Another tool I made use of from the HPB website is the "Recipe Analysis" tool. It showed me the amount of calories, protein, total fat, saturated fat, cholesterol, carbohydrate, dietary fibre and sodium in the ingredients of my dish. The table of results is as follows:
Evaluation of the table
The olives contribute a significant amount of calories to the dish which is unfavourable. Just 6 olives making up almost half of the total calorific value of the dish is excessive and hence, I think that I should remove this ingredient as it would greatly reduce the calorific value of my dish, making it much healthier. However, it also has a high amount of dietary fibre, which is already lacking in my dish (as stated in my food intake assessment). Hence, by removing olives from my dish, my dish would become one of very low dietary fibre. Therefore, I should keep the component of olives in my dish but maybe just reduce the quantity. One limitation of this certain ingredient is that the website did not have the option of choosing "pitted kalamata olives" in the list, which may have different nutritional values from the preserved olives, which I have chosen to be represented in this table. Hence, this evaluation may not be accurate.
Also, as mentioned in my previous post, I could replace the white pasta with whole wheat pasta as it is made of unprocessed wheat, and therefore, much healthier than white pasta. It has complex carbohydrates which are of greater nutritional benefit than simple carbohydrates. White pasta is mostly primary composed of simple carbohydrates and as shown in the table, it contributes quite a bulk of carbohydrates.
In conclusion, I think my dish is quite balanced and as mentioned above, I could make some changes to the ingredients of my dish to make it more nutritious and healthy.
Evaluation of the table
The olives contribute a significant amount of calories to the dish which is unfavourable. Just 6 olives making up almost half of the total calorific value of the dish is excessive and hence, I think that I should remove this ingredient as it would greatly reduce the calorific value of my dish, making it much healthier. However, it also has a high amount of dietary fibre, which is already lacking in my dish (as stated in my food intake assessment). Hence, by removing olives from my dish, my dish would become one of very low dietary fibre. Therefore, I should keep the component of olives in my dish but maybe just reduce the quantity. One limitation of this certain ingredient is that the website did not have the option of choosing "pitted kalamata olives" in the list, which may have different nutritional values from the preserved olives, which I have chosen to be represented in this table. Hence, this evaluation may not be accurate.
Also, as mentioned in my previous post, I could replace the white pasta with whole wheat pasta as it is made of unprocessed wheat, and therefore, much healthier than white pasta. It has complex carbohydrates which are of greater nutritional benefit than simple carbohydrates. White pasta is mostly primary composed of simple carbohydrates and as shown in the table, it contributes quite a bulk of carbohydrates.
In conclusion, I think my dish is quite balanced and as mentioned above, I could make some changes to the ingredients of my dish to make it more nutritious and healthy.
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