Application of ethnic food composition data for understanding the diet and nutrition of South Asians in the UK

作者：Khokhar Santosh^*; Ashkanani Fatemah; Garduno Diaz Sara D; Husain Wafaa

来源：Food Chemistry, 2013, 140(3): 436-442.

DOI：10.1016/j.foodchem.2012.10.034

• Food composition
• Nutrients
• Ethnic foods
• Portion size
• South Asian
• Analysis

Lack of food composition data, recipe information and portion sizes for ethnic foods are commonly reported problems for dietary assessment of ethnic minority groups. One of the main aims of this study was to use food composition data to validate portion sizes, identify important sources of nutrients and describe the characteristics of the South Asian diet. The top five ethnic foods containing highest levels of selected nutrients were lamb bald (3 mg/100 g iron), lamb kebab (3.2 mg/100 g zinc), mixed dhal (62 mu g/100 g folate), fish curry (1.4 mu g/100 g vitamin D), ghee (968 mu g/100 g retinol) and toor dhal (9.1 g/100 g dietary fibre). Typical adult South Asian diets included traditional cereals (chapatti, rice and paratha) and low consumption of meat dishes; with vegetable curries contributing most towards energy intake. A higher consumption of full fat milk and fruit juices by toddlers and school children were observed when compared with the National Diet and Nutrition Survey of the UK.

• 出版日期2013-10-1