Equivalent Servings by Food Group

In this section food servings are presented grouped according to their specific content of nutrients. These serving equivalents can be used to create balanced menus, by changing or swapping foods between groups.

The lists of equivalent servings are prepared principally for carbohydrates, as they have a more direct relationship with postprandial blood glucose (the level of sugar in the blood after eating). The levels of protein and fat are approximate.

Equivalent Servings
These are the quantities of different foods that may be substituted, yet still provide similar levels of nutrients and kilocalories.

Food Servings
A food serving is the usual quantity of a food normally eaten at a meal. Sometimes different weights and measures might be used to express what constitutes a serving.



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