Development of innovation and evaluation of Thai food characteristics to be healthy food for Thai and foreign elderly people

Abstract

This research aimed to develop innovation and evaluate the characteristics of Thai food to be healthy food for Thai and foreign elderly people. The sample group was early elderly people aged 60-69 years who did not have any chronic diseases and could take care of themselves normally. They were divided into Thai, Chinese and Western people, totaling 156 people. A questionnaire on opinions about food menus with a reliability value of 0.796 and The examples of foods that have been tested for nutritional value in a laboratory setting include energy, protein, carbohydrates, vitamins, and minerals, Boths were used as tools for data collection. Data analysis used frequency, percentage, mean and standard deviation.

The research results found that Development of innovative Thai food recipes for the health of Thai and foreign elderly people included 1) Tom Som Pla Kapong, which is a curry with a well-rounded taste and protein from fish meat; 2) Saeng Wa Kung, which is a spicy salad with medicinal value from herbs; and          3) Omelet Hua Plee, which is high in fiber and has a texture similar to meat and is low in calories. These dishes are traditional Thai foods that can satisfy the taste, texture, and nutritional value of the elderly, providing nutrients appropriate for consumption per meal. The results of the evaluation of the characteristics of Thai food as healthy food for Thai and foreign elderly people in all 5 areas were at a high level:   1) balanced food, 2) clean and safe food, 3) taste and texture, 4) using main ingredients from Thailand, and   5) integrating Thai wisdom, except for herbal food, which was at a moderate level. In addition, Thai and foreign elderly people decided to consume more than 50% of every menu in the food set, including sour sea bass soup, shrimp salad, and banana blossom omelet.