The selection of ingredients andnpreparation of food that involvesnmodification of the recipe is essentialntowards a healthier option. Recipes cannbe modified to include more fibre, less fat,nespecially the saturated fat, less addednsugars, low salt and lower energy content.nRecipe modification also enhancingnthe nutritional value of cooked food bynincreasing proteins, providing essentialnamino acids and essential fatty acids forngrowing up children, elderly and unhealthynindividual. The modifications proposed innthis book are intended to benefit manynindividuals and students for better overallnhealth through healthier and tastier food.nIn this book, the original recipe is keptnwith a clear suggestion of modificationnfollowed by improvement of importantnnutritional value.