?

        THE G.I. FACTOR: WHAT'S WRONG WITH THIS MENU?
Take a look at this menu. To many people, it may sound very familiar.
• BREAKFAST
2 slices wholemeal toast with margarine and Vegemite™ white coffee, no sugar.
• MID-MORNING SNACK
an apple white tea.
• LUNCH
a large mixed salad containing a range of vegetables with a slice of cheddar cheese, an egg, plus a few crackers (no butter) white coffee, no sugar
• DINNER
grilled beef rib-steak
carrots, beans, cauliflower and 1 potato
white coffee, no sugar
• LATE SNACK
a handful of peanuts
Total energy: 6000 kilojoules (1400 Calories)
Fat: 75 grams
Carbohydrate: 105 grams
Fibre: 20 grams
Looking at an analysis of this day we can see that:
1. It is low in carbohydrate.
Only 30 per cent of the total kilojoules are supplied by carbohydrate. It is widely recommended that at least 50 per cent of our daily kilojoules should come from carbohydrate.
To improve this diet it is essential to add some carbohydrate.
• Include a bowl of cereal and a piece of fruit with breakfast.
• Change the crackers at lunch to 2 slices of grainy bread.
• Substitute the peanuts with a low-fat yoghurt as the late night snack.
• Add a cob of corn to the evening vegetables.
• Try some canned peaches for dessert.
2. It is high in fat.
46 per cent of the total kilojoules are provided by fat. It is widely recommended that less than 30 per cent of kilojoules should come from fat.
To improve this diet, take away some fat.
• Halve the amount of margarine used on toast.
• Use a low-fat cheese slice or ham or egg for lunch, not cheese and egg.
• Cut down the meat serve—select a small piece of fillet instead.
• Give up the peanuts! Substitute low-fat yoghurt instead, or canned fruit, or low-fat ice cream with fruit salad.
To work out the percentage of kilojoules supplied by carbohydrate, the grams of carbohydrate are multiplied by 16 (the number of kilojoules supplied per gram of carbohydrate) and then divided by the total number of kilojoules.

*19\33\4*


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