RESULTS

In the experiment, each group was tasked to prepare a high calorie and low calorie version of a dish. The low
calorie dish should be less than or equal to 100 kcal per serving size while the high calorie dish should be
greater than 300 kcal. Table 1 shows a comparison of the calorie content, carbohydrate and fat content, as
well, as price and %RENI of the different dishes prepared:
Table 1. Comparison of calorie content and cost and %RENI of 100 g portions of the dishes
Total
%kcal
Total
Total Cal. CHO
Total Fat
from
Calori Weight, no Content Content Content kcal/ Cost/100g CHO,
Dishes
e
partitions a (kcal)b
(g)c
(g)
100g (Php)
100 g
H
255 g
100
15.6
33.7
160 20.89
14%
Salad
L
104.5 g
446
5.9
5.8
100 12.01
24%
127.8 g
98
11.2
4.4
323 32.21
46%
Hors
d H
Oeuvres
L
44 g
381
16.2
28.4
245 15.26
17%
H
262 g
450
51.9
20.6
172 7.95
47%
Main Dish
L
187 g
98
10.5
0.7
52
14.82
43%
130 g
329
30.8
18.3
253 18.64
No
Bake H
Cupcake
L
94 g
95
16.5
2.1
95
15.32
H
152 g
348
68
6.1
270 21.1
Frappuccino L
74 g
100
19.3
1.1
135 13.96
H
433 g
821
127.8
31.1
190 27.5
60%
Chocolate
Cake
L
344 g
490
107.9
2.5
142 62.42
20%

%kcal
from
Fat, 100
g
68%
52%
40%
67%
42%
7%

30%
1%

All the dishes except for the chocolate cake were able to meet the caloric requirement set. It can be observed
from the data that there was a rather large discrepancy between the serving sizes of the high calorie and low
calorie dishes. Furthermore, for most dishes, a large percentage of the caloric content was obtained from
carbohydrates, with fat also contributing a rather large amount. Also, a fifty peso budget was given for each
dish which was met by all except the low calorie version of the chocolate cake.
The figure below shows the %RENI of both high and low calorie dishes:

%RENI

20
18
16
14
12
10
8
6
4
2
0

High-Calorie
Low-Calorie

Dishes

Figure 1. %RENI of the dishes per 100 g portion

As expected, the high calorie would inherently get a higher percentage. Notably, the dish with the highest
%RENI would be the Hors d Oeuvres (17.4 and 13.2%) and the lowest, for high-calorie would be the salad
(8.6%) and for low-calorie would be the main dish (3%). It was rather unexpected that the Hors d Oeuvres had
the highest %RENI since it is meant to be an appetizer. The reason for the low-caloric content of the main dish
was that no oil was used for it and there was no use of an outright carbohydrate source. The table (Table 2)
below summarizes the nutrient content of the main dish prepared by the group:
Table 2. Nutrient Content of Stuffed Grilled Squid with Fried Rice
Nutrient
Low Calorie Version
Per Serving Size (187 100 g
g)
Energy
98
52
Protein
7.1
3.8
Fat
0.7
0.4
CHO
10.5
5.6
Calcium
103
55

High Calorie Version

Per Serving Size (262
g)
450
8.9
20.6
51.9
86

100 g
172
3.4
7.9
19.8
33

Phosphorus
Iron
Total RE
Thiamin
Riboflavin
Niacin
Ascorbic Acid

100
2.4
278
0.06
0.14
1.6
68

53
1.3
149
0.03
0.07
0.9
37

125
2.8
270
0.06
0.08
1.9
16

48
1.1
103
0.02
0.03
0.7
6

It can be shown from the table that there was not much difference in terms of micronutrient density of the low
calorie and high calorie versions of the dish. In fact, there was a greater amount of some nutrients (ascorbic
acid, riboflavin, and calcium) in the low calorie version as opposed to the high calorie version. This just goes to
show that although the other version is less caloric dense, nutritional density should not be necessarily
sacrificed.
Differences in the caloric content of the versions of the dishes are due to the differences in the ingredients
used per dish. The table (Table 3) below summarizes the ingredients that contribute the least and the most to
the dishes prepared:
Table 3. Ingredients that contribute to the calorie content
Name of Dish
Ingredients that contribute the
least calories to the dish
Salad
H
Garlic
L
Garlic
Hors
d H
Corn Oil
L
Tomato
Oeuvres
Main Dish
H
Pechay
L
Cauliflower
Dessert
H
Ripe Mango
L
Chocolate Powder
Beverage
H
Banana, latundan
L
Cows Milk
Chocolate
H
Baking Powder
L
Baking Powder
Cake

Ingredients that contribute the

greatest calories to the dish
Bacon
Mayonnaise
Cheddar Cheese
Bread
Coconut Oil
Squid
Instant milk powder
Banana, latundan
Refined Sugar
Whole Milk, Powdered Sugar
AP Flour
Pear

The data shows that ingredients which contribute the greatest calories to the dishes are either high in fat or
high in carbohydrates, which also supported by the data from Table 1. Vegetables, on the other hand, are
those which contribute the least amount of calories to a dish.
The food was then evaluated using a 9-point Hedonic Scale. The group was specifically tasked to evaluate the
dishes prepared by Group 1 which were the salad and Hors d Oeuvres as shown in Table 4:
Table 4. Sensory Evaluation of Salad and Hors d Oeuvres
Parameter
Name of Dish
Chicken Caesar Salad
Tomato and Cheese Canap
High Calorie
Low Calorie
High Calorie
Low Calorie
Appearance
8
6
3
7
Texture/Consistency
8
6
4
8
Flavor
8
7
6
8
Based on the evaluation, it does not necessarily mean that a high calorie dish is automatically better in terms
of sensory characteristics than a low calorie dish. This is shown by the higher rating of the high calorie salad
and of the low calorie canap.