基于现代营养学的饮食养生定量配餐设计探究——以桂林米粉为例  

Exploration on design of quantitative catering for healthy regimen based on modern nutrition:taking Guilin rice noodles as an example

作　　者：谭兴勇 张彪 宋家乐 范丽丽 罗巧林 TAN Xingyong;ZHANG Biao;SONG Jiale;FAN Lili;LUO Qiaolin(School of Leisure and Health,Guilin Tourism University, Guilin, Guangxi 541006, China;Center for Faculty Development, Guilin Tourism University, Guilin, Guangxi 541006, China;School of Public Health,Guilin Medical University, Guilin, Guangxi 541199, China;Guangxi Health Commission Key Laboratory of Entire Lifecycle Health and Care, Guilin Medical University, Guilin, Guangxi 530016, China;Guangxi Key Laboratory of Environmental Exposureomics and Entire Lifecycle Health, Guilin Medical University, Guilin, Guangxi 530016, China;School of Pharmacy, Guangxi University of Chinese Medicine, Nanning, Guangxi 530200, China;Campus Hospital, Guilin Tourism University, Guilin, Guangxi 541006, China)

机构地区：[1]桂林旅游学院休闲与健康学院,广西桂林541006 [2]桂林旅游学院教师发展中心,广西桂林541006 [3]桂林医学院公共卫生学院,广西桂林541199 [4]广西卫生健康委员会全生命周期健康保健研究实验室,广西桂林530016 [5]广西环境暴露组学与全生命周期健康重点实验室,广西桂林530016 [6]广西中医药大学药学院,广西南宁530200 [7]桂林旅游学院医务室,广西桂林541006

出　　处：《美食研究》2022年第2期59-64,共6页Journal of Researches on Dietetic Science and Culture

基　　金：国家自然科学基金(81960590)。

摘　　要：基于中华传统养生文化并结合现代烹饪科学技术要点,分析传统饮食养生配餐的特征,提出“平和质”人群饮食适宜平衡膳食,而气虚质、阳虚质、阴虚质、痰湿质、湿热质、血瘀质、气郁质、特禀质等8种偏颇体质人群适宜选择膳食。在此基础上,将现代营养定量配餐的理念融入传统饮食养生配餐,设计饮食养生的食物定量、人体体质定量和配餐定量的理论框架,并以特定人体体质搭配桂林米粉养生餐为例以探究其方法的可靠性与实用性,以期能够部分地解决饮食养生餐与定量配餐之间衔接的难题,为推动饮食养生的发展提供理论支撑。Based on the combination of traditional Chinese health culture and the key points of modern cooking science and technology and the analysis of the characteristics of traditional healthy diets,it is proposed that a balanced diet is suitable for the normal constitutional people,while special diets are needed by those eight kinds of biased constitutional people who are weak in qi,yang,yin,or attributed as phlegm dampness,dampness heat,blood stasis,qi stagnation,and special temperament.Furthermore,the concept of quantitative catering of modern nutrition is integrated into the traditional catering in order to design the theoretical framework of food ration concerning diet and body constitution with an example of Guilin rice noodles as health diet for a specific human body constitution to explore the reliability and practicability of the method.

关 键 词：现代营养学 桂林米粉 饮食养生 定量配餐 配餐设计 

分 类 号：TS972.131[轻工技术与工程]