Glycemic Index of Foods and Chronic Disease

Marsh, Kate; Brand-Miller, Jennie

doi:10.4135/9781412994149.n163

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“…The higher the glycemic index, on a scale of 1-100 (some foods exceed 100), the faster the breakdown of carbohydrates into sugars and the quicker the release of sugars into the bloodstream (and hence the less long-lasting, or satisfying, the food). A low glycemic index is less than about 55 on the scale, and it is these foods that breakdown and release sugar more slowly into the bloodstream and therefore keep a person feeling satisfied for longer (Marsh and Brand-Miller 2012). …”

Section: Food Preferencesmentioning

confidence: 99%

What’s cooking in paradise? An ethnobotanical investigation of a transitioning food system in Marovo Lagoon, Solomon Islands

Pitman¹

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Changes in diet and associated lifestyle are occurring at growing rates throughout developing Pacific Island countries as people navigate the challenges and opportunities of an increasingly globalised world. This nutrition transition, characterised by an increase in imported foods high in refined starch, sugar and saturated fat, is resulting in an epidemic of obesity and other diseases such as diabetes and heart disease (Caballero and Popkin 2002). Furthermore, these dietary changes, principally the reduction of local food production and consumption, are attenuating the maintenance of and value assigned to some aspects of cultural heritage, including Indigenous knowledge and local resource stewardship . In addition to contending with the impacts of climate change, these circumstances unveil concerns regarding a secure and self-determining food future for Today the biodiversity hotspot of Marovo Lagoon is home to more than 13,000 people scattered throughout some 50 coastal villages. Traditionally based on subsistence swidden gardening and the harvesting of a variety of forest and marine resources, the Marovo food system has been influenced by a long history of cultural exchange, colonialism and, more recently, integration into a cash economy and increasing involvement in global food markets (Hviding 1996a). Local food resources continue to play a vital role in the contemporary Marovo diet however these are increasingly being replaced with nutritionally inferior cheap food imports such as white rice and instant noodles.My research demonstrates that, shadowing trends observed in the capital of Honiara (Jourdan 2010), white rice is the most important and influential imported food eaten in Marovo Lagoon. In fact the convenience of rice, amongst other factors, has facilitated its ongoing and increasing popularity to such an extent that it has undertaken a process of 'glocalisation' -amalgamation of the local and global -to become a central component of Marovo food culture. Today rice often replaces ii locally grown root vegetables to constitute the main staple component of meals. It has also become integrated into traditional systems of reciprocity and feasting; activities that play fundamental social and political roles in Marovo society.The Marovo 'way of life' is undergoing significant change as Marovo people put increasing reliance on imported foods, rather than subsistence gardening, to meet their dietary needs. This thesis explores how these transitions are negatively impacting the maintenance of, and values assigned to, some aspects of Marovo cultural heritage [kastom]. Meanwhile, other elements are evolving, being strengthened and even being constructed, e.g. rice as kastom. Through this process, Marovo people are adding to current knowledge of, and values associated with food, while also constructing new meanings of food and food related activities.My findings in Marovo Lagoon demonstrate a partial nutrition transition, but also, and perhaps more importantly, a transition in values relating to the loc...

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Section: Food Preferencesmentioning

confidence: 99%

What’s cooking in paradise? An ethnobotanical investigation of a transitioning food system in Marovo Lagoon, Solomon Islands

Pitman¹

View full text Add to dashboard Cite

show abstract

Glycemic Index of Foods and Chronic Disease

Cited by 1 publication

References 0 publications

What’s cooking in paradise? An ethnobotanical investigation of a transitioning food system in Marovo Lagoon, Solomon Islands

What’s cooking in paradise? An ethnobotanical investigation of a transitioning food system in Marovo Lagoon, Solomon Islands

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