Modification of the Recipes of Princess Chulabhorn’s College Chiangrai School to Have Better Nutritive Values

Abstract

Princess Chulabhorn’s College Chiang Rai (PCCCR) is a boarding school where all students study and live during the academic year. The students are included from 8 provinces of Northern Thailand.  All meals, which the students have, are prepared by school. The popular menus are traditional northern diet such as Khao-soi-kai, Kaeng-hung-le and Nam-prik-ong.  These original recipes provide high energy, fat, and sodium. This study aims to modify some ingredients of these menus to be more nutritious for obese and/or hypercholesterolemic students.  We modified by using lean meat instead of streaky pork, and also reduced amount of coconut milk, oil and seasoning sauce while the taste of the recipes was acceptable. Modified Khao-soi-kaih as reduction of total energy, fat and sodium was 30%, 48.2% and 34.3%, respectively. Modified Kaeng-hung-leh as reduction of total energy and fat was 57% and 80.2%, respectively. Modified Nam-prik-ongh as reduction of total energy and fat was 25.4% and 52.5%, respectively.