Food & Nutrition

Arab Journal of Food & Nutrition
89.
89. Developing Meal-Planning Exchange List for Composite Desserts and
Appetizers Common in the Jordanian and Arabic Cuisine (2006)
Naseem M. Al-Shwaiyat\ Jordan University of Science & Technology
Supervisor: Dr. Hiba A. Bawadi
The current project aimed to develop a meal-planning exchange list for desserts
and appetizers common in the Jordanian and Arabic cuisine. Appetizers (n=40) and
desserts (n=40) were selected and incorporated to the exchange list. Five different
recipes were collected for each item. An average recipe of five recipes was obtained,
and prepared. Ingredients’ weight and appetizer/dessert net weight were recorded in
both kitchen measures and standard measures to be later used in dishes incorporation
to the exchange system. Laboratory approximate analysis was conducted for each item
following the AOAC procedures. Carbohydrate, protein, and fat content obtained from
the laboratory analysis were used to validate those obtained by computerized diet
analysis software “ESHA” and those published by Pellet and Shadarevian in “food
composition tables for use in the Middle East”. Depend on laboratory analysis results,
desserts and appetizers were fitted to the exchange list following wheeler et al., work
(1996). ESHA analysis and “food composition tables for use in the Middle East” are
valid nutritional resources for the analysis of desserts and appetizers.
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Volume 265 11, No. 25, 2011