Pathway Contributor: Alan Barclay
Credentials
APD, AN, BSc, Dip Nutr Diet, PhD
Bio
Alan is an Accredited Practising Dietitian who completed a PhD at the University of Sydney on the association between carbohydrate (starches and sugars) and the risk of developing lifestyle-related diseases like type 2 diabetes and cardiovascular disease. He completed a degree in Nutrition and Food Science in 1992, completed a Certificate 111 in Commercial Cookery in 2018 and is a qualified chef. He worked at Diabetes Australia – NSW from 1998 to 2014, and is now a consultant. He has co-authored more than 30 peer reviewed articles and has presented his research at scientific conferences around the globe. He is the co/author of five books including The Good Carbs Cookbook, The Ultimate Guide to Sugars and Sweeteners, and Reversing Diabetes.
Contributions
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Diabetes - Glycemic Index BackgroundView resource
Role: Reviewer
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Do individuals with type 2 diabetes have better glycemic control when they consume a low glycemic index (GI) diet compared to a high GI diet?
Role: Reviewer
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Do individuals with type 2 diabetes have improved serum lipid levels when they consume a low glycemic index (GI) diet compared to a high GI diet?
Role: Reviewer
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Do individuals with type 1 diabetes have better glycemic control when they consume a low glycemic index (GI) diet compared to a high GI diet?
Role: Reviewer
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Do individuals with type 1 diabetes have improved serum lipid levels when they consume a low glycemic index (GI) diet compared to a high GI diet?
Role: Reviewer
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Do individuals with type 1 diabetes experience more weight loss when they consume a low glycemic index (GI) diet compared to a high GI diet?
Role: Reviewer