Nutritional composition of commonly consumed composite dishes for Afro-Caribbeans (mainly Jamaicans) in the United Kingdom

Abstract

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.

Isolation, partial purification and characterization of antifungal trypsin inhibitor protease from the seed of Blighia sapida K.D. Koenig (Ackee)

“…Ackee, the national fruit of Jamaica, is a food staple in many Jamaican diets (Sharma et al, 2009). The ackee tree is a tropical evergreen tree that can grow as tall as 40 feet.…”

Variation in the chemical parameters of oil extracted from arils of Blighia sapida (ackee) with the degree of fruit ripeness

“…Its leaves are broad and pinnate; its approximately 10cm wide, 100g Fruit may be colored anywhere from straw to bright red and splits open while still on the tree to reveal 3 glassy black seeds surrounded by a thick, oily, yellow aril. The fruit is rich in essential fatty acids, vitamin A, zinc, and protein [4]. The fruit of the tree, splits to escape a freshly cream coloured pulp (aril) attached to a shiny black oblong seed [5].…”

Nutritional composition of commonly consumed composite dishes in Trinidad

“…Furthermore, these groupings are appropriate for developing food-based dietary guidelines in Trinidad. Similarly named recipes in Trinidad were collected during previous studies of Barbados and Afro-Caribbean persons living in the UK (Sharma et al 2007b(Sharma et al , 2009b. However, nutrient values vary greatly between these recipes and those collected in Trinidad.…”

“…The nutritional composition was calculated using weighed recipes as used by other researchers and in our previous studies (Bognár and Piekarski 2000, Sharma et al 1996, 2007a, 2007b, 2007c, 2008, 2009a, 2009b. The accuracy of the nutritional composition of these dishes depends on the reliability of the nutrition composition data used to make the calculations (Lee et al 1995).…”

“…Food composition tables do exist for general Caribbean populations but mostly for single-ingredient foods (Caribbean Food and Nutrition Institute 2000). Recently, studies were published on the nutritional composition of mixed composite dishes for other Caribbean populations but were not specific for the Trinidadian population (Sharma et al 2007b(Sharma et al , 2009b. Trinidad and Tobago comprises a variety of ethnic groups and this has influenced the local cuisine, therefore food composition tables specific to this population are essential for accurate dietary assessments.…”