Abstract: The 6 basic food exchange lists, incorporating modifications reflecting current thinking in the area of nutrition eduucation are presented in English braille. Exchange list modifications include: addition of non-fat, low-fat, and whole milk to the milk exchanges; inclusion of all vegetables except starchy vegetables, and listings of half-cup servings averaging 25 calories, for vegetable exchanges; inclusion of starchy vegetables under bread exchanges; inclusion of medium- and high-fat meats and other protein-rich foods under meat exchanges; and revision of fat exchanges to show content of saturated or polyunsaturated fat. An explanation of exchange lists, their usefulness in promoting good health, a balanced nutritious diet, and their application to meal planning is described. Formats for daily meal design, definitions of terms, and weight-volume-length conversion tables are also provided.