Development of Photographic Food Atlas of Carbohydrate Servings of Banana Varieties Consumed in Enugu State for Dietary Counselling of Diabetic Patients

Abstract

Background and Objectives: Intake of fruits as snacks for diabetic patients is usually encouraged, but there is the challenge of overconsumption and the inability to estimate the appropriate quantity to eat at a time. A photographic food atlas of three banana varieties (red Dacca, Gros Michel, and green mutant species) consumed in Enugu state, Nigeria, was developed using edible portions of foods that would supply a specific amount of carbohydrates (10g, 15g, 20g, 30g, and 45g) and their energy content was also calculated. Methods: The banana varieties were obtained from banana vendors in Nsukka local markets. The samples were analyzed for proximate (moisture, protein, carbohydrates, ash, fat, and crude fibre) composition using standard methods. The energy content was calculated using Atwater factors for carbohydrates, fats, and protein. Standardized photographs of each carbohydrate portion size (10g, 15g, 20g, 30g, and 45g) of the selected banana variety were captured, and their weights were recorded. The photographs were formatted on A4 size paper, with each page containing 5 photographs. Results: Red dacca had the highest (19.5g/100g) carbohydrate content which is the least (12.3g/100g) in the green mutant. The carbohydrate contents of red dacca and gros Michel species are comparable (p > 0.05) but significantly (p < 0.05) lower in green mutant species. Energy is highest (125 kcal/100g) in green mutant and least (95 kcal/100g) in gros Michel. The photographic food atlas developed contains 15 photographs of three banana varieties. Conclusion: This study developed a veritable visual aid for dietary counselling of diabetic patients. The tool is suitable for estimating portion sizes of banana, their carbohydrate and energy content.