The glycemic index (GI) is a measurement used to classify foods according to their potential for raising
blood glucose levels. The GI of a foodstuff is generally measured by determining the increment in blood
glucose ...
In 2003 the Department of Health of South Africa embarked on a mandatory fortification programme of maize
meal as part of a nutrition programme to alleviate malnutrition. The aim of this study was to determine the
vitamin ...
The preparation of red meat can involve numerous cooking methods, often classified as either dry-heat cooking methods (e.g. fried, oven baked, oven grilled, roasted, outdoor grilled/braai) or moistheat cooking methods which ...
