Archive for May 8th, 2009
A common guiding principle of ethical decision-making is to ‘do no harm’, Fat-reduction methods have a number of risks that should be balanced against the potential benefits for each client.
For some people, for example those with diabetes or heart disease, the need to lose fat is paramount and the ethical balance is dearly in favour of attempting fat loss. Conversely, for some people the risks of losing fat, especially by dieting, are so great mat the ethical balance is usually in favour of discouraging fat loss (for example, people with anorexia nervosa, binge-eating disorder or a history of cyclical dieting).
The decision will not be so obvious in most cases and you will need a good knowledge of the potential risks and benefits of your approach to fat loss methods as well as carrying out a careful assessment of each individual client.
The treatment resources available.
Ethical decisions need to be realistic. That means they have to fit the actual circumstances rather than ideal circumstances. You need to take into account the actual treatment resources available, even if these differ from what would ideally be the case.
What treatment can you offer? This goes beyond consideration of your particular expertise and takes account of what you usually offer or any constraints imposed by the organisation for which you work.
What resources can you refer to? The ethics of offering help may differ according to the alternatives available. In circumstances where few other resources are available or your skills, however limited, exceed those of the available alternatives, it may be unethical not to offer help even though in the context of a richer range of alternatives, it would be ethical for you to refer on.
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Carbohydrate foods that break down quickly during digestion have the highest G.I. factors. The blood sugar response is fast and high. In other words the glucose (or sugar) in the bloodstream increases rapidly: Conversely, carbohydrates which break down slowly, releasing glucose gradually into the bloodstream have low G.I. factors. An analogy might be the popular fable of the tortoise and the hare. The hare, just like high G.I. foods, speeds away full steam ahead but loses the race to the tortoise with his slow and steady pace. Similarly, the slow and steady low G.I. foods produce a smooth blood sugar curve without wild fluctuations.
For most people most of the time, the foods with low G.I. factors have advantages over those with high G.I. values. But there are some athletes who can benefit from the use of high G.I. foods during and after competition. The substance which produces the greatest rise in blood sugar levels is pure glucose itself. All other foods have less effect when fed in equal amounts of carbohydrate. The G.I. factor of pure glucose is set at 100 and every other food is ranked on a scale from 0 to 100 according to its actual effect on blood sugar levels.
The G.I. factor of a food cannot be predicted from its composition or the G.I. factor of related foods. To test the G.I. factor, you need real people and real foods. There is no easy, inexpensive substitute test Standardised methods are always followed so that results from one group of people can be directly compared with those of another group.
The G.I factor is a clinically proven tool in its applications to diabetes, appetite control and reducing the risk of heart disease.
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