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MoonDragon's Nutrition Information: Diets
HYPOGLYCEMIC DIET





  • Hypoglycemic Diet
  • Hypoglycemic Guidelines
  • Bread Exchange List
  • Meat Exchange List
  • Vegetable Exchange List
  • Fruit Exchange List

  • Milk Exchange List
  • Fat Exchange List
  • Free Foods Exchange List
  • Occasional Foods Exchange List
  • Combination Foods Exchange List







  • HYPOGLYCEMIC DIET - SUGGESTED MEAL PLAN


    Before starting any diet, consult with your health care provider or midwife.

    2,000 Calories
      233 gm Carbohydrate
      98 gm Protein
      80 gm Fat


    1,500 Calories
      149 gm Carbohydrate
      76 gm Protein
      65 gm Fat


         Morning Meal
         Fruit 1 Exchange 1 Exchange
         Egg or Meat 1 Exchange 1 Exchange
         Bread 2 Exchanges 1 Exchange
         Fat 1 Exchange 1 Exchange
         Milk, 2% 1 Exchange 1 Exchange
         Beverage As Desired As Desired
         Mid-morning Meal
         Meat 1 Exchange 1 Exchange
         Bread 1 Exchange 1 Exchange
         Fruit 1 Exchange 0
         Fat 1 Exchange 0
         Noon Meal
         Meat, Fish, Cheese, Poultry 2 Exchange 2 Exchange
         Bread 2 Exchange 1 Exchange
         Vegetable, Raw 1 or 2 Exchange 1 or 2 Exchange
         Fruit 1 Exchange 1 Exchange
         Fat 2 Exchange 1 Exchange
         Beverage As Desired As Desired
         Mid-afternoon Meal
         Meat 1 Exchange 0
         Bread 2 Exchange 1/2 Exchange
         Fat 1 Exchange 0
         Milk, 2% 0 1/2 Exchange
         Evening Meal
         Meat, Fish, Cheese, Poultry 2 Exchange 2 Exchange
         Bread 2 Exchange 1 Exchange
         Vegetable 1 Exchange 2 Exchange
         Vegetable, Raw As Desired As Desired
         Dessert, Sugar-free As Desired As Desired
         Fat 2 Exchange 1 Exchange
         Beverage As Desired As Desired
         Bedtime
         Bread 1 Exchange 1/2 Exchange
         Milk, 2% 1 Exchange 1/2 Exchange







    THE HYPOGLYCEMIA DIET - GENERAL GUIDELINES

    The goal of treatment for hypoglycemia is to delay the absorption of food. This can be accomplished through changes in eating habits. Follow these general guidelines:
    • Do not eliminate carbohydrate from the diet.

    • Increase your intake of complex carbohydrates (starches). These foods are absorbed more slowly than simple carbohydrates and therefore do not cause rapid changes in blood sugar levels. Examples of complex carbohydrates are breads, cereals, pasta, rice, vegetables, and legumes.

    • Avoid foods high in simple carbohydrates such as jams, jellies, table sugar, honey syrup, molasses, pies, candy, cakes, cookies, pastries and soda pop.

    • Increase your intake of fiber. Fiber is the indigestible portion of Fruits, vegetables, legumes and grains. Carbohydrates are absorbed more slowly when they are part of a high fiber meal.

    • Eat Fruit-fresh of canned without sugar - rather than drinking juice. The added fiber will slow down sugar absorption.

    • Eat smaller meals with snacks between meals and at bedtime.

    • Avoid foods and beverages containing caffeine often produces the same symptoms as hypoglycemia and may make you feel worse.

    • Avoid alcoholic beverages. Alcohol lowers blood sugar levels, especially on an empty stomach.

    • Maintain of achieve desirable body weight. Excess weight interferes with the body's ability to use insulin.

    • Decrease you fat intake. A high-fat diet has been shown to interfere with insulin use. Because fat is high in calories, decreasing fat intake will also help you lose weight. If you are at your desirable body weight, replace calories from fat with calories from complex carbohydrates.

    Occasionally you may need to change your plan. Here are some easy substitutions:
      Starch Exchange:
      To omit one Starch Exchange: Add Fruit Exchange.
      To add one Starch Exchange: Omit one Fruit Exchange.

      Meat Exchange:
      To omit one Meat Exchange: Add one Lowfat Milk Exchange and Omit one Fruit Exchange.
      To add one Meat Exchange: Omit one Lowfat Milk Exchange and Add one Fruit Exchange.

      Fruit Exchange:
      To omit one Fruit Exchange: Add one Starch Exchange.
      To add one Fruit Exchange: Omit one Starch Exchange.

      Milk Exchange:
      To omit one nonfat Milk Exchange: Add one Fruit Exchange and one Lean Meat Exchange.
      To add one nonfat Milk Exchange: Omit one Fruit Exchange and one Lean Meat Exchange.




    STARCH & BREAD LIST

    Each item in this list contains approximately 15 grams of carbohydrate, 3 grams of protein, a trace of fat, and 80 calories. Whole grain products average about 2 grams of fiber per serving. Some foods are higher in fiber.

    Those foods that contain 3 or more grams of fiber per serving are identified with the fiber symbol (*).

    You can choose your starch exchanges from any of the items on this list. If you want to eat a starch food that is not on this list, the general rule it that:
      1/2 cup of cereal, grain or pasta is one serving.
      1 ounce of bread product is one serving.

    Your dietitian can help you be more exact.


    PRODUCT
    PORTION
         CEREALS / GRAINS / PASTA
         Bran Cereals Concentrated *      1/3 cup
         Bran Cereals, Flaked *      1/2 cup
         Bulgur (Cooked)      1/2 cup
         Cooked Cereals      1/2 cup
         Cornmeal (Dry)      2.5 tablespoons
         Flour, Bleached or Wheat      2.5 tablespoons
         Flour, Rye      3 tablespoons
         Flour, Barley, Millet      1/2 cup
         Grapenuts      3 tablespoons
         Grits, Hominy, Cooked      1/2 cup
         Other Ready-To-Eat Unsweetened Cereals      3/4 cup
         Pasta (Cooked)      1/2 cup
         Puffed Cereal      1.5 cups
         Rice, White or Brown (Cooked)      1/3 cup
         Shredded Wheat      1/2 cup
         Wheat Germ *      3 tablespoons
         DRIED BEANS / PEAS / LENTILS
         Beans & Peas (Cooked) *      1/3 cup
         Lentils (Cooked)      1/3 cup
         Baked Beans      1/4 cup
         STARCHY VEGETABLES
         Corn *      1/2 cup
         Corn On Cob, 6-Inches Long *      1
         Lima Beans *      1/2 cup
         Peas, Green (Canned or Frozen) *      1/2 cup
         Plantain *      1/2 cup
         Potato, Baked      1 small
         Potato, Mashed      1/2 cup
         Squash, Winter (Acorn, Butternut) *      1 cup
         Yam, Sweet Potato, Plain      1/3 cup
         BREAD
         Bagel      1/2
         Croutons, Low Fat      1 cup
         English Muffin      1/2
         Hot Dog or Hamburger Bun      1/2
         Pita, 6-Inches Across      1/2
         >Plain Roll, Small      1
         Raisin Bread, Unfrosted      1 slice
         Rye, Pumpernickel      1 slice
         Tortilla, 6-Inches Across      1
         White (Including French, Italian)      1 slice
         Whole Wheat      1 slice
         CRACKERS / SNACKS
         Animal Crackers      8
         Graham Crackers, 2.5-Inch Square      3
         Matzoth      3/4 ounce
         Melba Toast      5 slices
         Oyster Crackers      24
         Popcorn (Popped, No Fat Added)      3 cups
         Pretzels      3/4 ounce
         Rye Crisps *      4
         SaltineType Crackers      6
         Whole Wheat Crackers *      2 to 4 slices
         STARCH FOODS PREPARED WITH FAT
         Count As 1 Bread & 1 Fat       
         Biscuit, 2.5-Inches Across      1
         Chow Mein Noodles      1/2 cup
         Corn Bread, 2-Inch Cube      1
         Cracker, Round Butter Type      6
         French Fried Potatoes      10
         Muffin, Plain, Small      1
         Pancake, 4-Inches Across      2
         Stuffing, Bread      1/4 cup
         Taco Shell      2
         Waffle, 4.5-Inch Square      1
         Whole Wheat Crackers      4 to 6
         * 3 grams of more of fiber per serving.





    MEAT LIST

    Lean Meats & Substitutes
    Medium-Fat Meat & Substitutes
    High-Fat Meats & Substitutes


    MEAT TIPS

    1. Bake, roast, broil, grill, or boil these foods rather than frying them with added fat.

    2. Use a non-stick pan spray or a non-stick pan to brown of fry these foods.

    3. Trim off visible fat before and after cooking.

    4. Do not add flour, bread crumbs, coating mixes, or fat to these foods when preparing them.

    5. Weigh meat after removing bones and fat, and after cooking. Three ounces of cooked meat is about equal to 4 ounces of raw meat. Some examples of meat portions are:
      • 2 ounce meat (2 meat exchanges) = 1 small chicken leg or thigh or 1/2 cup cottage cheese or tuna.

      • 3 ounces meat (3 meat exchanges) = 1 medium pork chop, 1 small hamburger, 1/2 of a whole chicken breast, 1 unbreaded fish fillet, or cooked meat, about the size of a deck of cards.

    6. Restaurants usually serve prime cuts of meat, which are high in fat and calories.

         LEAN MEATS & SUBSTITUTES

    (one exchange is equal to any one of the following items)
    One exchange provides 7 grams protein, 3 grams fat, 55 calories

    Beef (1 ounce)
    USDA Good of Choice grades of lean beef, such as round, sirloin, and flank steak; tenderloin; and chipped beef.

    Pork (1 ounce)
    Lean pork, such as fresh ham; canned, cured of boiled ham; Canadian bacon, tenderloin.

    Veal (1 ounce)
    All cuts are lean except for veal cutlets (ground or cubed). Examples of lean veal are chops and roasts.

    Poultry (1 ounce)
    Chicken, turkey, Cornish hen (cooked without skin).

    Fish
    All fresh and frozen fish (1 ounce)
    Crab, lobster, scallops, shrimp, clams (fresh of canned in water) (2 ounce)
    Oysters (6 medium)
    Tuna (canned in water) (1/4 cup)
    Herring (uncreamed or smoked) (1 ounce)
    Sardines (2 medium)

    Wild Game (1 ounce)
    Venison, rabbit, squirrel, pheasant, duck, goose (without skin)

    Cheese
    Any cottage cheese (1/4 cup)
    Grated Parmesan (2 tablespoons)
    Diet cheese (with less than 55 calories per ounce) (1 ounce)

    Other
    95 percent fat-free luncheon meat (1 ounce)
    Egg whites (3 whites)
    Egg substitutes with less than 55 calories per 1/4 cup (1/4 cup)


         MEDIUM-FAT MEAT & SUBSTITUTES

    (One exchange is equal to any one of the following items)
    One exchange provides 7 grams protein, 5 grams fat, 75 calories

    Beef (1 ounce)
    Most beef products fall into this category. Examples are: all ground beef, roast (rib, chuck, rump), steak (cubes Porterhouse, T-bone), and meatloaf.

    Pork (1 ounce)
    Most pork products fall into this category. Examples are chops, loin roast, Boston butt, cutlets.

    Lamb (1 ounce)
    Most lamb products fall into this category. Examples are chops, leg, and roast.

    Veal (1 ounce)
    Cutlet (ground or cubed, unbreaded)

    Poultry (1 ounce)
    Domestic duck or goose (well-drained of fat), ground turkey.

    Fish
    Tuna (canned in oil and drained) (1/4 cup)
    Salmon (canned) (1/4 cup)

    Cheese
    Skim or part-skim milk cheese, such as:
    Ricotta (1/4 cup)
    Mozzarella (1 ounce)
    Diet cheeses (with 56 to 80 calories per ounce) (1 ounce)

    Other
    86 percent fat-free luncheon meat (1 ounce)
    Egg (high in cholesterol, limit 2 per week) (1 egg)
    Egg substitutes with 56 to 80 calories per 1/4 cup (1/4 cup)
    Tofu (4 ounces)
    Liver, heart, kidney, sweetbreads (high in cholesterol) (1 ounce)


         HIGH-FAT MEATS & SUBSTITUTES

    Remember, these items are high in saturated fat, cholesterol, and calories, and should be used on three (3) times per week. One exchange is equal to any one of the following items. One exchange provides 7 grams of protein, 8 grams fat, 100 calories.

    Beef (1 ounce)
    Most USDA Prime cuts of beef, such as ribs, corned beef.

    Pork (1 ounce)
    Spareribs, ground pork, pork sausage (patty or link).

    Lamb (1 ounce)
    Patties (ground lamb).

    Fish (1 ounce)
    Any fried fish product.

    Cheese (1 ounce)
    All regular cheeses such as American, Blue, Cheddar, Monterey, Swiss.

    Other
    Luncheon meat, such as Bologna, salami, pimento loaf (1 ounce)
    Sausage, such as Polish, Italian. (1 ounce)
    Knockwurst, smoked. (1 ounce)
    Bratwurst (1 ounce)
    Frankfurter (turkey of chicken) (1 frank)
    Peanut Butter (contains unsaturated fat) (1 tablespoon)
    Count as one high-fat plus on fat exchange: Frankfurter (beef, pork or combination) (1 frank)





    VEGETABLE LIST

    Each vegetable serving on this list contains about 5 grams of carbohydrate, 2 grams of protein, and 25 calories. Vegetables contain 2 to 3 grams of dietary fiber. Vegetables which contain 400 mg of sodium per serving are identified with a * symbol.

    Vegetables are a good source of vitamins and minerals. Fresh and frozen vegetables have more vitamins and less added salt. Rinsing canned vegetables will remove much of the salt.

    Unless otherwise noted, the serving size for vegetables (one vegetable exchange) is:
    • 1/2 cup of cooked vegetables of vegetable juice
    • 1 cup of raw vegetables

         VEGETABLE EXCHANGES      FREE VEGETABLES (1 Cup Raw)

    Artichoke (1/2 medium)
    Asparagus
    Bamboo shoots
    Beans (green, wax, Italian)
    Bean sprouts
    Beets
    Broccoli
    Brussels sprouts
    Cabbage, cooked
    Carrots
    Cauliflower
    Eggplant
    Collard greens
    Mustard greens
    Turnip greens
    Chard
    Kale
    Jicama (1/4 cup)
    Kohlrabi
    Leeks
    Mushrooms, cooked
    Okra
    Onions
    Peapods, snow peas
    Peppers (green)
    Rutabaga
    Sauerkraut * Spinach, cooked
    Summer squash
    Tomato (one large)
    Water chestnuts
    Zucchini

    Cabbage
    Celery
    Chinese cabbage
    Cucumber
    Green onion
    Hot peppers
    Mushrooms
    Radishes
    Zucchini

    SALAD GREENS
    Endive
    Escarole
    Lettuce
    Romaine
    Spinach

    * Contain 400 mg of sodium per serving.





    FRUIT LIST

    Each item on this list contains about 15 grams of carbohydrate, and 60 calories. Fresh, frozen, and dry fruits have about 2 grams of fiber per serving. Fruits that have 3 or more grams of fiber per serving have a * symbol. Fruit juices contain very little dietary fiber.

    The carbohydrate and calorie content for a fruit serving and based on the usual serving of the most commonly eaten fruits. Use fresh fruits, frozen fruits, or canned without sugar added. Whole fruit is more filling than fruit juice and may be a better choice for those who are trying to lose weight. Unless otherwise noted, the serving size for one fruit is:
    • 1/2 cup of fresh fruit of fruit juice
    • 1/4 cup of dried fruit

         FRUIT EXCHANGES

    FRESH, FROZEN, & UNSWEETENED CANNED FRUIT

    Apple (1 apple, small)
    Applesauce (1/2 cup)
    Apricots (raw) (4 apricots)
    Apricots (canned) (1/2 cup)
    Banana (1/2 banana)
    Blackberries (3/4 cup) *
    Blueberries (3/4 cup) *
    Cantaloupe (1/3 melon)
    Cherries (raw) (12 cherries)
    Cherries (canned) (1/2 cup)
    Figs (2 figs)
    Fruit cocktail (canned) (1/2 cup)
    Grapefruit (1/2 grapefruit)
    Grapes (15 grapes)
    Honeydew melon (1/8 melon)
    Kiwi (1 kiwi)
    Mandarin oranges (3/4 cup)
    Mango (1/2 mango)
    Nectarine (1 nectarine) *
    Orange (1 orange, small)
    Papaya (1 cup)
    Peach (raw) (1 peach, small)
    Peach (canned) (1/2 cup)
    Pears (raw) (1 pear, small)
    Pears (canned) (1/2 cup)
    Persimmon (2 persimmons)
    Pineapple (raw) (3/4 cup)
    Pineapple (canned) (1/3 cup)
    Plum (2 plums)
    Pomegranate (1/2 pomegranate) *
    Raspberries (1 cup) *
    Strawberries (1.25 cups) *
    Tangerine (2 tangerines) *
    Watermelon (1.25 cups)

    DRIED FRUIT

    Apples (4 rings) *
    Apricots (7 halves) *
    Dates (2.5 medium)
    Figs (1.5) *
    Prunes (3 medium)*
    Raisins (2 tablespoons)

    FRUIT JUICE

    Apple juice/cider (1/2 cup)
    Cranberry juice cocktail (1/3 cup)
    Cranberry juice low cal (1 cup)
    Grapefruit juice (1/2 cup)
    Grape juice (1/2 cup)
    Orange juice (1/2 cup)
    Nectar (apricot, Peach, Pear) (1/2 cup)
    Pineapple juice (1/2 cup)
    Prune juice (1/2 cup)





    MILK LIST

    Each Serving of milk or milk products on this list contains about 12 grams of carbohydrate and 8 grams of protein. The amount of fat in milk is measured in percent (%) of butterfat. The calories vary, depending on what kind of milk you choose. The list is divided into three parts based on the amount of fat and calories: skim/very lowfat milk, lowfat milk, and whole milk. One serving (one milk exchange) of each of these include:

    TYPE
    Carbohydrate
    (grams)
    Protein
    (grams)
    Fat
    (grams)
    Calories
         Skim / Very Lowfat 1/2%, 1%
    12
    8
    trace
    90
         Lowfat 2%
    12
    8
    6
    120
         Whole 4%
    12
    8
    8
    150


    Milk is the body's main source of calcium, the mineral needed for growth and repair of bones. Yogurt is also a good source of calcium. Yogurt and many dry of powdered milk products have different amounts of fat. If you have questions about a particular item, read the label to find out the fat and calorie content.

    Milk is good to drink, but it can also be added to cereal, and to other foods. Many tasty dishes such as sugar-free pudding are made with milk (see Combination Food list). Add life to plain yogurt by adding one of your fruit servings to it.


         SKIM & VERY LOWFAT MILK

    Skim milk (1 cup)
    1/2% milk (1 cup)
    1% milk (1 cup)
    Lowfat buttermilk (1 cup)
    Evaporated skim milk (1/2 cup)
    Dry nonfat milk (1/3 cup)
    Plain nonfat yogurt (8 ounce)
         LOWFAT MILK

    2% milk (1 cup)
    Plain lowfat yogurt (with added nonfat milk solids) (8 ounce)
         WHOLE MILK

    The whole milk group has much more fat per serving than the skim and lowfat groups. Whole milk has more than 3.25% butterfat. Try to limit your choices from the whole milk group as much as possible.

    Whole milk (1 cup)
    Evaporated whole milk (1/2 cup)
    Whole plain yogurt (8 ounce)





    FAT LIST

    Each serving on the fat list contains about 5 grams of fat and 45 calories.

    The foods on the fat list contain mostly fat, although some items may also contain a small amount of protein. All fats are high in calories and should be carefully measured. Everyone should modify fat intake by eating unsaturated fats instead of saturated fats. The sodium content of these foods varies widely. Check the label for sodium information.


         UNSATURATED FATS

    Avocado (4-inch diameter) (1/8 medium)
    Olives (10 small)
    Margarine (1 teaspoon)
    Mayonnaise (1 teaspoon)
    Mayonnaise, reduced-calorie (1 tablespoon)

    NUTS & SEEDS

    Almonds, dry roasted (6 whole)
    Butternuts (2 whole)
    Brazil (2 whole)
    Cashews, dry roasted (1 tablespoon)
    Macadamia (15 whole)
    Other nuts (1 tablespoon)
    Pecans (2 whole)
    Peanuts (20 small)
    Pumpkin seeds (2 teaspoons)
    Walnuts (2 whole)
    Seeds, pine nuts, sunflower (1 tablespoon)
    Soy (1 tablespoon)

    OILS (1 teaspoon)

    Corn
    Cottonseed
    Safflower
    Soybean
    Sunflower
    Olive
    Peanut

    SALAD DRESSINGS

    Mayonnaise-type (2 teaspoons)
    Mayonnaise-type, reduced-calorie (1 tablespoon)
    All other varieties (1 tablespoon)
    All other varieties, reduced-calorie (2 tablespoons)

    SAUCES

    Tartar (1 teaspoon)
    Hollandaise (1 teaspoon)
         SATURATED FATS

    Butter (1 teaspoon)
    Bacon (1 slice)
    Bacon fat (1 teaspoon)
    Chitterlings (1/2 ounce)
    Coconut, shredded (2 tablespoons)
    Coffee whitener, liquid (2 tablespoons)
    Coffee whitener, powder (4 teaspoons)

    Cream (light, coffee, table) (2 tablespoons)
    Cream, sour (2 tablespoons)
    Cream (heavy, whipping) (1 tablespoon)
    Cream cheese (1 tablespoon)
    Gravy (2 tablespoons)
    Lard (1 teaspoon)
    Salt pork (1/4 ounce)





    FREE FOODS LIST

    A Free Food is any food or drink that contains less than 20 calories per serving. You can eat as much as you want of those items that have no serving size specified. You may eat two or three servings per day of those items that have a specific size. Be sure to spread them out through the day.

         DRINKS

    Bouillon or broth without fat
    Bouillon, low-sodium
    Carbonated drinks, sugar free
    Carbonated water
    Cocoa powder, unsweetened (1 tablespoon)
    Coffee/Tea (Note: Remember to watch your caffeine intake)
    Drink mixes, sugar free
    Tonic water, sugar free
         FRUIT

    Cranberries, unsweetened (1/2 cup)
    Rhubarb, unsweetened (1/2 cup)
         SWEET SUBSTITUTES

    (Note: Remember some sugar substitutes have a laxative effect in large quantities.)

    Candy, hard, sugar free
    Gelatin, sugar free
    Gum, sugar free
    Jams & Jelly, sugar free
    Pancake syrup, sugar free (1 to 2 teaspoons)
    Sugar substitutes (saccharin, aspartame - Sweet and LowTM, NutrasweetTM)
    Whipped topping (2 teaspoons)
         CONDIMENTS

    Catsup (1 tablespoon)
    Horseradish
    Mustard
    Pickles, dill, unsweetened
    Salad-dressing, low-calorie (2 teaspoons)
    Taco sauce (3 teaspoons)
    Vinegar
         VEGETABLES (Raw, 1 Cup)

    Cabbage
    Celery
    Chinese cabbage
    Cucumber
    Green onion
    Hot Peppers
    Mushrooms
    Radishes
    Zucchini
         SALAD GREENS

    Endive
    Escarole
    Lettuce
    Spinach
         OTHER

    Nonstick pan spray
    Nonfat Butter substitutes (2 teaspoons)
         SEASONINGS

    Seasonings can be very helpful in making food taste better.

    Basil (fresh)
    Celery seeds
    Cinnamon
    Chili powder
    Chives
    Curry
    Dill
    Flavoring extracts (Vanilla, Almond, etc.)
    GarlicHerbs
    Hot pepper sauce
    Lemon



    Lemon juice
    Lemon pepper
    Lime
    Lime juice
    Mint
    Onion powder
    Oregano
    Paprika
    Pepper
    Pimento
    Spices
    Soy sauce
    Wine, used in cooking
    Worcestershire sauce





    OCCASIONAL FOODS LIST

    Moderate amounts of some foods can be used in you meal plan, in spite of their sugar or fat content, as long as you can maintain blood-glucose control. The following list includes average exchange values for some of these foods. Because they are concentrated sources of carbohydrate, you will notice that the portion sizes are very small. Check with you dietitian for advice on how often and when you can eat them.

    FOOD
    AMOUNT
    EXCHANGES
         Angel food cake      1/12 cake      2 starch
         Cake, no icing      1/13 cake of 3 inch square      2 starch, 2 fat
         Cheetos      1 ounce      1 starch, 2 fat
         Corn chips      1 ounce      1 starch, 2 fat
         Cookies      2 small      1 starch, 1 fat
         Frozen fruit yogurt      1/3 cup      1 starch
         Gingersnaps      3      1 starch
         Granola bars      1/4 cup      1 starch, 1 fat
         Ice cream, any flavor      1/2 cup      1 starch, 2 fat
         Ice milk, any flavor      1/2 cup      1 starch, 1 fat
         Potato chips      1 ounce      1 starch, 2 fat
         Sherbet, any flavor      1/4 ounce      1 starch
         Snack chips, all varieties *      1 ounce      1 starch, 2 fat
         Teddy Grahams      16      1 starch
         Vanilla wafers      6 small      1 starch, 1 fat

    * 400 mg or more of sodium per serving.





    COMBINATION FOODS LIST

    Much of the food we eat is mixed together in various combinations. These combination foods do not fit into only one exchange list. It can be quite hard to tell what is in a certain dish of baked food item. This is a list of average values for some typical combination foods. This list will help you fit these foods into your meal plan. Ask your dietitian for information about any other foods you would like to eat.

    FOOD
    AMOUNT
    EXCHANGE
         Casseroles, homemade      1 cup (8 ounces)      2 starch,
         2 medium-fat meat,
         1 fat
         Cheese pizza*, thin crust      1/4 of 15 ounces or 1/4 of 10-inch      2 starch,
         1 medium-fat meat,
         1 fat
         Chili with beans*
         (commercial)
         1 cup      2 starch,
         2 medium-fat meat,
         1 fat
         Chow mein *
         (without noodles or rice)
         2 cups      1 starch,
         2 vegetable,
         2 lean meat
         Macaroni & cheese*      1 cup      2 starch,
         1 medium-fat meat,
         2 fat
         Bean soup *      1 cup      1 starch,
         1 vegetable,
         1 lean meat
         Chunky soup, all varieties*      10.75 ounce can      1 starch,
         1 vegetable,
         1 medium-fat meat
         Cream soup*
         (made with water)
         1 cup      1 starch,
         1 fat
         Vegetable soup* or broth*      1 cup      1 starch
         Spaghetti & meatballs
         (canned)*
         1 cup      2 starch,
         1 medium-fat meat,
         1 fat
         Sugar-free pudding
         Made with milk
         1/2 cup      1 starch
         If beans are used
         as a meat substitute:
         Dried beans, peas, lentils
         1 cup (cooked)      2 starch,
         1 lean meat

    * 400 mg or more of sodium per serving.
    3 grams of more of fiber per serving.




    BLOOD-SUGAR-RELATED MOONDRAGON LINKS

    MoonDragon's Nutrition Information: Gestational Diabetes Diet
    MoonDragon's Health & Wellness: Hypoglycemia
    MoonDragon's Women's Health Information: Pregnancy - Gestational Diabetes Index
    MoonDragon's Women's Health Information: Diabetes
    MoonDragon's Health & Wellness: Diabetes
    MoonDragon's Nutritional Analysis Food Guide Index






    MoonDragon's Womens Health Index

    | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |






    Health & Wellness Index





    AROMATHERAPY: ESSENTIAL OILS DESCRIPTIONS & USES


    Allspice Leaf Oil
    Angelica Oil
    Anise Oil
    Baobab Oil
    Basil Oil
    Bay Laurel Oil
    Bay Oil
    Benzoin Oil
    Bergamot Oil
    Black Pepper Oil
    Chamomile (German) Oil
    Cajuput Oil
    Calamus Oil
    Camphor (White) Oil
    Caraway Oil
    Cardamom Oil
    Carrot Seed Oil
    Catnip Oil
    Cedarwood Oil
    Chamomile Oil
    Cinnamon Oil
    Citronella Oil
    Clary-Sage Oil
    Clove Oil
    Coriander Oil
    Cypress Oil
    Dill Oil
    Eucalyptus Oil
    Fennel Oil
    Fir Needle Oil
    Frankincense Oil
    Geranium Oil
    German Chamomile Oil
    Ginger Oil
    Grapefruit Oil
    Helichrysum Oil
    Hyssop Oil
    Iris-Root Oil
    Jasmine Oil
    Juniper Oil
    Labdanum Oil
    Lavender Oil
    Lemon-Balm Oil
    Lemongrass Oil
    Lemon Oil
    Lime Oil
    Longleaf-Pine Oil
    Mandarin Oil
    Marjoram Oil
    Mimosa Oil
    Myrrh Oil
    Myrtle Oil
    Neroli Oil
    Niaouli Oil
    Nutmeg Oil
    Orange Oil
    Oregano Oil
    Palmarosa Oil
    Patchouli Oil
    Peppermint Oil
    Peru-Balsam Oil
    Petitgrain Oil
    Pine-Long Leaf Oil
    Pine-Needle Oil
    Pine-Swiss Oil
    Rosemary Oil
    Rose Oil
    Rosewood Oil
    Sage Oil
    Sandalwood Oil
    Savory Oil
    Spearmint Oil
    Spikenard Oil
    Swiss-Pine Oil
    Tangerine Oil
    Tea-Tree Oil
    Thyme Oil
    Vanilla Oil
    Verbena Oil
    Vetiver Oil
    Violet Oil
    White-Camphor Oil
    Yarrow Oil
    Ylang-Ylang Oil
    Aromatherapy
    Healing Baths For Colds
    Aromatherapy
    Herbal Cleansers
    Using Essential Oils


    AROMATHERAPY: HERBAL & CARRIER OILS DESCRIPTIONS & USES


    Almond, Sweet Oil
    Apricot Kernel Oil
    Argan Oil
    Arnica Oil
    Avocado Oil
    Baobab Oil
    Black Cumin Oil
    Black Currant Oil
    Black Seed Oil
    Borage Seed Oil
    Calendula Oil
    Camelina Oil
    Castor Oil
    Coconut Oil
    Comfrey Oil
    Evening Primrose Oil
    Flaxseed Oil
    Grapeseed Oil
    Hazelnut Oil
    Hemp Seed Oil
    Jojoba Oil
    Kukui Nut Oil
    Macadamia Nut Oil
    Meadowfoam Seed Oil
    Mullein Oil
    Neem Oil
    Olive Oil
    Palm Oil
    Plantain Oil
    Plum Kernel Oil
    Poke Root Oil
    Pomegranate Seed Oil
    Pumpkin Seed Oil
    Rosehip Seed Oil
    Safflower Oil
    Sea Buckthorn Oil
    Sesame Seed Oil
    Shea Nut Oil
    Soybean Oil
    St. Johns Wort Oil
    Sunflower Oil
    Tamanu Oil
    Vitamin E Oil
    Wheat Germ Oil





    HELPFUL RELATED MOONDRAGON NUTRITION BASICS LINKS

  • MoonDragon's Nutrition Basics Index
  • MoonDragon's Nutrition Basics: Amino Acids Index
  • MoonDragon's Nutrition Basics: Antioxidants Index
  • MoonDragon's Nutrition Basics: Enzymes Information
  • MoonDragon's Nutrition Basics: Herbs Index
  • MoonDragon's Nutrition Basics: Homeopathics Index
  • MoonDragon's Nutrition Basics: Hydrosols Index
  • MoonDragon's Nutrition Basics: Minerals Index
  • MoonDragon's Nutrition Basics: Mineral Introduction
  • MoonDragon's Nutrition Basics: Dietary & Cosmetic Supplements Index
  • MoonDragon's Nutrition Basics: Dietary Supplements Introduction
  • MoonDragon's Nutrition Basics: Specialty Supplements
  • MoonDragon's Nutrition Basics: Vitamins Index
  • MoonDragon's Nutrition Basics: Vitamins Introduction


  • NUTRITION BASICS ARTICLES

  • MoonDragon's Nutrition Basics: 4 Basic Nutrients
  • MoonDragon's Nutrition Basics: Avoid Foods That Contain Additives & Artificial Ingredients
  • MoonDragon's Nutrition Basics: Is Aspartame A Safe Sugar Substitute?
  • MoonDragon's Nutrition Basics: Guidelines For Selecting & Preparing Foods
  • MoonDragon's Nutrition Basics: Foods That Destroy
  • MoonDragon's Nutrition Basics: Foods That Heal
  • MoonDragon's Nutrition Basics: The Micronutrients: Vitamins & Minerals
  • MoonDragon's Nutrition Basics: Avoid Overcooking Your Foods
  • MoonDragon's Nutrition Basics: Phytochemicals
  • MoonDragon's Nutrition Basics: Increase Your Consumption of Raw Produce
  • MoonDragon's Nutrition Basics: Limit Your Use of Salt
  • MoonDragon's Nutrition Basics: Use Proper Cooking Utensils
  • MoonDragon's Nutrition Basics: Choosing The Best Water & Types of Water





  • RELATED MOONDRAGON HEALTH LINKS & INFORMATION

  • MoonDragon's Nutrition Information Index
  • MoonDragon's Nutritional Therapy Index
  • MoonDragon's Nutritional Analysis Index
  • MoonDragon's Nutritional Diet Index
  • MoonDragon's Nutritional Recipe Index
  • MoonDragon's Nutrition Therapy: Preparing Produce for Juicing
  • MoonDragon's Nutrition Information: Food Additives Index
  • MoonDragon's Nutrition Information: Food Safety Links
  • MoonDragon's Aromatherapy Index
  • MoonDragon's Aromatherapy Articles
  • MoonDragon's Aromatherapy For Back Pain
  • MoonDragon's Aromatherapy For Labor & Birth
  • MoonDragon's Aromatherapy Blending Chart
  • MoonDragon's Aromatherapy Essential Oil Details
  • MoonDragon's Aromatherapy Links
  • MoonDragon's Aromatherapy For Miscarriage
  • MoonDragon's Aromatherapy For Post Partum
  • MoonDragon's Aromatherapy For Childbearing
  • MoonDragon's Aromatherapy For Problems in Pregnancy & Birthing
  • MoonDragon's Aromatherapy Chart of Essential Oils #1
  • MoonDragon's Aromatherapy Chart of Essential Oils #2
  • MoonDragon's Aromatherapy Tips
  • MoonDragon's Aromatherapy Uses
  • MoonDragon's Alternative Health Index
  • MoonDragon's Alternative Health Information Overview
  • MoonDragon's Alternative Health Therapy Index
  • MoonDragon's Alternative Health: Touch & Movement Therapies Index
  • MoonDragon's Alternative Health Therapy: Touch & Movement: Aromatherapy
  • MoonDragon's Alternative Therapy: Touch & Movement - Massage Therapy
  • MoonDragon's Alternative Health: Therapeutic Massage
  • MoonDragon's Holistic Health Links Page 1
  • MoonDragon's Holistic Health Links Page 2
  • MoonDragon's Health & Wellness: Nutrition Basics Index
  • MoonDragon's Health & Wellness: Therapy Index
  • MoonDragon's Health & Wellness: Massage Therapy
  • MoonDragon's Health & Wellness: Hydrotherapy
  • MoonDragon's Health & Wellness: Pain Control Therapy
  • MoonDragon's Health & Wellness: Relaxation Therapy
  • MoonDragon's Health & Wellness: Steam Inhalation Therapy
  • MoonDragon's Health & Wellness: Therapy - Herbal Oils Index







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    MOONDRAGON'S REALM - WEBSITE DIRECTORY


    A website map to help you find what you are looking for on MoonDragon.org's Website. Available pages have been listed under appropriate directory headings.




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