Nutrient content of five commonly consumed Jamaican foods

There is a dearth of food composition data for the foods and dishes most frequently consumed in Jamaica. Samples of five foods in their forms most commonly consumed by the Jamaican population (brown stewed chicken, rice and peas, boiled and roasted breadfruit, and steamed callaloo) were collected and analysed for proximates, dietary fiber, and minerals. Also determined were the cholesterol level of brown stewed chicken and the carotenoid content of steamed callaloo. National samples of mixed dishes were collected from 10 representative households while samples of single foods were purchased from 10 Jamaican markets and roadside vendors nationwide. Primary samples of each food were pooled to form composites from which analytical samples were drawn. Analytical results of brown stewed chicken and rice and peas revealed substantive amounts of protein, total fat, and several of the minerals. Steamed callaloo and boiled and roasted breadfruit were most noted for their potential contribution to dietary fiber and the minerals calcium, potassium, magnesium, and phosphorus. This is the first report on nutrient composition data for commonly consumed Jamaican foods.

Identifying foods commonly consumed by the Jamaican population: the focus group approach

SUMMARY: Focus Group Methodolgy was employed in a study conducted in the Caribbean island of Jamaica, aimed at providing critical information on priority foods to be included in a national food composition database. The specific objective of the study was to determine the single and prepared foods most commonly consumed within Jamaican households. Twenty focus groups were conducted nation-wide comprising 130 households. Representativeness of sample was obtained by selecting the groups as a subset of the sample used by the Statistical Institute of Jamaica for national social and economic surveys. Groups consisted of 8-12 persons (responsible for household food purchase and preparation) recruited from each sampling region. Content analysis of transcripts was carried out by coding and tabulating mentions (food occurrence) for each question by group. Code frequencies were collated in a matrix to arrive at food commonly consumed by group and geographical area. Data generated by the study identified 70 foods being the most commonly consumed on a weekly basis and 16 cooked dishes as the most commonly prepared. Oranges, ripe banana, chicken, rice, yellow yam and green bananas were among the most commonly consumed foods, while rice and peas, brown stewed or fried chicken, porridges and soups were among most commonly prepared dishes, overall. There were no significant differences, across geographical regions, in terms of frequency with which group reported household consumption of common foods or commonly prepared dishes. These results suggest a relative homogeneity in types of foods consumed within the Jamaican population and provide a list of `core' foods and food products, in their forms most commonly consumed, for inclusion in an updated food composition database for Jamaica.