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KMID : 0665420200350030233
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Korean Journal of Food Culture
2020 Volume.35 No. 3 p.233 ~ p.240
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Comparative Analysis of Nutrients between HMR Products and TV Recipes: Focusing on Soup, Stew, and Broth
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Kang Hye-Yun
Chung La-Na
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Abstract
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This study examined the nutrient content of HMR products and recipes by television chefs. Twelve menu items from thesoup, stew, and broth category were chosen from HMR products and TV chef’s recipes. The data on the nutrition labelingfrom the HMR products and TV chef’s recipes were calculated using Can-Pro 5.0. The results of the analysis were thedifferences between the HMR products and TV recipes per serving size. The energy content of TV recipes 236.1 kcal wassignificantly 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 andprotein than TV recipes. The highest sodium content containing products among the 12 menu items was the Spicy soft tofustew (1,421.4 mg) from HMR products. The results revealed the significant differences in the macronutrient and sodiumcontent between HMR products and the TV chef’s recipe. This study provides supportive data for the need to reduce thesodium content in HMR products. TV cooking programs should focus on the importance of balanced nutrition, how toreduce sodium intake, and how to achieve this without disrupting well-balanced nutrition.
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KEYWORD
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HMR , tv program, soups, macronutrients, sodium
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