Transcript The Exchange System

Module 2.5
Food Composition &
The Exchange Lists
By Jennifer Turley and Joan Thompson
© 2013 Cengage
Presentation Overview
1.
Food Composition
a. Chemical composition of food
b. Use in diet planning & evaluation
2.
Exchange List system
a. Purpose
b. Exchange Lists
c. Use in diet planning & evaluation
d. Sample diets
Food Composition

Food composition tables & databases provide the
chemical composition of foods

We will use the USDA nutrient databank for food
composition values:
http://www.nal.usda.gov/fnic/foodcomp/search/

Information on the chemical composition of foods can
be attained by using the online search option or by
downloading the free software database
The Nutrient Data Laboratory

There you can see a search option and an option to
download software option.
Food Composition Tables

The chemical nutrient values are provided given a certain
serving size of specific foods

Chemical values in the USDA nutrient databank include:
1. Calories
2. Protein, Carbs & Fat (total and type of fatty acid)
3. Fat soluble vitamins (A, D, E & K)
4. Water soluble vitamins (thiamin, riboflavin, niacin, folate,
vitamin B6, vitamin B12, vitamin C)
5. Major minerals (Na, K, Cl, Calcium, Magnesium, Phosphorus)
6. Trace minerals (iron, zinc, iodine, selenium, etc)

Chemical values are also given in some cases the types of
amino acids and for phytochemicals (plant chemicals that are
not essential nutrients but have many beneficial physiological
effects in the human body when consumed from a variety of
plant foods).
Exchange List System
 Excellent
tool for:
1. Meal planning
2. Calorie control
3. Meeting AMDRs and DRIs
Exchange List System
 Created
for diabetic diet/ meal planning
 Dietary
carbohydrates levels can be planned to be
compatible with insulin prescription
 Diet
prescription meets standard dietary goals for
health
Exchange List System
 Portion




sizes are based on:
Grams of protein
Grams of carbohydrate
Grams of fat
Total number of Calories (not nutrient content)
The Exchange Lists
1.
Starch (grains, cereals, pasta, breads, crackers, some
snacks, starchy vegetables, dried beans, peas, and
lentils)
2.
3.
4.
5.
6.
7.
8.
9.
Fruit
Non-starchy vegetables
Milk
Meat and meat substitutes
Fat
Other carbohydrates
Free foods
Combination foods
The Exchange Lists
Exchange Lists
 The
detailed exchange lists provide the consumer
with an idea of which foods in which quantities
count for an exchange
 The
prescribed exchanges are used up throughout
the day
Please see the detailed exchange lists appendix
Example list
Exchange Lists
Example list
Exchange Lists
Example list
Exchange Lists
Summary
Food Composition tables & database
 Show
the chemical composition of food based on a
specified food portion.
 Are used in diet planning & analysis
Exchange Lists
 Are
used in diet planning and evaluation
 Are based on grams of carbohydrate, protein & fat, as
well as total Calories provided per food exchange
References for this presentation are the same as those for this topic found in module 1 of the textbook