膳食结构改进的研究  

Improvement on Meal Structure

作　　者：黄渊泽[1] 殷国健[1] 王光灿[2] 朱光辉[2] 

机构地区：[1]云南大学化学系,昆明650091 [2]云南大学实验中心

出　　处：《广东微量元素科学》1997年第8期42-48,共7页Trace Elements Science

摘　　要：系统研究了云南16种茶叶及粮食、蔬菜、野生食用蕈、咖啡豆中铜、锌、钼、铬、钴、锰、硒和锗的含员水平和规律，与全国水平作了比较。提出了改进膳食结构的观点。The levels and laws of content of copper, zinc, molybdenum, chromium, cobalt, man-ganese, germanium and selenium in sexteen kinds of teas,foods, vegeTables - wild edible mush-rooms, coffee beans in Yunnan have been systematically studied and compared with the na-tional 1evel. A new viewpoint on meal structure has been proposed.

关 键 词：茶叶 蔬菜 微量元素 膳食结构 人体健康 

分 类 号：R151.3[医药卫生—营养与食品卫生学]