Nutritional composition of commonly consumed composite dishes for Afro-Caribbeans (mainly Jamaicans) in the United Kingdom

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 7, 2009, Pages 140-150

  Sharma, Sangita ^a,e   Yacavone, Mihoko M ^a   Cao, Xia ^a,e   Samuda, Pauline M ^b   Cade, Janet ^c   Cruickshank, Kennedy ^d  

^a UNIVERSITY OF HAWAII CANCER CENTER   (United States)

^b UWI Campus   (Jamaica)

^c UNIVERSITY OF LEEDS   (United Kingdom)

^d UNIVERSITY OF MANCHESTER   (United Kingdom)

^e UNIVERSITY OF NORTH CAROLINA   (United States)

Author keywords

Afro Caribbeans; Composite dishes; Nutritional composition; Recipes; United Kingdom

Indexed keywords

ANIMAL; ARTICLE; BEVERAGE; BOOK; CARBOHYDRATE DIET; CENTRAL AMERICA; CHRONIC DISEASE; COOKING; DIET; ETHNOLOGY; FACTUAL DATABASE; FEMALE; FOOD ANALYSIS; HUMAN; JAMAICA; MALE; MEAT; METHODOLOGY; QUESTIONNAIRE; SEA FOOD; UNITED KINGDOM;

ANIMALS; BEVERAGES; CARIBBEAN REGION; CHRONIC DISEASE; COOKBOOKS AS TOPIC; COOKERY; DATABASES, FACTUAL; DIET; DIET SURVEYS; DIETARY CARBOHYDRATES; FEMALE; FOOD ANALYSIS; GREAT BRITAIN; HUMANS; JAMAICA; MALE; MEAT; QUESTIONNAIRES; SEAFOOD;

PISUM SATIVUM;

EID: 77951471365     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480902755079     Document Type: Article

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