LEADER 01000nam a2200241 i 4500 001 991003332109707536 008 170217s1977 us 000 0 eng d 020 $a080181880X 035 $ab14317357-39ule_inst 040 $aDip. di Studi Umanistici$bita 082 00$a938 245 00$aArchaic times to the end of the Peloponnesian War /$cedited and translated by Charles W. Fornara 264 4$aBaltimore :$bJohns Hopkins University Press,$cc1977 300 $aXXII, 231 p. ;$c24 cm 490 0 $aTranslated documents of Greece and Rome ;$v1 651 4$aGrecia antica$xStoria$y404-403 a. C. 700 1 $aFornara, Charles W. 907 $a.b14317357$b17-02-17$c17-02-17 912 $a991003332109707536 945 $aLE007 Sala C 938 FOR 02.01$g1$i2007000279014$lle007$nLE007 2017 Pregresso$o-$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i15797478$z17-02-17 996 $aArchaic times to the end of the Peloponnesian war$9285738 997 $aUNISALENTO 998 $ale007$b17-02-17$cm$da $e-$feng$gus $h0$i0 LEADER 02719nam 22006134a 450 001 9910446335503321 005 20200520144314.0 010 $a1-280-73591-0 010 $a9786610735914 010 $a1-84593-052-5 035 $a(CKB)1000000000337507 035 $a(OCoLC)560217628 035 $a(CaPaEBR)ebrary10157919 035 $a(SSID)ssj0000163976 035 $a(PQKBManifestationID)11154974 035 $a(PQKBTitleCode)TC0000163976 035 $a(PQKBWorkID)10120408 035 $a(PQKB)11020465 035 $a(MiAaPQ)EBC289679 035 $a(Au-PeEL)EBL289679 035 $a(CaPaEBR)ebr10157919 035 $a(CaONFJC)MIL73591 035 $a(OCoLC)70203882 035 $a(EXLCZ)991000000000337507 100 $a20050711d2006 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe glycaemic index $ea physiological classification of dietary carbohydrate /$fThomas M.S. Wolever 205 $a1st ed. 210 $aWallingford, UK ;$aCambridge, MA $cCABI$dc2006 215 $a1 online resource (237 p.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a1-84593-051-7 320 $aIncludes bibliographical references (p. 184-222) and index. 327 $aHistorical introduction -- Determining the GI of food: methodological considerations -- The insulin response to carbohydrate foods: critical evaluation of the insulinaemic index -- Mechanisms by which different carbohydrates elicit different glycaemic -- Glycaemic index: application to mixed meals -- Measuring diet GI -- Glycaemic index and health -- Glycaemic index and disease -- Glycaemic index versus glycaemic load. 330 $aThe glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors of the term, this is a clear and balanced review of current knowledge on this controversial concept. The book explores all the key issues of the definition of the GI, how to measure the GI of a food, how to apply GI information to meals and diets, the reasons why foods have different GI values and the impact of altering a diet GI on health and disease. 606 $aCarbohydrates in human nutrition$vClassification 606 $aCarbohydrates$xMetabolism 606 $aGlycemic index 615 0$aCarbohydrates in human nutrition 615 0$aCarbohydrates$xMetabolism. 615 0$aGlycemic index. 676 $a613.2/83 700 $aWolever$b Thomas M. S$0523488 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910446335503321 996 $aThe glycaemic index$92207144 997 $aUNINA