《中国名菜谱·江苏风味》营养评估及优化组合  

THE NUTRITIONAL EVALUATION OF 《CHINESE FAMOUS RECIPE JIANGSU FLAVOR》

作　　者：张天生[1] 李银树[1] 张海燕[1] 陈茂春[1] 黄飞[1] 黄琛[1] 张鑫[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225001

出　　处：《扬州大学烹饪学报》2000年第3期26-31,共6页Cuisine Journal of Yangzhou University

摘　　要：拟订以成年男性轻体力劳动者的每日膳食中营养素供给量为评估标准 ,假设其每天所食副食均由菜肴供给。建立食物成分数据库 ,应用计算机对菜谱进行营养评估。结果表明 :单个菜肴无法满足膳食营养平衡需要 ,优化组合后的菜谱 ,三大营养素供给趋于平衡 .比例科学合理 ,但某些矿物质、维生素仍无法达到人体正常需要量。All of the menus of 《Chinese famous recipe Jiang Su flavor》are used as evaluated targets, the nutritional data of them are calculated by computer . Men grown ups engaged in light labor are set as evaluation standard, and their non-staple foods are provide by dishes every day. Then computer is used to select dish randomly from the menu and compose the sample 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 江苏 地方风味 

分 类 号：R151.3[医药卫生—营养与食品卫生学] TS972.182[医药卫生—公共卫生与预防医学]