Many factors influence meal planning for a healthy diet, of which food choices, personal preferences, ethnic behaviors and tradition may increase the responsibility and commitment of health care professionals and dietitians in promoting improved nutrition at an individual and community level, through adherence to food composition tables and exchange listsĪt the Middle Eastern level, there is a lack in regional and national exchange lists that incorporate traditional foods. Food composition tables and exchange lists also have an impact on marketing, on the trade of products and on consumer safety and healthĦ. Recommendations and guidelines 5 published by the public and private sectors with the purpose of implementing programs aiming to ameliorate medical nutritional therapeutics for widely distributed NCDs. The implementation of food composition tables and development of exchange lists is drawing attention at a national and international level due to the Around 31% of the population was obese, 13% had diabetes type II, 20% had raised blood pressure and 36% had a sedentary lifestyle Furthermore, among the 10,334 premature deaths from NCDs, 27.2% of deaths were due to cancer. In Lebanon in 2016, 91% (10,334 individuals) of all deaths were due to NCDsĤ. According to the World Health Organization (WHO) statistics, the worldwide probability of premature death due to NCDs accounts for 70% of the 41 million deaths each year. No changes were reported with regards to protein and fiber intakeģ. 7.36 ± 0.22% in 1997) and a decrease in micronutrient dietary density along with a decrease in the consumption of milk (1.09 ± 0.08% vs.
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Few data have discussed food attitudes and practices in Lebanon however, recent evidence published in 2019 from two surveys enrolled previously between 19/2009, showed a shift in the Lebanese diet with regards to an expansion in energy intake from 1728 ± 24 kcal in 1997 to 1877 ± 15 kcal in 2008/2009 and dietary fat from 34.63 ± 0.32% in 1997 to 36.97 ± 0.21% in 2008/2009, coupled with decreases in carbohydrate (CHO) (48.97 ± 0.23% in 2008/2009 compared to 51.32 ± 0.36% in 1997), in fruit consumption (4.72 ± 0.15% vs. Over six million 2 and is considered as part of the EMR. Lebanon is an Arab country with a population of The Eastern Mediterranean Region (EMR) is currently facing rapid social and economic changes, urbanization, and advances in technology along with a shift in the prevalence of non-communicable diseases (NCDs) due to the obesogenic environment, nutrition transition and modification of lifestyle patterns characterized by changes in food intake and a reduction in physical activity attitudes and practicesġ. For each dish and according to each serving size, carbohydrate, milk (whole milk, reduced fat or skim), fat and protein (lean meat, medium fat meat and high fat meat) exchanges were calculated.Ĭonclusion: This study provides healthcare professionals, dietitians and consumers the chance to proficiently plan traditional-type dishes, ensuring prominent dietetic and medical nutritional therapy practices and patient's self-control. Shawarma Dajaj whereas fat content ranged between 0.5 and 22.4 g/100 g in the dishes. Carbohydrate was lowest (1.1g/100g) and protein was highest (29.7g/100g) in
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Results: The variations in macronutrients and fiber content were found among the Lebanese dishes. Methodology: Thirty traditional Lebanese dishes were collected in which the carbohydrate, fat and protein were analyzed using Association of Official Analytical Chemists procedures then followed by a calculation of exchange lists of foods per serving using Wheeler method.
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Objective: The aim of this study was to convert the recipes of the Lebanese traditional dishes into meal planning exchange lists whose items are expressed in grams and adjusted to Lebanese household measures (cups and spoons) that could be used by healthcare professionals.
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Background: The important role of Mediterranean diet was elucidated in various clinical and epidemiological studies underlying its impact on reducing the burden of non-communicable diseases in Mediterranean and non-Mediterranean populations.