University of San Jose Recoletos Magallanes St.

, Cebu City, Philippines COLLEGE OF NURSING

APPLICATION TO FOOD EXCHANGE LIST AND SAMPLE MENU

Submitted to: May Wong, RN, MAN

Submitted by: Melendres, Mark James I. Natad, Zyra A. Mata, Ermelda BSN 2, Blk 2

Written Report APPLICATION TO FOOD EXCHANGE LIST and SAMPLE MENU HOW DID IT GOT ITS NAME? In the 1950s, the American Diabetes Association, in conjunction with the U.S. Public Health Service, brought forth the "exchange scheme". This was a scheme that allowed people to swap foods of similar nutritional value (e.g. carbohydrate) for another, so, for example, if wishing to have more than normal carbohydrates for dessert, one could cut back on potatoes in one's first course. The exchange scheme was revised in 1976, 1986 and 1995. The contents of this exchange scheme were then copied to create the Food Exchange List. It is to remove the notion that only diabetic persons can use the exchange scheme.

FOOD EXCHANGE LIST is a system of determining a daily food plan based on units, or exchanges, of various food types. The nutrient content of each item on a food exchange list is calculated according to its serving size, so that items in the same category have approximately the same nutritional value. One serving size of a food in a category can be exchanged for one serving size of any other food in the same category, which is why a serving is called an exchange.

FOOD PYRAMID vs. FOOD EXCHANGE LIST

VS.

SIMILARITY Both use concept of units of servings by recommending a range of servings for each food category

DIFFERENCE The Food Pyramid categories groups of foods based on food nutrients, whereas the Food Exchange List categorize groups by proportion of CHO, CHON, and Fat.

ESSENTIALS OF AN ADEQUATE DIET Proteins, carbohydrates, fats, vitamins, minerals, cellulose and water need to be provided in sufficient quantity through the daily meals to meet the needs of the body. Milk Group is counted on to provide most of the calcium requirements. In addition the group provides riboflavin, high quality protein, other vitamins and minerals, carbohydrates and fats. (Osteoporosis is a disease of bones that leads to an increased risk of fracture.) Meat Group provides generous amount of protein of high quality. In addition, iron thiamine, riboflavin, niacin, phosphorus, zinc are supplied Bread and Cereal Group furnishes thiamine, protein, iron, niacin, carbohydrate and cellulose at a relatively low cost. Vegetable-Fruit Group is an important supplier of fiber, vitamins and minerals, particularly vitamins A and C. *Water is not included in the groups because it doesn t contain any calories but it is still essential in life because we need to be hydrated to be able to move and it contains a great deal of minerals. (Oligohidrosis lack of sweating, can be due to dehydration.) FOOD EXCHANGE LIST CONTENTS The exchange lists group foods together because they are alike. Foods on each list have about the same amount of carbohydrate, protein, fat and calories. In the amounts given, all choices on each list are equal. Any food on the list can be exchanged or traded for any other food on the list. The lists are grouped into three main groups: carbohydrate group; meat and meat substitute group; and fat group.

CARBOHYDRATE GROUP:

MEAT and MEAT SUBSTITUTE GROUP: Very Lean Meat List Lean Meat List Medium-Fat Meat List High-Fat Meat List And their Substitutes

FAT GROUP:

Starch List Fruit List Milk List Other Carbohydrates Vegetable List

Monounsaturated Fat List Polyunsaturated Fat List Saturated Fat List

THE LIST CARBOHYDRATE GROUP Starch List - Each item on this list contains approximately 15 grams of carbohydrate, 2 grams of protein, a trace of fat and 80 calories. Whole grain products average about 2 grams of fiber per serving. As a general rule, 1/2 cup of cereal, grain or pasta and 1 ounce of a bread product equals one serving. Fruit List - Each item on this list contains about 15 grams of carbohydrate and 60 calories. Fresh, frozen and dry fruits have about 2 grams of fiber per serving. Fruit juices contain very little dietary fiber. Milk List - Each serving of milk or milk products on this list contains about 12 grams of carbohydrates and 8 grams of protein. Calories vary depending on the amount of fat in the kind of milk you choose. Vegetable List - Each vegetable on this list contains about 5 grams of carbohydrate, 2 grams of protein, 0 grams of fat and 25 calories. Vegetables contain 2-3 grams of dietary fiber. MEAT and MEAT SUBSTITUTE GROUP: Each serving of meat and substitute on this list contains about 7 grams of protein. The amount of fat and calories varies, depending on the choice. Average is 5 grams of fat for the 4 meat and meat substitute lists.

FAT GROUP Each serving on the fat list contains 5 grams of fat and 45 calories. Items on this list should be used sparingly.

STEPS IN PLANNING A MEASURED DIET 1. Include basic foods to ensure adequate levels of nutrients, minerals, and vitamins. 2 cups of milk (3 or more for children) 2 servings of vegetables 2 servings fruits bread and cereals

2. List the carbohydrate, protein, fat values for milk, vegetables and fruits 3. Subtract the total carbohydrate values of these foods from the carbohydrate level prescribed. Divide the difference by 15 to determine the number of bread exchanges. 4. Subtract the total protein values of these foods including bread from the total protein prescribed. Divide the difference by 7 to determine the number of meat exchanges. 5. Subtract the total fat values of milk and meat from the total fat prescribed. Divide the difference by 5 to determine the number of fat exchanges. Sample Calculation of Diet: Prescribed Values: CHO 150 gm; CHON 70 gm; Fat 70 gm
Exchange Lists No. of Exchanges Carbohydrate (grams) Protein (grams) Fat (grams)

Milk Veg. Group A Veg. Group B Fruit Bread Meat Fat Totals for the day

2 1-2 1 2 6 6 4

24 10 30 Total = 64 90

16 2

20

12 Total = 30 42

30 Total = 50 20 70

154

72

150 64 = 89 gm of CHO to be supplied from bread exchanges 1 bread exchange = 15 gm CHO 89 divided by 15 = 6 bread exchanges 70 30 = 40 gm of CHON to be supplied from meat exchanges 1 meat exchange = 7 gm CHON 40 divided by 7 = 6 meat exchanges 70 50 = 20 gm of fat to be supplied from the fat exchanges 1 fat exchange = 5 gm fat 20 divided by 5 = 4 fat exchange MEAL PATTERN Breakfast Milk Fruit Bread Meat

: 1 exchange : 1 exchange : 2 exchange : 1 exchange

Fat Lunch

: 2 exchange

Milk : 1 exchange Veg. Group A Fruit : 1 exchange Bread : 2 exchange Meat : 2 exchange Fat : 1 exchange Dinner Veg. Group A Veg. Group B : 1 exchange Fruit : 1 exchange Bread : 2 exchange Meat : 3 exchange Fat : 1 exchange GENERAL RULES for MENU PLANNING 1. Use the whole day as a unit rather than the individual meal. Make breakfast relatively simple and standardized then plan dinner and lastly plan lunch and snacks to supplement the other two meals. 2. Use some food from each of the food groups daily (energy giving foods, body building foods, and body regulating foods). 3. Use some raw fruits or vegetables at least once a day. 4. Plan to have for each meal at least one food with staying power or high in satiety value, one which contains roughage and generally some hot food or drink. 5. Combine or alternate bland form with those of a more pronounced flavor. 6. Combine and alternate soft and crisp foods. 7. Have a variety of color, food, and food arrangement. 8. When more foods are served at one meal, decreases the size of portions and use fewer rich foods. SAMPLE MENU Breakfast 1 cup of milk medium papaya 1 cup rice 1 egg (1 tsp butter) Lunch 1 cup milk

1 cup rice Pork Sinigang Banana Dinner Fried Bangus Pinakbet 1 cup rice 1 pineapple Glossary Riboflavin, also known as vitamin B2 or additive E101, is an easily absorbed micronutrient with a key role in maintaining health in humans and animals. It is the central component of the cofactors FAD and FMN, and is therefore required by all flavoproteins. As such, vitamin B2 is required for a wide variety of cellular processes. It plays a key role in energy metabolism, and for the metabolism of fats, ketone bodies, carbohydrates, and proteins. Thiamine or thiamin or vitamin B1, named as the "thio-vitamine" ("sulfur-containing vitamin") is a water-soluble vitamin of the B complex. First named aneurin for the detrimental neurological effects if not present in the diet, it was eventually assigned the generic descriptor name vitamin B1. Niacin has been used to increase levels of HDL cholesterol in the blood and has been found to modestly decrease the risk of cardiovascular events in a number of controlled human trials.