Objective: The purpose of the study was to design and validate a Peruvian food portions exchange list (LIA) for the preparation of diets and menu planning. Methodology: The methodology for designing exchange lists described in previous studies was used as a basis, developed in six phases carried out in multiple laboratory interventions, where 273 foods were evaluated and studied through a qualitative descriptive analysis. A validation was performed with 12 nutritionists who elaborated a nutritional plan and then the nutritional composition obtained using the Peruvian table of food composition 2017 (TPCA) was compared with the nutritional composition applying LIA. For the comparison of methods, the Wilcoxon test was applied. Results: A Peruvian food exchange list (LIA) was developed that included 273 foods categorized into seven exchange groups. The mean energy and macronutrient intake for each exchange group was estimated and a photographic album was compiled with the exchange portions. Regarding the validation of the LIA, in the comparison of the amount of energy, carbohydrates, proteins and fats of the meal plans using TPCA versus LIA no significant differences were found. Conclusion: A valid LIA was obtained that allows the preparation and planning of diets in an efficient way, within an adequate margin of error, new studies incorporating other more specific populations and new foods are recommended.