Nutritional composition of commonly consumed composite dishes in trinidad.

Auteur(s) :
Brambilla A., Ramdath DD., Hilaire DG.
Date :
Sep, 2010
Source(s) :
INT J FOOD SCI NUTR. # p
Adresse :
The University of the West Indies, Faculty of Medical Sciences. Department of Preclinical Sciences, Eric Williams Medical Sciences Complex, Mt Hope, Trinidad and Tobago.

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Abstract
Primary objective: To calculate the nutritional composition of commonly consumed composite dishes in Trinidad in order to analyze dietary intakes obtained using a quantitative food frequency questionnaire developed specifically for the Trinidadian population.  Methods and procedures: Multiple weighed versions of each dish were collected from 53 participants throughout Trinidad. Nutritional composition was calculated using NutriBase Clinical Nutrition Manager.  Main outcomes and results: A total of 359 recipes were collected for 89 composite dishes: 19 vegetable, 15 starches, 21 meat/meat alternatives, eight seafood, 10 sweets, five beverages, 11 snacks/miscellaneous items. For each dish, the average nutritional composition (energy and 32 macronutrients/micronutrients) was calculated per 100 g.  Conclusions: The calculated nutritional composition data of 89 commonly consumed dishes in Trinidad can now be used to assess dietary intakes and determine dietary risk factors for chronic disease.

Source : Pubmed
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