Thai Food

Thai Food Set Menu for Heath

Thai set menus for health were developed under a research project regarding the combination of dishes with an appropriate proportion for general population. This can be used as a guideline or model for general consumers, Thai restaurants and food industries. Twenty-five of Thai dishes various in types were compiled from previous researches and the 'Thai Kitchen to the World' project for development of set menus in terms of types of dishes and amount per serving.

Eight Thai food sets including two sets of chili dip, two sets of papaya salad (Som Tum), two sets of curry with coconut milk, set of 'Tom Yum Kun 'Kaeng Liaeng' were already analyzed for food substances and evaluated for nutritional value based on the Thai Recommended Daily Intakes (Thai RDI)

It was found that all developed Thai set menus showed suitable with an appropriate proportion distribution from carbohydrate, protein and fat. Total fat, saturated fat and cholesterol were in a range unlikely to cause any adverse physiological effects. All set menus contain high fiber which was recognized the strength of Thai food. Vitamins and minerals were varies among those set. Vitamin A and beta-carotene were high in set 'Kaeng Phed Ped Yaang’ and ‘Kaeng Liang’. Vitamin C was abundant in set 'Som Tum' and 'Kaeng Phed Pod Yang'. Sets comprised of kale, dried shrimp or shrimp paste contain moderate amount of calcium. All sets had fairly amount of iron. Sodium content was moderate in almost sets except a few closed to high levels.

In conclusion, this study demonstrated Thai traditional. Thai dishes and eating pattern had a potential to be developed into a convenient food in the style of a set menu that is good in taste as well as balancing of nutritional value. In addition, these menus could be modified to meet the energy requirement of each individual by justifying the serving size and/or combine fruits/dessert into the set menus.

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Weight Control Thai Food

It was found in the ten years survey on nutritional condition of the global population that the obesity rate was 8.2% increasing in every group of pea In United States, 50% of the adults were overweight and roughly half amount we obese. However, the rate of obesity increases varied to ages, especially in women (body mass index >30.0 kg/sq.m.). Obesity causes various diseases; blood pressure, diabetes, heart disease and etc.

In general, control of weight could be managed by limitation of calories gained from food. Thai food is appropriate for weight control because the pattern is in set. Since there are more than one dish, thus, consumers can get all main food substances; meat, rice, carbohydrate, vegetables, fruits and fat. Moreover, Thai food is composed of herbs and spices which are acceptable for good health. Actually, single food could not provide enough substances to consumption needs. Weight control is depended on the level of food calories that provide suitable energy. Hence, the set menu was designed-to-provide not more than 1,600 Kcal per day which is appropriate to both young and old. It was also good for people who want to control weight by using exchange list according to nutritional principle to calculate the calories generated and amount of food from each group per meal. In each meal, the calories gained will be one in three needed per day or roughly 500-600 Kcal per meal. The calories are generated from carbohydrate 15-60%, from protein 10-20% and from fat 20-30%.

Calories per day = 1,600 Kcal

50% from carbohydrate = 800 Kcal or 200g/day (1 g carbohydrate = 4 Kcal)
20% from protein = 320 Kcal or 80g/day (1 g protein = 4 Kcal)
30% from fat = 480 Kcal or 53 g/day (1 g fat = 9 Kcal)

The set menu is then designed based on the above calculation.

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