Nutritional composition of commonly consumed composite dishes in Trinidad.
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
Multiple weighed versions of each dish were collected from 53 participants throughout Trinidad. Nutritional composition was calculated using NutriBase Clinical Nutrition Manager.


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.
Ramdath
D Dan
DD
The University of the West Indies, Faculty of Medical Sciences, Department of Preclinical Sciences, Eric Williams Medical Sciences Complex, Mt Hope, Trinidad and Tobago.
Hilaire
Debbie G
DG
Brambilla
Andrea
A
Sharma
Sangita
S
D000328:Adult; D003296:Cooking; D004032:Diet; D015930:Diet Records; D004034:Diet Surveys; D005260:Female; D006801:Humans; D008297:Male; D009753:Nutritive Value; D011795:Surveys and Questionnaires; D014300:Trinidad and Tobago