Proximate mineral and fatty acid compositions of healthy recipes used in Fit Eat Active Training (F.E.A.T) programme

Wan Nurul Najwa Wan Nik, . and Hasnah Haron, . and Wirdah Mohamed, . and Nurulhusna Abdullah, . and Ruzita Abd Talib, . Proximate mineral and fatty acid compositions of healthy recipes used in Fit Eat Active Training (F.E.A.T) programme. pp. 293-316. ISSN 1394–035X

Introduction: Many people are seeking knowledge and skills about preparing healthy meals at home. This study aimed to determine the content of nutrients in 60 healthy dishes prepared for the recipe book Mudah Sihat Sedap used in the F.E.A.T nutrition intervention programme. The recipe book was developed as an educational material to guide participants in preparing healthy meals at home. Methods: A needs assessment survey was done to identify food preferences for breakfast lunch and dinner of obese and overweight respondents. Recipes for these foods were then modified to reduce the calorie fat and sugar contents while adding in fibre sources. Proximate analysis was done based on standard methods of AOAC while total carbohydrate and calorie contents were calculated using the differentiation and Atwater methods respectively. Mineral content was determined using atomic absorption spectrophotometer while fatty acids content was analysed by gas chromatography using the FAME method. Results: Proximate analysis results showed that Kobis Goreng had the most calories (305 kcal/100g) (p0.05) in all categories. Mineral analysis showed that sodium was significantly highest (p0.05) in Asam Pedas Daging (554 mg/100g). For fatty acid analysis Masak Lemak Telur Itik had the highest amount of MUFA (45.1) Masak Lemak Sotong had the highest amount for SFA (71.8) and Masak Lemak Cili Api Udang had the highest amount of PUFA (33.7). Conclusion: This study successfully modified original recipes of selected cuisines used in the recipe book which contained lower calories compared to original recipes. The calorie and nutrient values for each recipe will be included as nutrition composition information in the recipe book.

Full text available from: Official URL: https://www.nutriweb.org.my/mjn/publication/27-2/V...

Abstract

Introduction: Many people are seeking knowledge and skills about preparing healthy meals at home. This study aimed to determine the content of nutrients in 60 healthy dishes prepared for the recipe book Mudah Sihat Sedap used in the F.E.A.T nutrition intervention programme. The recipe book was developed as an educational material to guide participants in preparing healthy meals at home. Methods: A needs assessment survey was done to identify food preferences for breakfast lunch and dinner of obese and overweight respondents. Recipes for these foods were then modified to reduce the calorie fat and sugar contents while adding in fibre sources. Proximate analysis was done based on standard methods of AOAC while total carbohydrate and calorie contents were calculated using the differentiation and Atwater methods respectively. Mineral content was determined using atomic absorption spectrophotometer while fatty acids content was analysed by gas chromatography using the FAME method. Results: Proximate analysis results showed that Kobis Goreng had the most calories (305 kcal/100g) (p0.05) in all categories. Mineral analysis showed that sodium was significantly highest (p0.05) in Asam Pedas Daging (554 mg/100g). For fatty acid analysis Masak Lemak Telur Itik had the highest amount of MUFA (45.1) Masak Lemak Sotong had the highest amount for SFA (71.8) and Masak Lemak Cili Api Udang had the highest amount of PUFA (33.7). Conclusion: This study successfully modified original recipes of selected cuisines used in the recipe book which contained lower calories compared to original recipes. The calorie and nutrient values for each recipe will be included as nutrition composition information in the recipe book.

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Item Type:	Article
AGROVOC Term:	Health foods
AGROVOC Term:	Training programmes
AGROVOC Term:	Nutritional assessment of foods
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Proximate composition
AGROVOC Term:	Minerals
AGROVOC Term:	Fatty acids
AGROVOC Term:	Caloric value
AGROVOC Term:	Nutritional value
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10106

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