# Development of a Meal-Planning Exchange List for Traditional Sweets and Appetizers in Gulf Cooperation Council Countries: Insights from Qatar

## TL;DR

This study created a meal-planning guide for traditional Gulf sweets and appetizers to help manage diabetes and obesity in Qatar and the GCC region.

## Contribution

A culturally adapted exchange list for 34 traditional GCC sweets and appetizers was developed for diabetes and weight management.

## Key findings

- Nutrient data showed strong correlations between sources and significant variability in macronutrient content.
- Fried and syrup-based dishes had higher fat and carbs, while legume- and vegetable-based dishes provided more protein and fiber.
- The exchange list supports individualized meal planning and promotes portion control and dietary adherence.

## Abstract

Background & Aim: Sweets and appetizers are an integral part of the Gulf Cooperation Council (GCC) region’s cultural heritage but are often high in refined carbohydrates, sugars, and fats, contributing to the rising burden of obesity and type 2 diabetes. Qatar, as one of the fastest-developing GCC nations, exemplifies these nutrition-related challenges. Therefore, this study aimed to systematically develop a culturally adapted meal-planning exchange list for 34 commonly consumed Qatari and GCC sweets and appetizers to support nutrition counseling and diabetes management. Methods: This study is primarily methodological and developmental in scope, employing a descriptive observational design in which the units of analysis were the 34 selected traditional dishes. Standardized recipes were compiled for each dish, and serving sizes were determined. Macronutrient content (carbohydrates, protein, fat) was analyzed, variability across dishes was assessed, and nutrient data were validated against food processor software data. Results: The nutrient comparison analysis revealed strong correlations between collected nutrient data sources (r = 0.81–0.85, p < 0.05) and significant variability in macronutrient profiles. Fried and sugar-syrup-based items presented higher fat and carbohydrate content, while legume- and vegetable-based dishes contributed additional protein and fiber, demonstrating the dual role of traditional foods as both nutrient rich and energy dense. Conclusions: The developed exchange list provides a practical tool for culturally relevant nutrition guidance. It enables dietitians to plan individualized meals, promoting moderation, portion control, and adherence to dietary recommendations, thereby supporting diabetes and weight management initiatives across the GCC.