Ahan phunban khong Thai Phak Klang ton lang.
1993
Walaiporn Suttha
Objectives were to study the local foods varieties, cooking methods, nutritive values, festibal foods and the factors related to the local food consumption among the lower central Thai people. The studied subjects consisted of 100 household cooks from multistage sampling technique in 5 provinces of the lower central Thailand. Datas were collected by interviewing questionnaires. Nutritive values of local foods were calculated by means of Thai food composition table, Department of Nutrition (1984, 1987). Datas analyzed by using the SPSS program in percentage and Chi-square. The outcome revealed that most subjects preferred to consume water convolvulus, water mimosa and ivygourd, repectively, while the meat were pork, beef and fresh water-catfish, respectively. The peferable dishes were kaegn, Thai dips, stir-fried, salad Thai style and side disches. Desserts were prepared by boiling, steaming, stirring and baking or pan-broiling. The local Thai dishes with high levels of energy, protein, fat or carbohydrate were chopped pork chilli paste, grilled sipat siam, deep fried salted beef and dried shrimp chilli paste, respectively. While the desserts were cone glutinous rice pudding, cowpea in coconut milk, baked Thai custard and boiled mung bean in syrup, respectively. Most of the festival foods were as regular diet. Only a few found that meat consumption related to the education level (P<0.05) as well as the vegetable intake related to season (P<0.05).
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