Practice Consideration
When evaluating Panang Curry for estimating intake as well as potentially including in meal plan for the future we discover that this food items is not listed in common sources (e.g. USDA National Nutrient Database). So we need to find a source of information about both nutrient content and recipe for ingredients (See below).
RECIPES with NUTRITIONAL ANALYSIS
1. https://recipes.sparkpeople.com/recipe-calories.asp?recipe=261554 Recipe adapted for low calorie (uses Coconut milk Lite instead of regular coconut milk and limited fat in preparation)
2. Panang Curry recipe, but with chicken not shrimp. used for comparison only. http://allrecipes.com/recipe/213947/panang-curry-with-chicken/
This recipe uses a med fat meat, and regular food preparation methods and reports 56 gm fat per serving instead of only 10.9 as in the low calorie version. So we have to estimate the values for a serving prepared with regular coconut milk with regular food preparation methods.
After looking at the recipes you take the basic information and record what you know and convert into exchanges.
| Amount Per Serving | |
| Calories in "healthy" recipe Compared to other recipe with MF meat, regular coconut milk & regular food preparation |
247.9 561 |
Protein No difference |
25.3 g |
Total Carbohydrate No difference |
11.6 g |
Total Fat in"Healthy" recpe |
10.9 g |
| Additional fat in Regular Coconut milk and regular food preparation |
14 g |
| Sodium in "Healthy" recipe Second recipe records higher sodium |
237.3 mg 981 mg |
Potassium |
325.3 mg |
1) In this case the protein 25 g divided by 7 = 3 lean meat exchanges which contributes 21 gm protein and 14 gm fat
2) The 12 g carbohydrate would be counted as 2 non-starch vegetable contributing 10 gm carbohydrate, 4 gm protein
3)This now bring the total to 10 gm carbohydrate, 25 gm protein and 14 gm fat accounted for
4) Since we are asuming the restaurant would use reglar milk, not lite coconut milk the difference in fat content (9gm fat) is converted into fat exchanges for 2 additional fat exchanges
5) Thus one conversion to Renal Exchanges with estimates for calories would be:
3 lean meat = 3 * 50.5 = 151.5
2 non starch veg = 1 * 25 = 50
+ 2 fat (reg coconut)= 2*45 = 90
Total calories = 291.5 compared to recipe estimates of from 250-560
Then we also need to evaluate for Potassium, phosphorus and sodium.
The potassium was included in the original recipe and the potassium does not change from lite coconut milk to regular coconut milk.
Phosphorus was not included, so the ingredients are reviewed and there are not any high phosphorus vegetables and coconut milk contributes a low amount of phosphorus (29 mg per 2 T).
The sodium varies considerably between the two recipes - from 237 to 561 mg sodium ( the SPARK recipe (adjusted for low calorie and special food preparation methods and the other regular Panang Curry recipe with chicken)
In the renal exchange lists the cut off for Phosphorus is over and under 110 mg per serving, so this would be counted as a high phosphorus food item. For potassium the ranges are 1-200 mg/serving for the low potassium, and from 201-399 mg for the higher potassium and very high potassium for food higher than 400 mg. The sodium foods are divided into low sodium (less than 25 mg), Medium (around 75 mg), high (between 100 and 200 mg) and very high sodium (~200 mg). Portion size will be very important in terms of placement into these two nutrient categories.
Final result is the Panang Curry would be counted as 3 lean meat, 2 non-starch vegetables and 2 fat and a higher potassium food (hK), but a low phosphorus (lp) food and very high sodium (vhs)
See food description for values was used in this case.