Nutritional composition of commonly consumed composite dishes in Trinidad.

摘要

This study attempted to calculate the nutritional composition of commonly consumed composite dishes in Trinidad, in order to analyse dietary intakes obtained using a quantitative food frequency questionnaire developed specifically for the Trinidadian population. Multiple weighed versions of each dish were collected from 53 participants throughout Trinidad. Nutritional composition was calculated using NutriBase Clinical Nutrition Manager. A total of 359 recipes were collected for 89 composite dishes: 19 vegetable, 15 starches, 21 meat/meat alternatives, 8 seafood, 10 sweets, 5 beverages and 11 snacks/miscellaneous items. For each dish, the average nutritional composition (energy and 32 macronutrients/micronutrients) was calculated per 100 g. It is conclued that 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.