Use and abuse of food exchanges
1979
Wedman-St. Louis, Betty
Substituting convenience foods in the food exchange system of meal planning for diabetics should not be done routinely and may lead to poor nutrition. Many convenience foods sacrifice nutrients for ease of processing and packaging, and they often contain higher levels of fat, sugar, and salt than the foods they replace in the diet. Increased processing also reduces the fiber content in the diet. Diabetes educators are advised to consult data on nutrient content of convenience foods, and to inform patients of an acceptable level of substitution in the meal plan. Diabetics should not be led to believe that when food exchange values are assigned to convenience foods it automatically approves them for routine use. Information is included on exchange values of specific convenience foods, and on cereals that contain minimum amounts of added sucrose.
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