低脂营养餐的标准量化  

Standardized Quantization of Low-fat Nutritious Meals

作　　者：刘东阁 王琨[1] 张鹏[1] LIU Dong-ge WANG Kun ZHANG Peng(School of Food Engineering at Jilin Engineering Normal University, Changchun Jilin 130052, China)

机构地区：[1]吉林工程技术师范学院食品工程学院,吉林长春130052

出　　处：《吉林工程技术师范学院学报》2017年第7期106-108,共3页Journal of Jilin Engineering Normal University

基　　金：吉林省社会科学基金项目(2016JD114)

摘　　要：在我国成年人高血脂症发病率约为20%左右,并有不断扩大的趋势,高脂饮食是发病的主要因素。文中从低脂饮食着手,考虑到人体所需的碳水化合物、蛋白质、脂肪、胆固醇、膳食纤维及钙、钾、镁等各类营养素,对低脂营养餐进行了标准量化,并给出了低脂营养餐周食谱。High- fat diet has to be responsible for the fact that about 20% of adults are suffering hyperlipoidemia in China and the rising tendency that more people will be meddled with the disease. To solve the problem, the paper proposed a quantified weekly low-fat recipe which took into consideration nutritious elements necessary for human body like carbohydrate, protein, fat, cholesterol, dietary fibers, calcium, kalium and magnesium, etc.

关 键 词：低脂餐 量化 

分 类 号：TS201.1[轻工技术与工程—食品科学]