Developing a food exchange list for Middle Eastern appetizers and desserts commonly consumed in Jordan.

Authors:
Hiba A Bawadi
Hiba A Bawadi
College of Health Sciences
United States
Reema F Tayyem
Reema F Tayyem
The Hashemite University
Dr.  Rania Mekary, Post-Doc; PhD, MSc, MSc.
Dr. Rania Mekary, Post-Doc; PhD, MSc, MSc.
Harvard School of Public Health
Research Associate
Biostatistics and Epidemiology; Systematic Reviews and Meta-analyses; Nutritional sciences and physical activity
Boston, MA | United States
Georgianna Tuuri
Georgianna Tuuri
School of Nutrition and Food Sciences
Ames | United States

Nutr Diet 2009 Mar;66(1):20-26

AIM: This study was conducted to develop a meal-planning exchange list for Middle Eastern foods commonly included in the Jordanian cuisine. Forty types of appetizers and another 40 types of desserts were selected; with five different recipes for each item. Recipes were collected from different housewives and Arabic cookbooks. Ingredients' weight and dish net weight were recorded based on an average recipe, and dishes were prepared accordingly. Dishes were proximately analyzed following the AOAC procedures. Proximate analysis was compared to the WHO-food composition tables (FCT) for the use in the Middle East, and with food analysis software (ESHA). RESULTS: Significant correlations (P < 0.001) were found between macronutrient content obtained from proximate analysis and those obtained from ESHA. The correlation coefficients (r) were 0.92 for carbohydrate, 0.86 for protein, and 0.86 for fat. Strong correlations were also detected between proximate analysis FCT for carbohydrate (r=0.91, P<0.001) and protein (r=0.81; P<0.001) contents. However, this significant correlation was not found as strong, yet significant for fat (r=0. 62, P<0.001). CONCLUSION: A valid exchange system for traditional desserts and appetizers is now available and ready to be used by dietitians and health care providers in Jordan and Arab World.

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http://dx.doi.org/10.1111/j.1747-0080.2008.01313.xDOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3155260PMC

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March 2009
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