Diabetes Exchange Diet
1 small or 1 cup (eg, cut up or berries)
Although whole fruits and fruit juices have the same amount of carbohydrate (in the servings listed above), its usually better to choose the whole fruit more often because it has fiber.
_____ servings per day
- One milk exchange = 12 grams carbohydrate and 8 grams protein (Fat and calories vary as listed below.)
0-3 grams fat and 90 calories per serving
Nonfat or low-fat milk
Plain, nonfat yogurt
Nonfat or low-fat soy milk
5 grams fat and 120 calories per serving
Yogurt, plain, low-fat
8 grams fat and 150 calories per serving
Yogurt, plain (made from whole milk)
Keep in mind that only the milk products that are in fluid form, such as milk and yogurt, typically have carbohydrate. Cheese, on the other hand, is considered a high-fat meat substitute. You can remember this because when cheese is made, the curd (solid) is separated from the whey (liquid).
Meat and Meat Substitutes
_____ servings per day
- One very lean meat exchange = 0 grams carbohydrate, 7 grams protein, 0-1 grams fat, and 35 calories
- One lean meat exchange = 0 grams carbohydrate, 7 grams protein, 3 grams fat, and 55 calories
- One medium-fat meat exchange = 0 grams carbohydrate, 7 grams protein, 5 grams fat, and 75 calories
- One high-fat meat exchange = 0 grams carbohydrate, 7 grams protein, 8 grams fat, and 100 calories
One Exchange/ServingVery lean meats and substitutesEgg substitutes, plain cupEgg whites2Fish: fresh or frozen cod, flounder, haddock, halibut, trout, tuna1 ounceNonfat or low-fat cottage cheese cupPoultry: chicken or turkey, white meat, no skin1 ounceShellfish1 ounceLean meat and substitutesBeef: round, sirloin, flank, tenderloin, roast, steak, ground round (trimmed of fat)1 ounceFish: herring, salmon, catfish, tuna (canned in oil, drained)1 ounceParmesan cheese2 tablespoonsPork: lean pork, such as fresh ham, Canadian bacon, tenderloin, center loin chop1 ouncePoultry: Chicken or turkey (dark meat, no skin); chicken (white meat with skin)1 ounceTofu, light cup or 4 ouncesVeal: lean chop, roast1 ounceMedium-fat meat and substitutesBeef: most beef products (ground beef, meatloaf, corned beef, short ribs, prime rib)1 ounceCheese with 5 grams or less of fat per ounce: feta, mozzarella1 ounce (ricotta 2 ounces)Egg1Lamb: rib roast, ground1 ouncePork: top loin, chop, cutlet1 ouncePoultry: chicken (dark meat with skin), ground turkey or ground chicken, fried chicken (with skin)1 ounceSausage with 5 grams or less of fat per ounce1 ounceTofu cup or 4 ouncesHigh-fat meat and substitutesCheeses: all regular cheese (eg, American, cheddar, Monterey Jack, Swiss
1 ounceHot dog (beef, pork, or combination)count as 1 high-fat meat plus 1 fat exchange1 ouncePeanut butter1 tablespoonPork: spareribs, ground pork, pork sausage1 ounceProcessed sandwich meats: bologna, salami1 ounceSausage (eg, Italian, bratwurst)1 ounceIt is best to choose meats that are lean and very lean more often than medium-fat or high-fat meats. Fats_____ servings per dayOne fat exchange = 0 grams carbohydrate, 0 grams protein, 5 grams fat, and 45 caloriesTypeOne Exchange/ServingMonounsaturatedAvocado2 tablespoons (1 ounce)Oil (canola, olive, peanut)1 teaspoonOlives9-10 largePeanut butter2 teaspoonsTahini paste2 teaspoonsPolyunsaturatedMargarine1 teaspoonMayonnaise, regular1 teaspoonMayonnaise, low-fat1 tablespoonSalad dressing, regular1 tablespoonSaturatedBacon, cooked1 sliceButter, stick1 teaspoonCoconut, sweetened, shredded2 tablespoonsCream cheese, reduced fat1 tablespoonsCream cheese, regular1 tablespoonCream, half and half2 tablespoonsShortening or lard1 teaspoonSour cream, reduced fat3 tablespoonsSour cream, regular2 tablespoonsTry to limit the amount of saturated fat you eat, since it is the bad fat that will raise your bad LDL cholesterol. Free FoodsOne free food exchange contains less than 20 calories or 5 grams of carbohydrate per servingNote: If a serving size is given, limit to three servings per day.Type
One Exchange/ServingBouillon, broth or consommN/ACandy, hard, sugar free1 candyCarbonated or mineral waterN/ACoffeeN/ACream cheese, fat-free1 tablespoonCreamers, nondairy1 tablespoonDiet soft drinks, sugar-freeN/ADrink mixes, sugar-freeN/AGarlicN/AGelatin dessert, sugar-freeN/AHerbs, fresh or driedN/AHorseradishN/AJam or jelly, light2 teaspoonsKetchup1 tablespoonLemon or lime juiceN/AMargarine spread, fat-free4 tablespoonsMayonnaise, fat-free1 tablespoonMustardN/ANonstick cooking sprayN/APickles, dill1 largeSalad dressing, fat-free or low-fat1 tablespoonSalsa cupSoy sauceN/ASpicesN/ATabasco or hot pepper sauceN/ATeaN/AVinegarN/AWhipped topping, light or fat-free2 tablespoonsWine, used in cookingN/AWorcestershire sauceN/A Sweets, Desserts, and Other CarbohydratesOne exchange on this list = 15 grams carbohydrate, or 1 starch, or 1 starch, or 1 fruit, or 1 milkTypeServing SizeExchanges per ServingAngel food cake, unfrosted1/12 cake (2 ounces)2 carbsBrownie, small, unfrosted2 inch square (about 1 ounce)1 carb, 1 fatCake, frosted2 inch square (about 2 ounces)2 carbs, 1 fatDoughnut, plain1 medium (1 ounce)1 carbs, 2 fatsGingersnaps31 carbHoney1 tablespoon1 carbIce cream cup1 carb, 2 fatsIce cream, low-fat cup1 carbsMilk, chocolate, whole
1 cup2 carbs, 1 fatPudding, sugar-free (made with low-fat milk) cup1 carbSports drink8 ounces1 carbSugar1 tablespoon1 carbSyrup, regular1 tablespoon1 carbYogurt, frozen, low-fat1/3 cup1 carb, 0-1 fat Combination FoodsTypeServing SizeExchanges per ServingChili with beans1 cup (8 ounces)1 carb, 2 medium fat meatsCream soup (made with water)1 cup (8 ounces)1 carb, 1 fatLasagna1 cup (8 ounces)1 carb, 2 medium fat meatsPizza, cheese, thin crust of 10 inch (5 ounces) pizza2 carbs, 2 medium-fat meats, 1 fatVeggie burger (soy based)3 ounces1 carb, 1 lean meat RESOURCES: American Diabetes Associationhttp://www.diabetes.org National Institute of Diabetes & Digestive & Kidney Diseaseshttp://diabetes.niddk.nih.gov/ CANADIAN RESOURCES: Canadian Diabetes Associationhttp://www.diabetes.ca/ Dietitians of Canadahttp://www.dietitians.ca/ References: American Diabetes Association website. Available at: http://www.diabetes.org . Accessed January 31, 2006. Powers M. American Dietetic Association Guide to Eating Right When You Have Diabetes. John Wiley & Sons, Inc: Hoboken, NJ; 2003. Last reviewed May 2008 by Dianne Scheinberg, MS, RD, LDNPlease be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
© Copyright 1997 - 2013 ThirdAge Media, LLC. All rights reserved.