Nutritional Profile of Ready-to-Eat Foods Consumed in Bahrain

Musaiger, Abdulrahman O.; Al-Jedah, Jassim H.; D’Souza, Reshma

doi:10.1080/03670240601093367

Cited by 4 publications

(3 citation statements)

References 24 publications

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“…It has been documented that boys and girls with irregular breakfast intake had received a high percentage of their energy needs from in-between meals ( 18 ). Musiager et al ( 19 ) reported that some foods commonly provided by school canteens in Bahrain have a greater caloric value. In addition, in a study describing the contribution of school meals to nutrient intake amongst English primary and secondary schools, it was reported that school meals often failed to make good the shortfalls in the daily intake of essential nutrients ( 20 ).…”

Section: Discussionmentioning

confidence: 99%

Dietary and lifestyle habits amongst adolescents in Bahrain

Musaiger

Bader²,

Al‐Roomi³

et al. 2011

Food & Nutrition Research

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BackgroundChanges in dietary habits and lifestyle are considered the main factors associated with several diet-related diseases in the Arab Gulf countries. The aim of this study was, therefore, to describe the dietary and lifestyle habits amongst adolescents in Bahrain.DesignA cross-sectional study was carried out amongst male and female secondary school students selected using the multi-stage stratified random sampling technique. A sample size of 735 subjects (339 males and 396 females), aged 15–18 years, was selected from government schools from all the governorates of Bahrain.ResultsSkipping breakfast was significantly greater in females (62.8%) compared to males (37.2%), (P<0.01). About 88% of adolescents snacked during school break, 70.7% procuring food from the school canteen. Fruit was not consumed by about 27.7% of respondents (33.5% males, 66.5% females) and the gender difference was statistically significant (P<0.01). Fish and lentils were less preferred, while chicken was more popular. There was no significant difference between gender and frequency of eating fast food. About 8.4% of respondents reported not eating burgers, with 68.8% preferring regular size burgers. Furthermore, 24.4% preferred large portions of potato chips (53.1% male, 46.9% female). About 29.8% watched TV for more than 5 hours a day (51.2% females, 48.8% males). About 69% of males practiced sports everyday as against 30.8% of females (P<0.01) and 81.6% of those who participated in sport activity outside school were males compared to 18.4% of females.ConclusionIt seems that the adolescents in Bahrain are moving toward unhealthy dietary habits and lifestyles, which in turn will affect their health status in the future. Promoting healthy lifestyle and eating habits should be given a priority in school health programs.

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Section: Discussionmentioning

confidence: 99%

Dietary and lifestyle habits amongst adolescents in Bahrain

Musaiger

Bader²,

Al‐Roomi³

et al. 2011

Food & Nutrition Research

Self Cite

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“…Unfortunately, information about nutritional composition data of traditional foods is missing for most current national food composition databases [8]. Nutritional evaluations of some traditional foods have been investigated in Saudi Arabia [9,10,11] and other neighbouring Arab Gulf countries [12,13,14]. However, many traditional foods commonly consumed in Saudi Arabia were not evaluated in these studies.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Evaluation of Selected Traditional Foods Commonly Consumed in Saudi Arabia

AlFaris¹

2017

JFNR

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During the last few decades, Saudi Arabia experienced rapid nutritional transition associated with an alarming elevation in the prevalence of obesity and related chronic diseases. Traditional foods contribute to the usual diet of the population in Saudi Arabia and the nutritional evaluation of traditional foods is necessary to accurately estimate dietary intakes of the Saudi population. Therefore, the objective of the current work is to evaluate twentyfive traditional foods commonly consumed in Saudi Arabia based on their nutritional composition. Proximate composition and vitamin D, calcium, phosphorus, iron, phytate and oxalate content were investigated. On fresh weight basis, the analyzed foods contained 1.17-16.19% (N × 6.25) protein, 0.25-17.84% fat, 2.57-68.30% carbohydrate, 0.31-2.26% dietary fiber, 0.67-2.90% ash and 17-430 kcal/g. The vitamin D content ranged from 0.0-75.88 IU/100g. Mineral content (mg/100g) of calcium, phosphorus and iron were 13.62-91.37, 22.33-200.37 and 0.51-4.44 respectively. Phytate and oxalate content (mg/100g) were 2.25-148.52 and 1.02-48.63 respectively. The studied traditional foods contributed 15-91%, 3-69% and 2-30% of the total food energy from carbohydrate, fat and protein respectively. Data from this study will be important to clarify nutritional value and nutrient contribution from common traditional foods in Saudi Arabia. Saudi dietary guidelines should take into consideration, the nutritive value and health aspects of traditional foods.

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“…These foods contribute significantly to the diet of individuals living within and outside that county. Nutritional compositions of some traditional foods have been investigated in Nigeria [4,5,6] and other countries [7,8]. However, various traditional foods consumed in Nigeria have not been evaluated.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition of Three Selected Traditional Diets: A Case Study of Ngwa People in Abia State, Nigeria

Amadi¹,

Eke²,

Wegwu³

et al. 2018

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The consumption and encouragement of indigenous diets could help alleviate malnutrition and mitigate food insecurity in developing countries. In this regard, three Nigerian traditional diets: Akidi (Vigna unguiculata), Akara-Igboro (manihot esculenta), and Ofe-achara (Pennisetum purpureum soup) mixed with Mgbam (baked melon seed) and Garri (Cassva flakes) were evaluated for sensory characteristics, proximate composition, anti-nutrient composition, as well as vitamins, and mineral content using standard methods. Data from the sensory characteristics indicated that Ofeachara mixed with Mgbam and Garri (7.67 ± 0.89) was the most acceptable diet. The proximate analysis also revealed that Ofeachara mixed with Mgbam and Garri was highest in carbohydrate, (55.08 ± 4.66%), Ash (6.67 ± 2.89%) and moisture content (8.41 ± 0.89%) while Akidi was highest in protein (5.91 ± 0.05%) and crude fibre (12.31 ± 0.01%). The anti-nutritional analysis of the diets revealed that Akara-Igboro had the highest phytate (0.40 ± 0.01%), Alkaloid (50.00 ± 1.33%), oxalate (27.28 ± 0.88%) and Cyanogenic glycosides content (1.62 ± 0.12%) when compared to other diets. The vitamin content also showed that Akara-Igboro had the highest concentrations of vitamin B 2 and C (21.67 ± 0.02g/100g and 17.01 ± 0.01g/100g) respectively. The highest level of calcium was found in Ofeachara mixed with Mgbam and Garri (0.08 ± 0.01mg/100g). This study revealed that these traditional diets are crucial sources of important nutrients. Increased consumption of these nutrient-rich diets will mitigate nutrition-related disorders.

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Nutritional Profile of Ready-to-Eat Foods Consumed in Bahrain

Cited by 4 publications

References 24 publications

Dietary and lifestyle habits amongst adolescents in Bahrain

Dietary and lifestyle habits amongst adolescents in Bahrain

Nutritional Evaluation of Selected Traditional Foods Commonly Consumed in Saudi Arabia

Nutritional Composition of Three Selected Traditional Diets: A Case Study of Ngwa People in Abia State, Nigeria

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