Nutrient contents of some traditional Kuwaiti dishes

Dashti, Basma; Al-Awadi, F.; Khalafawi, M.S.; Al‐Zenki, Sameer; Sawaya, W. N.

doi:10.1016/s0308-8146(01)00111-x

Cited by 32 publications

(28 citation statements)

References 15 publications

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“…Preparation of maleh (salted fish) involves cutting the fish into large pieces, adding salt, storing it in layers in a tightly sealed jar, and leaving the jar in the sun for about 2 weeks. Legemat, a sweet dish, contained the highest amount of fat (15.47%) of the dishes analyzed and was much higher than the 7.85% reported in Kuwait (Dashti et al 2001). Significant differences in nutritional composition of the two bread items (ragag and gurus) were found.…”

Section: Resultsmentioning

confidence: 63%

“…Carbohydrate content was estimated by difference of mean values (i.e., 100; sum of percentages of moisture, ash, protein, and lipids; Dashti et al 2001).…”

Section: Methodsmentioning

confidence: 99%

“…Energy content was calculated by multiplying the protein, fat, and carbohydrates by factors of 4, 9, and 4, respectively (Dashti et al 2001). (Sawaya, Al-Awadi, et al 1998).…”

Section: Methodsmentioning

confidence: 99%

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Nutritional Value of 10 Traditional Dishes of the United Arab Emirates

Habib

Ali

Ibrahim

et al. 2011

Ecology of Food and Nutrition

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In the present study, 10 traditional dishes commonly consumed in the United Arab Emirates (U.A.E.) were chemically analyzed for proximate composition and mineral content. In addition, exchange lists for meal planning were developed for those dishes. Significant variations in nutritional value were found among the dishes. Protein content was lowest in chicken harese (3.33%) and highest in maleh (23.57%). The fat content ranged from 1.19% in ragag bread to15.47% in legemat (a sweet dish) while carbohydrate levels ranged from traces in maleh to 76.83% in ragag bread. Significant variations were also observed in major elements and trace elements among the dishes. Data from this study will be useful in calculating nutrient contributions from common traditional dishes in the U.A.E. as well as in planning normal and therapeutic diets. Further studies on the nutritional contributions of other traditional dishes in the U.A.E. are needed.

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Section: Resultsmentioning

confidence: 63%

“…Carbohydrate content was estimated by difference of mean values (i.e., 100; sum of percentages of moisture, ash, protein, and lipids; Dashti et al 2001).…”

Section: Methodsmentioning

confidence: 99%

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Nutritional Value of 10 Traditional Dishes of the United Arab Emirates

Habib

Ali

Ibrahim

et al. 2011

Ecology of Food and Nutrition

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“…Data coders used the ESHA Research Food Processor® SQL and ESHAPort® SQL software, which already contained a food composition database of over 35,000 food items with data from more than 1,500 sources, including the latest USDA Standard Reference database, items from the US individual consumption survey databases, manufacturer’s data, data from fast food companies and data from literature sources (ESHA Research 2006). The team updated this with detailed nutritional information from over 100 composite Kuwaiti dishes that underwent nutritional analysis by the Kuwait Institute for Scientific Research (Al-Amiri et al 2009, Dashti et al 2003, Dashti et al 2004, Dashti et al 2001, Kuwait Institute for Scientific Research 1998) to provide data coders with a culturally representative collection of food items. In addition, additional local Emirati recipes and dishes collected during the pilot and throughout the data collection process were added.…”

Section: Methodsmentioning

confidence: 99%

Nutrition transition in the United Arab Emirates

et al. 2011

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Objectives The UAE has undergone remarkable economic and social transformations over the past few decades. We present findings on the prevalence of overweight and obesity, dietary and activity patterns among Emiratis in 2009/10, and explore associated urbanization and wealth factors. Methods A cross-sectional study was conducted in 628 randomly-selected households in all seven emirates. Sociodemographics, 24-hour dietary recalls, physical activity and anthropometric data were collected from adult females (≥19y), adolescents (11-18y) and children (6-10y) in each family via in-person interviews using validated questionnaires. Results In 2009/10, 65% of adult women, 28% of male adolescents and 40% of female adolescents, 25% of male children and 41% of female children were overweight or obese. 43% of girls and 38% of boys (6-10y) consumed more calories than their estimated energy requirements. Snacking represents a major source of Emirati caloric intake (>20%) of total calories. In addition, caloric beverages account for 8-14% of total calories. Meanwhile, physical activity levels are low, especially among females Emiratis and those living in urban areas. Conclusions These trends represent the potential risk for severe cardio-metabolic problems in the UAE. The significant gender differentials among children and adolescents are driven by diet and activity differences. More attention should be paid to educate the public on nutrition (e.g., limit the consumption of sugared sodas, fruit drinks and whole milk, promote water and low-fat/skim milk consumption instead) and encourage physical activity from a young age, especially among females. Built environments and social support for improved lifestyle choices by individuals are needed.

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“…After these analyses, the carbohydrate content was estimated by subtraction of the mean percentage values of moisture, ash, protein, lipids, and dietary fiber from 100 [16]. The energy content was calculated by multiplying the amounts of protein, fat, and carbohydrates by factors of 4, 9, and 4, respectively [17].…”

Section: Chemical Analysesmentioning

confidence: 99%

The effect of nutritional composition on the glycemic index and glycemic load values of selected Emirati foods

et al. 2015

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Background: Population-based studies have shown an association between health, food composition, and diets; therefore, data on the composition of traditional foods for meal planning, nutritional assessment, and clinical nutrition research to build up a relevant database are needed. Methods: The objective of this study was to assess the effect of the nutritional composition of five commonly consumed traditional Emirati foods, Threed chicken, Marqoqa, Gurus, Assidah, and Saqo, on the glycemic index (GI) and glycemic load (GL) values. Fifteen healthy subjects aged between 18 and 25 years old participated in this study.

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Nutrient contents of some traditional Kuwaiti dishes

Cited by 32 publications

References 15 publications

Nutritional Value of 10 Traditional Dishes of the United Arab Emirates

Nutritional Value of 10 Traditional Dishes of the United Arab Emirates

Nutrition transition in the United Arab Emirates

The effect of nutritional composition on the glycemic index and glycemic load values of selected Emirati foods

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