家常川菜的营养标签制作  

THE NUTRITION LABELING OF SICHUAN STYLE DISHES

作　　者：吴晓娜[1] 张培利[1] 崔越[1] 邓波[1] 余雪梅[1] 杨咏涛[1] 

机构地区：[1]四川省医学科学院.四川省人民医院营养科,成都610072

出　　处：《现代预防医学》2009年第4期628-628,638,共2页Modern Preventive Medicine

基　　金：四川省卫生厅课题(303005002154007)

摘　　要：[目的]对常见家常川菜进行标准化定量,制作基本的菜肴营养标签。[方法]营养学与烹饪学相结合,收集329种常见家常川菜,对主辅料用量进行标准化定量,计算其主要营养成分(能量、蛋白质、脂肪、胆固醇、碳水化合物、膳食纤维、维生素A、铁、钠、钙)含量,制作基本菜肴营养标签和菜谱软件。[结果]确定了329种家常川菜主辅料用量,计算出了每份菜肴中10种营养成分含量,制定了菜肴营养标签和菜谱软件。[结论]对菜肴进行标准化定量,制定营养标签,使抽象的营养素概念能直观体现在每一份菜肴中,为居民膳食提供具体量化的营养指导,使其食物选择更方便和科学,从而引导和促进健康消费,同时也促进了川菜烹调标准化的发展。[ Objective] To fix standard quantity of Sichuan style dishes, and make basal nutrition labeling of food. [ Methods] With combination of nutriology and gastrology, we Collected 329 dishes and quantified the materials of each dish. Using the China Food Composition 2002, we calculated the contents of main nutriments （Calorie, protein, fat, cholesterol, carbohydrate, dietary fiber, vitamin A, iron, natrium and calcium） and established the nutrition labeling. [ Results] The quantity of materials of 329 Sichuan style dishes was fixed. The contents of ten kinds of nutritional ingredient of the dishes were calculated, and the nutrition labeling of dishes as well as the menu of dishes software were established. [Conclusion] The nonfigurative conception of nutrients can be materialized through normal nutrition labeling of dishes. So the intuitionistic nutritional direction can be provided to the public, which can lead to healthy consumption as well as promote the development of standardized of Sichuan style dishes.

关 键 词：营养标签 川菜 

分 类 号：TQ460.69[化学工程—制药化工]