1. Food Composition Information and The Exchange Lists By Jennifer Turley and Joan Thompson © 2016 Cengage

2. 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

3. 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.

4. 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.

5. 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).

6. The Exchange Lists System, Part 1 The Exchange List system is an excellent tool for: Meal planning Calorie control Meeting the AMDRs & DRIs

7. 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.

8. 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)

9. The Exchange Lists 1.Starch (grains, cereals, pasta, breads, crackers, some snacks, starchy vegetables, dried beans, peas, and lentils) 2.Fruit 3.Nonstarchy vegetables 4.Milk 5.Meat and meat substitutes 6.Fat 7.Other carbohydrates 8.Free foods 9.Combination foods See Appendix

10. Overview of the Exchange System L ISTS C ARBOHYDRATE ( GRAMS ) P ROTEIN ( GRAMS )F AT ( GRAMS )C ALORIES C ARBOHYDRATE R ICH F OODS Starch 1530-180 Fruit 15 —— 60 Milk ■ Fat-free, low- 1280-390 fat 1285120 ■ Reduced-fat 1288150 ■ Whole Other15varies Carbohydrates Nonstarchy Vegetables 52 — 25 P ROTEIN R ICH F OODS Meat & Meat Substitutes ■ Very lean — 70-135 ■ Lean — 7355 ■ Medium-fat — 7575 ■ High-fat — 78100 F AT R ICH F OODS Fat (P, M, & S) —— 545 C OMBINATION & F REE F OODS Free<5 —— <20 Combination15varies

11. 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. ExchangeCaloriesBreakfastLunchSnackDinnerSnack 9 starch72022131 4 vegetables100 4 3 fruit180111 6 lean meat330 2 4 2 fat-free milk1801 1 5 fat225 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

12. 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