烹饪工艺和营养关系探索  

Exploration on the Relationship between Cooking Technology and Nutrition

作　　者：张高风 邱致村 ZHANG Gaofeng;QIU Zhicun(Shandong Vocational and Technical University of International Studies,Rizhao 276800,China)

机构地区：[1]山东外国语职业技术大学,山东日照276800

出　　处：《现代食品》2021年第15期102-103,111,共3页Modern Food

摘　　要：我国饮食文化发展至今,为人类生存及发展提供了有力支撑。烹饪工艺和营养关系长期以来备受社会关注。据此,本文以烹饪工艺与营养关系的探索为讨论方向,详尽阐释了烹饪工艺与营养关系,客观揭示了烹饪工艺和营养之间的现状及问题,继而结合相关理论研究提出若干解决措施,旨在为我国烹饪工艺与营养关系探索提供参考。The development of China’s food culture has provided strong support for human survival and development.The relationship between cooking technology and nutrition has attracted social attention for a long time.Therefore,taking the exploration of the relationship between cooking technology and nutrition as the discussion direction,this paper explains the relationship between cooking technology and nutrition in detail,objectively reveals the current situation and problems between cooking technology and nutrition,and then puts forward some solutions combined with relevant theoretical research,in order to provide reference for the exploration of the relationship between cooking technology and nutrition in China.

关 键 词：烹饪工艺 营养关系 研究分析 解决措施 

分 类 号：TS972.1[轻工技术与工程] TS201.4