Evaluation

As mentioned in the earlier posts, the results of using the HPB tools are not very favourable.

However, the tool is not very accurate due to the following reasons:

1) The ingredients listed when analysing the recipe did not match my exact ingredients, hence, the results are not very accurate. For example, I am using small prawns but the ingredients list did not have small prawns and the closet match was king prawns, which most likely has a significantly greater amount of cholesterol than small prawns. Therefore, this may have caused the cholesterol reflected in the results to be too high. In my opinion, this is one of the greatest factors that affected my results.

2) For the "Food Intake Assessment", the results are not very accurate as the average intake per day is most likely wrong. They derived the average intake per day from the only recipe that I keyed in (the dish that I am preparing for this PT) which is only my lunch. Therefore, the estimated breakfast and dinner was most likely wrong.

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Improving my recipe:

I could find other alternatives instead of using prawns which cause high cholesterol. There was not enough fat intake, so I could have opted for more fatty meat (but is still within the ideal range). 

Going to the supermarket!

Cabbage - $1.56

 Halal Chicken Breast Meat - $2.75

Prawns - $1.85

Glass noodles - $0.85

Dried scallop - $1.95

TOTAL PRICE: $8.96 (WITHIN $10 BUDGET)

Food Intake Assessment

I used the Food Intake Assessment on the Health Promotion Board Website to futher analyse my recipe. 

Results:

As seen in the table above, the results are not very favourable. However, there are some possibilities that have affected the results greatly. Please refer to the post of evaluation.

Energy and Nutrient Composition of Foods

I selected the closest matches to my ingredients to find out the rough energy and nutrient composition of this meal.

Results:

 

Analysis of Recepie

I used the Recepie Analysis tool to analyse the different ingredients in the recepie.

Results:

Explaination of Main Ingredients

Why Glass Noodles?

Taken from: www.thaifood.food-recipe-cooking.com

Glass noodles, also known as Cellophane, is extremely healthy. Unlike other types of noodles, glass noodles is made of mung beans, instead of rice or wheat. Mung beans are low in cholesterol and high in soluble dietary fibers. Mung beans also contain protease inhibitors which is said to slow down/prevent the growth of tumor cells. Moreover, they have isoflavone nutrients which helps regulate hormonal activities. Mung beans are a low glycemic index food which promotes healthy blood sugar levels.

It is very easy to tell if the glass noodles are cooked as they will become clear if they are cooked.

Why Cabbage?

 Taken from: www.123rf.com

There are many health benefits of eating cabbage. It can treat scurvy, constipation, stomach ulcers headaches and many other diseases. 

Cabbage is abundant in Vitamin C and and is very rich in fiber and sulphur. Moreover, cabbage is a good detoxifier too. In other words, it purifies our blood and removes toxins. Cabbage also contains other nutrients such as Vitamin E, calcium, magnesium and potassium and is rich in iodine. 

Why small prawns?

 

Taken from: www.cookyourselfthin.co.uk

Prawns are rich in proteins. They have zero carbohydrates and less fat than some types of meat. Prawns are also excellent sources of vitamins and they are rich in iodine, which is essential for red cell formation and zinc for wounds to heal. They are also rich in niacin and supply phosphorus as well as other minerals, including magnesium. They are a natural source of sodium.

  

Why chicken breast? 

Taken from: foodiewife-kitchen.blogspot.com

It is a good source of proteins, containing all the amino acids essential for human health which is essential for muscular tissues in our body. Chicken breast is low in saturated fat. Moreover, it is also rich in selenium, an element that has been shown to fight cancer. Selenium is an antioxidant. Chicken breast is also an excellent source of Vitamin B3 and B6. Vitamin B3 is responsible for converting carbohydrates to energy and ensuring that our cells are healthy. Vitamin B6 allows our immune system, metabolism and central nervous system to function well.

Why dry scallop?

Taken from: eddyskitchen.wordpress.com

Scallop contains a lot of minerals that can promote cardiovascular health and can provide protection against colon cancer. Scallop is an excellent source of Vitamin B12. It is a good source of omega-3 fatty acids, potassium and magnesium. As it is rich in omega-3 fatty acids, scallops can reduce the risk of arrhythmia and/or sudden death and can also prevent and control high blood pressure. Besides, scallops can protect us from getting strokes and heart attacks. 

As mentioned above, all the main ingredients used in my recipe are extremely nutritious and bring a lot of health benefits to the consumers.    

My Recepie

GLASS NOODLE WITH CABBAGE

Ingredients List

4 pieces of cabbage leaves (sliced)

2 rolls of cellophane/glass noodle

4 small prawns

100g of chicken breast (in thin slices)

5 dried scallops (in slices)

1 small spring onion

1 tsp sugar

1 tbsp light sauce

¼ tsp pepper

2 tbsp cooking oil

1 tbsp sesame oil

1 tsp corn starch

2 cups of water

Methods

1.        Soak the glass noodle and dried scallops in the water.

2.       Marinate the sliced chicken breasts with sesame oil, pepper, cornstarch and light sauce.

3.       Heat the oil in the frying pan.

4.       Fry the spring onion, prawns, dried scallops and sliced chicken breasts until it is light brown and fragrant.

5.       Put in the sliced cabbage leaves and fry for about 3 minutes.

6.       Add 2 cups of water.

7.       Add the glass noodle and let it simmer for about 3 minutes.

8.       Put sugar, light sauce and pepper and mix well.