Nutritional composition of commonly consumed composite dishes in Trinidad

被引：11
|
作者：
Ramdath, D. Dan [2 ]
Hilaire, Debbie G. [2 ]
Brambilla, Andrea [3 ]
Sharma, Sangita [1 ]
机构：
[1] Univ Alberta, Dept Med, Fac Med & Dent, Edmonton, AB T6G 2V2, Canada
[2] Univ W Indies, Fac Med Sci, Dept Preclin Sci, Mt Hope, Trinidad Tobago
[3] Univ Hawaii, Canc Res Ctr Hawaii, Program Epidemiol, Honolulu, HI 96813 USA
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2011年 / 62卷 / 01期
关键词：
FOOD-FREQUENCY QUESTIONNAIRES; DIETARY PATTERNS; NUTRIENT; ASSOCIATION; DATABASE; OBESITY;
D O I：
10.3109/09637486.2010.504660
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：34 / 46
页数：13
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