声明
Contents
摘要
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
3.1 Participants
3.1.1.The Inclusion criteria
3.1.2.The Exclusion criteria
3.2 Study design
3.3 Method of Glycemic Index (GI) clinical trail
3.3.1 Reference food intake
3.3.2 Manufacturing of whole grains cereal
3.3.3 Nutritional content of whole grains cereal
3.4 The blood glucose measurement and evaluation of GI
3.5 Statistical analyses
RESULTS
4.1 Characteristics of the participants
4.2 Nutritional analyses of Whole grains cereal
4.3 Blood glucose level
4.4 Statistical results
4.5 The effect of GI and Area under the Curve (AUC)
DISCUSSION
CONCLUSION
REFERENCE
LITERATURE REVIEW
Acknowledgement