Professional Documents
Culture Documents
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Miller, J.B., E. Pang, and L. Bramall. 1992. Rice: a high or low glicemic food.
Am. J. Clin. Nutr 56: 10341036.
Nishimune T, et.al.. 1991. Glycemic Response and Fiber Content of Some Food. Am J Clin
Nutr., Vol. 74 (1): 96-100
Perkeni. Konsensus Pengelolaan dan Pencegahan Diabetes Melitus tipe 2 di
Indonesia. Jakarta: Perkeni; 2011.
PHARMACEUTICAL CARE UNTUK PENYAKIT DIABETES MELLITUS. DEPARTEMEN
KESEHATAN RI 2005
Rafkin-Mervis LE, Marks JB. The Science of Diabetic Snack Bars: A Review.
Clinical Diabetes. 2001;19(1):4-12.
Riccardi G, al e. Role of glycemic Index and Glycemic Load in the Healthy State,
in Prediabetes, and in Diabetes. Am J Clin Nurt 2008;87:269S.
Rimbawan dan A. Siagian. 2004. Indeks Glikemik Pangan. Penebar Swadaya,
Jakarta.
Siagian RA. Faktor Faktor yang Mempengaruhi Indeks Glikemik Pangan, Indeks
Glikemik dan Beban Glikemik Beberapa Jenis Pangan Indeks Glikemik
Pangan: Cara Mudah Memilih Pangan yang Menyehatkan. Jakarta: Penebar
Swadaya 2004. p. 33-40, 105-12.
Waspadji, S. 2007. Diabetes melitus. Dalam Penatalaksanaan Diabetes Melitus
Terpadu. Fakultas Kedokteran Universitas Indonesia, Jakarta
WHO Expert Committee on Diabetes Mellitus: Second report. World Health Organ Tech
Rep Ser 1980;646:1-80.
WHO Study Group. Diabetes mellitus: Report of a WHO Study Group. World Health
Organ Tech Rep Ser 1985;727:1-113.
WHO Department of Noncommunicable Disease Surveillance Geneva. Definition,
Diagnosis and Classification of Diabetes Mellitus and its Complications. Report of a
WHO ConsultationPart 1: Diagnosis and Classification of Diabetes Mellitus . 1999
WHO. Prevalention of Diabetes Mellitus. Report of Joint WHO/FAO Expert
Consultation; 2007 [diakses 5November 2013]; Avaible
at:http://www.who.int/diabetes/en.
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