A Preliminary Investigation into the Dietary and Oral Practices Associated with Fractured Teeth and Prostheses in a Trinidadian Population

Objectives: This preliminary study seeks to determine the relationship between fractured teeth, restorations, prostheses, and specific dietary practices. Methodology: Anonymous questionnaires were randomly distributed to a convenience sample of Trinidadian adults at various locations around the country, after gaining consent. Data were analyzed using the software; Statistical Package for the Social Sciences for significant associations between various types of food and broken teeth or prosthesis using odds ratios. Results: Three hundred questionnaires were completed. Seventy­five percent of the patients preferred crunchy or hard foods and 51% of the respondents liked crushing bones, mostly chicken bones. It was observed that respondents with a dietary preference for fried whole chana, split chana, crab, and sugarcane were significantly associated with broken dentures. Respondents eating whole chana also had a significant association with broken teeth and broken dentures. Associations were found between some dietary preferences, ethnicities, and age groups. Conclusions: Significant associations between age, ethnicity, sex, and certain dietary practices and habits were found. There also appears to be a significant relationship between patients with fractured teeth, restorations, and prostheses with certain dietary preferences.

Household food security, HIV knowledge and dietary patterns among Trinidadian adults: A cross-sectional study

OBJECTIVE: To determine the relationship between food consumption patterns and prevalence of food insecurity among Trinidadian adults. METHODS: A convenience sample of two hundred and twenty selected households participated in the study. Data were collected over a three-month period in the year 2015. A structured paper-based questionnaire was used to collect data on HIV knowledge, food consumption frequency, food security status and sexual risk behaviours. Principal component analysis was used to derive dietary patterns. Multiple logistic regression models were used to determine the association between household food security and HIV knowledge and dietary pattern scores. All models were adjusted for gender, age, ethnicity, employment status and educational status. RESULTS: Two dietary consumption patterns were identified, namely westernized and prudent patterns. Overall, household food insecurity was approximately 65%, with food insecurity with children being that of 41% and without children 63%. Average HIV knowledge was 61.48 ± 15.16% among participants. Higher HIV knowledge (OR = 0.84; p = 0.002) and prudent dietary factor scores (OR = 0.64; p < 0.001) were associated with a greater odds of being food secure. Conversely, higher westernized dietary factor scores (OR = 1.33; p = 0.008) were associated witha greater likelihood of being food insecure. CONCLUSION: Greater awareness to HIV and healthier dietary patterns were seen among individuals from food secure households while persons who had westernized lifestyles were more likely to be from food insecure households. A greater effort is needed by governmental and public health institutions to help reduce the burden of food insecurity in the Caribbean.

Eating during the holiday season

Better belly bust that good food waste for Christmas is the refrain of a popular Christmas song in Trinidad and Tobago; a sentiment with which many around the world will agree. The holiday season can be enjoyed without over indulging but requires some deliberate planning and forethought to resist the many tasty temptations.

Identifying foods commonly consumed by the Jamaican population: the focus group approach

SUMMARY: Focus Group Methodolgy was employed in a study conducted in the Caribbean island of Jamaica, aimed at providing critical information on priority foods to be included in a national food composition database. The specific objective of the study was to determine the single and prepared foods most commonly consumed within Jamaican households. Twenty focus groups were conducted nation-wide comprising 130 households. Representativeness of sample was obtained by selecting the groups as a subset of the sample used by the Statistical Institute of Jamaica for national social and economic surveys. Groups consisted of 8-12 persons (responsible for household food purchase and preparation) recruited from each sampling region. Content analysis of transcripts was carried out by coding and tabulating mentions (food occurrence) for each question by group. Code frequencies were collated in a matrix to arrive at food commonly consumed by group and geographical area. Data generated by the study identified 70 foods being the most commonly consumed on a weekly basis and 16 cooked dishes as the most commonly prepared. Oranges, ripe banana, chicken, rice, yellow yam and green bananas were among the most commonly consumed foods, while rice and peas, brown stewed or fried chicken, porridges and soups were among most commonly prepared dishes, overall. There were no significant differences, across geographical regions, in terms of frequency with which group reported household consumption of common foods or commonly prepared dishes. These results suggest a relative homogeneity in types of foods consumed within the Jamaican population and provide a list of `core' foods and food products, in their forms most commonly consumed, for inclusion in an updated food composition database for Jamaica. (AU)

Development of food frequency questionnaires in three population samples of African origin from Cameroon, Jamaica and Caribbean migrants to the UK

OBJECTIVES: To develop the methods for assessment of food and nutrient intake using standardized food frequency questionnaires (FFQ) in three African origin populations from Cameroon, Jamaica and Caribbean migrants to the United Kingdom. DESIGN: Cross-sectional assessment of diet from a representative sample in each site, using either a 2-day food dairy or a 24-h recall method to determine food for inclusion on the food frequency questionnaire. SETTING: A rural and urban site in Cameroon, Evodoula and Cite Verte in Yaounde, respectively; a district in Kingston, Jamaica; Afro-Caribbeans living in central Manchester, UK. SUBJECTS: Aged 25-79 years, 61 from the Cameroonian urban site, 62 from village site; 102 subjects from Jamaica (additional analysis on a subsample of 20): 29 subjects from Manchester, UK. MAIN OUTCOME MEASURES: Food contributing to nutrients in each site to allow the development of a FFQ. RESULTS: A high response rate was obtained in each site. Comparison of macronutrient intakes between the sites showed that carbohydrate was the most important contributor to energy intake in Jamaica (55 percent) and the least in the rural Cameroon. In rural Cameroon, fat (mainly palm oil) was the most important contributor to energy intake (44 percent). Manchester had the highest contribution of protein energy (17 percent). Food contributing to toal energy, protein, fat and carbohydrate were determined. In rural Cameroon, the top 10 food items contributed 66 percent of the total energy intake compared to 37 percent for the top 10 foods in Manchester. Food contributing to energy were similar in Jamaica and Manchester. Cassava contributed 40 percent of the carbohydrate intake in rural Cameroon and only 6 percent in urban Cameroon. One FFQ has been developed for use in both sites in Cameroon containing 76 food items. The FFQ for Jamaica contains 69 foods and for Manchester 108 food items. CONCLUSION: Considerable variations exist within sites (Cameroon) and between sites in foods which are important contributors to nutrient intakes. With careful exploration of eating habits it has been possible to develop standardized, but locally appropriate FFQs for use in African populations in different countries.(AU)

Food, nutrition and health in the Caribbean: a time for re-examination Part 1 - abstract

Today the countries of the English-speaking Carribean are at a crossroads. While the old problem of malnutrition in children has declined sharply, a large proportion of adults suffer from obesity. Estimates, according to Caribbean experts, are that 30 percent of the population above 35 years of age are suffering from high blood pressure and 10-12 percent from diabetes. The report "Health of the Americas" by the Pan American Health Organization shows that the countries are threatened with a massive epidemic of diabetes, hypertension, heart attack, stroke and cancer among adults, as these diseases are among the first five principal causes of deaths (AU)

Weaning-food viscosity and energy density: their effects on ad libitum consumption and energy intakes in Jamaican children

The effects of weaning-food viscosity and energy density on consumption and energy intake were determined in 15 non-breast-fed Jamaican children aged 7-15 mo under standardized conditions. We tested whether feeding thick, energy intakes and whether amylase treatment to reduce viscosity offered any advantage. When a traditional liquid, low-density porridge (2.15 kJ/g) was fed, the mean (ñSD) daily consumption was 139 ñ 25 g/kg and the mean daily energy intake was 296 ñ 54 kJ/kg. When a semisolid high-density porridge (4.09 kJ/g) was fed, consumption was significantly lower (98 ñ 21g/kg) but the daily energy intake was significantly higher - 402 ñ 85 kJ/KG (P < 0.001). Amylase treatment of the thick energy-dense porridge did not increase intakes further. Meal duration for the thick porridge (12.9 ñ 4.0 min) was significantly longer than that for the low-density (7.4 ñ 2.6 min) or amylase-treated (6.4 ñ 1.8 min) porridges (AU)

Is viscosity reduction of energy-dense weaning foods necessary in developing countries?

In developing countries, weaning foods are often of low energy density. We examined ad lib, intakes of 3 porridges: thin, low energy density; semi-solid, high energy density; and amylases-treated low viscosity, high energy density. The study was conducted under controlled conditions on a metabolic ward. 15 children aged 7-15 months, recovered from malnutrition, received each porridge in a randomised sequence for 4 consecutive days 4 times daily. The quantity of thin porridge consumed was significantly greater than that of the semi-solid or amylase-treated porridges (p < 0.001), but the energy intake was significantly lower (p < 0.001). The energy intakes of both high energy density porridges were similar and matched recommended intakes. Therefore viscosity reduction of a semi-solid porridge offered no advantage in energy intake (AU)

Jamaican fast food consumption patterns

Household interviews were conducted with a nationally representative quota sample of 948 rural and urban Jamaicans to examine attitudes to fast food restautants and fast food eating patterns; and how those attitudes and patterns vary by age, location, social class and gender. The most popular fast food restaurant was Kentucky Fried Chicken, which was twice more favoured as its closest rival Mothers', followed by Tastee Patties. Professionals were more likely to patronize Burger King than unskilled persons. Kentucky Fried Chicken was rated as the most expensive fast food restaurant as well as the fast food restaurant offering the fastest service; serving the tastiest, and best quality food. the most popular fast food was fried chicken, twice as popular as traditional Jamaican patties (cresent-shaped pastry shells filled with a green leafy vegetable, vegetables, or ground beef), followed by hamburgers and cheeseburgers. Regarding frequency of visits to fast food restaurants, 20.2 percent of respondents had visited fast food restaurants once in the three-month period prior to the interview. Approximately 29.2 percent had patronized fast food restaurants between two-to-five times, and 19.8 percent had not visited a fast food restaurant within the last three-months. Males were more likely than females to patronize fast food restaurants on a regular basis (AU)

Energy and protein accessibility at the household level in Jamaica: results from a national survey - abstract

Patterns of food consumption in Jamaica are of interest not only because of the increase in the food prices relative to the national minimum wage but also because the increased mortality rates from cardiovascular diseases in Jamaica may be related to dietary intakes. Data on household food expenditure were collected in the Jamaica Survey of Living Conditions and these were used to determine household energy and protein accessibility. The survey comprised a national representative sample of 3,861 households. The mean per capita daily energy and protein accessibility levels were 2,170 calories and 64 gm, respectively. This can be compared to reference requirements of 2,250 calories and 43 gm protein. The sample was divided into quintiles of total consumption with the top comprising the richest 20 per cent of the sample and the bottom quintile the poorest 20 per cent. The mean accessibility levels from the poorest quintiles were 909 calories and 24 gm protein while those of richest were 3,356 calories and 102 gm protein. The deficit in energy and protein in the poorest individuals may not be as dramatic as these figures indicate. The total energy and protein accessibility levels do not include meals consumed outside of the home, whether these were bought or received as gifts or as wages. This source of nutrients may be important to this group. In addition, the poorest households have more children which will decrease their per capita nutrient received. However, the indication is that the poorest individuals may be having intakes below those required. This would not only result in poor development of children but also may affect productivity levels in adults and hence national development (AU)