《中国名菜谱·广东风味》营养评估  

THE NUTRITIONAL EVALUATION OF《CHINESE FAMOUS DISH MENU GUANGDONG FLAVOUR》

作　　者：魏峰[1] 薛党辰[1] 张天生[1] 

机构地区：[1]扬州大学旅游烹饪学院,扬州225001

出　　处：《中国烹饪研究》2000年第1期20-23,共4页

摘　　要：拟定以成年男性轻体力劳动者为评估标准，其每天所食副食均由菜肴 供给，应用计算机对菜谱进行随机抽样和组合，并进行营养评估。结果表明：单 个菜肴无法满足膳食营养平衡，组合后的菜谱，虽然情况有所好转，但某些微量 元素和维生素仍出现明显不足或过量。Men grown ups engaged in light labour are set as evaluational standard, and their non-staple foods every day are provided by dishes. Then computer is used to select dish randomly from the menu and compose the samples and evaluate the nutrition. The result shows: single dish can' t satisfy the nutritional balance of the diet, the composed dish is better than that, but certain trace element and vitamin are shown not enough or excessive.

关 键 词：菜谱 营养评估 膳食平衡 

分 类 号：R154[医药卫生—营养与食品卫生学] R151.3[医药卫生—公共卫生与预防医学]