The purpose of this study was to explore the marketability by developing a fresh HMR product for improving hyperlipidemia and dieting for elderly chronic disease patients and young people pursuing healthy beauty. The diet menu increased the ratio of fresh vegetables and mushrooms, and chicken breast and cheese were used as protein sources. By using whole grains, the supply of vitamins and minerals was strengthened while minimizing calories. Regarding the recipe, the diet menu was mainly prepared in the form of salads, risotto, and pasta. In the hyperlipidemia improvement menu, the proportion of fresh vegetables was increased, and as protein sources, pork shank, tofu, seafood, etc. with minimal fat were used. As a carbohydrate source, whole grains were mainly used to minimize calories while strengthening the supply of vitamins and minerals. In the recipe, it was prepared in the form of steamed or bibim-myeon, and it was also produced in a form such as paella. As a result, the developed menu was analyzed as low-calorie and evenly comprised of essential nutrients, which can satisfy palatability and nutrition.

Abstract
서 론
재료 및 방법
    1. 식단구성 및 메뉴개발
    2. 시료채취 및 분석방법
    3. 통계처리
결과 및 고찰
    1. 다이어트 및 고지혈증개선 식단의 재료배합비율과 조리법
    2. 다이어트 및 고지혈증 개선 식단의 영양가 분석
요약 및 결론
References

• 이주백(대구보건대학교 호텔외식조리학부 교수) | Joo-Baek Lee (Professor, Dept. of Hotel Restaurant and Culinary Arts, Daegu Health College, Daegu 41453, Korea)
• 안홍(대구보건대학교 호텔외식조리학부 교수) | Hong Ahn (Professor, Dept. of Hotel Restaurant and Culinary Arts, Daegu Health College, Daegu 41453, Korea)
• 권순무(대구보건대학교 방사선과 조교수) | Soon-Mu Kwaon (Assistant Professor, Dept. of Radiological Technology, Daegu Health College, Daegu 41453, Korea)
• 김미지(대구보건대학교 반려동물보건관리과 부교수) | Mi-Ji Kim (Associate Professor, Dept. of Companion Animal Health Management, Daegu Health College, Daegu 41453, Korea) Corresponding author