Development of Health Recipes for Vegetarians

• Main Authors: Yong-Hui Hu, 胡永輝
• Other Authors: Mei-Chu Hung
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/91507946966531769013

碩士 === 立德大學 === 食品餐飲管理研究所 === 98 === The purpose of this study is to develop healthy recipes to fit the nutrient needs of vegetarians in our nation. Firstly, the semi-structured interviews were used in this study. By interviewing with six senior chefs specializing in vegetarian cooking, we collected information regarding the background and learning progress of the chefs, the mentality behind vegetarians, the current issues and future directions of vegetarian diet. Based on the information collected above and with author`s own experiences of vegetarian diet researchers, the author embarked on the development of healthy vegetarian recipes. The principles of designing these recipes are no additives and chemicals, delicious and nutrition balance to achieve healthy vegetarian diet purposes. Sixty vegetarian healthy recipes were developed in this study. They include 10 staple foods, 10 main dishes, 10 secondary dish A, 10 secondary dish B and 20 secondary dish C. Upon completion of this study, it can be used as guidelines and tips for vegetarian restaurant operators to create and maintain satisfying, healthy menus. It also can be a healthy eating reference for more than three million vegetarians in Taiwan.