School of Environmental & Life Sciences, University of Newcastle, Ourimbah, Australia.
Hunter Medical Research Institute, New Lambton Heights, Australia.
Int J Food Sci Nutr. 2022 May;73(3):307-314. doi: 10.1080/09637486.2021.1975659. Epub 2021 Sep 8.
ABSTARCTMeal/recipe bases are low-cost and popular convenience cooking products, requiring limited preparation time and cooking skills. Back-of-pack recipes provided on these products could help encourage vegetable consumption; however, the vegetable content of these recipes has not been examined. Therefore, an audit was conducted of recipes provided on recipe/meal bases ( = 91) sold online at two Australian supermarkets. Recipes included 1.58 standard serves of vegetables per suggested serving on average, with 75% of recipes providing <2 standard serves of vegetables, and recipes had low vegetable variety. Beef-based recipes had more standard serves of vegetables per standard serving than those based on chicken ( = 0.02). 45% of products had recipes taking <25 minutes. These results provide new insights into the vegetable content of recipes provided on meal and recipe bases and how these recipes could be adjusted to increase vegetable intakes. Results serve as a baseline to track future improvements in these recipes.
摘要
餐/食谱基底是低成本且受欢迎的方便烹饪产品，只需有限的准备时间和烹饪技巧。这些产品包装背面提供的食谱可以帮助鼓励蔬菜消费；然而，这些食谱中的蔬菜含量尚未经过检查。因此，对在澳大利亚的两家超市的网上销售的食谱/餐基底（ = 91）提供的食谱进行了审核。食谱平均每份建议份量包含 1.58 份标准份量的蔬菜，其中 75%的食谱提供的蔬菜量<2 份标准份量，且食谱的蔬菜种类也比较单一。牛肉基食谱的每份标准份量中的蔬菜量比鸡肉基（ = 0.02）多。45%的产品的食谱烹饪时间<25 分钟。这些结果提供了关于餐和食谱基底提供的食谱中蔬菜含量的新见解，以及如何调整这些食谱以增加蔬菜摄入量。这些结果可作为跟踪这些食谱未来改进的基线。
