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Ju, Jang, Cho, Cho, Yoo, Choi, Woo, Sohn, Park, and Choue: Korean Food Exchange Lists for Diabetes: Revised 2010
Special Report

J Korean Diabetes 2011;12(4):228-244.

Published online: 22 January 2011

DOI: https://doi.org/10.4093/jkd.2011.12.4.228

Korean Food Exchange Lists for Diabetes: Revised 2010

Dal Lae Ju1, Hak Chul Jang2, Young Yun Cho3, Jae Won Cho3, Hye Sook Yoo4, Kyung Suk Choi5, Mi Hye Woo6, Cheong Min Sohn7, Yoo Kyoung Park8, 9, Ryo Won Choue8, 9

1Department of Food Service and Nutrition, Seoul National University Hospital, Seoul, Korea

2Department of Internal Medicine, Seoul National University Bundang Hospital and Seoul National University College of Medicine, Seongnam, Korea

3Department of Dietetics, Samsung Medical Center, Seoul, Korea

4Department of Food Service and Nutrition, Chung-Ang University Hospital, Seoul, Korea

5Department of Food Science and Nutrition, Daejin University, Pocheon, Korea

6Department of Nutrition, Kyung Hee University Medical Center, Seoul, Korea

7Major in Food and Nutrition, Wonkwang University, Jeonbuk, Korea

8Department of Medical Nutrition, Kyung Hee University, Yongin, Korea

9Research Institute of Medical Nutrition, Kyung Hee University, Seoul, Korea

Copyright © 2011 Korean Diabetes Association

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

A food exchange system for diabetes is a useful tool for meal planning and nutritional education. The first edition of the Korean food exchange lists was developed in 1988 and the second edition was revised in 1995. With recent changes in the food marketplace and eating patterns of Koreans, the third edition of food exchange lists was revised in 2010 by the Korean Diabetes Association, the Korean Nutrition Society, the Korean Society of Community Nutrition, the Korean Dietetic Association and the Korean Association of Diabetes Dietetic Educators through a joint research effort. The third edition is based on nutritional recommendations for people with diabetes and focuses in adding foods to implement personalized nutrition therapy considering individual preferences in diverse dietary environment. Foods were selected based on scientific evidence including the 2007 Korea National Health and Nutrition Examination Survey data analysis and survey responses from 53 diabetes dietetic educators. While a few foods were deleted, a number of foods were added, with 313 food items in food group lists and 339 food items in the appendix. Consistent with previous editions, the third edition of the food exchange lists included six food categories (grains, meat, vegetables, fats and oils, milk, and fruits). The milk group was subdivided into whole milk group and low fat milk. The standard nutrient content in one exchange from each food group was almost the same as the previous edition. Korea Food & Drug Administration's FANTASY(Food And Nutrient daTA SYstem) database was used to obtain nutrient values for each individual food and to determine the serving size most appropriate for matching reference nutrients values by each food group. The revised food exchange lists were subjected to a public hearing by experts. The third edition of the food exchange lists will be a helpful tool for educating people with diabetes to select the kinds and amounts of foods for glycemic control, which will eventually lead to preventing complications while maintaining the pleasure of eating.

Keywords: Food exchange lists, Diabetes mellitus, Korean, Meal plan, Serving size

REFERENCES

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Table 1.
The amount of nutrients in 1 exchange from each food group
Korean food exchange lists (2nd edition, 1995) Food group Energy (kcal) Carbohydrate (g) Protein (g) Fat (g)
Grains 100 23 2 -
Meat Low fat 50 - 8 2
Medium fat 75 - 8 5
High fat 100 - 8 8
Vegetables 20 3 2 -
Fats and oils 45 - - 5
Milk Whole milk 125 11 6 6
Fruits 50 12 - -
Korean food exchange lists (3rd edition, 2010) Food group Energy (kcal) Carbohydrate (g) Protein (g) Fat (g)
Grains 100 23 2 -
Meat Low fat 50 - 8 2
Medium fat 75 - 8 5
High fat 100 - 8 8
Vegetables 20 3 2 -
Fats and oils 45 - - 5
Milk Whole milk 125 10 6 7
Low fat milk 80 10 6 2
Fruits 50 12 - -
Table 2.
The number of foods in newly revised food exchange lists
Food group Previous food Deleted food Added food Revised food
Grains 38 2 21 57
Meat Low fat 44 4 13 53
Medium fat 21 0 9 30
High fat 13 1 6 18
Vegetables 56 2 31 85
Fats and oils 21 2 13 32
Milk Whole milk 8 3 0 5
Low fat milk 1 0 0 1
Fruits 31 0 27 58
Total no. of foods 233 14 120 339
Table 3.
Added or deleted food lists as compared with previous food exchange lists
Changes of food group Dog meat Fried fish paste Bacon Meat group (low fat) > meat group (high fat) Meat group (low fat) > meat group (medium fat) Fat group > meat group (high fat)
Added food Grains Brown rice, rice gruels, peas (raw), proso millet, mung beans, buckwheat noodles (wet form), spaghetti (dried), spaghetti (boiled), rice noodles (dried), rice noodles (cooked), udon noodles (raw), jjolmyun (dried), kalguksu, jerusalem artichoke, songpyeon (with black sesame, pin flavored rice cake), bakseolgi (plain steamed rice cake), jeolpyeon (plain cubed rice cake), jeungpyeon (fermented and steamed rice cake), yam, popped corn (dried), nurungji (scorched rice)
Meat L Low fat Chicken edible viscera (gizzard), domesticated duck meat, loach (raw), angler, blanquillo (semi-dried), Alaska Pollack (semi-dried), hanchi squid, fish paste (crab flavored), eorigul jeot (seasoned, fermented), oriental prawn (raw), flying fish roe, granulated ark shell, urechis unicinctus
Medium fat Beef (plate), ham, pacific saury (dried), marrow, chum salmon (smoked), yellow soybeans, biji (soybean-curd residue), natto
H High fat Pork rib, Vienna sausage, separation of pork feet + pork head + pork belly
Vegetables Mature pumpkin (raw), dried slices of pumkin, welsh onion (large), sedum, small water dropwort, garlic, red cabbage, kuansh, dotted bellflower (bud), bamboo shoot, chamnamul, cheonggyeong, aster scaber (dried), paprika (green, red, orange), devil's tongue, seaweed fulvescens, ceylon moss, seaweed fusiforme, sea lettuce, oyster mushroom, mangadak (Lyophyllum ulmarium), pine mushroom, winter mushroom (flamulina velutipes), oak mushroom (lentinus edodes, dried), mustard leaves kimchi, dong chi mi, na bak kimchi, small radish (pony tail) kimchi, carrot juice
Fat Grape seed oil, olive oil, sunflower seed oil, thousand island salad dressing, French dressing, Italian dressing, cashew nuts (roasted and salted), pumpkin seeds (dried), pumpkin seeds (roasted and salted), white sesame seeds (dried), white sesame seeds (roasted), black sesame seeds (dried), mayonnaise (light)
Milk -
Fruits Satsuma mandarin (canned), citron, hallabong, persimmon (dried), durian, litchis, mango, Japanese apricot, fig (raw), fig (dried), banana (dried), blueberry, blueberry (canned), raspberry, pomegranate, cherry, white peach, white peach (canned), yellow peach (canned), olive (raw), olive (dried), pineapple (canned), green variety, grape (dried), fruit cocktail (canned), pear juice, grape juice
Deleted food Grains
Meat
Vegetables
Fats and oils
Milk
Fruits		 Hamburger bread, muffins > moved to appendix
Chicken liver, rabbit meat, beef tongue
Clavaria botrytis, vegetables juice
Lard
Skim milk, skim milk powder, unsweetened condensed milk
-
Table 4.
Classification of grain group and amount of 1 exchange of representative food in grains group
Classification Representative food Amount of 1 exchange (g)
Rice Rice 70
Rice gruels Rice gruels 140
Cereals and grains powder Cereals and grains powder Dried (30), raw (70)
Noodles Noodles Dried (30), boiled (90)
Potatoes/corns Sweet potatoes/potatoes 70 or 140
Rice cake Rice cake 50
Bread Bread 35
Starch jelly Starch jelly 200
Others Chestnuts, gingko nuts 60
Corn flake, popped corn (dried), nurungji (scorched rice) 30
Crackers 20
Table 5.
Classification of meat group and amount of 1 exchange of representative food in meat group
Classification Representative food Amount of 1 exchange (g)
Low fat Meat and meat products Meat 40
Slice beef with sauce and dried 15
Fish Fish 50
Dried fish and fish products Dried fish 15
Fish paste (steamed, crab flavored) 50
Salted fish Salted fish 40
Other seafood Shrimp, squid 50
Shellfish, crab, oyster 70
Octopus, warty sea squirt 100
Sea cucumber 200
Medium fat Meat and meat products Meat 40
Hams 40
Fish Fish 50
Fish products Fish paste (fried) 50
Eggs Hen's egg 55
Quail's egg 40
Pulses and products Pulses 20
Soybean curd (raw, unpressed, soft) 80, 200, 150
Natto 40
High fat Meat and meat products Meat 40
Luncheon meat, sausage 40
Fish and fish products Fish, canned fish 50
Cheese, fried tobu 30
Table 6.
Classification of vegetable group and amount of 1 exchange of representative food in vegetable group
Classification Representative food Amount of 1 exchange (g)
Vegetables Most vegetables 70
Root vegetables (lotus root, balloom flower root, burdock, codonopsis lanceolata), sweet pumpkin, garlic flower stalk, welsh onion, perilla leaves, red pepper leaves 40
Dehydrated vegetables (dried slices of pumkin, dried aster scaber, dried radish cubes, garlic 7
Seaweeds Most seaweeds 70
Seaweed fulvescens 20
Laver 2
Mushrooms Most mushrooms 50
Dried mushrooms 7
Kimchi Most kimchi 50
Dong chi mi, na bak kimchi 70
Vegetables juice Carrot juice 40
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