Authors: J. Brát 1; O. Herber 2; M. Sahánek 3 Authors‘ workplace: Vím, co jím a piju o. p. s. Předseda správní rady: Robert Svoboda 1; ÚVL 1. LF UK v Praze Přednosta: doc. MUDr. Bohumil Seifert, PhD. 2; KNORR Kuchařské studio, Unilever Foodsolutions Ředitel: Milan Sahánek 3 Published in: Prakt. Lék. 2011; 91(3): 138-143 Category: Of different specialties
The issue of food, nutrition and cooking focuses considerable attention in the media. The nutritional value, however, is usually not a major issue. The spread of various myths does not contribute to the right education of the consumers. We can also find the attitude: “What is healthy is not tasteful.” Studies comparing the nutritional and sensory properties of foods in the scientific literature are not common. Within the five-weekend training seminars for general practitioners, we gave a total of fifteen dinner meals (five appetizers, five main dishes and five desserts). The various dishes were prepared using vegetable fats, alternating with animal fats. Using questionnaires, we evaluated the taste of these dishes. Then we compared the sensory properties in relation to nutritional values. It was found that differences in taste were not significant, while the replacement of animal fat plant can meaningly improve the nutritional value of food. Selecting suitable fat may approach the nutritional recommendations without meaningful alteration of the taste of food.
Key words: sensory and nutritional properties of food, nutrition recommendations, saturated fatty acids, fatty acids, salts, sugars.
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