A-Z to Healthy Living

Nutrition Dictionary

  • Glucose

    Glucose is a monosaccharide (a sugar). Carbohydrate containing foods are broken down during digestion into glucose. The body’s cells use glucose to make energy to fuel the body. Sometimes the words ‘blood glucose’ and ‘blood sugar’ are used interchangeably.

  • Gluten

    Gluten is a type of protein found in cereal plants like wheat, barely, rye and oats. For some people, gluten is an allergen.

  • Glycemic Index (GI)

    The Glycemic Index (GI) is a ranking of carbohydrate containing foods according to the effect they have on blood glucose levels. Low GI carbohydrates are broken down by the body slower and result in a more gradual rise in blood sugar levels. High GI carbohydrates are broken down more quickly and result in more rapid increase in blood sugar levels. A GI of less than 55 is considered low, 56-69 is considered medium GI and a GI of 70 or over is considered high.

  • GMO

    Genetically modified organisms (GMO) undergo a change in their genes or constitution. This process is mainly performed on plants such as soybeans and corn to make them resistant to insects or viruses, or to lower the use of pesticides. GM plants normally bring higher yield for farmers. GM foods are foods derived from GMO's. Although some GM foods are approved by the Unites States Food and Drug Administration (FDA) and many studies published its safety in humans, there’s still controversy going on about their consumption. Foods that are GM are required to be labelled.

  • Guideline Daily Amounts

    Guideline Daily Amounts (GDA's) are a form of nutrition labelling seen on food labels that aim to help consumers understand the nutrition information on the pack. GDA’s provide information on the quantities of specific nutrients in a given product. They tell you what percentage of the daily recommended intake of that nutrient is in the product as a percentage of a person’s daily dietary needs (calories, fat, saturated fat, sugars, and sodium).