Dietary Management with the Exchange SystemManual of Clinical Nutrition Management C- 26 Copyright © 2 013 Compass Group, Inc.SWEETS, DESSERTS, AND OTHER CARBOHYDRATES LIST (Cont.)
One carbohydrate exchange equals 15 g of carbohydrate and variable amounts of protein, fat, and energy.
Food Serving Size Count as
Condiments and Sauces
Barbeque sauce
Cranberry sauce, jellied
Gravya, canned or bottled^
Salad dressing, fat-free, low-fat, cream-based
Sweet and sour sauce
Doughnuts, Muffins, Pastries, and Sweet Breads
Banana nut bread
Doughnut
cake, plain
yeast-type, glazed
Muffin (4 oz)
Sweet roll or Danish pastry
Frozen Bars, Frozen Desserts, Frozen Yogurt,
and Ice Cream
Frozen pops
Fruit juice bars, frozen, 100% juice
Ice cream
fat-free
light
no sugar added
regular
Sherbet, sorbet
Yogurt, frozen
fat-free
regular
Granola Bars, Meal Replacement Bars/Shakes,
and Trail Mix
Granola or snack bar, regular or low-fat
Meal replacement bar
Meal replacement bar
Meal replacement shake, reduced-energy
Trail mix
candy/nut-based
dried fruit-based
3 tbsp
¼ cup
½ cup
3 tbsp
3 tbsp1 - inch slice (1 oz)1 medium (1½ oz)
3¾ inches across (2 oz)
1/4 muffin (1 oz)
1 (2½ oz)1
1 (3 oz)½ cup
½ cup
½ cup
½ cup
½ cup1/3 cup
½ cup1 (1 oz)
1 (1 1/3 oz)
1 (2 oz)
1 (10-11 oz)1 oz
1 oz1 carbohydrate
1½ carbohydrates
½ carbohydrate + ½ fat
1 carbohydrate
1 carbohydrate2 carbohydrates + 1 fat1½ carbohydrates + 2 fats
2 carbohydrates + 2 fats
1 carbohydrate + ½ fat
2½ carbohydrates + 2 fats½ carbohydrate
1 carbohydrate1½ carbohydrate
1 carbohydrate + 1 fat
1 carbohydrate + 1 fat
1 carbohydrate + 2 fats
2 carbohydrates1 carbohydrate
1 carbohydrate + 0-1 fats1½ carbohydrates
1½ carbohydrates + 0-1 fat
2 carbohydrates + 1 fat
1½ carbohydrates + 0-1 fat1 carbohydrate + 2 fats
1 carbohydrate + 1 fata480 mg or more of sodium per serving