| Summary: | 碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 104 === The purpose of this study was to explore taste and food preference changes across the course of pregnancy and postpartum care and was to design 21 specifically creative recipes, combined with local food materials in Taiwan, for pregnancy and postpartum women. A total of 247 usable surveys were used for analysis. The findings from the survey are pregnancy and postpartum women who prefer more sweet and sour taste, sauting, frying, boiling and Chinese cooking, and vegetables, fruit and livestock. Pregnancy women like light taste, but postpartum women like medium taste. Pregnancy women care fetal well-being and choose “protein”, “vitamin” and “folic acid”. Furthermore, postpartum women hope to improve postpartum recovery through the diet and choose “exclusion and promote metabolism lochia”, “increase lactating”, “wound healing” and “promote uterine contractions”.
According to the survey, the study was to design 21 specifically creative recipes that include the following: “Yonghe soya bean milk hot pot”, “GangShan honey lamb strips”, “seasonal fresh fruitgratinated with sabayon”, “gynura bicolor rice with baked cheese topping”, “YongAn milk grouper soup”, “cherry duck junior chest with dragon fruit jam”, “LinYuan dried fish fried seasonal vegetables”, “southern fried happy pork liver”, “Taitung simmer food crops red quinoa rice”, “health pumpkin soup”, “zaoni red pot pie”, “Qigu milkfish soup”, “Gongguan dates fresh jelly”, “Yunlin peanut trotters soup”, “Formosa seafood salas”, “eucommia fry Luye chicken”, “Beigang stir fried pork kidneys with sesame oil”, “Yanchao white fungus cup guava”, “Kinmen noodles coil with tea oil”, “oil vinegar nut chicken salad”, and “fried Wufeng mushrooms serviced tartar sauce”. The 21 specifically creative recipes were established the cooking flow and standard operating procedures to provide cooking references for consumers and businesses of related industries.
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