Generally, seasonal items in Trinidad can still be found in the United States, either fresh or frozen.


Trinbagonians are known to participate in national celebrations and festivities, many of which include food. Often, American foods are substituted for native dishes, with traditional foods served only when dining with family or during special occasions.


Adaptation to American culture is likely to depend on the length of residence in the United States, the


extent of socialization (and with whom), current lifestyle, family dynamics, and overall socioeconomic status. Two notable changes for American Trinbagonians are the consumption of the heaviest meal in the evening instead of midday and perhaps the inclusion of more fruit, given the availability of fruits throughout the year (19).


Many supermarkets and vegetable/produce markets carry Caribbean foods and spices, making it easy


for individuals to obtain the required ingredients to prepare familiar dishes. Sometimes, however, these ingredients are expensive. Consequently, sometimes substitutions are sought; for example, chopped frozen spinach is substituted for dasheen bush, evaporated milk for coconut milk, and butternut squash for pumpkin to make callaloo. Recently, there seems to be an increasing demand for fish, given its health benefits, especially for cardiovascular health (19).


Adopting the MyPlate guidelines (formerly the Food Pyramid) may pose some challenges for those


trying to integrate the usual foods, especially combination foods. Legumes are not specified among the grains as a foundation food group, and milk appears to be over-emphasized. No reference is made to use of provisions and fats for cooking. Since fruits and vegetables occupy the larger part of the plate, this might give the appearance that it is acceptable to consume large quantities of sugary juices.


In Trinidad and Tobago, meal times and practices during the weekdays are similar to those in other parts of the world and tend to conform to the typical breakfast, lunch, dinner meal pattern. Practices on the weekend may be more traditional, with two main meals.


The midday meal is called lunch, and, in most cases, it is the heaviest meal of the day. This meal


generally consists of cooked food for many persons. Some people prefer the lighter, sandwich-type option. On Saturdays, the main meal is eaten midafternoon; this is often a one-pot dish such as soup or pelau, an adaptation of the Spanish dish paella. One pot soup, also known as sancoche, is rich in provisions, namely dasheen, tannia, cassava, and eddoe; coarse coconut dumplings; and salted meat and vegetables.


On Sundays, eating two meals is typical, and they are usually larger and more complex. The main


meal is likely to consist of one or two meats, one of which is likely chicken, prepared roasted or stewed to a rich brown color and with lots of gravy. This is accompanied by callaloo, flaked crabmeat, white rice and another staple, plus a legume, raw vegetables (salad), and a beverage. Family mealtime is still common on Sundays for both breakfast and the main meal.


Consumption of dessert with meals is not a daily occurrence by the majority of the population. However, for some people, a sweet item, such as fruit, completes a meal.


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