Thai Food Set Menu For Health
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.
