Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Comparative Analysis of Nutrients between HMR Products and TV Recipes: Focusing on Soup, Stew, and Broth

HMR 제품과 방송 속 레시피의 영양성분 분석: 국, 찌개, 탕류를 중심으로

  • Kang, Hyeyun (Department of Culinary Science & Foodservice Management, Graduate School, Kyung Hee University) ;
  • Chung, Lana (Department of Culinary Art & Foodservice Management, Kyung Hee University)
  • 강혜연 (경희대학교 일반대학원 조리외식경영학과) ;
  • 정라나 (경희대학교 조리.서비스경영학과)
  • Received : 2020.04.29
  • Accepted : 2020.06.03
  • Published : 2020.06.30
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Abstract

This study examined the nutrient content of HMR products and recipes by television chefs. Twelve menu items from the soup, stew, and broth category were chosen from HMR products and TV chef's recipes. The data on the nutrition labeling from the HMR products and TV chef's recipes were calculated using Can-Pro 5.0. The results of the analysis were the differences between the HMR products and TV recipes per serving size. The energy content of TV recipes 236.1 kcal was significantly 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 and protein than TV recipes. The highest sodium content containing products among the 12 menu items was the Spicy soft tofu stew (1,421.4 mg) from HMR products. The results revealed the significant differences in the macronutrient and sodium content between HMR products and the TV chef's recipe. This study provides supportive data for the need to reduce the sodium content in HMR products. TV cooking programs should focus on the importance of balanced nutrition, how to reduce sodium intake, and how to achieve this without disrupting well-balanced nutrition.

Keywords

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