Nutritional composition of commonly consumed composite dishes in Trinidad

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.

Keywords::

• Nutritional composition
• Trinidad
• recipes
• dietary assessment

Acknowledgements

Ms Kimlyn Cheong for assistance with field work, and the volunteers for their kind cooperation.

Declaration of interest: This work was partially funded by the Faculty of Medical Sciences, University of the West Indies, St Augustine, Trinidad.