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Ossie and Technical Support: Thanks you so much for the new lists that we have been waiting for. I have a question regarding the Carb, etc. List. What does the yellow star indicate?
Bridgit: Are you saying that you don’t know how to get the grocery list? If so, you just do your menu and at the right of the finished menu you will seethe new additions: Exchange list and Grocery list. Just click on them decide whether you are going to include the recipe ingredients on your list or not. You may want to even though it will show everything including the staples you probably have in the house that last you awhile and don’t need to purchase that week. You can just cross them off if you have enough for the week. Kathy
Ossie: When I looked over more carefully, the new Exchange List (the one showing Cargs/Proteins/Fats/Fruits/Veg) I noticed that Quinoa was listed as a carb but not a protein. Why would that be? Wouldn’t it be both? Also, Ice Cream that I had chosen showed “0’s” across the board. What does that mean? Also waiting for a comment on the yellow stars? Kathy
Regarding quinoa: the amount of protein in quinoa is actually similar to other grains – it is the quality of the protein that is considered higher. Note that high-quality protein is present in other foods as well – some lettuce, high-fat seeds – but because the amount relative to carbs and fats is low, they are not categorized as proteins, and the emphasis is on carbohydrate. This is different for beans and legumes, because the proportions are closer.
Regarding ice cream, it is considered a “sweet” – thus the yellow star.Ossie: Thank you so much for your explanation. I think I understand. So, when I saw an item on that exchange list that read 0.5 Carb and 0.5 Protein it meant that they were equally proportioned? Kathy
Hi, Coral. GMO stands for “genetically modified organism.” You can read more about it here http://www.trimdownclub.com/when-to-go-organic-2/ (the second part of the article).
Ossie; Just when you think you understand something, something comes along to make you doubt your understanding. Such is the case with the Carb/Protein/Fats, etc. exchange list, again. I thought that the numbers indicated the amount of grams of, for instance, proteins, carbs, & fats on the list. For example: Tempeh (4 1/2 oz.)reads 3 on the exchange list, yet I looked at the pkg. of tempeh and it reads 16g of Carbs. I’m just a little confused. Could you tell me what the 3 is and all the numbers related under each catagory (protein/carb/fat/fruit/veg.?) Thanks again. Kathy
Ossie: Ya know; I think I figured it out now. So, the numbers are just the number of exchanges? If I’m correct, how would I translate these numbers to items that are not on the menu list that I might want to incorporate into a particular meal and I look at the product to see how many grams of protein, carbs, & fat there are and then firgure out how many exchanges there are for me to have? I don’t know if I’m explaining myself well or not. Do you get my drift? Thanks again, Kathy
Hi, Kathy. The numbers of exchanges in the Menu Planner don’t necessarily transfer to grams, but rather to the fraction of the food group exchange. So for example, kidney beans have similar carbohydrate and protein value in the diet – not by number of grams, but rather by proportion, and so are considered 0.5 carbohydrate and 0.5 protein.
In the near future, we will be providing more detailed exchange lists that relate more to grams of carbohydrates, proteins, and fats. Tempeh is an unusual example because it has similar proortions of all three, but mostly protein, so it is currently one protein exchange. I’m not sure where you see the “3” next to it – can you describe the location on the screen? Is the “3” under a certain heading?Ossie: The number 3 was showing for 4 1/2 oz. serving of tempeh; on the same day of the menu there was a 1 1/2 oz. serving with the number 1 so I comprehend now. It will be nice to have a more detailed list of Carbs, etc. showing their grams for the use of foods other than what is on the menu list. Thanks so much again and I look forward to that new information. Kathy
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