Development Thai Healthy Recipes for Adolescent

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Published: Apr 10, 2020
Keywords:
Non-communicable Diseases, Healthy Food, Adolescent

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Chommnart Chuencham
Master's Degree Student, Food and Nutrition Program, Department of Home Economics, Faculty of Agriculture, Kasetsart University
Taweesak Techakriengkrai
Department of Home Economics’s Lecturer, Faculty of Agriculture, Kasetsart University, Corresponding Author
Amporn Jamphon
Department of Home Economics’s Lecturer, Faculty of Agriculture, Kasetsart University
Pornthip Pasukamonset
Department of Home Economics’s Lecturer, Faculty of Agriculture, Kasetsart University, Kasetsart University
Parisut Chalermchaiwat
Department of Home Economics’s Lecturer, Faculty of Agriculture, Kasetsart University
Rutai Ruangthamsing
Anchanee Uthaipatanacheep
Tipakorn Muangtuek
Department of Home Economics’s Lecturer, Faculty of Agriculture, Kasetsart University
Wanlapa Potasin
Department of Home Economics’s Scientist, Faculty of Agriculture, Kasetsart University
Weerawan Techakriengkrai
Nutrition Therapeutic Department’s Dietitian, Bangkok Hospital

Abstract

This research aims to develop Thai Healthy Recipes for adolescent by calculating recommended energy and nutrients intake for the late teens in each meal. Data collected from sold foods at standard laboratory of food service, analyzed their nutritive values by INMUCAL program and selected curry, soup, stir-fried menus which contain high sugar, sodium and fat whereas low fiber for healthy recipes development by reducing seasoning and changing some raw material. Nutritive values between pre and post recipes development were statistically compared by paired t-test. The results showed that sugar and fat content of pre foods less than the criteria therefore sodium and fiber content were only focused. After 20 menus development, amount of sugar was decrease while fiber was increase (p<0.05). The 10 healthy food sets from 20 developed menus comprised brown rice, 2 side dishes and fruits were sensory tested with 9-point hedonic scale in 50 undergraduate student. Overall acceptability of the set 7 which consisted of brown rice, stir-fried eggplant with minced pork, Chinese white radish soup with minced pork, and oranges was 7.59±0.97 (between like moderately and like very much) higher than the other (p<0.05). The study showed that developed healthy recipes (reduced sugar, fat, and sodium whereas increased fiber) were acceptable from undergraduate students which may be benefit to their nutritional status in the future.

Article Details

How to Cite
Chuencham, C. ., Techakriengkrai, T. . ., Jamphon, A., Pasukamonset, P. . ., Chalermchaiwat, P. . ., Ruangthamsing, R. . ., Uthaipatanacheep , A. . ., Muangtuek, T. . ., Potasin, W. . ., & Techakriengkrai, W. . . (2020). Development Thai Healthy Recipes for Adolescent. Dusit Thani College Journal, 13(2), 200–213. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/241064
Issue
Vol. 13 No. 2 (2019): Dusit Thani College Journal Vol.13 No.2 May - August 2019
Section
Research Article

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