Food Exchange List System Is Followed To Prevent

As you read the exchange lists you will notice that one choice is often a larger amount of food than another choice from the same list.

Food exchange list system is followed to prevent. Foods are grouped according to their source b. In the amounts given all choices on each list are equal. Foods on each list have about the same amount of carbohydrate protein fat and calories. Vegetables mentioned under the list 8 vegetable exchange have negligible calories and may be used whenever desirable.

The exchange lists group foods together because they are alike. The following chart shows the amounts of nutrients in one serving from each exchange list. Food that needs to be refrigerated must be kept below 5 c. The nutrient content of each item on the list is calculated according to its serving size so that items in the same category have approximately the same nutritional value one serving size of a food in a category can be exchanged for one serving size of any other food in the.

Food fraud mitigation guidance. It is a food guide but it is dissimilar to myplate b. Because foods are so different each food is measured or weighed so that the amounts of carbohydrate protein fat. Avoid sweet foods jams chocolates cakes sweet cream which increase triglyceride levels.

Food must be kept at the correct temperature during transport to prevent the growth of food poisoning bacteria. Avoid or restrict foodstuffs high in saturated fat and cholesterol. The following pages separate foods into these seven groups. Vegetables fat free and very low fat milk very lean protein fruits.

Make sure containers vehicles used for transport or deliveries can maintain the above temperatures. At the top of each section you will find the amount of carbohydrate protein fat. All foods are grouped according to their content of carbohydrate protein and fats. It begins with an evaluation step to characterise food fraud vulnerabilities followed by the design and review of a mitigation strategy and its implementation.

It was developed by the american dietetic association and american diabetic association as well as other health organizations c. Frozen food must be kept at 18 c. Which of the following is a feature of the food exchange list system. Adequate intakes of minerals and vitamins are virtually guaranteed c.

The lists are grouped into three main. You can use the american dietetic association food exchange lists to check out serving sizes for each group of foods and to see what other food choices are available for each group of foods. Bake roast boil or steam instead of frying food. Starches fruits and fruit juices milk yogurt and dairy like foods non starchy vegetables sweets desserts and other carbohydrates meats and meat substitutes fats.

A food exchange list is a system of determining a daily food plan based on units or exchanges of various food types. Any food on the list can be exchanged or traded for any other food on the list. A fat portion provides about twice the energy as a carbohydrate portion d. Like any management system a food fraud management system is a continuous process as depicted in the figure below from u s.