KOREASCHOLAR

This study examined the nutrient content of HMR products and recipes by television chefs. Twelve menu items from the soup, stew, and broth category were chosen from HMR products and TV chef’s recipes. The data on the nutrition labeling from the HMR products and TV chef’s recipes were calculated using Can-Pro 5.0. The results of the analysis were the differences between the HMR products and TV recipes per serving size. The energy content of TV recipes 236.1 kcal was significantly higher than the HMR products. On the other hand, HMR products contained significantly higher sodium (926.9 mg) levels than the TV recipes (565.8 mg). In general, HMR products contained more sodium and less energy and protein than TV recipes. The highest sodium content containing products among the 12 menu items was the Spicy soft tofu stew (1,421.4 mg) from HMR products. The results revealed the significant differences in the macronutrient and sodium content between HMR products and the TV chef’s recipe. This study provides supportive data for the need to reduce the sodium content in HMR products. TV cooking programs should focus on the importance of balanced nutrition, how to reduce sodium intake, and how to achieve this without disrupting well-balanced nutrition.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 자료 수집 및 방법
    2. 레시피 선정 방법
    3. 영양성분 및 나트륨 함량 분석
III. 결과 및 고찰
    1. 방송 레시피 음식과 HMR 제품의 영양성분
    2. 조리법별 영양성분
IV. 요약 및 결론
References

• 강혜연(경희대학교 일반대학원 조리외식경영학과) | Hyeyun Kang (Department of Culinary Science & Foodservice Management, Graduate School, Kyung Hee University)
• 정라나(경희대학교 조리·서비스경영학과) | Lana Chung (Department of Culinary Art & Foodservice Management, Kyung Hee University) Corresponding author