Dietary Management with the Exchange SystemManual of Clinical Nutrition Management C- 29 Copyright © 20 13 Compass Group, Inc.FATS
One fat exchange equals 5 g of fat and 45 kcal.
Unsaturated/Monounsaturated Fats Amount Polyunsaturated Fats (Cont.) AmountAvocado, medium
Nut butters (trans fat–free): almond butter,
cashew butter, peanut butter (smooth or
crunchy)
Nuts
almonds
Brazil
cashews
2 tbsp (1 oz)
1½ tsp6
2
6
Salad dressing
reduced-fata
Note: May be high in carbohydrate
regulara
Seeds
flaxseed, whole
pumpkin, sunflower
sesame seeds
Tahini or sesame paste2 tbsp1 tbsp1 tbsp
1 tbsp
1 tbsp
2 tspfilberts (hazelnuts) 5 Saturated Fats Amount
macadamia
mixed (50% peanuts)
peanuts
pecans
pistachios
Oil: canola, olive, peanut
Olives
black (ripe)
green, stuffed
3
6
10
4 halves
16
1 tsp8 large
10 largeBacon, cooked, regular or turkey
Butter
reduced-fat
stick
whipped
Butter blends made with oil
reduced-fat or light
regular
Chitterlings, boiled1 slice1 tbsp
1 tsp
2 tsp1 tbsp
1½ tsp
2 tbsp (½ oz)
Polyunsaturated Fats Amount Coconut, sweetened, shredded 2 tbsp
Margarine: lower-fat spread (30%-50%
vegetable oil, trans fat–free)
Margarine: stick, tub (trans fat–free), or
squeeze (trans fat–free)
Mayonnaise
reduced-fat
regular
Mayonnaise-style salad dressing
reduced-fat
regular
Nuts
pignolia (pine nuts)
walnuts, English
Oil: corn, cottonseed, flaxseed, grape seed,
safflower, soybean, sunflower
Oil: made from soybean and canola oil
(eg, Enova)
Plant stanol esters
light
regular
1 tbsp1 tsp1 tbsp
1 tsp1 tbsp
2 tsp1 tbsp
4 halves
1 tsp1 tsp1 tbsp
2 tspCoconut milk
light
regular
Cream
half and half
heavy
light
whipped
whipped, pasteurized
Cream cheese
reduced-fat
regular
Lard
Oil: coconut, palm, palm kernel
Salt pork
Shortening, solid
Sour cream
reduced-fat or light
regular1/3 cup
1½ tbsp2 tbsp
1 tbsp
1½ tbsp
2 tbsp
¼ cup1½ tbsp (¾ oz)
1 tbsp (½ oz)
1 tsp
1 tsp
¼ oz
1 tsp3 tbsp
2 tspa480 mg or more of sodium per serving