How to Use the Food Exchange Lists (FEL)

Modified for NCM 54 (Laboratory), 2nd sem. S.Y. 2021 – 2022

Direction: Estimate the carbohydrate, protein, fat, and total energy content of the food items in
the table below using the Food Exchange Lists (FEL) for Meal Planning, 4th edition by the
DOST-FNRI.

Food Items Number of Total Total Total Total

Exchange (s) CHO (g) CHON (g) FAT (g) Energy
(Kcal.)
Example: 3 pcs. Sliced Loaf Bread 2 46 8 - 216
(white), approx. 10x9.5x1.5 cm
½ cup Carrots (cooked)

1 cup Radish (raw)

10 pcs. Lansones, approx. 3cm

diameter each
1 cup Pineapple

2 level Tbsps. Powdered Full

Cream Milk
1 cup Evaporated Milk

1 cup Rice (well-milled, boiled)

¼ cup Bihon Noodles

15 grams Chicken Breast

1 ½ pc. Egg (chicken, medium)

¼ cup Roasted Peanuts without

skin
2 tsps. Corn Oil

2 tsps. Sandwich Spread

1 Tbsp. Sugar (White)

1 Tbsp. Pineapple Jam

Note: This activity will be credited as a take home quiz.