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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Composition and Methods Development Laboratory » Research » Publications at this Location » Publication #95865
Title: NUTRIENT CONTENT OF COMMONLY CONSUMED JAMAICAN FOOD AND DISHES

Author
item SAMUDA, PAULINE - FOOD SCI & HUMAN NUTR, ME
item BUSHWAY, ALFRED - FOOD SCI & HUMAN NURI, ME
item Beecher, Gary
item COOK, RICHARD - FOOD SCI & HUMAN NUTI, ME
item WORK, RICHARD - FOOD SCI & HUMAN NUTR, ME
item COOK, CRISTANNA - MEDICAL CARE DEV, ME
item BUSHWAY, RODNEY - FOOD SCI & HUMAN NUTR, ME

Submitted to: Journal of Food Composition and Analysis
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/26/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary: The association between diet and human health requires detailed knowledge of the composition of foods consumed by the inhabitants of a country. There is a dearth of food composition data for the foods and dishes most frequently consumed in Jamaica. Samples of four foods and dishes in their forms most commonly consumed by the Jamaican population (brown stewed chicken, rice and peas, boiled and roasted breadfruit and steamed callaloo) were collected and analyzed for proximates, dietary fiber and minerals. Also determined were the cholesterol level of brown stewed chicken and the carotenoid content of steamed callaloo. National samples of mixed dishes were collected from 10 representative households while samples of single foods were purchased from 10 markets and roadside vendors nationwide. Cooked dishes analyzed revealed substantive amounts of protein, total fat and several minerals. The single foods were most noted for their potential contribution to dietary fiber and the minerals calcium, potassium, magnesium and phosphorus. This is the first report of nutrient composition data for commonly consumed Jamaican foods. These data will be used by dieticians and nutritionists to develop more healthful diets and menus, by database developers to establish a food composition database for Jamaica, and by policy makers to establish dietary guidelines which will improve health in the Jamaican population.

Technical Abstract: There is a dearth of food composition data for the foods and dishes most frequently consumed in Jamaica. Samples of four foods and dishes in their forms most commonly consumed by the Jamaican population (brown stewed chicken, rice and peas, boiled and roasted breadfruit and steamed callaloo) were collected and analyzed for proximates, dietary fiber and minerals. Also determined were the cholesterol level of brown stewed chicken and the carotenoid content of steamed callaloo. National samples of mixed dishes were collected from 10 representative households while samples of single foods were purchased from 10 markets and roadside vendors nationwide. Cooked dishes analyzed revealed substantive amounts of protein, total fat and several minerals. The single foods were most noted for their potential contribution to dietary fiber and the minerals calcium, potassium, magnesium and phosphorus. This is the first report of nutrient composition data for commonly consumed Jamaican foods.