More than 70 percent of people in Taiwan are regularly eating out on a daily basis. In a recent survey titled “A report on the nutritional needs of people who regularly eat out,” it was found that more than 60 percent of people were choosing health foods or light healthy meals, and that 98 percent were willing to spend extra money to eat healthier, more nutritional meals.
Wu Ying-jung, chief executive at the Nutrition Foundation of Taiwan, says the survey shows that more than 70 percent of people who are eating out regularly think they are unable to meet their daily nutritional needs by eating out, and 65 percent said that it is difficult to reach nutritional standards by eating out. People who eat out regularly are gradually placing more importance on personal health and becoming more nutrition-conscious, but unfortunately restaurants offering balanced nutritious meals are hard to come by in Taiwan’s current dietary milieu.
Unilever and the John Tung Foundation are promoting a “333 Principle,” which says that people should eat three regular meals at approximately the same time every day, eating low-sodium, low-sugar, non-greasy meals with plenty of fiber, grains and calcium, which is also known as the “three meals, three lows, three mores” principle in Chinese.
Chen Chien-yi, a high-level executive for Unilever’s north Asian marketing department, says that according to global diet studies, there are only six principles that need to be met in order to provide consumers with the appropriate nutritional value in their meals, including an increase in vegetables, lowering fat, reducing portions, decreasing oily fried foods, using more fresh ingredients, and lowering the number of calories in each dish, all of which he says is easy enough to accomplish.
Last Wednesday top chefs from 12 of Taiwan’s hotels came together for an event announcing that they will be offering healthier foods in the future. Chinese Gourmet Association Director Shih Chien-fa, better known as Maestro A-fa, says that he will simultaneously consider gourmet flavors and nutritional value while promoting meals that are more suitable for people who typically eat out instead of at home.
(Liberty Times, Translated by Kyle Jeffcoat)