Laboratory No.

4
Food Exchange Lists and Meal Distributions

Objectives
1. To understand the Food exchange list and use them in meal distributions

The Food Exchange Lists (FEL) is based on the principle

that good nutrition is applicable to everyone. It is
composed of seven (7) food groups containing
approximately the same amounts of carbohydrate, protein
and fat within the group, namely: vegetable, fruit, milk,
rice, meat, fat and sugar. The unit of measure for FEL is
referred to as an “exchange” wherein each food within the
list can be traded or substituted with another food for the
same energy and macronutrient contents.

Points to Consider in Using the Food Exchange Lists

1. The exchange lists may be used in estimating the carbohydrate, protein, fat and energy values of
a meal. However, it may not provide a precise estimate on the level/content of food intake for
research or similar purposes since the nutrient content of foods are average values.

2. In most cases, an exchange portion is different from a serving portion. A serving portion indicates
the amount of food that can actually be usually consumed by an individual. For example, one
medium-size banana, lakatan (14 cm), would generally be considered as one serving of fruit, but
it is actually equivalent to two exchanges of fruit. Moreover, a serving of meat or fish may consist
of two to three pieces, with each portion size being approximately the size of one matchbox, but
would be considered as equivalent to two to three meat exchanges depending on the institution
such as hotels, hospitals and restaurants.

3. For all fried and sauteed foods, one exchange of fat is considered in calculating fat and energy
contents. For example, 1/2 cup sauteed squash should include one teaspoon oil (equivalent to
one exchange of fat) in calculating fat and energy contents of the diet.

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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
4. Nutrient contents of some products are being modified or reformulated to suit consumers’ taste
and conform to new standards. This may alter the nutritional content or the weight per exchange
portion of the food. It is advisable to check the nutrition facts on food label and make necessary
adjustments if significant deviation from FEL exists.

Table 3. Energy and macronutrient composition of food exchanges

List Food Exchange Group Carbohydrate Protein Fat Energy
(g) (g) (g) (kcal)
I Vegetable 3 1 - 16
II Fruit 10 - - 40
III Milk (Whole) 12 8 10 170
(Low fat) 12 8 5 125
(Non-fat/Skim/Fat- 12 8 - 80
free)
IV Rice A (Low Protein) 23 - - 92
Rice B (Medium Protein) 23 2 - 100
Rice C (High Protein) 23 4 - 108
V Meat (Low Fat) - 8 1 41
(Medium Fat) - 8 6 86
(High Fat) - 8 10 122
VI Fat - - 5 45
VII Sugar 5 - - 20
*From 4 Edition Food Exchange List for Meal Planning of DOST-FNRI
th

FEL Distribution
Translate the Diet Prescription into Exchanges
1. List all the foods furnishing carbohydrates starting with vegetables, fruit, milk and sugar.
a. Allow 3-5 exchanges of vegetables per day.
b. Allow 3-5 exchanges of fruit per day unless there is need for a drastic restriction of simple
carbohydrates.
c. Allow at least one exchange of milk, if tolerated. The amount and type of milk depends upon
the client’s need or health condition.
d. Allow 3-6 exchanges of sugar per day unless contraindicated.

2. Determine rice exchanges.

a. Add the amount of carbohydrates from vegetables, fruit, milk and sugar.
b. Subtract the partial sum from the prescribed amount of carbohydrates.
c. Divide the difference by 23g. This is the amount of carbohydrate per exchange of rice.
(Note: Adjust protein content depending on the Rice Group used)
d. The result is the number of rice exchanges allowed.

3. Determine meat exchanges.

a. Add the amount of protein from the food lists.
b. Subtract the partial sum from the prescribed amount of protein
c. Divide the difference by 8g. This is the amount of protein for the meat exchange.

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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 (Note: Adjust fat allowance depending on the fat content of meat)
d. The result is the number of meat exchanges allowed.

4. For the fat exchange, follow the same steps in deriving the allowances for carbohydrate and
protein, use five (5) as the divisor since 1 fat exchange contains 5g of fat.

5. Distribute the exchange units into breakfast, lunch, supper and snacks, depending on the
individual’s eating habits

Table 4. Sample Computation and Distribution (1500 kcal, 245 g Carbohydrate, 55 g Protein, 35 g Fat)
List Food Exchange No. Of Carbo- Protein Fat Energy
Group Exchange hydrate (55 g) (35 g) (1500 kcal)
(245 g)
I Vegetable 3 9 3 - 48
II Fruit 5 50 - - 200
III Milk (Whole) 1 12 8 10 170
VII Sugar 3 15 - - 60
Carbohydrate partial sum = 86

245 g (prescribed carbohydrate)

- 86 g (partial sum carbohydrate)
159 g (159 ÷ 23 = 6.91 or 7 rice exchanges)

IV Rice A (Low Protein) 1 23 0 - 92

Rice B (Medium 5 115 10 - 500
Protein) 1 23 4 - 108
Rice C (High
Protein)
Protein partial sum = 25

55 g (prescribed protein)
-25 g (partial sum protein)
30 g (30 ÷ 8= 3.75 or 4 meat exchanges)

V Meat (Low Fat) 2 - 16 2 82

(Medium Fat) 2 - 16 12 172
Fat partial sum = 24

35 g (prescribed fat)
-24 g (partial sum fat)
11 g (11 ÷ 5= 2.2 or 2 fat exchanges)

VI Fat 2 - - 10 90
TOTAL 247 57 34 1522
*From 4th Edition Food Exchange List for Meal Planning of DOST-FNRI

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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 Meal Distribution
Table 5. Sample Distribution of Exchanges per Meal
Food Groups No. Of Breakfast Morning Lunch Afternoon Supper
exchanges Snack Snack
Vegetable 3 1 1/2 1 1/2
Fruit 5 1 1 1 2
Milk 1 1
Rice Low Protein 1 1

Medium 5 1 2 2
Protein
High Protein 1 1

Meat Low Fat 2 2

Medium Fat 2 1 1

Fat 2 1 1
Sugar 3 1 2

ACTIVITY 1. FEL Distribution

Make an FEL Distribution of your own Diet Prescription

ACTIVITY 2. Meal Distribution

Make a Meal Distribution of your own exchanges.
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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 APPENDIX A
WHAT DOES AN EXCHANGE LOOK LIKE?

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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 APPENDIX B1
VEGETABLE EXCHANGE
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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
The list of fresh and processed vegetables below contain 3 grams of carbohydrate, 1 gram of protein
and 16 kcal per exchange.

Fresh Vegetables
Filipino Name English Name

Alagaw, dahon Fragrant premma, leaves

Ampalaya, dahon Bittermelon/gourd, leaves
Artichoke Artichoke
Broccoli Broccoli
Carrot Carrot
Gabi, dahon Taro, leaves
Himbaba-o, bulaklak Himbaba-o, flower
Himbaba-o, dahon Himbaba-o, leaves
Kabuti, sariwa Mushroom, fresh
Kadyos, bunga Pigeon pea pod
Kalabasa, bunga Squash, fruit
Kalabasa, dahon Squash, leaves
Kamansi, bunga Breadnut, fruit
Katuray, dahon Sesbania, leaves
Langka, hilaw Jackfruit, unripe
Malunggay, dahon Horseradish tree, leaves
Paayap, bunga Cowpea, pod
Patani, bunga Lima bean, pod
Remolacha Beet/Sugar beet
Rimas, bunga Breadfruit
Saluyot, dahon Jute, leaves
Sibuyas, ulo (Bombay Tagalog) Onion bulb
Singkamas, bunga Turnip, pod
Sitaw, bunga String/yard long bean, pod
Sitsaro Snow/sugar pea, pod
Toge Mung bean sprout
Ubod, niyog Coconut shoot
Yakon Yacon

Processed Vegetables
English Name Filipino Name Weight (g) EP Household Measure

Asparagus, cnd Asparagus, de lata 100 1cup

Baby corn/young corn, Mais, mura, de lata 75 2 pcs (8 x 1.5 cm)
cnd
Chickpea, cnd Garbansos, de lata 15 1 Tbsp
Green peas (cnd, Gisantes (de lata, 25 1 Tbsp
frozen) frozen)
Mixed vegetables Mixed vegetables 25 2 Tbsp
(carrot, peas and corn), (carrot, peas and corn),
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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 frozen frozen
Mushroom (whole, Kabuti, de lata 110 3/4 cup
sliced), cnd
Tomato, cnd Kamatis, de lata 50 3 Tbsp
Tomato juice, cnd Tomato juice, de lata 65 1/4 cup
Water chestnut, cnd Apulid, de lata 40 4 pcs (2 cm diameter)

The following list of vegetables contain negligible amount of calories. These can be included in the
meal as much as desired.
Filipino Name English Name

Abitsuwelas, bunga Snap bean, pod

Alfalfa sprouts Alfalfa sprouts
Alugbati, dahon Malabar nightshade, leaves
Ampalaya, bunga Bittermelon/gourd, fruit
Arugula Arugula
Asparagus Asparagus
Baby corn/young corn Baby corn/young corn
Bataw, bunga Hyacinth bean, pod
Bok choy Bok choy/Pak choi
Cauliflower Cauliflower
Kalabasa, bulaklak Squash, flower
Kale Kale
Kamatis Tomato
Kamote, dahon Sweet potato, leaves
Kamoteng kahoy, dahon Cassava, leaves
Kangkong, dahon Swamp cabbage, leaves
Katuray, bulaklak Sesbania, flower
Labanos Radish
Labong Bamboo shoot
Letsugas, dahon at tangkay Lettuce, leaves and petioles
Malunggay, bungaa Horseradish tree, pod
Mustasa, dahon Mustard, leaves
Okra Okra
Pako, dahon Fiddlehead fern, leaves
Papaya, bunga, hilaw Papaya, fruit, unripe
Patola, bunga Sponge gourd, fruit
Pechay Baguio Chinese cabbage
Pechay, dahon Pechay, leaves
Pipino Cucumber
Puso ng saging Banana heart
Repolyo Cabbage
Sayote, bunga Chayote, fruit
Sayote, leaves Chayote, dahon
Seaweed Seaweed
Sigarilyas, bunga Winged bean, pod

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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 Sili, lara Pepper
Singkamas, ugat Turnip, tuber
Sitaw, talbos String/yard long beans, leaves
Spinach, dahon Spinach, leaves
Upo, bunga Bottle gourd/white squash, fruit
Talinum, dahon Philippine spinach, leaves
Talong Eggplant

APPENDIX B2
FRUIT EXCHANGE

This list contains 10 grams of carbohydrate and 40 kcal.

Fresh Fruits
Filipino Name English Name Weight (g) Household Dimension (EP)
AP EP Measure
Alimuran Rattan fruit 119 50 13 pcs 2.5 cm diameter
Atis Sugar apple 100 50 1 pc 5 cm diameter
(AP)
Balimbing Star fruit 182 160 4 1/2 pcs
Bayabas, pula Guava, red 61 60 2 pcs 3-5 cm diameter
each (AP)
Bayabas, puti Guava, white 81 80 3 pcs 3-5 cm diameter
each (AP)
Cherries, Cherries, 76 70 7 pcs 3 cm diameter
hinog sweet, ripe each
Chico Sapodilla 54 45 1 pc 4 cm diameter
(AP)
Dalandan Orange 344 155 3 pcs 6 cm diameter
each (AP)
Dragon fruit Dragon fruit 119 75 1/2 cup or 1/4 pc 9 x 7 cm (AP)
Duhat Black/Java 80 60 12 pcs 2 cm diameter
plum each (AP)
Durian Durian 150 30 2 segments 5.5 x 3.5 x 3 cm
each
Granada Pomegranate 182 80 1/2 pc 8.5 cm diameter
(AP)
Guyabano Soursop 107 75 1 slice 8 x 6 x 2 cm (AP)
Kasuy, bunga Cashew fruit 78 70 2 pcs 5.5 x 3 cm each
Kaymito Star apple 123 65 1/2 pc 7.5 cm diameter
(AP)
Kiwifruit Kiwifruit 99 75 1 pc 5 x 6 cm (AP)
Langka, hinog Jackfruit, ripe 118 40 1 1/2 segments 5 x 3.5 cm
Lansones Lanzon 118 80 5 pcs 3 x 3 cm each
(AP)
Lechiyas Lychee 77 50 4 pcs 3 cm diameter
each (AP)

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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 Makopa Curacao apple 188 150 9 pcs 4.5 x 4 cm each
(AP)
Mangga, Mango, Indian, 104 80 1/2 cup or 1 pc 6.5 cm diameter
Indiyan, hilaw unripe (AP)
Mangga, Mango, Manila 97 70 1/2 cup or 1 slice 12 x 6.5 cm
kalabaw, hilaw super, unripe
Mangga, Mango, Manila 97 70 1/2 cup or 1 slice 12 x 6.5 cm
kalabaw, super, medium
manibalang ripe
Mangga, Mango, Manila 104 70 1/2 cup or 1 slice 8 x 7 cm
kalabaw, ripe super, ripe
Mangga, paho, Mango, paho, 79 60 9 pcs 4 x 2.5 cm each
hilaw unripe (AP)
Mangga, piko, Mango, piko, 82 60 1 slice 9.5 x 6 cm
hilaw unripe
Mangga, piko, Mango, piko, 85 60 1 slice 9.5 x 6 cm
manibalang medium ripe
Mangga, piko, Mango, piko, 103 60 1 slice 10 x 5.5 cm
hinog ripe
Mangosteen Mangosteen 212 55 2 pcs 6 cm diameter
each (AP)
Mansanas, Apple, green 97 75 1 pc 6 cm diameter
berde (AP)
Mansanas, Apple,red 99 75 1 pc 6 cm diameter
pula (AP)
Marang Jahore oak 121 35 10 pcs N/A
Milon, honey Melon, honey 119 100 3/4 cup or 1 slice 14 x 4.5 x 4 cm
dew dew
Milon, Katsila Melon, 317 200 1 1/4 cup or 1 slice 16 x 6.5 x 2 cm
cantaloupe
Milon, Tagalog Melon, musk 278 200 1 1/4 cup or 1 slice 16 x 6.5 x 2 cm
Orange, Orange, 135 100 1/2 pc 6.5 cm diameter
Florida Florida (AP)
Orange, kiat Orange, kiat 108 80 3 pcs 4.5 cm diameter
kiat kiat each (AP)
Orange, Orange, 108 80 1 pc 7 cm diameter
ponkan ponkan (AP)
Pakwan Watermelon 242 150 1 cup or 1 slice 11.5 x 2.5 x 9cm
Papaya, hinog Papaya, ripe 141 90 3/4 cup or 1 slice 16 x 4.5 x 2 cm
Passion fruit Passion fruit 125 65 1/4 cup or 2 pcs 6 cm diameter
each (AP)
Peras Pear 130 95 3/4 cup or 1/2 pc 7.5 cm diameter
(AP)
Pinya Pineapple 138 80 1/2 cup or 1 slice 14.5 x 2.5 x 4.5
cm
Rambutan Rambutan 153 55 5 pcs 3.5 cm diameter
x 4.5 cm each
(AP)
Saging, Banana, 58 40 1/2 pc 14 x 3.5 cm (AP)
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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 lakatan lacatan
Saging, Banana, 55 40 1/2 pc 12.5 x 3 cm (AP)
latundan latundan
Saging, saba Banana, saba 70 40 1/2 pc 12 x 4.5 cm (AP)
Sampalok, Tamarind, ripe 34 15 12 segments N/A
hinog
Santol Santol 110 65 1 pc 6 cm diameter
Sinigwelas Spanish plum 78 50 4 pcs 3 cm diameter
Strawberry Strawberry 168 165 1 1/4 cups N/A
Suha Pomelo 156 100 2 segments 9.5 x 2.5 x 4 cm
each
Ubas Grapes 69 55 5 pcs 2.5 cm diameter
12 pcs 2 cm diameter
Others (Fresh Juices)
Lemon juice Lemon juice 130 1/2 cup N/A
Niyog, tubig Coconut water 240 1 cup N/A
Orange juice Orange juice 90 1/3 cup N/A
Passion fruit Passion fruit 65 1/4 cup N/A
juice juice

Processed Fruits
Food Item Weight (g) Household Dimension (EP)
EP Measure
Canned:
Apple sauce, sweetened 60
Apple sauce, unsweetened 100
Blackberries, heavy syrup, solids and 45
liquids
Blueberries, light syrup, drained 45
Fruit cocktail, tropical, in syrup 45
Lychee in syrup 45
Peach halves in heavy syrup 65
Pineapple crushed/tidbits/chunks 50
Pineapple slice 40
Strawberries, frozen, unsweetened 130
Strawberries, heavy syrup, solids and 45
liquids
Dried:
Champoy 10
Dates 15
Dikyam 15
Mango chips 10
Prunes 15
Raisins 15

APPENDIX B3
MILK EXCHANGE
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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 Filipino Name English Name Amount (mL) Household measure

Whole

Gatas, kalabaw Milk, carabao* 200 3/4 cup

Gatas, baka Milk, cow 250 1 cup
Gatas, evaporada Milk, evaporated 125 1/2 cup
Gatas, evaporada, filled Milk, evaporated, filled 125 1/2 cup
Gatas, kambing Milk, goat 250 1 cup
Gatas, pulbos, filled, Milk, powder, filled, instant 35 5 Tbsp, level
instant
Gatas, pulbos, full Milk, powder, full cream 35 5 Tbsp, level
cream

Low Fat (1-2%)

Gatas, low fat Milk, low fat 250 1 cup

Yogurt Yogurt 150 1/2 cup

Non-fat/Skim/Fat-free (<1%)

Buttermilk Buttermilk 180 3/4 cup

Gatas, skim Milk, skim 250 1 cup
Gatas, pulbos, skim Milk, powder, skim 25 4 Tbsp, level
Gatas, pulbos, non-fat, Milk, powder, non-fat, instant 25 4 Tbsp, level
instant
Yogurt, plain, skim Yogurt, plain, skim 150 1/2 cup
*Equivalent to 1 cup cow’s milk plus 2 exchanges of fat

APPENDIX B4
RICE EXCHANGES

Rice A: Low Protein Rice - contains 23 grams of carbohydrate and zero or negligible protein content
Filipino Name English Name Weight (g) Household Dimensions (EP)
EP Measure
Rice and Rice Products
Kanin, “protein-
reduced”
Ampaw, pinipig
Biko
Cuchinta
Sapin-sapin
Corn and Corn Products
Cornstarch
Maja blanca
Maja mais

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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 Noodles and Pasta
Bihon
Misua
Sotanghon
Sweet potato
noodles
Rootcrops and
Products
Gabi Taro
Kamote (dilaw, Sweet potato
murado, puti) (yellow, purple,
white)
Kamoteng Cassava
kahoy/balinghoy
Kamoteng kahoy, Cassava cake,
bibingka bibingka
Kamoteng kahoy, Cassava,
linupak mashed, w/ sugar
and margarine
Kamoteng kahoy, Cassava, pichi-
pichi-pichi pichi
Kamoteng kahoy, Cassava, suman 45 1 pc 8.5 x 3 x 2 cm
suman
Ubi Yam, purple
Others
Saging, saba, Banana, saba,
nilaga boiled
Sago, nilaga Palm starch balls,
boiled
Sago, tapioca Tapioca pearls

Rice B: Medium Protein- contains 23 grams of carbohydrate and 2 grams of protein

Filipino Name English Name Weight (g) Household Dimensions (EP)
EP Measure
Rice and Rice Products

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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 APPENDIX B5
MEAT EXCHANGES

Low Fat Meat - contains 8 grams of protein, 1 gram of fat and 41 kcal.

Medium Fat Meat - contains 8 grams of protein, 6 grams of fat and 86 kcal.

High Fat Meat - contains 8 grams of protein, 10 grams of fat and 122 kcal.

APPENDIX B6
FAT EXCHANGES

This list contains 5 grams of fat and 45 kcal.

Filipino Name English Name Weight (g) Household Measure

Monounsaturated Fats

Avocado Avocado 65 12.5 x 6.5 x 2 cm

Mantika (olive, peanut) Oil (olive, peanut) 5 1 tsp
Nuts:
Almond Almond 8 7 pcs
Kasuy, binusa Kasuy, binusa 9 6 pcs, whole
Macadamia Macadamia 7 5 pcs
Mixed nuts Mixed nuts 7 1 Tbsp
Pili Pili 7 5 pcs
Peanut butter Peanut butter 10 1/2 Tbsp
Seeds:
Sunflower Sunflower 8 1 Tbsp
Patani Lima beans 10 5 pcs
Shortening Shortening 5 1 tsp

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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 Polyunsaturated Fats

Fish oil, cod liver Fish oil, cod liver 5 1 tsp

Mantika/Langis (canola, Oil (canola, corn, flaxseed,
corn, flaxseed, sesame, sesame, soybean, 5 1 tsp
soybean, sunflower) sunflower)
Nuts:
Walnut Walnut 7 2 pcs
Seeds:
Flaxseed Flaxseed 8 2 1/2 tsp
Kalabasa Squash/Pumpkin 10 1 Tbsp
Linga Sesame 8 1 Tbsp
Pakwan Watermelon 10 1 1/2 Tbsp

Saturated Fats

Bacon Bacon 10 1 strip

Cream cheese Cream cheese 15 1 Tbsp
Cream, all purpose Cream, all purpose 15 1 Tbsp
Cream, fluid, whipping Cream, fluid, whipping 15 1 Tbsp
(heavy, light) (heavy, light)
Cream, whipped Cream, whipped 20
Krema Cream 20 4 tsp
Lard Lard 5 1 tsp
Latik Coconut, cream curd 10 2 tsp
Mantekilya Butter 5 1 tsp
Mantekilya, light Butter, light 10 2 tsp
Mantika/Langis, niyog Oil, coconut 5 1 tsp
Mantika/Langis, niyog (MCT) Oil, coconut (MCT) 5 1 tsp
Mantika/Langis, niyog (virgin, Oil, coconut (virgin, extra 5 1 tsp
extra virgin) virgin)
Mantika, palm Oil, palm 5 1 tsp
Margarine Margarine 5 1 tsp
Mayonnaise Mayonnaise 5 1 tsp
Mayonnaise, diet Mayonnaise, diet 20 4 tsp
Mayonnaise, light Mayonnaise, light 15 1 Tbsp
Niyog, kakang gata Coconut cream 15 1 tbsp
Niyog, magulang Coconut meat, mature 20 4 tsp
Salad dressing Salad dressing 10 2 tsp
Sandwich spread Sandwich spread 15 1 Tbsp
Sitsaron baboy/Sitsarong Pork crackling, skin 10 5 pcs
balat
Sour cream Sour cream 25 5 tsp
Beef tallow Beef tallow 5 1 tsp

APPENDIX B7
SUGAR EXCHANGE

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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
This list contins 5 grams carbohydrate and 20 calories.
Filipino Name English Name Weight (g) Household Measure

Arnibal Syrup 5 1 tsp

Asukal (muscovado, pula, Sugar (muscovado, red, 5 1 tsp
puti) white)
Banana chips Banana chips 5 2 pcs
Bukayo Coconut meat, grated, 5 1 pc
sweetened
Candy (Caramel, hard, Candy (Caramel, hard, 5 1 pc
toffee) toffee)
Champoy Champoy 5 1 pc
Cherry, in syrup Cherry, in syrup 20 5 pcs
Chewing gum Chewing gum 5 1-2 pcs
Chocolate Chocolate 5 2 pcs
Coco sugar Sugar, coconut sap 5 1 tsp
Coco syrup Syrup, coconut sap 5 1 tsp
Dates, pitted Dates, pitted 5 1 pc
Dried jackfruit Dried jackfruit 5 1 pc
Dried kiwi Dried kiwi 5 1 pc
Dried mango Dried mango 5 1 pc
Dried papaya chunks Dried papaya chunks 5 1 pc
Dried pineapple Dried pineapple 5 2 pcs
Dulce de Leche Dulce de Leche 5 1 tsp
Gatas, sweetened, Milk, sweetened, 5 1 tsp
kondensada, filled condensed, filled
Gulaman, may lasang prutas Carageenan gel, assorted 15 1 pc
fruit flavor
Jam and Jellies Jam and Jellies 10 2 tsp
Kiamoy Kiamoy 15 2 pcs
Leche flan Creme custard 10 1 slice
Lokum Lokum 5 1 pc
Marshmallow Marshmallow 5 3 pcs
Matamis na bao Coco honey 5 1 tsp
Nata de coco/ nata de piňa, Nata de coco/ nata de piňa, 15 1 Tbsp
sweetened sweetened
Pakaskas/Panocha Sugar, crude 5 1 tsp
Pasas Raisins 5 1 tsp
Pastilyas Fudge 5 1 pc
Prunes Prunes 10 2 pcs
Pulot Syrup, molasses, cane 10 2 tsp
Pulot-pukyutan Honey 5 1 tsp
Sampalok, candied Tamarind, candied 5 2 pcs
Taho may arnibal at sago Soy bean curd w/ syrup and 40 1/4 cup
sago

APPENDIX C
BEVERAGE LIST
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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 APPENDIX D
FREE FOODS

A “free food is any food or drink that contains few calories (<16 kcal) per serving. The following food
items may be used freely unless specifically prohibited.
FREE FOODS

Bagoong Hot pepper, sauce

Bouillon (fat free soup) Kalamansi
Candy, hard (sugar free) Kamias
Carbonated drinks (sugar free) Lemon
Chili powder Miso
Cinnamon Mustard
Clear broth Oregano
Coffee, powder Paprika
Curry powder Pepper corn
Drink mixes (sugar free) Pimiento
Fish sauce Saffron
Flavoring extract Soy sauce
Flavored/Tonic water (sufar free) Spices
Garlic Tea
Gelatin (unsweetened) Turmeric
Ginger Vinegar
Gum (sugar free) Worcestershire sauce
Herbs

This list may be considered as free food if taken in the amount specified below. However, taking two
or more servings of these condiments will have corresponding calories that needed to be considered.

APPENDIX E
PURINE CONTENT OF DIFFERENT FOOD ITEMS

HIGH CONTENT: 150-82.5 mg/100g

Fish/Seafood Meats
Anchovies Brains
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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students
 Herring Gravies
Mackerel Kidney
Sardines Liver
Scallops Meat extracts
Sweet breads Wild game
Goose

MODERATE CONTENT: 50-150 mg/100g

Vegetables Fish/Seafood
Asparagus Crabs
Cauliflower Eel
Green Peas Fish (all kinds)
Mushrooms Lobsters
Spinach Oysters

Grains and Legumes Meat and Related Products

Split peas Beef
Beans Lamb
Lentils Pork
Oatmeal Veal
Wheat bran and germ
Whole grain breads and cereals Poultry
Chicken
Duck
Turkey

LOW CONTENT: 0-50 mg/100g

Beverages Miscellaneous
Carbonated beverages Eggs
Coffee Fats
Tea Fish roe
Fruits and juices
Grains Gelatin
Breads and cereals (refined white flour) Nuts
Sugar (all types) and food containing sweets
Dairy Vegetables
Cheese
Milk (all fat levels)

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 REFERENCES

Bayaga, C. and Panlasigui, L. (2007). Fundamentals of Nutrition: A Laboratory Manual. Manila,

Philippines: C & E Publishing, Inc.

Food and Nutrition Research Institute, Department of Science and Technology. (2019). Food
Exchange Lists for Meal Planning 4th revision. Food Exchange Lists. Taguig City, Philippines FNRI-
DOST.

http://www.fnri.dost.gov.ph/index.php/publications/nutritional-handbooks

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Nutrition and Diet Therapy: A Laboratory Manual for Nursing Students