connie m. weaver
the 9th international symposium is the only regular meeting in the bone field to be exclusively devoted to nutrition, bone and muscle, and it allows the authors of this book to review the new scientific data, discuss new concepts, and update the knowledge on several nutrients. the symposium provides a unique opportunity to connect health professionals, researchers and industry across many disciplines, including nutrition and dietetics, exercise science, gerontology, nursing, general practice, academia and the food and fitness industry. most causes for osteoporosis, like genetics, age, menopause, and associated diseases with their treatments, are not modifiable. the investigation of the influence of nutrition on bone health is important as a key modifiable factor of the development of bone and the prevention of osteoporosis. it is the privilege of this symposium to gather every three years with scientists from all over the world working in this field.show more
in 1981, david jenkins, thomas wolever, and colleagues introduced the concept of the glycemic index (gi) to differentiate carbohydrates based on the rate of blood glucose rise following their consumption. although gi was first used in diet therapy for diabetes, research evidence has accumulated since then to thousands of publications from all over the world with applications for prevention and/or management of many diseases, as well as effects on physiological states and exercise.
the glycemic index: applications in practice has gathered together, in an unbiased and critical way, all the evidence and research on gi that has been studied, including diabetes, cardiovascular disease, cancer, obesity, polycystic ovary syndrome, pregnancy outcomes, sports performance, eye health, and cognitive functioning. it provides a detailed explanation on how to correctly measure a food’s gi, how the gi of food products can be altered, as well as the use and misuse of gi labelling around the globe.
the contributors are either pioneers or experts in the area of gi from all around the globe, including australia, canada, europe, and the united states. the book is a valuable source of information for healthcare professionals of various disciplines, nutritionists, dietitians, food scientists, medical doctors, sports scientists, psychologists, public health (nutrition) policy makers, and students in these fields, as well as an important addition to university libraries.