FOOD EXHANGE LISTS FOR MEAL PLANNING

The Exchange Lists is basic tool in nutrition and used in mean planning, diet instruction and estimating the energy and macronutrient content of normal and therapeutic diets. This tool was developed by the Food and Nutrition Research Institute, DOST. Summary of the Seven Exchange List List No. 1A 1B 2 3 Vegetable A Vegetable B Fruit Milk Whole milk Low fat milk Skimmed 4 5 Rice Meat and Fish A. Low fat B. Medium fat C. High fat 6 7 Fat Sugar Varies Varies Varies 1 teaspoon 1 teaspoon 41 86 122 45 20 5 8 8 8 1 6 10 5 Varies 4 tablespoon Varies Varies 170 125 80 100 12 12 12 23 8 8 8 2 10 5 Tr 1 cup raw cup cooked cup raw cup cooked varies 40 10 16 3 1 Food Group Measure Kcalories Per Group Carbohydrat es gm Protein gm Fat gm -

List 1 VEGETABLE EXCHANGE LIST Vegetables are important sources of minerals and vitamins. Include two to three servings, one of which should be dark green and yellow. Each exchange in this list contains: CHO (g) Group A Group B 3 PRO (g) 1 Fat (g) ENERGY (kcalories) 16

Group A vegetables contain negligible carbohydrates, protein and energy if 1 exchange or less is used. When 2 exchanges are used, compute as one Group B Vegetable. Unless otherwise specified, the portion size for one vegetable exchange is: Vegetable A: Vegetable B: 1 exchange = 1 cup raw (25 g) Or cup cooked (45 g) 1 exchange = cup raw (40 g) cup cooked (45 g)

The list shows the kinds of vegetables to use for one vegetable exchange. GROUP A Acelgas (Chinese cabbage) Alagaw leavesa Alugbati leaves b Ampalaya fruit Ampalaya leaves Balbalulang (seaweed) a Baguio beans (abitsuelas) Bamboo shoot (labong) Banana heart (puso ng saging) Bataw pods a Beets Cabbage Cassava leaves and tops a,b Cauliflower Camote leaves a,b Celery Chayote fruit b Chayote leaves b Chayote leaves b Cucumber Gabi leaves b Garlic leaves a Himbabao a Kangkong b Kangkong b Katuray flowers a Katuray leavesa Lettuce b Malunggay leaves b Malunggay pods Mushroom, fresh Mustard leaves b Okra a,b Onion bulb Pako a,b Papaya green Patola Pepper fruit Pepper leaves b Petsay b Pokpoklo (seaweed) Radish Saluyot a,b Sigarilyas pods Squash flowers b Squash leaves a Stringbeans leaves (sitaw, dahon) Sweet pea pods (sitsaro) Talinum b Tomato b Unsoy b Upo

GROUP B Fresh: Carrot Coconut shoot (ubod) 6Cowpea, pods (papaya, bunga) Kamansi Langka, hilaw Lima bean, pods (patani, bunga) Mungbean sprout (toge) Pigeon pea pods (kadyos, bunga) Rimas Singkamas pods (bunga) Singkamas tuber (lamang ugat) Squash fruit Stringbeans pod (sitaw, bunga)

Processed: Food Weight in grams Asparagus tips Baby corn Green peas, canned Golden sweet corn, canned Mushroom, canned Tomato juice, canned Water chestnut, canned ______________
a

Measure

E.P. 90 15 15 20 110 60 25

1 cup 2 (8 cm long x 5-1/2 circumference each) 1 tablespoon 2 tablespoons 1/3 cup cup undiluted 3 (2 cm diameter each)

These vegetables are rich sources of fiber.

These vegetables are rich sources of pro-vitamin A.

List 2 FRUIT EXCHANGE LIST Fruits are important for their vitamin, mineral and fiber contents. Include at least two to three exchanges daily in the diet, one of which should be rich in Vitamin C. 1 exchange = 10 grams carbohydrate = 40 kcalories This list shows the kinds and amounts of foods to use for one fruit exchange. Food Fresh: Anonas a,c Apple Atis c Balimbing a Banana: Bungulan Lakatan Latundan Saba Cashew c Chico a Dalanghita a Datiles a,c Duhat Durian Grapes
a

Weight (g) A.P. E.P. 65 86 70 153 60 51 55 70 78 54 300 61 80 150 69 81 86 118 110 103 77 83 169 90 90 103 140 92 212 21 317 133 188 129 139 127 124 78 123 168 160 35 65 45 135 40 40 40 40 70 45 135 50 60 30 55 80 60 40 55 70 50 50 135 65 65 60 80 70 55 35 200 85 85 75 50 75 110 50 65 165 90

Measure

of 5 x 8 cm of 8 cm diameter or 1 (6 cm diameter) 1 (5cm diameter) 1-1/2 of 9 x 5 cm of 15 x 4 cm 1 (9 x 3 cm) 1 (9 x 3 cm) 1 (10 x 4 cm) 1 (7 x 6-1/2 cm) 1 (4 cm diameter) 2 (6 cm diameter each) 1 cup 20 (2 cm diameter each) 1 segment of 6-1/2 x 4-1/2 cm or 1-1/2 tablespoons) 10 (2 cm diameter each) or 4 (3 cm diameter each) 2 (4 cm diameter each) 1 slice (8 x 6 x 2 cm) or cup 3 segments (6 cm diameter each) 7 pods 7 (4 x 2 cm each) 5 (3 cm diameter each) 2/3 of 6 cm diameter 3 (5 cm diameter each) 1 slice (11 x 6 cm) 1 slice (11 x 6 cm) 1 slice (12 x 7 cm) or 1/2 cup cubed 1 (6 cm diameter) 9 small 3 (6 cm diameter each) of 12 x 10 cm 1 slice (12 x 10 x 3 cm) or 1-1/3 cup 1 slice (10 x 6 x 2 cm) or cup 1 (6 cm diameter) 1 slice (10 x 6 x 2 cm) or cup 8 (3 cm diameter each) 1 (7 cm diameter) of 9 cm diameter or 1 cup 5 (3 cm diameter each) of 6 cm diameter 1-1/4 cups 3 segments (8 x 4 x 3 cm each)

Guava a,c Guwayabano c Jackfruit, ripe Kamachile c Lansones Lychees Mabolo a Makopa a Mango: green c Medium ripe ripe b,c Indian Paho Mangosteen a Marang Melon kastila Papaya, ripe b,c Pear a Pineapple Rambutan Santol a Singkamas tuber Siniguelas Star apple Strawberry Suha c

a,c

Tamarind, ripe Tiesa a,b,c Watermelon a Canned, drained Apple sauce Fruit cocktail Peach halves Pineapple, crushed Pineapple, sliced Dried: Champoy, salted Dates, pitted Dikyam Mango chips Prunes, seedless Raisins, seedless Juices: Canned: Sweetened (apple, mango, pineapplegrapefruit, pineappleorange) Unsweetened (orange, pineapple, prune) Bottled (sweetened): Orange, guyabano, mango Others: Banana cue Buko water Maruya Turon Sherbet ______________
+ a b c

34 41 226

15 30 140

2 of 6 segments each of 10 cm diameter 1 slice (12 x 6 x 3 cm) or 1 cup

45 40 65 60 35 10 15 15 10 15 15

3 tablespoons 3 tablespoons 1-1/3 halves 3 tablespoons 1 slice (7 cm diameter) 4 3 2 2 3 2 (2 cm diameter each) (3 x 2 each) (3 x 3 x 1 cm each) (2 x 8 cm each) pieces tablespoons

60

cup

80

1/3 cup

80

1/3 cup

20 180 20 20 35

of 9-1/2 x 4 cm 1 cup of 10-1/2 x 9-1/2 x 1 cm of 9-1/2 x 3-1/2 x 1 cm 3 tablespoons

Unless specified, all measures refer to whole fruit. These fruits are good sources of fiber. These fruits are rich sources of pro-vitamin A. These fruits are rich sources of vitamin C. Include at least one exchange in the diet daily.

LIST 3 MILK EXCHANGE LIST

The milk allowance in the meal plan can be used as a drink, added to cereals, or mixed with coffee or tea and other foods. One exchange of each of the sub-groups of milk contains: CHO (g) Whole milk Low fat milk Skimmed/very low fat milk 12 12 12 PRO (g) 8 8 8 Fat (g) 10 5 Tr ENERGY (kcalories) 170 125 80

The list shows the kinds and amount of milk or milk products to use for one milk exchange. Food Weight (g) E.P. Whole milk: Milk, evaporated, undiluted Milk, evaporated, filled, undiluted Milk, evaporated, recombined, undiluted Milk, fresh carabaos Milk, fresh cows Milk, powdered Low fat milk: Powdered Lite low fat milk Skimmed (non-fat)/very low fat milk: Buttermilk : liquid : powdered Long life skimmed milk Yoghurt ______________
+ ++

Measure

125 125 125 250 250 30 30 250

cup cup cup 1 cup 1 cup cup or 4 level tablespoons cup or 4 level tablespoons 1 tetra-brick

185 25 250 125

2/3 cup cup or 4 level tablespoons 1 cup cup

Equivalent to 1 cup cows milk plus 2 exchanges of fat or cup evaporated milk Buttermilk refers to pasteurized skimmed milk that has been soured by lactic acid

plus 2 exchanges of fat.

++

producing bacteria.

LIST 4 RICE EXCHANGES 1 exchange = 23 grams carbohydrate 2 grams protein ] ] = 100 kcalories

This list shows the kinds and amounts of rice, equivalents, bread and bakery products to use for one rice exchange.

Food A. Rice and rice products: 1. Rice, cooked 2. Rice gruel (lugaw) Thin consistency Medium consistency Thick consistency 3. Rice products Native kakanin: Ampaw: Pinipig Rice Bibingka: Galapong Malagkit Biko Cassava cake Espasol a Kalamay : Latik Ube Kutsinta Palitaw, walang niyog Puto: Bumbong Pula Puti

Weight (g) E.P. 80 705 435 250

Measure+

cup, packed 4-1/2 cups (1/2 cup cooked rice + 5 cups water) 3 cups (1/2 cup cooked rice + 3 cups water) 1-1/2 cups (1/2 cup cooked rice + 2 cups water)

25 25 45 40 40 45 35 50 55 60 55 40 45 45

3 (p x x3-1/2 x 2 cm each) 1 (9 x 3-1/2 x 2 cm) 1 slice (1/4 of 15 cm dia., 2 cm thick) 1 slice (6 x 3 x 3 cm) 1 slice (10 x 5 x 1 cm) of 15 x 3 x 2 cm) 2 (11 x 2-1/2 x 1-1/2 cm each) 1 (4 x 6 x 2 cm) 1 slice (7 x 3-1/2 x 1-1/2 cm) 1 (6 cm dia. X 2-1/2 cm) 4 (7-1/2 x 4 x 0.3 cm each) 2 (11 x 2 x 1 cm each) 3 (4 x 3 cm each) 1 slice (9-1/2 x 3 x 3-1/2 cm) or 1-1/2 round for 5 cm diameter x 3 cm thick 3 (3-1/2 cm dia. X 1-1/2 thick each) 5 (5 cm long x 2 cm dia. Each) 1 slice (5 x 3 x 4 cm) 1 (8 x 4 x 2 cm) of 15 x 3 x 2 cm 1 (8 x4 x 2 cm) 2 (9 x 3 x 2 cm each) 2 (7 x 6 cm each) 1 slice (10 x 3 x 1-1/2 cm) (14 x 3 x 1 cm)

Seko, bilog Seko haba, may niyog Sapin-sapin Suman : Ibos Kamoteng kahoy Lihiya Marwekos Tamales Tikoy Tupig B. Rice Equivalents: 1. Bread: Pan amerikano Pan be bonetea Pan de leche Pan de limon Pan de monay Pan de sal Rolls (hotdog/hamburger) Whole wheat breada Jelly roll Sponge cake 2. Bakery products Cakes:
a

25 25 75 60 45 55 50 100 40 35

40 40 40 40 40 40 40 45 35 40

2 (9 x 8 x 1 cm each) 1 (6 cm dia. Base x 7 cm thick) 1 (3 x 8 x 8 cm) 1 (6 x 5 x 4 cm) 1 (10 x 9x 4 cm) 3 (5 x 5 cm) 1 (11 x 4 x 3 cm) 2 (11-1/2 x 8-1/2 x 1 cm) 1 slice (11 x 4 x 2 cm) 1 slice (5 x 5 x 5 cm)

Cookies: Galyetas de patatas Pasensiya Masapudrida Marie Lady fingers Others: Apas Mamon tostado Hopia hapon Ensaymada 3. Corn and Corn Products: Binatoga Corn/rice curls and the like Corn flake Corn, boiled a Baby corn Golden corn, canned a Corn pudding a (maha, mais) 4. Noodles, cooked: Bihon, macaroni
a

30 30 25 30 30 25 30 35 35

10 (4 x 4-1/2 cm dia. Each) 22 (3 cm dia. Each) 1 (7 x 1 cm) 22 (4-1/2 cm dia. X 0.3 cm thick each) 5 (9 x 4 cm each) 6 (1-1/2 x 12 cm each) 3 (8 x 3 x 3 cm each) 1-1/2 of 3 x 2-1/2 x 2-1/2 cm, diced or of 7 cm diameter) 1 (8-1/2 cm diameter x 2 cm thick)

90 25 25 65 90 145 85

cup 1-1/2 cup 1 cup 1 (12 x 4 cm) 1 cup 1 cup 1 slice (5 x 4 x 2 cm)

Sotanghon, spaghetti 5. Rootcrops: Sweet potato Cassava Gabi

a a

75 91 115 130 100 195 165 155 130 80 85

1 cup of 11 cm long x 4-1/2 cm dia. Or cup 1 (5 cm long x 4-1/2 cm. dia.) or cup 2 (6 cm long x 4 cm dia.) or 1 cup 2-1/2 of 7 cm long x 4 cm dia. Each or 1-1/3 cup 1 (8-1/2 cm long x 4-1/2 cm dia.) or 1-1/3 cup

Potato Ubi
a

6. Beans and Nuts: Chestnuts, roasted

a

(kastanyas, binusa) 7. Others: Breakfast cereals Cornstarch Flour, all purpose Ice crea,. Regular Sago. cooked __________________
+ a

55

40

11 pieces large or 20 pieces small

25 25 25 90 120

cup 5 teaspoons 3 tablespoons 1/3 cup cup, cooked

Unless specified, all measures refer to piece. These foods are good sources of fiber.

LIST 5 MEAT AND FISH EXCHANGE LIST

This list is sub-divided into 3 sub-groups based on the amount of fat and calories: low fat, medium fat and high fat meal and fish. Each exchange of meat and fish substitute in the sub-groups contains: CHO (g) Low fat meat & fish 8 Medium fat meat & fish High fat meat & fish PRO (g) 8 8 10 Fat (g) 1 6 122 ENERGY (kcalories) 41 86

A. LOW FAT MEAT AND FISH EXCHANGES This list shows the kinds and amounts of low fat mean and fish to use for one low fat meat and fish exchange. Food Weight (g) E.P. 1. Lean Meat a. Beef Shank (bias), Lean meat (laman), Round (pierna corta at pierna larga), Tenderloin (solomilyo), Porterhouse steak (tagiliran, gitna), Sirloin steak (tagiliran, hulihan), Centerloin (tagiliran, unahan) b. Carabeef Shank (bias), Round (hita), Meat (laman:bahagya, katamtaman at walang taba), Shoulder (paypay), Round (pierna corta at pierna larga), Rump (tapadera) c. Lean Pork Tenderloin, well trimmed (lomo) d. Chicken Leg (hita) or Meat (laman) or Breast (pitso) 2. Variety Meats/Internal Organs Blood (dugo) - pork, beef, chicken Gizzard (balun-balunan) chicken Heart (puso) pork, beef, carabeef Liverb (atay) pork, beef, carabeef, 30 30 30 30 30 1 slice. Matchbox size (5 x 31/2 x 1-1/2 cm) 1 slice. Matchbox size (6-1/2 x 3 x 1-1/2 cm) 1 small leg (13-1/2 cm long x 3 cm diameter) 1 slice, matchbox size (5 x 31/2 x 1-1/2 cm) breast (6 cm long) 30 1 slice. Matchbox size (5 x 31/2 x 1-1/2 cm) cooked Measure

chicken Lungs (baga) pork, beef, carabeef Ommassum (librilyo) beef, carabeef Small intestine (bitukang maliit) pork, beef, carabeef Spleen (lapay) pork, beef, carabeef Tripe (goto) beef Uterus (bahay guya) pork, beef 3. Fish Large variety: (e.g. bakoko, bangus, dalag, labahita, lapu-lapu) Medium variety: Hasa-hasa, dalagang bukid Galunggong Hito Small variety: Sapsap Tilapya Tamban Dilis 4. Other Seafoods Alamang, tagunton Aligue : Alimango Alimasag Alimango/Alimasag, laman Lobster Talangka Shrimps : Puti Sugpo Suwahe Octopus (pugita) Squid (posit) Shells : Halaan Kuholb Susong pilipit Paros 5. Beans Pigeon pea seeds, dried (kadyos, buto, tuyo) 6. Cheese Cottage cheese 7. Processed Foods A. Fish Products Dried: Daing: Alalaak, Alumahan, Bisugo, Biyang puti 20 20 1 (15-1/2 x 8 cm) of 30 x 40 cm
a

35

cup

35 35 35 35 35 35 35 35 30 15 50 20 30 30 25 25 25 30 25 75 50 65 60

1 slice (7 x 3 x 2 cm) 1 (18 x 4-1/2 cm) 1 (14 x 3-1/2 cm) of 22 x 5 cm 2 (10 x 5 cm each) 2 (12 x 5 cm each) 2 (12-1/2 x 3 cm each) cup 1-1/4 tablespoons 1 tablespoon 3 tablespoons cup or piece medium 2 tablespoons 75 pieces A.P. 5 (12 cm each) 2 (13 cm each) 2 (12 cm each) cup 3 (7 x 3 cm each) 1/3 cup shelled or 3 cups with shell cup shelled or 3 cups with shell 1/3 cup shelled or 2 cups with shell 1 cup shelled or 2-2/3 cups w/ shell

55 60

1/3 cup 1/3 cup

Lapu-lapu Sapsap Tamban Tanigi Tinapa: Bangos Galunggong Tamban Tuyo: Alamang Ayungin, dilis, sapsap, tunsoy Pusit Canned: Salmon Tuna in brine B. Meat Products: Tocino (lean)

20 20 20

3 (9 x 5 cm each) 1 (16 x 3 cm) 1 slice (16 x 6 cm)

30 30 25 15 20 15 40 30 45

of 20 x 8 cm 1 (16 x 4 cm) 1 (16 x 5 cm) 1/3 cup 3 (11-1/2 x 8 cm each) 1 (8 x 1 cm) 1/3 cup, flaked 1/3 cup, flaked 1 slice (11 x 4 x 0.5 cm)

B. MEDIUM FAT MEAT AND FISH EXCHANGES This list shows the kinds and amounts of medium fat meat and fish to use for one medium fat meat and fish exchanges. Food Weight (g) E.P. cooked 1. Medium Fat Meat a. Beef Flank (kabilugan), Brisket (punta y pecho), Plate (tadyang), chuck (paypay) b. Pork Leg (pata) 2. Variety Meats/Internal Organs Brain (utak) pork, beef, carebeef 3. Fish Karpa 4. Egg b Chicken Quails egg Salted ducks egg 5. Cheese Cheddar cheese 6. Chicken Wings (pakpak) Head (ulo) 7. Beans Soybean a (utaw) 8. Processed Foods a. Fish Products 35 35 60 70 60 35 25 35 40 cup 1 slice (15 x 7 x 2 cm) 1 piece 9 pieces 1 piece 1 slice (96 x 3 x 2 cm) 1 medium or 2 small 2 heads cup 30 1 slice (4 cm dia. X 2 cm thick) 30 1 slice, matchbox size (5 x 3-1/2 x 1-1/2 cm) Measure

Sardines canned in oil/tomato sauce Tuna sardines Tuna spread, canned b. Meat Products Corned beef Ham sausage c. Bean Products Soybean cheese, soft (tofu)
+ a b

45 50 30 40 55 100 60

1 (10 x 4-1/2 cm) 1-1/2 of 6 x 4 x 3 cm each 2 tablespoons 3 tablespoons 3 of 9 cm dia x 0.3cm thick each cup 1 (6 x 6 x 2 cm)

Soybean cheese, soft (tokwa) Unless specified, all measures refer to piece. These foods are good sources of fiber. This food is a good source of Vitamin A.

C. HIGH FAT MEAT AND FISH EXCHANGES This list shows the kinds and amounts of high fat meat and fish to use for one high fat meat and fish exchanges. Food 1. Pork Ham (pigue) 2. Variety meats/internal organ Tongue (dila) pork, beef 3. Egg Ducks egg Balut Penoy 4. Nuts Peanuts, roasted 5. Cheese Filled cheese Cheese, pimiento flavored 6. Processed Foods Meat Products Longanisa, chorizo style Frankfurters Salami Vienna sausage ________________
+

Weight (g) E.P. cooked 35 35 70 65 60 25 50 40

Measure

1 slice (3 cm cube) cup 1 piece 1 piece 1 piece 1/3 cup 1 slice (6 x 3x 2-1/2 cm) 1 slice (6 x 3 x 2 cm)

25 60 50 70

1 (12 x 2 cm) 1-1/2 or 12 x 1-1/3 cm 3 slices of 8 x 8 x 1 cm each 4 (5 x 2 x 2 cm)

Unless specified, all measures refer to piece.

LIST 6 FAT EXCHANGE LIST 1 exchange = 5 grams fat = 45 kcalories

This list shows the kind and amounts of fat to use for one fat exchange. Food Saturated Fats Bacon Butter
++ ++ ++

Weight (g) E.P. 10 5 20 15 5 15 10 5 15 10 15 5

Measure

1 strip 10 x 3 cm 1 teaspoon 2 tablespoons 1 tablespoon 1 teaspoon 1 tablespoon 2 teaspoons 1 teaspoon 1 tablespoon 2 (5 x 3 cm each) 1 tablespoon 1 teaspoon

Coconut, grated Coconut cream Coconut Oil Latik

Cream cheese
++

Margarine Sandwich spread Sitsaron Whipping cream, heavy/light Polyunsaturated fats Oil (corn, marine, soybean, rapeseed-canola, rice, sunflower, sesame) Monounsaturated fats Avocado Peanut butter Pili nut Peanut oil, olive oil Shortening __________
++

65 10 5 5 5

of 12 x 7 cm 2 teaspoons 5 pieces 1 teaspoon 1 teaspoon

Saturated, medium chain triglyceride (MCT)

LIST 7 SUGAR EXCHANGE LIST 1 exchange = 5 grams carbohydrate = 20 kcalories One teaspoon of sugar is equivalent to 1 exchange. The following list shows the kinds and amounts of sweets and other forms of sugar to use for one sugar exchange. Food Banana chip Bukayo Caramel Champoy Chewing gum, bubble gum Condensed milk Hard candy Honey Weight (g) E.P. 5 5 5 5 5 10 5 5 Measure 1 (6 x 3-1/2 cm) 1 (3-1/2 x 1 cm) 1 (2 x 2 cm) 1 ( 2 cm diameter) 1 piece 2 teaspoons 1 (3 x 2 x 0.5 cm) 1 teaspoon
+

Jams, jellies, preserves Maraschino cherries Marshmallow Matamis na bao Nata de coco Pakaskas Panutsa, grated Pastillas, durian Pastillas, gatas Pastillas, langka Sampaloc candy Sugars (white, brown, pure cane, syrup Taho with syrup and sago Tira tira Toffee candy Ube haleya Yema

10 20 5 5 15 5 5 5 5 5 5 5 40 5 5 10 5

2 teaspoons 2-1/2 of 2 cm diameter each 1 (2-1/2 cm diameter) 1 teaspoon 2 tablespoons 1 teaspoon 1 teaspoon 1 (5 x 1 x 1 cm) 1 (5 x 1 x 1 cm) 1 (5 x 1 x 1 cm) 1 (1-1/2 cm long x 1 cm thick) 1 teaspoon cup 1 piece 1 (2-1/2 x 1-1/2 x 1 cm) 1 teaspoon 1 (5 x 1-1/4 cm)

This list gives the sugar equivalents of common serving portions of sweets and other forms of sugar. Food Halo-halo Ice candy Ice drop Kundol, matamis Pulvoron Rimas, matamis Ubedol ________________
+

Wt.(g) E.P. 410 100 100 20 10 40 20

Measure+ 2-1/3 cups 1 piece 1 piece 1 (7 x 5 cm) 1 (4 x 2-1/2 x 1 cm) 1 (8 x 4 cm) 1 bar (5 x 2 cm)

Sugar exchange 4 3 4 4 2 8 4

Kcalories 80 60 80 80 40 160 80

Unless specified, all measures refer to piece.