food exchang list.pptx

food guide pyramid with exchange list

1. LEARNING OBJECTIVES After completion of this course the Graduates will be able to: Students will be able to interpret and apply nutrition concepts to evaluate and improve the nutritional health of individuals with medical conditions and d emonstrate the role of various nutrients. Students will be able to identify and apply food principles to food and nutrition systems Use dietary guides for planning balanced diet. Monitor growth with the help of different tools. Demonstrate critical thinking skills and analytical abilities to identify and solve problems in the nutritional sciences.

2. Exchange Lists for Meal Planning Present by: Hafiza Madiha Jaffar Clinical Nutritionist

3. Content list Body composition BMI IBW BMR References

4. DEFINITIONS Food may also be defined as anything eaten or drunk, which meets the needs for energy, building, regulation and protection of the body. Nutrition is the study of nutrients in food, and the relationship between diet, health, and disease. Is the process of consuming, absorbing and using nutrients needed by the body for growth, development and maintenance of life. Nutrition science deals with the role of food (dietary inputs) in the maintenance of life. Human nutrition  deals with the provision of essential nutrients in food that are necessary to support human life and health.

5. CLASSIFICATION OF FOODS Classification by origin: - Foods of animal origin Foods of vegetable origin Classification by chemical composition: Proteins Fats Carbohydrates Vitamins Minerals

6. NUTRIENTS Organic and inorganic complexes contained in food are called nutrients. They are broadly divided in to: Macronutrients: Nutrients required in relatively large amounts. Provide energy to our bodies Carbohydrates, fats and oils, proteins Micronutrients: Nutrients required in smaller amounts. Vitamins and minerals

7. Energy From Nutrients We measure energy in kilocalories (kcal). Kilocalorie: amount of energy required to raise the temperature of 1g of water by 1o C. On food labels “calorie” refers to kilocalories.

8. Essential Nutrients Proteins Carbohydrates Fats and oils Vitamins Minerals Water

9. Food Exchange System The food exchange system was created by the American Dietetic Association and the US Public Health Services, as a meal planning guide primarily for diabetics. The food exchange system is based on principles of good nutrition that apply to everyone. The food exchange system is updated, as necessary.

10. What is the Exchange System The exchange system is the basis of your meal plan. Diabetes , Weight loss, CVD, Renal, HTN, hyperlipidemia

11. Food Guide Pyramid Foods Split into 6 Groups Each group contains foods with similar nutrients and calories

12. Group 1: Starch Group One starch exchange = 15 g carbohydrate 3 g protein 0 -1 g fat 80 calories In general, 1 starch is: ½ cup of cooked cereal, grain 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. 1/2 Cup of all beans, peas & lentils Because these legumes have such a high protein content, Good source of B Vitamin 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

14. Group 2: Vegetables High in vitamins and minerals Vegetables contain 2-3 grams of dietary fiber

15. Vegetable Exchange 1 vegetable exchange = 5 g carbohydrate 2 g protein 0 g fat 25 calories ½ Cup Cooked vegetables (carrots, broccoli, zucchini, cabbage, etc.) 1 Cup Raw vegetables or green salad ½ Cup Vegetable juice

16. Group 3: Fruit High in vitamins and minerals Fresh, frozen and dry fruits have fiber beta carotene ,vitamin C, and other antioxidants like lycopene Contain 15 grams of Carbohydrate only and 60 calories, Serving size varies by choice

17. Fruit Exchange Typically, 1 fruit exchange is: 1 small (4 oz) fresh fruit 1- ½ cup of fresh fruit ½ cup unsweetened fruit juice or canned fruits ¼ cup of dried fruit

18. Group 4:Dairy Group1 Choice contains: 15 grams Carbohydrate 8 grams Protein 0-3 grams fat 90 to 130 calories Fat varies from whole to skim milk products Includes... 1 Cup of Milk (8 oz.) or180 grams Yogurt (6 oz.) Excludes... While its true that cheese is a dairy product, we do not include it into this group due to its high fat content (1 tablespoon = 14.3 grams)

19. Group 5: Meats & Substitutes primary source of protein Choose lean Meat Eat fish at least twice a week Beans fiber source

20. Meat And Alternatives Exchange 1 Meat and Alternatives exchange = 0 g carbohydrate 7 g protein 3 to 8 g fat 45 to 100 calories Poultry 1 oz meat = 1 exchange Fish Any fresh or frozen fish 2 oz = 1 exchange Tuna ¼ cup = 1 exchange 1/2 Cup of Legumes (which is also 1 Starch Choice) 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

21. Group 6: Fats vitamins (A, D, E, and K) essential fatty acids weight gain increase in blood cholesterol levels

22. Fats Exchange One Fats exchange = 0 g carbohydrate 0 g protein 5 g fat 45 calorie Typically, 1 fat exchange is: 1 Ttsp margarine or vegetable oil 1 Tbsp salad dressing Mono-unsaturated and Poly-unsaturated Fats Avocado, medium 2 Tbsp Nuts & Almonds (mixed) 6 Peanuts 10 nuts Margarine 1 tsp Seeds – pumpkin, sunflower 1 Tbsp Saturated Fats Butter – stick 1 tsp, whipped 2 tsp, reduced fat 1 Tbsp Cream cheese – regular 1 Tbsp, reduced fat 1 ½ Tbsp

23. Combination Foods List Tuna noodle, 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

24. TABLE

25. Portion Size are based on Grams of Protein Grams of Carbohydrate Grams of Fats Total number of Calories To use the exchange system, Familiarize yourself with the different food groups and the amounts indicated in your meal plan.

26. Estimating Portion Size ways to estimate portions when you cant weigh them such as when dining out.

27. Standard Measurement

28. Look at 1 Choice of Pasta!

29. It seems small by it self but we have 6 for our day ! Here’s what 3 Choices look Its a like... decent portion for a meal. Alternatively, Here is a Small by 1 Choice of Ground Beef (1 oz.) itself but remember that each meal has more than 1 Choice!

30. GOOD LUCK!YOU CAN DO IT!

31. LEARNING OUTCOMES After completion of this course the Graduates have able to: Students have able to interpret and apply nutrition concepts to evaluate and improve the nutritional health of individuals with medical conditions and d emonstrate the role of various nutrients. Students have able to identify and apply food principles to food and nutrition systems Monitor growth with the help of different tools. Demonstrate critical thinking skills and analytical abilities to identify and solve problems in the nutritional sciences.

32. REFERENCES https://www.publichealthnotes.com/15-differences-between-macro-nutrients-and-micro-nutrients/ fundamentals of food,nutrition and diet therapy.pdf