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Nutritional composition of commonly consumed composite dishes in Trinidad.
MedLine Citation:
PMID:  20828362     Owner:  NLM     Status:  In-Process    
Abstract/OtherAbstract:
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.
Authors:
D Dan Ramdath; Debbie G Hilaire; Andrea Brambilla; Sangita Sharma
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2010-09-10
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  62     ISSN:  1465-3478     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2011 Feb 
Date Detail:
Created Date:  2011-01-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  34-46     Citation Subset:  IM    
Affiliation:
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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