Meal Analysis: แบบฝึกหัด

• a.

  To lower the risk of developing coronary heart disease

• b.

  To extend the shelf life of the cooked product indefinitely

• c.

  To increase the overall glycemic index of the food

• d.

  To completely eliminate the need for dietary carbohydrates

• a.

  Replace the mushrooms with salted bacon bits to increase the protein intake.

• b.

  Replace the butter with sunflower oil and the heavy cream with low-fat milk.

• c.

  Use coconut cream instead of dairy cream to provide a thicker consistency.

• d.

  Increase the amount of salt and monosodium glutamate to improve the flavour.

• a.

  Replace rice noodles with egg noodles and increase the amount of dried shrimps and coconut cream.

• b.

  Substitute all vegetables with sugar-free sweeteners and use additional pork lard to improve the texture of the noodles.

• c.

  Replace pork lard with unsaturated vegetable oil, use fresh lean meat instead of processed fish balls, and substitute salted vegetables with fresh leafy greens.

• d.

  Use more salt to enhance the flavour while reducing the amount of fresh vegetables to save costs.

• a.

  Elimination of dietary fiber to decrease the digestive workload on the stomach.

• b.

  High intake of simple sugars to provide quick bursts of energy for high physical activity levels.

• c.

  Significantly increased protein requirements to support rapid muscle growth and skeletal development.

• d.

  Reduced energy requirement due to a lower basal metabolic rate, requiring nutrient-dense foods to prevent overconsumption of calories.

• a.

  Replacing white rice with brown or mixed grain rice and adding a generous portion of non-starchy vegetables.

• b.

  Increasing the amount of saturated cooking oil to enhance the absorption of fat-soluble vitamins.

• c.

  Removing all sources of carbohydrates to achieve a state of optimal energy balance.

• d.

  Adding processed meat chunks to boost high biological value protein content.

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