Yes, our training programs are claimable under the HRD Corp Claimable Courses scheme. Further inquiries regarding HRD Corp Claimable Course, such as maximum claim or grants application, can be referred from HRDC Employer Guideline. 

Typically, each program will have between 20 – 25 pax. It is advisable to have a minimum of 10 pax per program, but any less than that can be considered according to clients’ acceptance towards the fee.

If you are going to apply under the HRD Corp Claimable Course scheme, the allowable maximum participant is 9 pax. For 10 participants onward, we will treat as In-house course.

The Glycaemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Glycaemic index or GI is a measure of the effects of carbohydrates on blood glucose levels.

Carbohydrates that break down during digestion releasing glucose rapidly into the blood stream have a high GI: Carbohydrates that break down slowly, releasing glucose gradually into the bloodstream, have a low GI.

From the Agreement of regulations, Part IV Labelling, Regulation 18A – Claims on the label, 18A (3) Nutrition claims in this regulation includes the following claims; (a) nutrient content claim; (b) nutrient comparative claim; (c) nutrient function claim; and (d) claim for enrichment, fortification or other words of similar meaning specified in sub regulation (7) of regulation 26.

GI does not easily fit into the health claims classification framework and Food Standards Australia New Zealand (FSANZ) has chosen to view GI claims as a special case. FSANZ considered GI claims as special case, the specifically background regulations for the GI claims might be under the Food Act 1983 and Food Regulation 1985 which respects into a few criteria that fits in the Act.

According to FSANZ review, the preferred method for determining GI, that is using the Standards Australia Australian Standard® Glycaemic Index of foods (AS 4694 – 2007) which is a voluntary standards scheme.

As for more detailed of international standard were referring to International Standard of ISO 26642; Food products — Determination of the glycaemic index (GI) and recommendation for food classification

UNIPEQ SDN. BHD. is the first laboratory in Malaysia that received the accreditation for GI testing from Standards Malaysia which is well equipped to conduct GI Testing of products.

GI Scales

These ranges, along with some example foods, include:

• low GI (less than 55) – examples include soy products, beans, fruit, milk, pasta, grainy bread, porridge (oats) and lentils.
• medium GI (55 to 70) – examples include orange juice, honey, basmati rice and wholemeal bread.
• high GI (greater than 70) – examples include potatoes, white bread and short-grain rice.

Low glycaemic foods are those that have a low value on the glycaemic index. Studies show that these foods can be good for you in many ways. Low glycaemic foods help with weight loss and blood sugar. This may help lower the risk of conditions like type 2 diabetes and heart diseases.

The GI of a food can only be determined by a laboratory that uses the international standards for testing the GI of foods. A quick and easy way to know if the food is low GI is to look out for the GI Symbol on food packaging.

• Low GI: 1 to 55.
• Medium GI: 56 to 69.
• High GI: 70 and higher.

Some of the latest studies suggest that: a low glycaemic index diet can help maintain weight loss. a high glycaemic index increases the risk of breast, prostate, colorectal, and pancreatic cancers. A high glycaemic index diet increases the risk of developing type 2 diabetes and cardiovascular disease.

Determining the GI value of a food is a done in a laboratory or clinical research facility by feeding min 10 healthy clinical subjects a portion of food containing 50 grams or 25 gram of available carbohydrates and measuring their blood glucose for the next two hours. The area under curve for two hours blood glucose response for the food is measured.

The Gl ranks carbohydrate foods on a scale of 0 to 100 based on the impact the food will give on blood glucose levels after consumption. The higher the GI is, the more rapid the spike in blood glucose levels.

Glycaemic load (GL) also measures how quick a carbohydrate food affect blood sugar but GL takes into account the serving size consumed.

1. Low-GL foods have a value of less or equivalent to 10.
2. Moderate-GL foods have a value of 11-19.
3. High-GL foods have a value of more or equivalent to 20.

The glycaemic index (GI) rates carbohydrates according to how quickly they raise the glucose level of the blood. The glycaemic load (GL) rates carbohydrates according to the glycaemic index and the amount of carbohydrates in the food.

Glycaemic load is based on the glycaemic index (GI), and is calculated by multiplying the grams of available carbohydrates in the food by the food’s glycaemic index, and then dividing by 100.

Currently, the industry cannot claim their product under certain GI classification claims. However, they can make use any numerical values in their product by using graphical, any descriptor to educate the consumers on GI.

The draft Standard (based on FSANZ review) requires that any GI claims in the nutrition information panel also include the numerical value of the GI value. When purchasing foods with GI claims, consumers receive sufficient information to make informed decisions and are protected from potentially misleading information because:

1. Numerical values must be disclosed along with the claim;
2. Such claims must be substantiated;
3. The method for determining GI of carbohydrates in foods is described in an Australian Standard®; and
4. Claims are subject to nutrient profiling scoring criteria

In the Malaysian contexts, item (iii) uses method protocol from ISO26642:2010 for determination of GI values.

1. Normal BMI
2. Healthy, No food allergies
3. Age limit 20 – 50 years old
4. Able to conduct own blood glucose testing
5. Not pregnant or lactating for women
6. Non – haemophobic
7. Non – smoker
8. Able to commit with the time given

Before meals, blood sugar should be: From 90 to 130 mg/dL (5.0 to 7.2 mmol/L) for adults. From 90 to 130 mg/dL (5.0 to 7.2 mmol/L) for children, 13 to 19 years old. From 90 to 180 mg/dL (5.0 to 10.0 mmol/L) for children, 6 to 12 years old.

• Improve blood glucose control
• Prevent and manage diabetes
• Increase satiety and reduce appetite
• Facilitate weight loss
• Improve blood lipid profile
• Reduce risk of diabetes, coronary heart diseases (CHD), and certain types of cancer (prostate, breast, and colorectal).

Can be referred from ‘Dasar Cukai Perkhidmatan Bil 1-2024’. 

Can be referred from ‘Panduan Perkhidmatan Perundingan_Latihan_TunjukAjar_290224’.