Manual of Clinical Nutrition

Dietary Management with the Exchange System

Manual of Clinical Nutrition Management C- 27 Copyright © 20 13 Compass Group, Inc.

NONSTARCHY VEGETABLES

One vegetable exchange equals 5 g of carbohydrate, 2 g of protein, 0 g of fat, and 25 kcal. Each exchange is a ½-cup

portion of cooked vegetables or a 1-cup portion of raw vegetables.

Amaranth or Chinese spinach

Artichoke

Artichoke hearts

Asparagus

Baby corn

Bamboo shoots

Beans (green, wax, Italian)

Bean sprouts

Beets

Borschta^

Broccoli

Brussels sproutsb^

Cabbage (green, bok choy, Chinese)

Carrotsb

Cauliflower

Celery

Chayoteb

Coleslaw, packaged no dressing

Cucumber

Eggplant

Gourds (bitter, bottle, luffa, bitter melon)

Green onions or scallions

Greens (collard, kale, mustard, turnip)

Hearts of palm

Jicama

Kohlrabi

Leeks

Mixed vegetables (without corn, peas, or pasta)

Mung bean sprouts

Mushrooms, all kinds, fresh

Okra

Onions

Oriental radish or daikon

Pea pods

Peppersb (all varieties)

Radishes

Rutabaga

Sauerkrauta^

Soybean sprouts

Spinach

Squash (summer, crookneck, zucchini)

Sugar snap peas

Swiss chardb

Tomato

Tomatoes, canned

Tomato saucea^

Tomato/vegetable juicea

Turnips

Water chestnuts

Yard-long beans

Note: Salad greens (like chicory, endive, escarole, lettuce, arugula, radicchio, and watercress) are on the Free Foods list.

a480 mg or more of sodium per serving

bMore than 3 g of dietary fiber per serving

MEATS AND MEAT SUBSTITUTES

One exchange equals 7 g of protein.
Lean Meats and Meat Substitutes Amount Lean Meats and Meat Substitutes (Cont.) Amount
(0-3 g of fat, 45 kcal per exchange)

Beef: select or choice grades trimmed of fat:
ground round, roast (chuck, rib, rump), round,
sirloin, steak (cubed, flank, porterhouse, T-bone),
tenderloin
Beef jerkya
Cheeses with 3 g of fat or less per ounce
Cottage cheese
Egg substitutes, plain
Egg whites
Fish, fresh or frozen, plain: catfish, cod, flounder,
haddock, halibut, orange roughy, salmon, tilapia,
trout, tuna
Fish, smokeda: herring or salmon (lox)
Game: buffalo, ostrich, rabbit, venison
Hot doga with 3 g of fat or less per ounce
(Eight hot dogs per 14-oz package)
Note: may be high in carbohydrate
Lamb: chop, leg, or roast

1 oz

½ oz

1 oz

¼ cup

¼ cup

2

1 oz

1 oz

1 oz

1

1 oz

Organ meats: heart, kidney, liver

Note: May be high in cholesterol

Oysters, fresh or frozen

Pork, lean

Canadian bacona

rib or loin chop/roast, ham, tenderloin

Poultry without skin: Cornish hen, chicken,

domestic duck or goose (well-drained of

fat), turkey

Processed sandwich meats with 3 g of

fat or less per ounce: chipped beef,

deli thin-sliced meats, turkey ham, turkey

kielbasa, turkey pastrami

Salmon, canned

Sardines, canned

Sausagea with 3 g of fat or less per ounce

Shellfish: clams, crab, imitation shellfish,

lobster, scallops, shrimp

Tuna, canned in water or oil, drained

Veal, loin chop, roast

1 oz

6 medium

1 oz

1 oz

1 oz

1 oz

1 oz

2 small

1 oz

1 oz

1 oz

1 oz

a480 mg or more of sodium per serving (based on the sodium content of a typical 3-oz serving of meat, unless 1 or 2 oz is the normal serving size)