The aim or this study was to develop exchange lists for meal planning and for the assessment of food and nutrient intake of people with diabetes and other people requiring nutritional management in Nigeria. The carbohydrate (CHO) content of 100g of each raw food samples was obtained from The Food and Agriculture Organisation (FAO) of the United States publication Food Composition Table for Use in Africa. 1 Each raw food sample weighing 100g was cooked using the standardised recipe to obtain the cooked weights. By using a kitchen scale and appropriate household food measures (evaporated milk tin, dessertspoons, and teaspoons), we quantified the cooked food sample that would yield 15g carbohydrate, 7g protein, or 5g of fat . In the case of fruits, biscuits, milk, and fat, the quantities of foods, were obtained directly from the FAO Food Composition Table. The result of the 15g CHO of the staple foods ranged from a minimum of 30.0g (1.5 thin slices) of bread to a maximum of 112.0g (18 dessertspoons of cooked Ogi) within the cereal group; 38.0g (1.5 medium size) of Irish potatoes (fried) to 81.0g (2 dessertspoons) of cooked yam flour (amala) within the roots and tubers; 1dessertspoon of powdered milk to 128.0g of unsweetened evaporated milk; 45.0g of cowpea (akara seke) to 98.0g of cowpea pudding (moinmoin) in Legumes; 0.75 g (medium size) of grapefruit to three large tangerines in fruits. The weight of the protein foods ranged from 28.0g in beef or chicken to 112.0g in cowpea pudding. These evaluated food values could serve as an aid for planning of meals and counselling diabetic patients on their diets in Nigeria.

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