Development ofaLebanese foodexchangesystembased onfrequently consumedEastern Mediterranean traditional dishesand Arabic sweets.

Maha Hoteit,Alissar Rady,Edwina Zoghbi,Ayoub Al-Jawaldeh,Iman Shankiti

doi:10.12688/f1000research.27461.1

Abstract

Background: The important role of Mediterranean diet was elucidated in various clinical and epidemiological studies underlying its impact on reducing the burden of non-communicable diseases in Mediterranean and non-Mediterranean populations. Objective: The aim of this study was to convert the recipes of the Lebanese traditional dishes into meal planning exchange lists whose items are expressed in grams and adjusted to Lebanese household measures (cups and spoons) that could be used by healthcare professionals. Methodology: Thirty traditional Lebanese dishes were collected in which the carbohydrate, fat and protein were analyzed using Association of Official Analytical Chemists procedures then followed by a calculation of exchange lists of foods per serving using Wheeler method. Results: The variations in macronutrients and fiber content were found among the Lebanese dishes. Carbohydrate was lowest (1.1g/100g) and protein was highest (29.7g/100g) in Shawarma Dajaj whereas fat content ranged between 0.5 and 22.4 g/100 g in the dishes. For each dish and according to each serving size, carbohydrate, milk (whole milk, reduced fat or skim), fat and protein (lean meat, medium fat meat and high fat meat) exchanges were calculated. Conclusion: This study provides healthcare professionals, dietitians and consumers the chance to proficiently plan traditional-type dishes, ensuring prominent dietetic and medical nutritional therapy practices and patient's self-control.

Highlights

The important role of Mediterranean diet was elucidated in various clinical and epidemiological studies underlying its impact on reducing the burden of non-communicable diseases in Mediterranean and non-Mediterranean populations
The amount of energy in the dishes was identical, the dissimilarity in protein, CHO or fatty acid content had nutritional implications on health, since a high intake of CHO or fats is associated with a high-risk factor for non-communicable diseases[5]
This guide is a good source of information about the macronutrient content of traditional dishes and Arabic sweets cooked in Lebanon

Summary

Introduction

The important role of Mediterranean diet was elucidated in various clinical and epidemiological studies underlying its impact on reducing the burden of non-communicable diseases in Mediterranean and non-Mediterranean populations. Few data have discussed food attitudes and practices in Lebanon; recent evidence published in 2019 from two surveys enrolled previously between 1997 and 2008/2009, showed a shift in the Lebanese diet with regards to an expansion in energy intake from 1728 ± 24 kcal in 1997 to 1877 ± 15 kcal in 2008/2009 and dietary fat from 34.63 ± 0.32% in 1997 to 36.97 ± 0.21% in 2008/2009, coupled with decreases in carbohydrate (CHO) (48.97 ± 0.23% in 2008/2009 compared to 51.32 ± 0.36% in 1997), in fruit consumption (4.72 ± 0.15% vs 7.36 ± 0.22% in 1997) and a decrease in micronutrient dietary density along with a decrease in the consumption of milk (1.09 ± 0.08% vs 1.53 ± 0.11% in 2008/2009 and 1997, respectively). Around 31% of the population was obese, 13% had diabetes type II, 20% had raised blood pressure and 36% had a sedentary lifestyle[4]

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Conclusion