Food Composition
Information and
The Exchange Lists
By Jennifer Turley and Joan Thompson
© 2016 Cengage
Presentation Overview
• Food Composition
• Chemical composition of food
• Used in diet planning & evaluation
• The Exchange List System
• Purpose
• Exchange Lists
• Used in diet planning & evaluation
• 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.
Let’s take a look at the current release.
The Nutrient Data Laboratory
• The nutrient database is available through the USDA.
• Go online to:
http://www.nal.usda.gov/fnic/foodcomp/search/
• 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:
–
–
–
–
Calories
Protein, Carbohydrate, Fat (total fat & type of fatty acid)
Fat soluble vitamins (A, D, E, K)
Water soluble vitamins (thiamin, riboflavin, niacin, folate, vitamin
B6, vitamin B12, vitamin C)
– Major minerals (sodium, potassium, chloride, calcium,
magnesium, phosphorus)
– 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).
The Exchange Lists System,
Part 1
• The Exchange List system is
an excellent tool for:
• Meal planning
• Calorie control
• Meeting the AMDRs & DRIs
The Exchange Lists System,
Part 2
• Was created for diabetic diet
planning.
• Dietary carbohydrates levels can be
planned to be compatible with insulin
prescription.
• Diet prescription meets standard
dietary goals for health.
The Exchange Lists System,
Part 3
• 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
Nonstarchy vegetables
Milk
Meat and meat substitutes
Fat
Other carbohydrates
Free foods
Combination foods
Overview of the Exchange System
LISTS
Starch
Fruit
Milk
■ Fat-free, lowfat
■ Reduced-fat
■ Whole
Other
Carbohydrates
Nonstarchy
Vegetables
CARBOHYDRATE
(GRAMS)
15
15
PROTEIN (GRAMS)
FAT (GRAMS)
CARBOHYDRATE RICH FOODS
3
0-1
—
—
CALORIES
80
60
12
12
12
8
8
8
0-3
5
8
90
120
150
15
varies
varies
varies
5
2
—
25
PROTEIN RICH FOODS
Meat & Meat
Substitutes
■ Very lean
■ Lean
■ Medium-fat
■ High-fat
—
—
—
—
Fat (P, M, & S)
—
Free
Combination
<5
15
7
0-1
7
3
7
5
7
8
FAT RICH FOODS
—
5
COMBINATION & FREE FOODS
—
—
varies
varies
35
55
75
100
45
<20
varies
Exchange Lists
A Sample Diet Plan that provides 1735 Calories with 55-60% of its Calories
from carbohydrate. 15- 20% from protein and < 30% from fat.
Exchange
Calories
Breakfast Lunch
Snack
Dinner
Snack
9 starch
720
2
1
3
1
4 vegetables
100
3 fruit
180
6 lean meat
330
2 fat-free milk
180
5 fat
225
2
4
1
1
2
1
4
1
1
1
4
Accompanying Meal Plan: Breakfast of cereal with fruit and milk, lunch of
a ham sandwich and fruit, snack of popcorn and juice, dinner of pasta with
meat sauce, salad sprinkled with seed and dressing, vegetable green
beans and corn on the cob and snack of milk and crackers.
The detailed exchange lists provide the consumer with an idea of the foods
in which quantities count for an exchange. The prescribed exchanges are
used up throughout the day.
Please see the detailed Exchange Lists appendix
Some
Summary Points
• Food Composition tables and databases:
• Show the chemical composition of food based on a specified
food portion.
• Are used in diet planning & analysis.
• The Exchange System Food Lists:
• Are used in diet planning and evaluation
• Are based on grams carbohydrate, protein, and 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 2 of the textbook