Abstract
This study was conducted to develop a meal-planning exchange list for traditional
combination dishes in Jordan. A total of 80 traditional dishes were selected from
local cookbooks and through interviews with housewives. To minimize individual variations
in preparation methods, five different recipes for each dish were collected and averaged.
Dishes were cooked according to the averaged recipe. The weight of each ingredient
and dish's net weight were documented in both kitchen and standard measures to be
later used in dishes fitting into the exchange list. Samples from each prepared dish
were analyzed for their macronutrient content following the Association of Official
Analytical Chemists procedures. Correlation analysis was performed between macronutrient
content of prepared dishes and that published in food composition tables for the use
in the Middle East or analyzed using food analysis software. Exchange lists were then
developed using an approximation method suggested in the literature. Significant correlation
was found between carbohydrate, protein, and fat amounts obtained in this study and
that previously published or obtained by food analysis software. Meal-planning exchange
list for combination dishes is now available and ready to be used by food and nutrition
professionals and health care providers in Jordan.
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Biography
H. A. Bawadi is an assistant professor of human nutrition in epidemiology and S. A. Al-Sahawaneh is a graduate student, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Iribid, Jordan.
Article info
Publication history
Accepted:
July 19,
2007
Identification
Copyright
© 2008 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
