BACHELOR OF SCIENCE IN NURSING:

NUTRITION AND DIET THERAPY

COURSE MODULE COURSE LAB WEEK
1 3 3

Dietary Guidelines and Food Guides

✓ Read course and laboratory unit objectives

✓ Read study guide prior to class attendance
✓ Read required learning resources; refer to course unit terminologies for jargons
✓ Participate in weekly discussion board (Canvas)
✓ Answer and submit course unit tasks

At the end of this unit, the students are expected to:

1. Memorize and apply the different dietary formula with presented meal plan.
2. Compute for the Food Exchange List with table provided.

THE FOOD EXCHANGE SYSTEM

Prior to the development of the food exchange system in 1950, meal planning for persons in
the US with diabetes was chaotic, with no agreement among major organizations involved with
diabetes and nutrition. The food exchange system was created by the American Diabetic
Association, American Dietetic Association, and the US Public Health Services, as a meal
planning guide primarily for diabetics. The goal was to develop an educational tool for persons
with diabetes that would provide uniformity in meal planning and allow for the inclusion of a
wider variety of foods. The food exchange system is based on principles of good nutrition that
apply to everyone. The food exchange system is updated as necessary. The food exchange
systems help people learn how to eat more balanced and nutritious, while providing a wide
variety of foods. To solve this problem, the concept of “exchange”, or “substitution”, of similar
foods was developed. Scientist took foods in standard amounts and analyzed them for their
nutrient content and calories. The results were averaged out and foods with similar nutrients
and caloric content were placed in the appropriate food exchange group. The word exchange
refers to the fact that each item on a particular list in the portion listed may be interchanged
with any other food item on the same list. An exchange can be

explained as a substitution, choice, or serving.

the food exchange system includes six groups of food, each group of foods are placed in a food
exchange list. The food exchange lists are: Fruits, Vegetables, Milk, Starches, Fats, Meats and
Meat Substitutes. The foods in each individual group have a similar amount of calories and
nutrients such as carbohydrates, fat and protein. Some foods in the exchange system are
considered free. Any food or drink that has less than 20 calories and 5 grams or less of
carbohydrate a serving is considered a free food. Many foods are made up of more than one
food category, so they will not fall nicely in just one of the exchange lists. These types of foods
are known as “combination foods”. Each list is a group of measured or weighted foods of
approximately the same nutritional value. Within each food list one exchange is approximately
equal to another in calories, carbohydrate, protein, and fat.

The number of servings, or “exchanges”, from a group that you can consume each day depends
on how many calories you need. A dietitian can help you determine your nutrition needs,
including total calories and proportion of carbohydrates, protein, fats that you should consume.
The key to mastering the food exchange system is to become familiar with the serving sizes
from each list, and also how much carbohydrate, protein, and fat the food in each food exchange
list contains.

It provides a system in which a wide selection of foods can be included, thereby offering variety
and versatility. It provides a framework to foods with similar carbohydrate, protein, fat, and calorie
contents. It emphasizes important management concepts, such as carbohydrate amounts, fat
modification, calorie control, and awareness of high-sodium foods. By making food choices from
each of the different food exchange lists, a variety of healthful food choices can be assured. It
provides a system that allows individuals to be accountable for what they eat. It provides an
understanding of the nutrient composition of the exchange lists. Nutrient values from food labels
can be used and understood. Food exchange diets also have another advantage over restrictive
diets: they do not promote unrealistic eating goals or expect to avoid entire groups of foods,
some of which many contain essential nutrients that need for good health. Diabetics that use the
food exchange system can easily follow a healthier diet that helps to control their blood sugar
and improve their health. The food exchange system is an easy way to begin counting
carbohydrates for diabetics to help them regulate their blood sugar level. Because of the
accuracy and convenience of the food exchange system is helpful not only in diabetes, but also
for regulating weight and maintaining a balanced diet. Many popular diets are based on the food
exchange system.

Computer device with internet access

To facilitate the practice of students’ web navigation skills, the following rules must be
implemented:

1. The use of search engines Google, YouTube and Yahoo are allowed.
2. Use navigation techniques as mentioned in the required readings.
3. Students must submit this accomplished worksheet through email or Canvas upload.

LIS FOOD EX Household CHO (g) PRO FATS (g) ENERGY (Calories)
T GROUP MEASURE (g)
IA Vegetable A 2 2cups raw or 1cup - - - -
cooked
IB Vegetable B 1 1/2cup raw or ½ cup 3 1 - 16
cooked
II Fruit 1 varies 10 - - 40
III Milk
Full cream 1 varies 12 8 10 170
Low fat 1 4T 12 8 5 125
Skimmed 1 varies 12 8 Trace 80
IV Rice 1 varies 23 2 - 100
V Meat & Fish
Low fat 1 Varies - 8 1 41
Med fat 1 Varies - 8 6 86
High fat 1 varies - 8 10 122
VI Fat 1 1 teaspoon - - 5 45
VII Sugar 1 1 teaspoon 5 - - 20
Exercises using Food Exchange List table: Encircle the correct answer.

1. 2 exchange of high fat Meat:

2g CHO 8g PRO 16g PRO 10g Fat 122Cals

2. 2 cups of rice:

92g CHO 8g CHON 46g CHO 0g Fat 400Cals

3. 3 exchanges Vegetable B:

32Cals 6g CHO 1g Fat 3g PRO 9g PRO

4. 4 exchanges fruit:

40g CHO 40Cals 10g PRO 10g Fat 10g CHO

5. 5 teaspoon of Cooking Oil:

200Cals 5g Fat 5g PRO 225Cals 5g CHO

6. 3 exchanges sugar

80Cals 60Cals 20g CHO 60g CHO 15g Fat

7. 2 exchanges of Full Cream Milk

12g CHO 8g PRO 20g Fat 320Cals 170Cals

Exercises using Food Exchange List provided:

8. Mother prepares a breakfast for her 18 year old nursing student – 5 strips of bacon, 6 pieces
small pandesal, and 1 glass of low fat milk. How many calories did the 18 year old student
take?

466 calories 646 calories 505 calories 550 calories

9. A group of nursing students prepares a meal for food presentation. They prepares 4 slices
of tasty bread spread with 2 teaspoon of condensed milk, 1 cup of rice with low fat fish fried in
3 teaspoon cooking oil. How many calories will they get?

561 calories 571 calories 570 calories 596 calories

10. During fiesta, we always prepare fruit salad. How many calories are there in fruit salad if I
made a fruit salad out of 24 tablespoon canned fruit cocktail and 6 teaspoon condensed milk?

360 calories 308 calories 370 calories 380 calories

Compute for your TER per day. Make a menu planning by computing the CPF grams provided
for a day. The client eats during breakfast = 11/2 cup of rice, 2 pieces chicken egg, fried in 1
teaspoon of canola oil, 1 tetra brick of magnolia low fat milk and water; am snack = 2 goldilocks
ensaymada and 1 cup canned pineapple juice sweetened; lunch = 2 cups of rice, 4 slices of ham
fried in 1 teaspoon of canola oil, 3 glasses of water, and 1 slice of watermelon; pm snack = 6
pieces mammon tostado and water; dinner = 6 slices of tasty bread, 6 teaspoon of strawberry
jam and water.
Analyze the problem and present the problem:

1. What is your BMI and its classification?

2. What is your Desirable Body Weight?

3. What is the difference between your ideal body weight and your actual weight?

4. What is your TER?

5. What is the CPF in grams?

Compute for the food exchange list for breakfast. am snack, lunch, pm snack and dinner in
relation to distribution of CHO in grams, CHON in rams, Fat in grams and calories taken for a
day.

6. What is the total carbohydrate in grams in a day?

7. What is the total protein in grams in a day?

8. What is the total fat in grams in a day?

9. What is the total calorie intake in a day?

10. Is there any health implication on what have you eaten on the day and why?

Send screenshot (email or Canvas) of the ‘submission confirmation screen’ to your

instructor along with this worksheet.

Date Completed:
Date Submitted:

Caudal, Maria Lourdes C. (2019). Basic nutrition and diet therapy: textbook for nursing
students 2nd Edition. QC: C&E. F 613.2 C31 2019
Search on Google, YouTube and Yahoo