Department of Medicine, University of Alberta, Edmonton, AB, Canada.
J Hum Nutr Diet. 2013 Jun;26(3):222-9. doi: 10.1111/jhn.12001. Epub 2012 Dec 6.
Accurate nutrient composition data for composite dishes unique to a population is essential for the development of a nutrient database and the calculation of dietary intake. The present study aimed to provide the nutritional composition of composite dishes frequently consumed in rural KwaZulu-Natal, South Africa.
Commonly consumed composite dishes were identified using 24-h recalls collected from 79 randomly selected community members. Multiple recipes were collected for each reported dish. The mean nutritional composition of each dish was calculated per 100 g using the nutribase clinical nutrition manager (Cybersoft Inc., Phoenix, AZ, USA).
A total of 79 recipes were collected for 16 commonly consumed dishes (seven meat-based, five starch-based and four legume/vegetable-based). 'Fried chicken' contained the most energy [1469 kJ (351 kcal)], protein (29.7 g), fat (23.7 g), cholesterol (123 mg) and niacin (8.4 mg). 'Fried beef' contained the most potassium (495 mg) and zinc (6.4 mg), whereas 'fish stew' had the most vitamin D (4.2 μg) and calcium (215 mg). 'Fried cabbage' and 'fried spinach' contained the largest percent energies from fat, at 79% and 76%, respectively. A traditional sweet bread, 'jeqe', made with fortified flour contributed significantly to iron (4.6 mg), niacin (4.5 μg) and folate (129 μg). The sodium content of dishes ranged from 88 to 679 mg per 100 g.
The nutritional composition data for commonly consumed dishes in rural KwaZulu-Natal is presented. Although the dishes are good sources of protein, vitamins and minerals, they also contain substantial amounts of fat. This culturally appropriate information will enable the calculation of dietary intake and can be used to encourage the consumption of recipes rich in key nutrients.
准确的营养成分数据对于独特的人群组合菜肴对于营养数据库的开发和膳食摄入量的计算至关重要。本研究旨在提供南非夸祖鲁-纳塔尔省农村地区经常食用的组合菜肴的营养成分。
使用从 79 名随机选择的社区成员收集的 24 小时回忆来确定经常食用的组合菜肴。为每个报告的菜肴收集了多个食谱。使用 nutribase 临床营养管理器（Cybersoft Inc.，Phoenix，AZ，USA）计算每种菜肴每 100 克的平均营养成分。
共收集了 79 种食谱，用于 16 种常见的菜肴（七种基于肉类，五种基于淀粉，四种基于豆类/蔬菜）。“炸鸡”含有最多的能量[1469kJ（351kcal）]、蛋白质（29.7g）、脂肪（23.7g）、胆固醇（123mg）和烟酸（8.4mg）。“煎牛肉”含有最多的钾（495mg）和锌（6.4mg），而“鱼汤”含有最多的维生素 D（4.2μg）和钙（215mg）。“炒白菜”和“炒菠菜”的脂肪提供的能量百分比最大，分别为 79%和 76%。一种用强化面粉制成的传统甜面包“jeqe”，富含铁（4.6mg）、烟酸（4.5μg）和叶酸（129μg）。菜肴中的钠含量为 88 至 679mg/100g。
介绍了南非夸祖鲁-纳塔尔省农村地区经常食用的菜肴的营养成分数据。虽然这些菜肴是蛋白质、维生素和矿物质的良好来源，但它们也含有大量的脂肪。这种具有文化适应性的信息将使膳食摄入量的计算成为可能，并可以用于鼓励食用富含关键营养素的食谱。
