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http://dx.doi.org/10.7318/KJFC/2020.35.3.233

Comparative Analysis of Nutrients between HMR Products and TV Recipes: Focusing on Soup, Stew, and Broth  

Kang, Hyeyun (Department of Culinary Science & Foodservice Management, Graduate School, Kyung Hee University)
Chung, Lana (Department of Culinary Art & Foodservice Management, Kyung Hee University)
Publication Information
Journal of the Korean Society of Food Culture / v.35, no.3, 2020 , pp. 233-240 More about this Journal
Abstract
This study examined the nutrient content of HMR products and recipes by television chefs. Twelve menu items from the soup, stew, and broth category were chosen from HMR products and TV chef's recipes. The data on the nutrition labeling from the HMR products and TV chef's recipes were calculated using Can-Pro 5.0. The results of the analysis were the differences between the HMR products and TV recipes per serving size. The energy content of TV recipes 236.1 kcal was significantly higher than the HMR products. On the other hand, HMR products contained significantly higher sodium (926.9 mg) levels than the TV recipes (565.8 mg). In general, HMR products contained more sodium and less energy and protein than TV recipes. The highest sodium content containing products among the 12 menu items was the Spicy soft tofu stew (1,421.4 mg) from HMR products. The results revealed the significant differences in the macronutrient and sodium content between HMR products and the TV chef's recipe. This study provides supportive data for the need to reduce the sodium content in HMR products. TV cooking programs should focus on the importance of balanced nutrition, how to reduce sodium intake, and how to achieve this without disrupting well-balanced nutrition.
Keywords
HMR; tv program; soups; macronutrients; sodium;
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Times Cited By KSCI : 10  (Citation Analysis)
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