Sharma Sangita, Cao Xia, Gittelsohn Joel, Ethelbah Becky, Anliker Jean
Cancer Etiology Program, Cancer Research Center of Hawaii, University of Hawaii, Honolulu, HI 96813, USA.
Int J Food Sci Nutr. 2008 Feb;59(1):1-10. doi: 10.1080/09637480701525970.
To provide nutritional composition data for commonly consumed traditional Apache foods to enable an assessment of dietary intake and to evaluate a food-store based intervention aimed at reducing risk of chronic disease.
Weighed recipes were collected in Apache households on the White Mountain Apache reservation in Arizona. The nutritional composition was calculated using the U.S. Department of Agriculture National Nutrient Database.
A total of 47 weighed recipes were collected for 13 traditional Apache dishes; five were breads, five were chicken or meat-based stews, two were tortilla-based dishes and the remaining one was a traditional Indian dumpling. The calculated energy, macronutrient content and micronutrient content of these traditional foods are provided.
We have provided for the first time the nutritional composition per 100 g for 13 traditional Apache foods. These data are essential for determining dietary intake and diet-disease associations and for developing and evaluating the effectiveness of a food-store-based intervention in this population.
提供常见的传统阿帕奇食物的营养成分数据，以便评估饮食摄入量，并评估一项基于食品店的干预措施，该措施旨在降低慢性病风险。
在亚利桑那州白山阿帕奇保留地的阿帕奇家庭中收集经称重的食谱。使用美国农业部国家营养数据库计算营养成分。
共收集了13道传统阿帕奇菜肴的47份经称重的食谱；其中5份是面包，5份是以鸡肉或肉类为主的炖菜，2份是以玉米饼为主的菜肴，其余1份是传统的印度饺子。提供了这些传统食物的计算能量、宏量营养素含量和微量营养素含量。
我们首次提供了13种传统阿帕奇食物每100克的营养成分。这些数据对于确定饮食摄入量和饮食与疾病的关联，以及制定和评估基于食品店的干预措施在该人群中的有效性至关重要。
