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EXCHANGE LIST AND FOOD COMPOSITION TABLES FOR MEAL PLANNING

1. THE FOOD COMPOSITION TABLE

The nutritive value of foods can be calculated from the Food Composition Tables. The food composition tables for Indian foods give the nutritive content or composition of almost all common Indian foodstuffs available in our country. These Tables have been developed by the National Institute of Nutrition (a unit of the Indian Council of Medical Research), Hyderabad. The Tables under the title “Indian Food Composition Tables, 2017” are now available. The food composition tables provide information regarding the energy, protein, fat, carbohydrate, fibre, mineral (calcium, phosphorous, iron) and vitamin (vitamin A, vitamin C, thiamin, riboflavin, niacin, folic acid and vitamin B12) content of various commonly used foodstuffs in Indian households. The nutrient content of foodstuffs is based only on the 100 g edible portion of raw foodstuffs. By edible portion means the portions of the food stuffs which are really consumed/eaten. For example, in case of peas, the edible portion is the peas inside the pod. The inedible portion is the pod or shell, which we throw away. In case of foodstuffs like milk, atta etc., these are 100 per cent edible. The food composition tables can thus be used to calculate the nutrient content of edible portion of the foodstuffs for amounts consumed. These can also be used for calculating the nutritive content of a meal or a dish.

THE EXCHANGE LIST

An exchange list is a grouping of foods in which specified amounts of all the foods provide approximately equal amount of (the same amount) carbohydrate, protein and fat and hence, energy content. Specific foods within the group may vary slightly in nutritive value from the averages stated in the group. These differences in composition tend to cancel out because of the variety of foods selected from day to day. Thus any food within a given list can be substituted or exchanged for any other food in that list in the given quantities. Food exchange system allows one to choose a variety of foods from within a group with adequate nutrients. Thus the exchange list has brought about simplicity, flexibility and standardization into the selection of values of foods used in quantitative diets. The food exchange system is important in planning a nutritious diet. Essentially, the Food Exchange System allows variety to be introduced into the diets without altering the energy or the macronutrient contents. The exchange lists are especially useful in planning diets for metabolic diseases and are very useful in the management of obesity.

STEPS IN THE DEVELOPMENT OF EXCHANGE LIST

The first step in developing an exchange list is to group together similar foods. As mentioned above, when we group together similar food items so that each supplies a constant amount of a particular nutrient we call the group a food exchange.

The second important step in developing an exchange list is the standardization of serving or portion sizes. The portion sizes vary considerably in India. Idlis, dosas, chapattis and puris of different sizes in different states and in different households is a common scene.

The third step is to calculate the energy, carbohydrate, protein and fat content of one serving or portion size of the different dishes. This can be done by converting the cooked weight of one serving of a dish into raw weight of the ingredients that have gone into it. Although allowances should be made for cooking losses, this has not been done. Future exchange lists must take care of this. From the raw weights of the ingredients in one serving and using the Indian food composition Tables, the energy, carbohydrate, protein and fat content of one serving can be calculated.

The fourth step is to create an exchange list of different dishes in terms of standard portion sizes that would provide approximately the same energy or carbohydrate or fat as the case may be. Since foods contain widely varying amount of the macronutrients, serving or portion sizes are defined for a group of more or less homogeneous foods. Therefore, cereal exchanges are grouped together. Similarly, there are vegetable, fruits, milk and meat exchanges.

STEPS IN PLANNING DIETS

Step I : Identify the individual and his/her Specific Characteristics
Age, Sex , Activity Level, Income , Socio-economic background, Religion, Region where residing
Step II : Consult RDIs
Step III : Decide on Total Exchanges for each Group
Step IV : Decide on the Meal Pattern and Distribute the above Selected Exchanges according to the Meal Pattern
Step V : Decide on the Menu
Step VI : Select Appropriate Quantities for each Dish as per the Exchanges Available and Calculate the Nutrient Content for the Detailed Diet Plan.
Step VII : Compare the Amount of the Nutrients Provided through the Detailed Menu Plan with the RDI.

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