Glycemic Index (GI) Categories and Food Selection

This topic provides a practical application of the Glycemic Index by focusing on its three categories—Low (≤55), Medium (56-69), and High (≥70)—and how to use this system for food selection. Zambian students in nutrition and dietetics will learn to classify common staples like different types of bread, rice, cereals, and fruits according to their GI values. The curriculum emphasizes the 'Go, Caution, Stop and Think' framework for making healthier carbohydrate choices to manage blood glucose. This skill is essential for counseling individuals with diabetes or prediabetes, a growing public health issue in Zambia. Students will practice swapping high-GI foods for lower-GI alternatives using locally available foods, making this knowledge highly relevant for clinical practice and community nutrition education within the Zambian tertiary education framework.