GUIDELINES FOR DEVELOPMENT OF HEALTHY CHINESE BANQUET BUSINESS IN NAKHON PATHOM

Abstract

This research aims to 1) study the development of healthy menu options for Chinese food catering businesses, and 2) create guidelines for the development of healthy menu options specifically for Chinese food catering businesses in Nakhon Pathom Province. This qualitative research employed in-depth interviews with 14 key informants, including nutritionists, chefs, food scholars, health food consumers, Chinese catering business owners, consumers of Chinese food, and organizers of Chinese food catering services. Content analysis was used to synthesize the findings. The study found that 1) a selection of 33 healthy dishes was made using locally sourced ingredients from Nakhon Pathom, categorized into six types according to the Chinese dining culture. Each menu was adjusted to be healthier by increasing the number of vegetables and meat in dishes and prioritizing vegetable-rich dishes while reducing the use of seasonings and oils. 2) It was observed that the trend of consuming health foods is likely to continue over the long term as people are becoming more health-conscious. The development of healthy menus for Chinese food catering businesses requires cooperation from governmental agencies to raise consumer awareness, promote health food businesses, establish credibility standards for consumers, and assist operators in presenting healthy menu options and gaining customer trust through certification and adaptability to ensure accessibility.