Food habits and nutrient intake of Kuwaiti males and females

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Abstract
Some current dietary habits, food preparation methods and foods consumed by Kuwaiti citizens are described based on data collected from 500 adults of different education and income levels. While some traditional food habits are adhered to, others are giving way to Western influences. Wheat is the main staple, followed by rice; mutton and lamb are preferred over beef; but chicken and fish are also consumed. Diluted yogurt (roob) is traditionally ingested during lunch, which is the main meal. Fresh fruits and vegetables are readily available, but their consumption is limited by purchasing power. Carbonated beverages, coffee and tea are consumed frequently and sugar use is high. Some food preparation practices have different implications on nutrient values of food. In cooking, rice is soaked in warm water for a few hours and then the water is discarded; meat and vegetable mixtures may be boiled for a long time. Such food preparation methods tend to destroy valuable nutrients; but partially boiled vegetable, or not well cooked meat, are not popular. Although abundant food is available and considerable amounts are wasted, an analysis of nutrient intakes show that dietary vitamin A, thiamin, riboflavin and Ca intakes are below that of the USA. RDA [Recommended Daily Allowance] for adult men and women. Fe and Mg intakes of women are also unsatisfactory.

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