Development of Healthy Recipes for Western-Style Food

Autor: Guo-Xiong Yan, 顏國雄
Rok vydání: 2013
Druh dokumentu: 學位論文 ; thesis
Popis: 101
This research contains two parts. The first part is the nutritional analyses on menus of the western restaurants in Taiwan, the second part is the development of healthy recipes for western-style food. Famous chain stores of western-style food and non-chain western restaurants of the north, middle and south of Taiwan were selected as the objects of nutritional analyses on their menus. The results showed that the menus of a meal from those sampled restaurants contained approximately 0.2-1.8 portions of dairy products, 0.7-7 portions of vegetables, 0.5-3.6 portions of fruits, 6.1-16.1 proteins of meat, 1-12.7 portions of grains and 2-22 portions of lipids. These data revealed that the sold western-style food were imbalance, compared to the recommended daily intakes by the Department of Health, Executive Yuan in Taiwan (1.5-2 portions of dairy products, 3-5 portions of vegetables, 2-4 portions of fruits, 3-8 proteins of meat, 1.5-4 portions of grains, and 4-8 portions of lipids). And total energy of a meal were 1200-3060 Calories, they were almost equal to or exceeded the recommended daily intakes(1200-2700 Calories). The imbalanced meals provided by western restaurants in Taiwan will affect the dietary health of the consumers. Therefore, the healthy recipes for western-style food were developed to meet the demand for nutrition balance. The recipes consist of appetizer, salad, soup, main course, and fruit. They can be freely combined. The characteristics of these recipes are balanced and easy to prepare for non-professionals. This research results can provide governments and western restaurant as references for healthy diet policy. It was suggested that the menu designs and cooking techniques should be improved for making healthier western-style food for consumers’ welfare.
Databáze: Networked Digital Library of Theses & Dissertations
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