Energy density of ethnic cuisines in Singaporean hawker centres: a comparative study of Chinese Malay and Indian foods

Goh Hui Jen, . and Yu Rina Chin Quek, . and Henry Christiani Jeyakumar, . Energy density of ethnic cuisines in Singaporean hawker centres: a comparative study of Chinese Malay and Indian foods. pp. 171-184. ISSN 1394-035X

Introduction: A major focus in the prevention and management of obesity has been in the self-monitoring of foods consumed to reduce total energy intake. The present study used a novel instrument called the Calorie Answer„ to measure the energy content of various local foods in Singapore. The study aimed to build a database on energy density of commonly consumed Chinese Malay and Indian foods to facilitate appropriate food choices by the consumer. Methods: The first part consisted of measuring the energy density of 15 popular local foods purchased from 8 different hawker centres. In the second part 46 additional local foods were analysed again using the Calorie Answer„ instrument. Results: Despite the different locations from which the foods were purchased the energy content of the same foods was remarkably similar with a coefficient of variation (CV) of 15 for all foods. There was a higher average energy density of Indian foods compared to Chinese and Malay foods (Welch test p0.027). Conclusion: Our results suggest that the energy density of commonly consumed foods from different locations was remarkably similar. The average energy density of Indian foods was significantly higher than that of Chinese and Malay. Knowledge of the energy density of foods is essential information that is needed in the battle against being overweight and obesity. The application of the Calorie Answer„ may be used as a means to collate data on the energy density of foods consumed in other countries in the ASEAN region.

Full text available from: Official URL: http://www.nutriweb.org.my/mjn/publication/25-1/o....

Abstract

Introduction: A major focus in the prevention and management of obesity has been in the self-monitoring of foods consumed to reduce total energy intake. The present study used a novel instrument called the Calorie Answer„ to measure the energy content of various local foods in Singapore. The study aimed to build a database on energy density of commonly consumed Chinese Malay and Indian foods to facilitate appropriate food choices by the consumer. Methods: The first part consisted of measuring the energy density of 15 popular local foods purchased from 8 different hawker centres. In the second part 46 additional local foods were analysed again using the Calorie Answer„ instrument. Results: Despite the different locations from which the foods were purchased the energy content of the same foods was remarkably similar with a coefficient of variation (CV) of 15 for all foods. There was a higher average energy density of Indian foods compared to Chinese and Malay foods (Welch test p0.027). Conclusion: Our results suggest that the energy density of commonly consumed foods from different locations was remarkably similar. The average energy density of Indian foods was significantly higher than that of Chinese and Malay. Knowledge of the energy density of foods is essential information that is needed in the battle against being overweight and obesity. The application of the Calorie Answer„ may be used as a means to collate data on the energy density of foods consumed in other countries in the ASEAN region.

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Item Type:	Article
AGROVOC Term:	Food
AGROVOC Term:	Ethnic groups
AGROVOC Term:	Stalls
AGROVOC Term:	Food consumption
AGROVOC Term:	Food choice
AGROVOC Term:	Food intake
AGROVOC Term:	Diet preferences
AGROVOC Term:	Food preferences
AGROVOC Term:	Consumer preferences
AGROVOC Term:	Energy intake (food or feed)
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8255

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