Wed, Jul 25, 2012 - Page 11 News List

98% of people eating out willing to spend more for healthier food 98%
外食族願多花錢吃健康料理

Some of Taiwan’s top chefs give the thumbs up sign at a press event promoting nutritional foods in Taipei last Wednesday.
台灣大廚上週三在台北一場推廣營養美食的記者會上,豎起大拇指。

Photo: Liao Chen-hui, Liberty Times照片:自由時報記者廖振輝

More than 70 percent of people in Taiwan are regularly eating out on a daily basis. In a recent survey titled “A report on the nutritional needs of people who regularly eat out,” it was found that more than 60 percent of people were choosing health foods or light healthy meals, and that 98 percent were willing to spend extra money to eat healthier, more nutritional meals.

Wu Ying-jung, chief executive at the Nutrition Foundation of Taiwan, says the survey shows that more than 70 percent of people who are eating out regularly think they are unable to meet their daily nutritional needs by eating out, and 65 percent said that it is difficult to reach nutritional standards by eating out. People who eat out regularly are gradually placing more importance on personal health and becoming more nutrition-conscious, but unfortunately restaurants offering balanced nutritious meals are hard to come by in Taiwan’s current dietary milieu.

Unilever and the John Tung Foundation are promoting a “333 Principle,” which says that people should eat three regular meals at approximately the same time every day, eating low-sodium, low-sugar, non-greasy meals with plenty of fiber, grains and calcium, which is also known as the “three meals, three lows, three mores” principle in Chinese.

Chen Chien-yi, a high-level executive for Unilever’s north Asian marketing department, says that according to global diet studies, there are only six principles that need to be met in order to provide consumers with the appropriate nutritional value in their meals, including an increase in vegetables, lowering fat, reducing portions, decreasing oily fried foods, using more fresh ingredients, and lowering the number of calories in each dish, all of which he says is easy enough to accomplish.

Last Wednesday top chefs from 12 of Taiwan’s hotels came together for an event announcing that they will be offering healthier foods in the future. Chinese Gourmet Association Director Shih Chien-fa, better known as Maestro A-fa, says that he will simultaneously consider gourmet flavors and nutritional value while promoting meals that are more suitable for people who typically eat out instead of at home.

(Liberty Times, Translated by Kyle Jeffcoat)

台灣超過七成民眾是外食族,每天在外用餐。一項「外食族飲食營養需求調查」發現,超過六成受訪民眾,外食時會刻意選擇健康食物或健康輕食,九成八的受訪外食族,願意花更多的錢購買健康營養料理。

台灣營養基金會執行長吳映蓉表示,該調查也發現,超過七成民眾認為外食的餐飲無法符合每日營養需求,有六成五的外食者表示合乎營養攝取標準的餐飲不容易取得。外食族逐漸重視自身健康與營養意識,可惜目前台灣的飲食環境,提供營養均衡料理的餐廳仍為少數。

聯合利華與董氏基金會推出外食營養準則「點食成金營養三三三原則」,即「三餐按時吃、少鹽少糖少油脂、多纖多穀多高鈣」的「三餐、三少、三多」原則。

聯合利華飲食策劃北亞區市場部高級經理陳倩儀表示,根據全球飲食報告指出,想要提供消費者符合營養的餐點,只要把握六項簡單原則,分別是增加蔬菜份量、降低脂肪含量、減少每份食物份量、減少油炸處理食材、多用新鮮食材,以及降低每道菜的卡路里含量,即可輕鬆做到。

上週三全台十二家飯店大廚也齊聚一堂,宣示將提供健康飲食,中華美食交流協會理事長施建發(阿發師)表示,將會在兼具餐飲美味及健康營養的情況下,推出適合外食族的餐飲。

(自由時報記者劉力仁)

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