![]() ![]() Nutrition compositions of recipes were calculated using the Food Base 2000 software. ![]() The recipes which were taken from telephone calls were prepared at the University dietetics laboratory. Liquid foods were measured by measuring cylinder and household measures and expressed as millilitres. The amount of ingredients for solid foods were measured by using household measures and home scale and expressed as grams. Further, available traditional recipes were collected by reviewing the recipe books and searching internet. Different food recipes were collected from adult women in different areas (08 districts) by home visits, face to face interviews and through telephone calls. The survey was conducted to develop a recipe book by including traditional Sri Lankan food recipes and their nutrition composition. In Sri Lanka, there are many recipe books but they do not give an idea about nutrition composition. Therefore, surveys about traditional foods and dishes are essential to cut down many problems related with the modernized foods and to increase use of locally available food sources. However, in Sri Lanka,a very limited number of researcheshave been conducted on traditional foods. Although a number of various traditional foods and diversity of cooking styles and techniques were available in Sri Lanka, today most of them are getting lost as a result of ‘modernization’ dietary patterns.
0 Comments
Leave a Reply. |