Developing and Evaluating the Nutritional Properties of Local Food in a Set Menu for Tourists at Tai Lue Community, Chiang Rai Province
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Abstract
The aims of this research were 1) to study local food wisdom, 2) to develop local food standards in set menus for tourists, and 3) to evaluate the nutritional values of the local food products served to tourists. Data was collected through secondary and primary approaches. Primary sources of data collection used were focus groups, participant observation of the food production activity, and assessment of the nutritional values of local food menus, using the INMUCAL-Nutrients program. The focus group sample comprised a diverse of 10 participants knowledgeable about local food, including local food experts, local community leaders, provincial culture officers, academic food experts, community development officers, and tourist representatives. Participants were recruited through snowball sampling. The findings indicate that local food production and consumption is based on wisdom from the Tai Lue ethnic group. Ingredients for menu items are sourced from within the local community and the Khong River area. Local food wisdom was passed on from older family members by women, especially during local festivities. The current set menu is iconic and displays the local way of life, geography, tradition, culture, cooking process, wisdom of eating local healthy ingredients, and unique eating customs. The set menu for tourists is based on typical food used by locals in daily life, but more meat is added for guests. The set menus contain five sets of savory food served with sticky rice. The villagers don’t eat sweets after meals. The nutritional values of a set menu for four guests provide energy of about 3267.06 kilocalories, and comprising protein (179.95 grams), fat (149.73 grams), carbohydrates (300.03 grams), calcium (538.44 grams), vitamin A (1129.2 RAE) and vitamin C (254.24 RAE). This research will contribute to improving the Tai Lue set menu for tourists, increasing community revenue, and the recording of standard recipes of local food for the community. Moreover, findings set a high standard for the local set menu by showing the nutritional properties of the food menu.
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