Wyse B W
J Am Diet Assoc. 1979 Sep;75(3):238-42.
Using available food composition data, individual Exchange Lists within the revised Exchange Lists for Meal Planning were evaluated for calories; protein; fat; calcium; phosphorus; iron; sodium; potassium; vitamin A; thiamin; riboflavin; niacin; ascorbic acid; saturated, oleic, and linoleic fatty acids; cholesterol; and crude fiber. Mean values, standard deviations, and ranges are reported for the above nutrients. Mean values agreed well with those suggested in the booklet for grams of carbohydrates, protein, and fat and for calories for all lists except milk. However, a wide range in values exists for food within each Exchange List.
利用现有的食物成分数据，对修订后的膳食计划交换份中的各个交换份进行了热量、蛋白质、脂肪、钙、磷、铁、钠、钾、维生素A、硫胺素、核黄素、烟酸、抗坏血酸、饱和脂肪酸、油酸和亚油酸、胆固醇以及膳食纤维的评估。报告了上述营养素的平均值、标准差和范围。除牛奶外，所有交换份中碳水化合物、蛋白质和脂肪的克数以及热量的平均值与手册中建议的值吻合良好。然而，每个交换份中的食物在数值上存在很大差异。
