The survey found that the proportion of caregivers aged 40 to 49 is sleepy about preparing New Year’s dishes. Sixty percent are worried that adult dishes are over oily and overly scattered, and 55 percent don’t know how to prepare New Year’s dishes...
The survey found that the proportion of caregivers aged 40 to 49 is sleepy about preparing New Year’s dishes. Sixty percent are worried that adult dishes are over oily and overly scattered, and 55 percent don’t know how to prepare New Year’s dishes suitable for chronic patients. It can be seen that the specifications of New Year’s dishes are the key. Nutritionists suggest that the public can adopt the "three highs and two lows" standard for the preparation of New Year's dishes, and have designed a set of healthy New Year's dishes to make New Year's food delicious and healthy.
Shi Mingzhi, director of the Department of Health Care and Nutrition at Cultural University, said that during the Chinese New Year, family gathering in New Year's Eve, it is difficult to eat more and more. For example, red lion heads, Buddha jump walls, pear flakes, sweet and sour yellow fish, etc., are commonly seen in traditional New Year dishes. The contents are oily and contain high heat, which is higher in the amount of sugar, making it easy to consume overload.
Shi Mingzhi suggested that during the Chinese calendar, less oil, less salt, less sugar and high-fiber dietary standards should be avoided in cooking, and steaming, cooking, cooking, and mixing should be used more. He proposed the "three highs and two lows" standard, suggesting that the public use foods with high standards, high debris, high calcium, low calcification, low calcification, low calcification, low calcification and fatty acids as a substitute.
Shi Mingzhi has also designed a set of Chinese New Year healthy food recipes, including Sanyang Open Thai Plate, Chicken Juice Long-term dish, Group Round Pearl Pills, Thai lemon fish every year, Finance Baby Jade Fresh Powder and Red Beans and Quinoa Milk for reference by the public and patients.
Like a Sanyang Open Thai Plate, it contains glutinous rice balls, pork, green peppers and middle rolls, and is cooked in steamed and roasted, so it is healthy and not greasy. Long-term dishes are a must-eat vegetables during the Chinese New Year. Shi Mingzhi recommends that chicken legs be used as the base, and cook them with clams, mushrooms, red berry, ginger mushrooms and other things. Leave the chicken meat in chicken pieces and tear it into chicken pieces. You can make other dishes such as mixing chicken pieces, and you will also lose weight.
In addition, like jadeite ginger, you can choose to make the outer skin with full marinade. In addition to pork meat, tofu can be added to replace oil, adding smoothness and tenderness and rich in plant-based protein.
The Nutrition Department of Taipei Municipal United Hospital asked Jin Huimin that the public needs to reduce "snacks" and "drinks" during the Chinese New Year. She pointed out that during the New Year, snacks such as melon seeds, cashews, peanuts, etc. are all fruit seeds; in addition, candies such as beef candy and baby crisps are empty and hot foods and high in sugar and fat. It is recommended that patients with three highs should reduce their consumption.
In addition, sugary drinks such as cole and soda are even more incredible, so it is recommended to replace them with brewed tea, mackerel or coffee.
