| Summary: | 碩士 === 嘉南藥理大學 === 保健營養系 === 103 === Due to fast times changing, the form of family has changed from an extended family to nuclear family. Nowadays women pay more attentions to the recovery of body after giving birth because of low birth rate. Puerpura will seek adequate postpartum center for enough rest. The women giving birth will improve postpartum discomfort and lactation by diet and some Chinese medicine.
We used questionnaires and flavor analysis to study the ideal recipe of postpartum nourishment diet. The results of study are designing 4 weeks postpartum nourishment diet, each week contains five set meals. The first week recipes include"Taro rice","Sweet pepper fried chicken","Yellow croaker fry with shredded ginger","A variety of mushroom fry with black fungus","Rib soup with Semen Vaccariae Chinese Taxillus chinensis".The second week recipes include"Rice with red beans","Fried broccoli and cauliflower","Stir-fried pork liver with spinach", "Nuts with poached okra","Eucommia ulmoides chicken soup". The third week recipes include "Brown rice","Clam and loofah","Fried pork with camellia oil and chrysanthemum","Water bamboo fry calamary","Pig's feet soup with green papaya". The fourth week recipes include "Purple rice with sweet potato", "Gynura fry ginger slice and Gouqi","Fried shrimps with sesame oil","Steamed cod","Sea bass soup with shredded ginger". All recipes have a manufacturing standard recipe card.
Flavor analysis reveal that the degree of satisfaction was satisfied more than 92%, indicating good feel for postpartum nourishment diet. I hope this study will become the reference for general household or postpartum centers.
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