The document provides an overview of the exchange list system, which is a tool used for meal planning, calorie control, and meeting nutritional recommendations. It explains the various food groups in the exchange list system including starches, fruits, vegetables, dairy, proteins, fats, and other foods. Each food group listing provides examples of serving sizes that constitute one exchange. The document compares the exchange list system to the food pyramid and discusses how they can be used together. Resources for further information on the exchange list system and diabetes nutrition are also included.
The food exchange list refers to the food items on each list which may be substituted with any other food item on the same list. A grouping of commonly consumed foods according to similarities in composition so that the foods may be used interchangeably in diet planning.
Atherosclerosis is a condition in which cholesterol calcium and biochemical waste are deposited in the walls of blood vessels. It is an underlying cause of most heart attacks and strokes.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
The food exchange list refers to the food items on each list which may be substituted with any other food item on the same list. A grouping of commonly consumed foods according to similarities in composition so that the foods may be used interchangeably in diet planning.
Atherosclerosis is a condition in which cholesterol calcium and biochemical waste are deposited in the walls of blood vessels. It is an underlying cause of most heart attacks and strokes.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
Most of the foods we eat, provide several nutrients. So to make a wiser diet plan, it is prudent to select a combination of foods that deliver a full contingent of nutrients for good health. Our major focus should be on selecting foods that will deliver all the essential nutrients without excessive energy intake. Food choices made over years influence the body’s health, and consistently poor choices increase the risks of developing chronic diseases.
http://www.our-diabetic-life.com Intake of large amount of carbohydrates can spike your blood glucose level. Right amount of carbohydrate can make your glucose level under control.
Dozens of diet plans on the market. everybody search for diets offering a way to reduce without accompanying cravings, hunger pangs, or need for heavy exertion.
A presentation I made for a graduate-level Maternal & Childhood Nutrition course. This PowerPoint focuses on the important role good nutrition can play in this age group, as well as nutrition programs for this age group.
This powerpoint provides "Choose My Plate" informative slides and student activities. Note- The information in this lesson will require multiple days to cover. Please review the materials in advance and decide which activities you would like to include. Computer lab or cart access is required for many of the projects and activities.
Most of the foods we eat, provide several nutrients. So to make a wiser diet plan, it is prudent to select a combination of foods that deliver a full contingent of nutrients for good health. Our major focus should be on selecting foods that will deliver all the essential nutrients without excessive energy intake. Food choices made over years influence the body’s health, and consistently poor choices increase the risks of developing chronic diseases.
http://www.our-diabetic-life.com Intake of large amount of carbohydrates can spike your blood glucose level. Right amount of carbohydrate can make your glucose level under control.
Dozens of diet plans on the market. everybody search for diets offering a way to reduce without accompanying cravings, hunger pangs, or need for heavy exertion.
A presentation I made for a graduate-level Maternal & Childhood Nutrition course. This PowerPoint focuses on the important role good nutrition can play in this age group, as well as nutrition programs for this age group.
This powerpoint provides "Choose My Plate" informative slides and student activities. Note- The information in this lesson will require multiple days to cover. Please review the materials in advance and decide which activities you would like to include. Computer lab or cart access is required for many of the projects and activities.
Fundamentals of Diet-Nutrition-Menu PlanningRajeev Goenka
Food?
Anything eaten or drunk which can be ingested, digested and absorbed by the body.
Used as:
Energy Source
Building, repair or protective material
Nutrition?
“Food at work”
Process by which all body parts receive and utilize nutrients
Nutrients?
Components or Chemicals in food needed to grow, reproduce and lead healthy life
Macro Nutrients
Carbohydrates
Proteins
Fats
Water
Micro Nutrients
Vitamins
Minerals
The nutritional knowledge, attitude & practice of gym attendeesCherzed
In 2009 I conducted a short four week study on 'The Nutritional Knowledge, Attitude & Practice of Gym “Gymnasium” Attendees in the town of Savanna-la-mar (Westmorland Jamaica)', while on Internship. It would be interesting to reapeat the study now and compare the findings between then and now.
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NVBDCP.pptx Nation vector borne disease control programSapna Thakur
NVBDCP was launched in 2003-2004 . Vector-Borne Disease: Disease that results from an infection transmitted to humans and other animals by blood-feeding arthropods, such as mosquitoes, ticks, and fleas. Examples of vector-borne diseases include Dengue fever, West Nile Virus, Lyme disease, and malaria.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
Acute scrotum is a general term referring to an emergency condition affecting the contents or the wall of the scrotum.
There are a number of conditions that present acutely, predominantly with pain and/or swelling
A careful and detailed history and examination, and in some cases, investigations allow differentiation between these diagnoses. A prompt diagnosis is essential as the patient may require urgent surgical intervention
Testicular torsion refers to twisting of the spermatic cord, causing ischaemia of the testicle.
Testicular torsion results from inadequate fixation of the testis to the tunica vaginalis producing ischemia from reduced arterial inflow and venous outflow obstruction.
The prevalence of testicular torsion in adult patients hospitalized with acute scrotal pain is approximately 25 to 50 percent
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ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
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RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
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Exchange list
1. Introduction
Present by:
Sajjad Moradi-Ms student
Department of Community Nutrition, School of Nutritional Sciences and
Dietetics, Tehran University of Medical Sciences (TUMS), Tehran, Iran
The Exchange List System
2. What is the Exchange System
The exchange system is the
basis of your meal plan.
Diabetes diet
Weight loss, CVD, Renal, HTN,
hyperlipidemia, atherosclerosis
Introduction
4. Advantages
variety of healthful food choices
According to different age groups
allows individuals to be accountable for what they eat
Introduction
.
More than one energy source gives us
11. Whole grain products average
about 2 grams of fiber per serving
A good source of B vitamins
Measurement units after cooking
Starch
12. Starch
One starch exchange
15 g carbohydrate
3 g protein
0 g fat
80 calories
In general, 1 starch is:
•½ cup of cooked cereal, grain, or starchy vegetable
•½ cup of cooked rice or pasta
•1 oz of a bread product, like 1 slice bread
•¾ to 1 oz of most snack foods
13. Starch
Breads
Bagel ½ bagel = 1 exchange
Bread – whole wheat 1 slice = 1 exchange
Cereals & Grains
Cooked cereal – oatmeal, cream of wheat ½ cup cooked = 1
exchange
Dry Cereal (read box) ½ to ¾ cup = 1 exchange
Pasta ½ cup = 1 exchange
Rice – white or brown ½ cup = 1 exchange
14. Starch
Starchy Veggies
Baked beans/refried beans 1/3 to ½ cup = 1 exchange
Peas ½ cup cooked = 1 exchange
Corn ½ cup cooked or 6 inch on cob = 1 exchange
Potato/Yam/Sweet Potato ½ cup mashed
Crackers and Snacks
Popcorn 3 cups = 1 exchange
Potato chips/tortilla chips 10 chips = 1 exchange
Rice Cakes – 4 in across 2 cakes = 1 exchange
Whole wheat crackers 2-5 crackers (3/4 oz) = 1 exchange
15. Starch
Beans, Peas, and Lentils
Beans and peas (garbanzo, pinto, kidney, white, split, black-eyed) 1/3
cup = 1 starch or 1 protein
Lima beans 1/3 cup = 1 starch or 1 protein
Lentils 1/2 cup = 1 starch or 1 protein
Starchy Foods Prepared with Fat
Biscuit – 2 ½ in across 1 biscuit = 1 starch plus 1 fat exchange
Crackers round butter type 6 crackers = 1 starch plus 1 fat exchange
Popcorn, microwaved 3 cups = 1 starch plus 1 fat exchange
Sandwich crackers – cheese or peanut butter filling
16. Fresh, frozen and dry fruits
have fiber
Fruits
high in vitamins and minerals
beta carotene ,vitamin C, and other
antioxidants like lyco -pene
17. Fruits
Typically, 1 fruit exchange is:
•1 small (4 oz) fresh fruit
•½ cup of fresh fruit or canned
•½ cup unsweetened fruit juice
•¼ cup of dried fruit
One fruit exchange =
15 g carbohydrate
0 g protein
0 g fat
60 calories
18. Vegetables contain 2-3 grams
of dietary fiber
Vegetables
high in vitamins and minerals
brightly color
19. Vegetables
½ C Cooked vegetables (carrots, broccoli, zucchini,
cabbage, etc.)
1 C Raw vegetables or salad greens
½ C Vegetable juice
If you’re hungry, eat more fresh or steamed vegetables.
• 1 vegetable exchange =
• 5 g carbohydrate
• 2 g protein
• 0 g fat
• 25 calories
20. Dairy
an excellent source
of calcium.
saturated fat content
healthy bones and teeth,
reduce high blood pressure
control weight.
21. Dairy
1 Milk and Alternatives exchange =
12 carbohydrate
8 g protein
0 to 8 g fat
90 to 150 calories
Milk- skim or 1% 1 cup (8 oz) = 1 exchange
Soy milk – low fat or fat free 1 cup = 1 exchange
Yogurt – fat free or light 2/3 cup (6 oz) = 1
exchange
23. Meat
primary source of protein
Choose lean Meat
Eat fish at least twice a week
Beans fiber source
24. Meat
1 Meat and Alternatives exchange =
0 g carbohydrate
7 g protein
3 to 8 g fat
35 to 100 calories
Poultry
1 oz meat = 1 exchange
Fish
Any fresh or frozen fish 2 oz = 1 exchange
Crab, lobster, scallops and shrimp 2 oz = 1 exchange
Tuna ¼ cup = 1 exchange
25. Meat
Beef
1 oz meat = 1 exchange
Cheese
1 oz = 1 exchange
Other
Egg w/yolk 1 egg = 1 exchange
Hot dog 1 oz = 1 exchange
Peanut Butter 1-2 Tbsp = 1 exchange
Sausage 1 oz = 1 exchange
Tofu ½ cup = 1 exchange
26. Fats
vitamins (A, D, E, and K)
essential fatty acids
weight gain
increase in blood cholesterol levels
27. Fats
One Fats exchange =
0 g carbohydrate
0 g protein
5 g fat
45 calorie
Typically, 1 fat exchange is:
1 tsp margarine or vegetable oil
1 Tbsp salad dressing
2 Tbsp reduced fat salad dressing
29. containaddedsugar
Otherfoods
contain added sugar
low in vitamins, minerals,
and fiber
high in calories
1 Other Foods exchange =
15 g carbohydrate
Varying amount of
protein, fat, and calories
31. Combination Foods List
Tuna noodle casserole, lasagna, spaghetti with
meatballs, chili with beans 1 cup (8 oz) = 2
carbohydrates, 2 proteins
Chicken or tuna salad ½ cup (3 ½ cup) = ½
carbohydrate, 2 proteins, 1 fat
Pizza, cheese, thin crust ¼ of 12 inch (6 oz) = 2
carbohydrates, 2 meats, 1 fat
Otherfoods
35. Food pyramid and exchange list
compression
Serving size
Type of
Food
Food Exchange pyramid
Vegetables 1/2 cup - 1 cup 1 cup -2 cups
Milk 1 cup 1 cup
Cheese 30gr 45gr
Meat 1 oz 2 to 3 oz
Fruits 1 piece, 1/2-1 cup
1 C or 1 medium sized-1/2
cup
Starches 3ogr- ½ cup 3ogr- ½ cup
Rice ½ cup 1/3cup
Fats 1 tsp, 1-2 tbls. 1 tsp, 1-2 tbls.
compression
36. compression Structural differences
foods Food exchange pyramid
fats Separated group ---------
Nuts fats meat
Beans Meat & starch meat
Cheese Meat Dairy
Corn, green peas and
potatoes
starch vegetable
Olives and avocados fats vegetable
Bacon fats Meat
37. food Exchange pyramid
Carbohydrate , protein
and fat
Protein , minerals and vitamins
Calculate calories Provide RDA recommendations
Meal planning Basic guide
compression
Functional differences
38. Combining Food Guide Pyramid Plan with the
Exchange Lists
Helps choose foods that provide all
nutrients Promotes adequacy,
balance and variety Exchange
system uses calorie control and
moderation
compression
39.
40. Resources
American Association of Diabetes Educators
www.diabeteseducator.org
American Diabetes Association
www.diabetes.org
Academy of Nutrition and Dietetics
www.eatright.org
The Official Pocket Guide to Diabetic Exchanges
American Diabetes Association, 2011