|Glycemic index is the increment area under blood glucose response curve of 50 g carbohydrate, portion of a test food expressed as a percent of the response of the same amount of carbohydrate from a standard food taken by the same subjects. It is usually determined by measuring the effect of 50 g available carbohydrate as test food on blood glucose when compared with that of a control food which is usually glucose of white bread. Glycemic Index (GI) of food has been classified as 0-50 low, 56-59 as medium and >70 as high.
The impact factor of journal provides quantitative assessment tool for grading, evaluating, sorting and comparing journals of similar kind. It reflects the average number of citations to recent articles published in science and social science journals in a particular year or period, and is frequently used as a proxy for the relative importance of a journal within its field. It is first devised by Eugene Garfield, the founder of the Institute for Scientific Information. The impact factor of a journal is evaluated by dividing the number of current year citations to the source items published in that journal during the previous two years.