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Food exchange

The document explains the food exchange system designed for diabetics to classify foods by macronutrients and facilitate meal planning. It outlines various food groups, their macronutrient content, and details the process for calculating dietary needs and exchanges based on individual energy requirements. Additionally, it provides guidance on how to develop meal plans using specified food exchanges for carbohydrates, proteins, and fats.

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THE EXCHANGE SYSTEM
The Exchange System: What is it? ▪ Food classification method ▪ Created for diabetics by ADA & ADA ▪ Track Calories, CHO’s, PRO, FAT ▪ Healthy way of eating 2
3 Athlete Nutrition  Awareness of macronutrient composition  Allows dietitian/nutritionist to estimate Calorie and macronutrient intake  Diet analysis  Customize meal plans
FOOD EXCHANGE LIST (FEL) 4 1 3 5 6 4 2 Identification of commonly used food items Portion size weighing & measurement of each food item Consultation with experts, nutritionist, dietitians Portion size computation Pre-production of the prototype book Review by selected users
Foods in the Exchange System  Divided by chemical composition re:  Macronutrients  Specified portions of foods in each group are exchangeable with the other foods in that group  So in the fruit list, ½ cup orange juice can be exchanged for a cup of strawberries without increasing calories and carb grams. 5
FOOD GROUPS: Foods classified into 7 groups:  Vegetable  Fruit  Starch  Milk  Meat/meat substitutes  Fat  Sugar 6
Vegetable Group ▪ 3 g carbohydrate ▪ 1 g protein ▪ 0 g fat ▪ 16 Calories ▪ Examples: ▫ ½ Cup cooked spinach ▫ 1 Cup baby carrots ▫ 1 Cup diced tomatoes ▫ 1 Cup cucumbers 7
8 Only vegetables that contains 16 calories per exchange were included in the vegetable exchange list
Fruit Group ▪ 10 g carbohydrate ▪ 0 g protein ▪ 0 g fat ▪ 40 Calories ▪ Examples: ▫ 1 small banana ▫ 1 ¼ Cups strawberries ▫ ½ Cup orange juice ▫ ¾ Cup fresh pineapple 9
Milk Group 10 CLASSIFICATION CARBOHYDRATE PROTEIN FAT ENERGY Whole 12 g 8 g 10 g 170 kcal Low Fat 12 g 8 g 5 g 125 kcal Skimmed/Non- fat/Fat-free 12 g 8 g - 80 kcal Examples: • 1 Cup non-fat milk • 1 Cup soy milk • 2/3 Cup fat-free, artificially sweetened yogurt
Starch Group 11 CLASSIFICATION CARBOHYDRATE PROTEIN FAT ENERGY Rice A – Low Protein 23 g - - 92 kcal Rice B – Medium Protein 23 g 2 g - 100 kcal Rice C – High Protein 23 g 4 g - 108 kcal Examples: • ½ Cup oatmeal • 1 Avg. slice bread • ½ Hamburger bun • ½ Cup corn/peas
Meat/Meat Substitutes 12 CLASSIFICATION CARBOHYDRATE PROTEIN FAT ENERGY Low Fat - 8 g 1 g 41 kcal Medium - 8 g 6 g 86 kcal High Fat - 8 g 10 g 122 kcal Examples: • ¼ Cup egg substitutes; • white meat poultry, • no skin1 oz lean cut beef • 1 egg; poultry w/skin, fried fish • 1 oz of most cheeses, sausages;
Fat Group ▪ 0 g carbohydrate ▪ 0 g protein ▪ 5 g fat ▪ 45 Calories ▪ Examples: ▫ 1 tsp oil ▫ ½ Tbsp peanut butter ▫ 1 Tbsp reduced-fat mayo ▫ 1 Tbsp cream cheese ▫ Avacado 13
Sugar Group: ▪ 5 g carbohydrate ▪ 0 g protein ▪ 0 g fat ▪ 20 Calories 14
15 Diet Prescription #1:  Calculate energy needs  Male, 75 kg, runner  3000 Cal/day Diet Prescription
16 ▪ Calculate g CHO, PRO, FAT ▪ ACSM & ADA  CHO:  6-10 g CHO/kg BW  PRO: ▫ Endurance: 1.2 – 1.4 g PRO/kg BW ▫ Power: 1.6- 1.7 g PRO/kg BW #1:
17 Calculate g CHO, PRO, FAT Example: ▪ 75 kg x 6 g/kg BW = 450 g CHO = 1800 Cal ▪ 75 kg x 1.4 g/kg BW = 105 g PRO = 420 Cal ▪ 1800+420 = 2220 Cal ▪ 3000 – 2220 = 780 Cal left for FAT ▪ 780 Cal FAT = 87 g FAT #1 cont’d
18 Diet Prescription #2: Figure no of exchanges for CHO-containing food groups Follow this order:** • Milk • Fruit • Vegetable ***Always begin with CHO-containing food groups
19 Diet Prescription #3: Add all of the carbohydrates you have used so far for milk, fruit, & veggie exchanges.  Subtract from total g CHO.  Divide by 23.  This is how many starch exchanges you will have.
20 Diet Prescription #4: Add grams of protein used thus far for milk, veggie, & starch exchanges. Subtract from total grams of protein.  Subtract from total grams of protein.  Divide by 8.  This is how many meat exchanges you are allotted.
21 #5: Add grams of protein used thus far for milk, veggie, and starch exchanges. Subtract from total grams of protein.  Subtract from total grams of protein.  Divide by 5.  This is how many fat exchanges you will have. #6: Add Cal from each food group to double check your work.  Be sure you are near your total Cal/day.
STEP 1: 22 List Food No. of Exchanges Carbohydrate(g) Protein(g) Fat(g) Energy(kcal) I Vegetable 3 9 3 - 48 II Fruit 5 50 - - 200 III Milk 1 12 8 10 170 VII Sugar 3 15 - - 60 Diet Prescription: 1,500 kcal, Carbohydrate 245 g, Protein 55 g, Fat 35 g
23 Carbohydrate partial sum = 9 g + 50 g + 12 g +15 g = 86 g No. of Rice exchanges: 245 g (prescribed carbohydrate) -86 g (partial sum carbohydrate) ------------------------------------ =159 g 159 g ÷ 23 g = 6.91 or 7 Rice exchanges
STEP 2: 24 List Food No. of Exchanges Carbohydrate(g) Protein(g) Fat(g) Energy(kcal) IV Rice A 1 23 - - 92 Rice B 5 115 10 - 500 Rice C 1 23 4 - 108 Diet Prescription: 1,500 kcal, Carbohydrate 245 g, Protein 55 g, Fat 35 g
25 Protein partial sum = 3 g + 8 g + 10 g + 4 g = 25 g No. of Meat exchanges: 55 g (prescribed protein) -25 g (protein partial sum) ------------------------------------ =35 g 35 g ÷ 8 g = 3.75 or 4 Meat exchanges
STEP 3: 26 List Food No. of Exchanges Carbohydrate(g) Protein(g) Fat(g) Energy(kcal) V LF Meat 2 - 16 2 82 MF Meat 2 - 16 12 172 Diet Prescription: 1,500 kcal, Carbohydrate 245 g, Protein 55 g, Fat 35 g
27 Fat partial sum = 10 g + 2 g + 12 g = 24 g No. of Fat exchanges: 35 g (prescribed protein) -24g (protein partial sum) ------------------------------------ =11 g 11 g ÷ 5 g = 2.2 or 2 Fat exchanges
STEP 4: 28 Diet Prescription: 1,500 kcal, Carbohydrate 245 g, Protein 55 g, Fat 35 g List Food No. of Exchanges Carbohydrate(g) Protein(g) Fat(g) Energy(kcal) VI Fat 2 - - 10 90 Total 247 57 34 1522
29
30 Are you ready to prepare an MEAL PLAN?