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RD Exam > Basic DM Exchanges Info > Flashcards

Basic DM Exchanges Info Flashcards

1
Q

Macronutrient content (in grams) of a Carbohydrate Exchange

A

15 CHO
3 Pro
1 Fat

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2
Q

Macronutrient content (in grams) of a Fruit Exchange

A

15 CHO

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3
Q

Macronutrient content (in grams) of a fat-free or low fat milk/milk substitute exchange

A

12 CHO
8 Pro
0-3 Fat

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4
Q

Macronutrient content (in grams) of a reduced fat (2%) milk/milk substitute exchange

A

12 CHO
8 PRO
5 Fat

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5
Q

Macronutrient content (in grams) of Whole milk/milk substitute exchange

A

12 CHO
8 Pro
8 Fat

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6
Q

Macronutrient content (in grams) of nonstarchy vegetable exchange

A

5 CHO

2 Pro

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7
Q

Macronutrient content (in grams) of lean protein exchange

A

7 Pro

2 Fat

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8
Q

Macronutrient content (in grams) of medium-fat protein exchange

A

7 Pro

5 Fat

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9
Q

Macronutrient content (in grams) of high fat protein exchange

A

7 Pro

8 Fat

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10
Q

Macronutrient content (in grams) of fat exchange

A

5 Fat

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11
Q

How many calories in a carbohydrate exchange

A

80

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12
Q

How many calories in a fruit exchange

A

60

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13
Q

How many calories in a fat-free/low fat milk exchange

A

100

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14
Q

How many calories in a reduced fat milk exhcnage

A

120

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15
Q

How many calories in a whole milk exchange

A

160

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16
Q

How many calories in a nonstarchy vegetable exchange

A

25

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17
Q

How many calories in a lean protein exchange

A

45

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18
Q

How many calories in a medium-fat protein exchange

A

75

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19
Q

How many calories in a high-fat protein exchange

A

100

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20
Q

how many calories in a fat exchange

A

45

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21
Q

How many calories in a alcohol exhcange

A

100

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22
Q

What is the CHO starch servings size for CHO snack foods

A

About 1oz or 3/4 cup

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23
Q

What is the CHO starch serving size for cooked cereals

A

1/2 cup

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24
Q

what is the CHO starch serving size for rice or pasta

A

1 cup

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25
Q

what is the CHO starch serving size for potatoes

A

baked: 1/4 large
boiled: 1/2 cup/3oz
mashed: 1/2 cup
oven-baked french fries: 1 cup
yam/sweet: 1/2 cup

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26
Q

what is the CHO starch serving size for popcorn

A

3 cups

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27
Q

1/2 cup of beans, peas, and lentils count for these 2 exchanges

A

1 starch + 1 lean protein

28
Q

what is the serving sizes for fruit exchanges (canned/frozen; fresh; fruit juice; dried)

A

canned/frozen: 1/2 cup
fresh: 3/4-1 cup
unsweet fruit juice: 1/2 cup
dried fruit: 2 Tbsp

29
Q

blueberries serving size

30
Q

grape serving size

A

15-17 grapes

31
Q

pineapple serving size

A

3/4 cup fresh

1/2 cup canned

32
Q

strawberries serving size

33
Q

these are the fruit juices that are 1/2 cup serving size

A

apple, grapefruit, orange, pineapple

34
Q

these are the fruit juices that are 1/3 cup serving size

A

blends, grape, prune

35
Q

1 cup chocolate milk accounts for which two exchange groups

A

1 milk + 1 CHO exchanges

36
Q

Rice milk accounts for what exchanges

A

1-2 CHO exchanges

37
Q

soy milk accounts for what exchanges

A

1/2 CHO + 1/2-1 fat exchanges

38
Q

what are the serving sizes for nonstarchy vegetables (raw and cooked)

A

1/2 cup cooked

1 cup raw

39
Q

what is the serving size for ice cream

A

1/2 cup to account for 1 CHO and varied fats

40
Q

name the type of protein: 90/10 ground beef

41
Q

name the type of protein: 2oz cottage cheese / ricotta

42
Q

name the type of protein: 2 egg whites

43
Q

name the type of protein: game (buffalo, rabbit, venison)

44
Q

name the type of protein: lamb chop, leg, and roast

45
Q

name the type of protein: organ meats

46
Q

name the type of protein: fish such as cod, halibut, tilapia, salmon and sardines

47
Q

name the type of protein: canadian bacon and ham

48
Q

name the type of protein: poultry no skin

49
Q

name the type of protein: shellfish (oysters, clams, crab, lobster)

50
Q

This is the serving size for protein exchanges

51
Q

name the type of protein: 85/15 ground beef

52
Q

name the type of protein: feta, mozzarella

53
Q

name the type of protein: whole egg

54
Q

name the type of protein: lamb ground, rib roast

55
Q

name the type of protein: pork tenderloin, rib, roast

56
Q

name the type of protein: pork ground, shoulder

57
Q

name the type of protein: poultry with skin

58
Q

name the type of protein: 2 slices bacon

59
Q

name the type of protein: american, cheddar, parmesan, swiss cheese

60
Q

name the type of protein: pork sausuage and spareribs

61
Q

name the type of protein: bologna, salami, pastrami

62
Q

name the type of protein: 1/4 cup tofu

63
Q

name the type of protein: peanut, almond, cashew butters

A

high fat protein

64
Q

fat exchange serving size for avocados

65
Q

fat exchange serving size for nut butters

A

1, 1/2 tsp

66
Q

fat exchange serving size for “normal” oils and butters

67
Q

name examples of “free foods”

A

gelatin, jam, jelly, condiments, pickles, salsa, soy sauce

RD Exam (8 decks)

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