Cancer Etiology Program, Cancer Research Center of Hawaii, University of Hawaii, Honolulu, Hawaii, USA.
Int J Food Sci Nutr. 2009;60 Suppl 7:140-50. doi: 10.1080/09637480902755079. Epub 2009 Jan 4.
To provide the calculated nutritional composition of 18 commonly consumed composite dishes among Afro-Caribbeans residing in the United Kingdom.
Weighed recipes were collected in Afro-Caribbean households (mainly Jamaicans) in Manchester, UK.
A total of 30 weighed recipes were collected for a variety of 18 Afro-Caribbean composite dishes. Among them, fried dumpling, Ackee and saltfish, fried chicken and rice and peas were high in energy, providing 201-356 kcal/100 g. Fried fish, Ackee and saltfish, stewed fish, and fried chicken had a high fat content (between 11.5% and 25.9%).
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.
提供在英国居住的非裔加勒比人常吃的 18 种混合菜肴的计算营养价值组成。
在英国曼彻斯特的非裔加勒比家庭（主要是牙买加人）中收集称重食谱。
共收集了 30 种不同的 18 种非裔加勒比混合菜肴的称重食谱。其中，炸饺子、阿基果配咸鱼、炸鸡配饭和豌豆的热量很高，每 100 克提供 201-356 卡路里。炸鱼、阿基果配咸鱼、炖鱼和炸鸡的脂肪含量高（11.5%至 25.9%之间）。
我们首次提供了 18 种非裔加勒比食品每 100 克的能量、宏量营养素和微量营养素含量的数据。这些食谱数据为准确评估饮食摄入量以及确定该人群饮食与慢性病之间的关系提供了重要信息。
