Healthier African-Caribbean Recipes for the UK
Author Information
Author(s): Apekey Tanefa A., Moore Sally G., Maynard Maria J.
Primary Institution: Sheffield Centre for Health and Related Research (SCHARR), University of Leeds, Leeds Beckett University
Hypothesis
Can traditional African-Caribbean recipes be modified to be healthier while remaining culturally acceptable?
Conclusion
It is feasible to modify African-Caribbean recipes to be healthier and acceptable to consumers.
Supporting Evidence
- Modification resulted in a reduction in overall energy, fat, saturated fatty acids, and sugar content.
- Nine of the 12 modified recipes achieved green levels for calories, fat, saturated fat, sugars, and salt.
- Participants provided positive feedback on the acceptability and feasibility of the modified recipes.
Takeaway
The study shows that we can make traditional Caribbean foods healthier without losing their taste, helping people eat better.
Methodology
Nutritional analysis software was used to modify traditional recipes, which were then prepared and evaluated by community service-users.
Potential Biases
Potential bias due to the convenience sampling method used for participant recruitment.
Limitations
The study's sample may not represent the diversity of the UK Black African and African Caribbean population.
Participant Demographics
Adults of self-defined African-Caribbean ethnicity living in Leeds, UK.
Digital Object Identifier (DOI)
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