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JOURNAL ARTICLE

Nutritional composition of commonly consumed composite dishes for Afro-Caribbeans (mainly Jamaicans) in the United Kingdom

Sangita Sharma, Mihoko M Yacavone, Xia Cao, Pauline M Samuda, Janet Cade, Kennedy Cruickshank
International Journal of Food Sciences and Nutrition 2009, 60 Suppl 7: 140-50
19340669

PRIMARY OBJECTIVE: To provide the calculated nutritional composition of 18 commonly consumed composite dishes among Afro-Caribbeans residing in the United Kingdom.

METHODS AND PROCEDURES: Weighed recipes were collected in Afro-Caribbean households (mainly Jamaicans) in Manchester, UK.

MAIN OUTCOMES AND RESULTS: A total of 30 weighed recipes were collected for a variety of 18 Afro-Caribbean composite dishes. Among them, fried dumpling, Ackee and saltfish, fried chicken and rice and peas were high in energy, providing 201-356 kcal/100 g. Fried fish, Ackee and saltfish, stewed fish, and fried chicken had a high fat content (between 11.5% and 25.9%).

CONCLUSIONS: We have provided for the first time some data on the energy, macronutrient and micronutrient content per 100 g for 18 Afro-Caribbean foods. These recipe data provide essential information for accurately assessing dietary intake and for determining associations between diet and chronic diseases among this population.

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