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http://dx.doi.org/10.9799/ksfan.2022.35.2.159

Research on Hyperlipidemia Improvement and Diet Fresh Convenience HMR Product Development  

Lee, Joo-Baek (Dept. of Hotel Restaurant and Culinary Arts, Daegu Health College)
Ahn, Hong (Dept. of Hotel Restaurant and Culinary Arts, Daegu Health College)
Kwaon, Soon-Mu (Dept. of Radiological Technology, Daegu Health College)
Kim, Mi-Ji (Dept. of Companion Animal Health Management, Daegu Health College)
Publication Information
The Korean Journal of Food And Nutrition / v.35, no.2, 2022 , pp. 159-166 More about this Journal
Abstract
The purpose of this study was to explore the marketability by developing a fresh HMR product for improving hyperlipidemia and dieting for elderly chronic disease patients and young people pursuing healthy beauty. The diet menu increased the ratio of fresh vegetables and mushrooms, and chicken breast and cheese were used as protein sources. By using whole grains, the supply of vitamins and minerals was strengthened while minimizing calories. Regarding the recipe, the diet menu was mainly prepared in the form of salads, risotto, and pasta. In the hyperlipidemia improvement menu, the proportion of fresh vegetables was increased, and as protein sources, pork shank, tofu, seafood, etc. with minimal fat were used. As a carbohydrate source, whole grains were mainly used to minimize calories while strengthening the supply of vitamins and minerals. In the recipe, it was prepared in the form of steamed or bibim-myeon, and it was also produced in a form such as paella. As a result, the developed menu was analyzed as low-calorie and evenly comprised of essential nutrients, which can satisfy palatability and nutrition.
Keywords
hyperlipidemia; diet; fresh convenience HMR product;
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Times Cited By KSCI : 3  (Citation Analysis)
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