This issue of CAJANUS, and the next, will discuss the nutrient content and health benefits of some commonly used foods in the Caribbean. This issue focuses on: Staples, Legumes and Nuts, Fruits and Vegetables – four of the six Caribbean Food Groups.
This issue of CAJANUS, and the next, will discuss the nutrient content and health benefits of some commonly used foods in the Caribbean. This issue focuses on: Staples, Legumes and Nuts, Fruits and Vegetables – four of the six Caribbean Food Groups.
In the previous issue of CAJANUS, some commonly used Caribbean staple foods, fruits and vegetables as well as legumes and nuts were presented. The remaining two of the six Caribbean Food Groups, namely Foods from Animals, and Fats and Oils are the focus of this issue that highlights many
This issue is dedicated to a five-year project of the Caribbean Food and Nutrition Institute (CFNI), funded by the Canadian International Development Agency (CIDA), aimed at the incorporation of nutrition in the treatment and management of HIV and AIDS in the Caribbean.
Caribbean Food & Nutrition Institute
Jamaica Centre
University of the West Indies Campus Mona, P. O. Box 140, Kingston 7, Jamaica
Tel: 1 (876) 927-1540-1; 1 (876) 927-1927 Fax: 1 (876) 927-2657 E-mail:
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Caribbean Food & Nutrition Institute
Trinidad Centre
University of the West Indies Campus St. Augustine, Trinidad & Tobago
Tel: 1 (868) 645-2917;1 (868) 663-1544 Fax:1 (868) 663-1544 E-mail:
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In collaboration with FAO, CFNI organized a symposium
