Weight Loss

Need for calculated diet

A number of conditions require control of the quantities of one or more constituents of the diet; for example, obesity, diabetes mellitus, hyperlipidemias, and others. A daily calculation for the specific foods of the menu would be extremely time consuming and impractical. As a matter of fact, even the detailed calculation would give only an approximate value for the actual intake because no two samples of the same kind of food are completely identical in their composition. Furthermore, people vary considerably in their metabolism from day to day.

Exchange lists

There is a practical, rapid method for planning diets by using average values for groups of foods. The Exchange Lists for Meal Planning, revised 1976 were prepared by a joint committee of The American Dietetic Association, The American Diabetes Association, and the National Institutes of Health.

An exchange list is a grouping of foods in which the carbohydrate, protein, and fat values are about equal for the items listed. The six exchange lists include:

List 1. Nonfat milk is the basis for the milk exchanges. If low-fat or whole milk is used, the adjustment is made by (1) using the fat value stated in the table for the calculation of the diet, or (2) subtracting the designated fat exchanges from the day’s total for fat.

List 2. All vegetables except starchy vegetables are included here. Starchy vegetables appear on List 4, Bread Exchanges.

List 3. Fruit exchanges are based on the amounts of fruits or fruit juice that will supply 10 gm carbohydrate. Thus, one may choose for an exchange 1 small apple, or 1/2 small banana, or 1/2 cup orange juice, or 2 prunes, etc.

List 4. Bread exchanges include breads, rolls; dry and cooked cereals; starchy vegetables; and some prepared foods. When prepared foods are used, fat exchanges as specified must be subtracted from the day’s total. For example, if 2 pancakes are used for 2 bread exchanges, the day’s fat allowance would be reduced by 2 exchanges.

List 5. Lean meat is the basis for the meat exchanges. When medium-fat or high-fat meats are used the adjustment is made by (1) calculating for the values of these meats in the development of the diet plan, or (2) subtracting the designated fat exchanges from the day’s total for fat. The meat list also includes dried peas and beans and peanut butter.

List 6. Fats high in polyunsaturated fat are listed separately from those high in saturated fat.

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