title: Nutritional composition of commonly consumed composite dishes for Afro-Caribbeans (mainly Jamaicans) in the United Kingdom.
abstract: OBJECTIVE
  To provide the calculated nutritional composition of 18 commonly consumed composite dishes among Afro-Caribbeans residing in the United Kingdom.
  
  
  METHODS
  Weighed recipes were collected in Afro-Caribbean households (mainly Jamaicans) in Manchester, UK.
  
  
  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.
authors.affiliation: Cancer Etiology Program, Cancer Research Center of Hawaii, University of Hawaii, Honolulu, Hawaii, USA. sangita_sharma@unc.edu
authors.forename: Sangita
authors.initials: S
authors.lastname: Sharma
authors.forename: Mihoko M
authors.initials: MM
authors.lastname: Yacavone
authors.forename: Xia
authors.initials: X
authors.lastname: Cao
authors.forename: Pauline M
authors.initials: PM
authors.lastname: Samuda
authors.forename: Janet
authors.initials: J
authors.lastname: Cade
authors.forename: Kennedy
authors.initials: K
authors.lastname: Cruickshank