Nutritional analysis of a fiesta on Guam.
Fiestas in Guam are celebrated year round, but documentation of the preparation and nutritional components of foods served at a traditional fiesta on Guam is limited. Food preparation was observed during a fiesta celebrated in the village of Sinajana, Guam. A food scale was used to weigh the ingredients of food dishes. Nutritional analysis software was used to determine the nutrient content of each food dish served. Of the thirty-four dishes that were prepared and served, 32 dishes were analyzed. These dishes comprised 609,210 kcal, 38,761 g protein, 42,883 g carbohydrates, 30,260 g total fat, 10,019 g saturated fat, and 1890 g dietary fiber. More than 95% of the food prepared was potentially consumed. Of the food potentially consumed, 24% of the energy was from protein, 29% of the energy was from carbohydrates, 45% of the energy was from total fat, and 15% of the energy was from saturated fat. Of the top 10 foods contributing the most energy, 8 were totche (fish and meat) dishes. The nutrient availability for fiesta-goers was estimated. The assessment of fiesta nutrient intake is recommended for future research.
Paulino
Yvette C
YC
Cancer Research Center, University of Guam UOG Station, Mangilao, GU 96923.
Leon Guerrero
Rachael T
RT
Aguon
Charissa M
CM