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THARIKA KAMKOKGRUAD : NUTRITIONAL VALUE OF POPULAR FOODS OFFERED TO MONKS BY THAI BUDDHISTS MASTER OF SCIENCE PROGRAM IN PLUBLIC HEALTH . SURINDRA RAJABHAT UNIVERSITY . ACADEMIC YEAR 201 7 . THESIS ADVISORS : DR . RASSARIN CHATTHONGPISUT AND DR . SUTHEERA INTAJARURNSAN . 2 50 P . ABSTRACT At present time, monks have more health problems . It was found that most of the monks were chronically ill . This is similar to Buddhist health problems such as high blood fat, high blood pressure, and diabetes, etc . The rate of disease in such diseases increased every year . The main cause of these disease s among monks is the result of eating habits . Buddhists are the main mechanism to bring food to the monks . By diet, mostl foods are rich in carbohydrates, proteins, and high fat . Monks can ’ t avoid considering accepting the food . It results in poor health . From the source of monks ’ health problems, this study aims to ( 1 ) study the food items offered to monks by local Buddhists and ( 2 ) analyze the nutritional value of food items offered to monks by local Buddhists . This research would like to raise awareness of those involved in the care of monks . Promote good food for monks . Research results can provide accurate dietary advice . Follow the principle of nutrition to the monks . For the good health of the monks . This research is a cross - sectional survey . 320 samples were sampled by random sampling . By using the Buddhist dietary recordings developed to record
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online via mobile . u sing Google Forms technology . From research results, an analysis of the nutritional value of the five most popular food that Buddhist offer to monks . Five samples were sampled by simple sampling . Five samples were collected from 25 samples of food that were cooked by Buddhist . Or Buddhist purchase food cooked by vendor offer to monks . In the area of Nakhon Ratchasima municipality, by the food weight recorder done by the nutritional value of the Nutrition Institute's INMUCAL program of Mahidol University . The descriptive statistics were analyzed . The results of this research were as follows : 1. Buddhists preferred to cook by boiling, stir frying , deep frying, cooked with coconut milk . They cook with strong flavored such as Thai style salad . Respectively , cooked with oil and fat, fried and coconut milk respectively . The popular types of food presented to the monks are five - spice eggs ( Kai Palo ) , Spicy minced pork ( Larb moo ) , Thai style sour soup with mixed vegetables ( Kaeng Som Pak Reum ) , omelet ( Kai jieow ) and pickle bamboo shoots curry cooked in coconut milk ( Kaeng Pet Nor Mai Dong ) , respectively . Most of the food was bought from ready cook store at the market 2. Nutritional value of the five most popular foods that Buddhist offer to monks . Maximum energy distribution from the percentage of fat . Especially omelet, Thai style sour soup with mixed vegetables are low in energy and fat but high in sodium content . The average amount of nutrition in 100 grams are as follows : food with sodium is five - spice eggs ( 654 . 70 mg . and 5 . 53 g . ). The highest amount of carbohydrate and protein was found in minced pork ( 23 . 98 g, 14 . 29 g . and 231 . 65 kcal ). The highest fat and cholesterol content were omelet ( 17 . 08 g and 312 . 06 mg ) The highest amount of vitamin C and water was Thai style sour soup with mixed vegetables ( 14 . 04 mg and 88 . 92 g . ). The highest dietary fiber content was pickle bamboo shoots curry cooked in coconut milk ( 1 . 17 g . ). When compared to the recommended daily nutrient content ( Thai RDI ) found that cholesterol and the fat distribution from omelet is too high . ( 169 . 10 percent and 104 . 02 percent ). It indicates that food that Buddhists bring to the monks contain too high percentage of Carbohydrates, Cholesterol, Cholesterol, and sodium . While fiber content is too low . The fiber content of less than 5 % of the recommended dose . The empirical data highlighted the main causes of the hazard . It is therefore recommended that the diet be balanced by medical practitioners in order to improve the food offerings . Include food for monks cooked with salt and water as main ingredients . And eating, respectively, digestion, etc . , which will lead to consider eating out of love, hate, adhesion, delicious . Consider the benefits, harms and non - persecution of others . Therefore, it is recommended that Buddhists and the food vendors cooked their food with Dhamma direction . Including those involved in public health care . Join the self - reliant health camp . Learn more about healthy nutrition . Cook for good health . a nd advise the proper diet for the monks . To the community to create a strong society . a nd to maintain the true Buddhism .