Author(s):
1. Aimen Tariq:
Kinnaird College for Women, Lahore, Pakistan
2. Nida Tasneem Khan:
Kinnaird College for Women, Lahore, Pakistan
3. Mahnaz Nasir Khan:
Kinnaird College for Women, Lahore, Pakistan
4. Fajer Ayub:
Kinnaird College for Women, Lahore, Pakistan
Abstract:
Nutrient composition is essential for dietary interventions that are linked to disease and health of individuals. Many countries have developed their own nutrient composition table of their traditional dishes but limited data is available regarding the nutritional composition of traditional dishes and beverages of Pakistan. Dairy is widely consumed all over Pakistan and dairy sources like milk and yogurt are the key ingredients in majority of the traditional Pakistani beverages. This study aimed at determining the nutrition composition of commonly consumed traditional dairy based beverages as they are a part of Pakistani culture and are extremely important for providing nutrition among the population. Experimental study design was used for this purpose. The data was gathered through a questionnaire to identify common traditional dairy based beverages and their preferred compositions of main ingredients. 15 common traditional dairy based beverages were selected according to the data collected from various individuals that included housewives, students and working class that comprised of people who have office jobs and the people who are self-employed. The traditional beverages were prepared by using the preferred compositions of the main ingredients that were rated the highest on the rating scale by the participants of this research. AOAC procedures were used to determine the macronutrient content of the dairy based traditional beverages. Milk and yogurt emerged to be one of the key ingredients used in varying quantities in majority of the identified beverages. Variation in the quantity of milk and yogurt in the beverages greatly influenced their macronutrient composition. Serving sizes of these beverages were calculated according to their macronutrient composition and the serving size was adjusted in a certain way that the macronutrient values of the beverages were equal to one exchange of dairy. The method used for statistical analysis was one way ANOVA, no difference in the serving size adjusted macronutrient values (p-value=0.05) was found among the dairy based beverages. The nutrient composition of dairy based beverages can be used to develop a dietary tool for meal planning of Pakistani cuisine that can be used not only in Pakistan but anywhere in the world while planning various dietary interventions when dealing with Pakistani population as majority of them are consumers of dairy based beverages.
Page(s):
205-205
DOI:
DOI not available
Published:
Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023
Keywords:
serving size
,
macronutrients
,
Nutrient composition
,
Dairy based beverages
,
traditional dishes
References:
References are not available for this document.
Citations
Citations are not available for this document.