Food & Nutrition

Arab Journal of Food & Nutrition
90. Developing Meal-Planning Exchange System for Composite Dishes
Common in the Jordanian and Arabic Cuisine (2006)
Safa’ Adel A1-Sahawneh\ Jordan University of Science & Technology
Supervisor: Dr. Hiba A. Bawadi
This study was conducted to develop a meal-planning exchange list for
composite dishes common in the Jordanian and Arabic cuisine. Eighty different main
dishes common in the Jordanian cuisine were selected to be included in the exchange
list. Five different recipes were collected for each dish from different housekeepers.
After recipes were collected, average recipe was obtained and prepared. Ingredients
and net weight were documented in both kitchen measures and standard measures to
be later used in dishes fitting to the exchange system. Representative samples from
each prepared dish were stored at -20 C°. Proximate analysis following the AOAC
procedures was conducted for all samples. Macronutrient content analysis’ data
obtained from the lab were compared with (1) those published by Pellett and Shadarevian
in 1970, and (2) with those obtained by computerized diet analysis software;
namely ESHA. Exchange list was then developed based on wheeler et al. work (1995).
Regression analysis revealed that data published by Pellett and Shadarevian best
predicted carbohydrate and protein content in Jordanian main dishes, whereas ESHA
analysis data were predictor for carbohydrate and fat content in Jordanian main dishes.
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Volume 11, No. 25, 2011
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