Nutrient profile of traditional Lebanese composite dishes : comparison with composite dishes consumed in France

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dc.contributor.advisorLairon, Denis
dc.contributor.authorIssa, Carine
dc.contributor.authorSalameh, Pascale
dc.contributor.authorBatal, Malek
dc.contributor.authorVieux, Florent
dc.contributor.authorDarmon, Nicole
dc.date.accessioned2009-04-23T18:53:39Z
dc.date.available2009-04-23T18:53:39Z
dc.date.issued2009
dc.description.abstractPrimary objective: To estimate the overall nutritional quality of traditional Lebanese dishes by calculating their nutrient profile. Methods: Fifty traditional Lebanese composite dishes (LD) were compared with 50 composite dishes consumed in France (FD), based on the SAIN (score of nutritional adequacy of individual foods) and LIM (score of nutrients to be limited) nutrient profiling system. Each dish was attributed to one of four nutrient profiling classes based on their SAIN and LIM values. The dishes’ distributions within the four classes and their content in selected nutrients and ingredient groups were compared. Results: LD had a better nutrient profile than FD (PB0.001). LD were richer in vitamin C and contained less proteins, saturated fatty acids, and sodium. They contained more vegetables and unrefined starches and less cheese and refined starches than FD. Conclusions: Nutrient profiles may help identify those composite dishes whose consumption should be encouraged to promote healthy eating in Lebanon.en
dc.identifier.citationIssa, C., Salameh, P., Batal, M., Vieux, F., Lairon, D., & Darmon, N. (2009). The nutrient profile of traditional Lebanese composite dishes: comparison with composite dishes consumed in France. International journal of food sciences and nutrition, 60(sup4), 285-295. https://doi.org/10.1080/09637480903107700en
dc.identifier.issn1465-3478
dc.identifier.urihttp://hdl.handle.net/10625/38060
dc.identifier.urihttps://www.tandfonline.com/doi/abs/10.1080/09637480903107700?journalCode=iijf20
dc.language.isoen
dc.publisherInforma Healthcare, London, GBen
dc.relation.journalInternational journal of food sciences and nutrition
dc.subjectNUTRIENT PROFILEen
dc.subjectCOMPOSITE DISHESen
dc.subjectTRADITIONAL FOODen
dc.subjectHUMAN NUTRITIONen
dc.subjectDIETen
dc.subjectNUTRITIVE VALUEen
dc.subjectLEBANONen
dc.subjectNUTRITIONAL QUALITYen
dc.titleNutrient profile of traditional Lebanese composite dishes : comparison with composite dishes consumed in Franceen
dc.typeJournal Article (peer-reviewed)en
idrc.copyright.holderInforma UK Ltd
idrc.dspace.accessIDRC Onlyen
idrc.noaccessDue to copyright restrictions the full text of this research output is not available in the IDRC Digital Library or by request from the IDRC Library. / Compte tenu des restrictions relatives au droit d'auteur, le texte intégral de cet extrant de recherche n'est pas accessible dans la Bibliothèque numérique du CRDI, et il n'est pas possible d'en faire la demande à la Bibliothéque du CRDI.en
idrc.project.number102692
idrc.project.titleWild Edible Plants : Promoting Dietary Diversity in Poor Communities of Lebanonen
idrc.rims.adhocgroupIDRC SUPPORTEDen

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