The comparison of the oil-water retained rate between the different style plates

葉長樟(Chang-Tsang Yeh) ； 林宗良(Tsung-Liang Lin)

《休閒運動健康評論》 7卷2期 (2017/06) Pp. 37-41

摘要

the purpose of this study was to compare the difference of the oil-water retained rate between different style plates. Methods: An ordinary commercial plate and the patented new health plate were used in the same meal program, and the oil-water retention were calculated for each meals. Results: Oil-water retention in patented dish was significantly more than the ordinary plate. Conclusions: Patented new plate has designed an additional V-shaped grooves which can keep more oil and water stay in the plate, and this new plate can fix vegetable, fruit, protein in the proportion to be a balanced and healthy diet. New plate not only can reduce oil-water in the dish and the proportion of food can clearly teach student s to understand and develop good control their diet behavior.

關鍵字

oil ； water ； retained

參考文獻

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