Food exchange list and dietary guidelines for food.pptx
- 1. FOOD EXCHANGE LIST AND DIETARY GUIDELINES FOR FOOD SELECTION DR. CHINGAKHAM SIMA CHANU
- 2. FOOD EXCHANGE LIST • An exchange list can be defined as a list which contains a group of foods in specified amounts, which have approximately equal carbohydrate, protein and fat values. • Any food from the given exchange list can be substituted or exchanged for any other food in that list. • E.g. In fruit list, one small mango can be substituted for one medium sweet-lime or four small tomatoes.
- 3. PURPOSE OF THE EXCHANGE LISTS 1. Rapid calculations of diets that need restrictions on carbohydrates, fat, protein and calorific value. 2. Advising patients as to which foods can ne used by them in what amounts in their diets.
- 4. EIGHT EXCHANGE LIST 1. Milk exchange 2. Legume and pulse exchange 3. Flesh food exchange 4. Vegetable A exchange 5. Vegetable B exchange 6. Fruit exchange 7. Cereal exchange 8. Fat exchange
- 5. TABLE 1: COMPOSITION OF FOOD EXCHANGE LISTS Sl.No. Group Measure/ Weight (ml/gram) Carbohydra tes (g) Fat (g) Protein (g) Energy (kcal) 1. Milk Refer list * Refer list * Refer list * 5.0 100 2. Legume and pulse 30 g 15 - 6.0 100 3. Flesh food Refer list * Refer list ** 10.0 70 4. Vegetable A Use unlimited 5. Vegetable B Refer list * 10 - - 50 6. Fruit Refer list * 10 - - 50 7. Cereal 30 g 20 - 2.0 100 8. Fat Refer list * - 11.0 - 100 *Details of each food group given in exchange list in the following table
- 6. I. MILK EXCHANGE Food Quantity Fat (g) Buttermilk 650 ml 5.0 Cheese 30 g 7.5 Curd 210 g 10.0 Khoa (whole buffalo milk) 30 g 9.0 Milk (Buffalo) 90 ml 5.0 Milk (Cow) 180 ml 7.0 Milk (Skimmed) 260 ml negligible Milk (Skimmed milk powder)* 30 g negligible Calories-100 kcal, Protein-5 g, CHO-negligible * Provides 10 g protein
- 7. II. LEGUME AND PULSE EXCHANGE Food Bengal gram Lentils Bengal gram roasted Moth beans Besan ( Bengal gram flour) Peas (dried) Black gram Rajma Cow pea Red gram Green gram Horse gram Kabuli chana (White) 30 g provides 100 kcal; 15 g CHO; 6 g Protein
- 8. III. FLESH FOOD EXCHANGE • Food Quantity Fat (g) Beef 60 g 5.0 Crab 12 nos. 7.5 Egg (duck)* 2 nos. 10.0 Egg (hen)* 2 nos. 9.0 Fish (big) 60 g 5.0 Fish (small) 60 g 7.0 Fish (vajra) 60 g negligible Mutton muscle* 60 g Negligible Pork 60 g Prawn 60 g Fowl (hen, cock) 60 g Liver, sheep 60 g Calories-70; Protein-10 g * Provides 100 calories
- 9. IV VEGETABLE EXCHANGE A These vegetables may be used as desired. Carbohydrates and calories are negligible
- 10. V VEGETABLE EXCHANGE B Carbohydrates-10 g; calories-50g
- 11. VI FRUIT EXCHANGE Amla 90 20 medium Jackfruit 60 3 medium pieces Apple 75 1 small lemon 90 1 medium Banana 30 ¼ medium Mango 90 1 small Cape gooseberry 150 40 small Watermelon 175 ¼ small Cashew fruit 90 6 medium Orange 90 1 small Custard apple 15 2 nos Papaya 120 ¼ medium dates 45 1 small Peach 135 2 small Figs 60 ¼ small Pear 90 1 small Grapes 105 20 nos Pineapple 90 1 ½ slices Grape fruit 150 ½ big Plum 120 4 medium Sweet lime 150 1 medium Pomegranate 75 1 small Carbohydrates-10 g; calories-50g
- 12. VII CEREAL EXCHANGE Food Bajra Rice Barley Rice flakes Bread* Rice puffed Cholam (jowar) Sago** Cornflakes Samai Maize (dry) Semolina Oatmeal Vermicelli Ragi Wheat flour (Atta) Wheat, broken (dalia) White flour (maida) Calories-100 kcal, Carbohydrate- 20 g; Protein-2 g, CHO-negligible *To meet carbohydrates and calories, add 5 g sugar ** Requires supplementation with other high protein foods when used
- 13. VII FAT EXCHANGE Food Quantity Almonds 15 Butter 15 Cashewnuts 20 Coconut 30 Ghee 11 Groundnuts (roasted) 20 Hydrogenated fat ( vanaspati) 11 Oil (coconut, mustard) 11 Pistachio nut 15 Walnut 15 Calories-100; Fat-11 g
- 14. THE EXCHANGE LIST Items such as tea, coffee, soup, spices, herbs, do not contribute significant amounts of the nutrients but make the diet more interesting. May be included without any calculation except the amount of sugar and milk added to tea and coffee. Commercial products- such as jams, aquashes, syrups, biscuits, cakes may be used sparingly if possible.
- 15. Minimum no. Of exchanges in daily diet 1. Milk exchange-at least two exchanges 2. Legume and pulse exchange- At least tow exchanges 3. Flesh food exchange- At least one exchange if non veg and if not, one exchange of legume and pulse may be increased 4. Vegetable A exchange- At least tow exchanges must be taken. Include all green leafy vegetables and some other vegetables in unlimited quantity. 5. Vegetable B exchange- At least two exchanges should be included. Include root vegetables and some other vegetables
- 16. 6. Fruit exchange-at least two exchanges may be selected, one fruit from Vitamin C or vitamin A-rich group and other from the other fruits being the ideal combination. 7. Cereal exchange-It includes all cereals and some cereal products. At least 6-12 exchanges may be included. -One medium chapati or paratha or half a cup of rice or 2-3 medium puris are prepared from 30 g of cereal. 8. Fat exchange-3-4 exchanges may be served everyday.
- 17. DIETARY GUIDELINES 1. Eat variety of foods to ensure a balanced diet. 2. Ensure provision of extra food and healthcare to pregnant and lactating women. 3. Promote exclusive breastfeeding for six months and encourage breastfeeding till two years or as long as one can. 4. Feed home based semi solid foods to the infant after six months. 5. Ensure adequate and appropriate diets for children and adolescents, both in health and sickness. 6. Eat plenty of vegetables and fruits. 7. Ensure moderate use of edible oils and animal foods and very less use of ghee/ butter/ vanaspati
- 18. 8. Avoid overeating to prevent overweight and obesity. 9. Exercise regularly and be physically active to maintain ideal body weight. 10. Restrict salt intake to minimum. 11. Ensure the use of safe and clean foods. 12. Adopt right pre-cooking processes and appropriate cooking methods. 13. Drink plenty of water and take beverages in moderation. 14. Minimize the use of processed foods rich in salt, sugar and fats. 15. Include micronutrient-rich foods in the diets of elderly people to enable them to be fit and active.
- 19. Food pyramids