Table 7.12.1 Glycaemic index values and ranking Glycaemic index value Glycaemic ranking 0–55 56–69 70 or more Low Medium High Table 7.12.2 Examples of low, medium and high glycaemic index (GI) foods Food Low GI (<55) Bread Multigrain, stone ground wholemeal, granary and rye High bran cereal, muesli and porridge made with stone ground oats Breakfast cereals Medium GI (56–69) High GI (>70) Other bran cereals, including bran flakes and those with dried fruit New potatoes All other wholemeal, brown and white bread, including French and naan bread All other corn and wheat based cereals, including wholewheat and sugar coated cereals Old potatoes – boiled, mashed, baked, roast and chips White and brown rice, rice pasta Potatoes Sweet potatoes, yams Pasta and rice Vegetables Fruit Al dente pasta and egg noodles Pulses, peas, beans and legumes Apples, pears, stone fruit (peaches, plums, cherries), citrus fruit (oranges, tangerines) and berries Full fat, semi skimmed and skimmed milk, yogurt Plain sponge cake, fruit and malt breads Basmati rice, rice noodles Plain biscuits, crackers Doughnuts, scones Maize or corn chips Crisps Extruded potato snacks, pretzels Dairy products Cakes and biscuits Savoury snacks Tropical fruit (bananas, pineapples, mangoes) Ice cream Table 7.12.3 Recommendations for low, medium and high glycaemic load (GL) GL ranking GL value Daily GL Low Medium High 10 or less 11–19 20 or more 79 or less 80–119 120 or more Manual of Dietetic Practice, Fifth Edition. Edited by Joan Gandy. © 2014 The British Dietetic Association. Published 2014 by John Wiley & Sons, Ltd. Companion Website: www.manualofdieteticpractice.com Table 7.12.4 Nutritional recommendations for children and adolescents with diabetes (Smart et al., 2009) Nutrient Recommendation Carbohydrate Sucrose 50–55% of energy intake Up to 10% of total energy intake 2.8–3.4 g/MJ 30–35% of total energy intake <10% of total energy intake Dietary fibre Total fat Saturated fat + trans fatty acids Polyunsaturated fat Monounsaturated fat Protein Salt Vitamins and antioxidants Diabetic foods <10% of total energy intake 10–20% of total energy intake 10–15% of total energy intake <6 g of sodium chloride daily Encourage natural sources None