Diabetic Food Exchange Guide

The diabetic food exchange program was developed around 1950 to help diabetics with their meal planning. Simply put, it organizes foods into three distinct groups: carbohydrates, proteins and fats. Combining the food groups in the correct way will help a diabetic manage the disease more efficiently.

Carbohydrates

• Carbohydrates consist of starches like potatoes, bread, rice, fruit, milk, sugars and vegetables. A diabetic exchange meal plan may consist of 2 1/2 starches, which might include one slice of bread, one small piece of fruit and a half glass of milk.

Proteins

• The protein category is made up of lean protein, medium fat protein and high fat protein. The exchange amount for proteins is 7 grams of protein per serving. Consult an exchange chart for proper serving sizes.

Fats

• The fats category can be broken out into the monounsaturated, the polyunsaturated and the saturated types of fats. One fat exchange equals 45 calories per serving and 5 fat grams. These exchanges can range from one teaspoon of oil to one slice of bacon.

Food Exchange Lists

• By using the food exchange lists, diabetics can successfully navigate their diet, by exchanging one food on the list for another food, keeping in mind the portion sizes. This will give some freedom to an otherwise very structured way of eating.

Free Foods

• There is also a list of exchange foods for diabetics that are considered free foods. These do not count toward any of your exchanges. Some of these are: sugar-free or diet soda, coffee and tea, cabbage, celery, cucumber and some condiments like ketchup and mustard.

Diet Control

• Work with a nutritionist and your physician to best determine your eating plan for diabetes. Utilizing the exchange lists to track your habits will go a long way toward making diabetes more manageable.