Exchange lists for meal planning | Exchange lists
1986
Abstract: The 6 basic food exchange lists, incorporating modifications reflecting current thinking in the area of nutrition education, are described for diet counselors. Exchange list modifications include: addition of non-fat, low-fat, and whole milk to t he milk exchanges; inclusion of all vegetables except starchy vegetables, and listings of half-cup servings averaging 25 calories, for vegetable exchanges; inclusion of starchy vegetables under bread exchanges; inclusion of medium- and high-fat meats and other protein-rich foods under meat exchanges; and revision of fat exchanges to show content of saturated or polyunsaturated fat. An explanation of exchange lists, their usefulness in promoting good health, a balanced nutritious diet, and their application to meal planning is described. Formats for daily meal design, definitions of terms, and weight-volume-length conversion tables are also provided. Large print is used throughout to assist the visually handicapped.
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