1. Food Composition Information and The Exchange Lists
By Jennifer Turley and Joan Thompson
© 2013 Cengage

2. Presentation Overview
Food Composition
Chemical composition of food
Used in diet planning & evaluation
The Exchange List System
Purpose
Exchange Lists
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.
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:
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 List System
The Exchange List system is an excellent tool for:
Meal planning
Calorie control
Meeting the AMDRs & DRIs

7. The Exchange List System
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 List System
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 See Appendix
Starch (grains, cereals, pasta, breads, crackers, some snacks, starchy vegetables, dried beans, peas, and lentils)
Fruit
Nonstarchy vegetables
Milk
Meat and meat substitutes
Fat
Other carbohydrates
Free foods
Combination foods

11. Please see the detailed exchange lists appendix
The detailed exchange lists provide the consumer with an idea of which 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. Summary 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