浅析食品营养成分影响因素与优化措施  

Analysis of Factors Influencing Food Nutritional Composition and Optimization Measures

作　　者：景菲[1] JING Fei(Lanzhou Vocational and Technical College,Lanzhou 730070,China)

机构地区：[1]兰州职业技术学院,甘肃兰州730070

出　　处：《现代食品》2024年第8期133-135,共3页Modern Food

摘　　要：随着人们生活水平的提高和健康意识的增强,饮食成为人们关注的焦点之一。餐饮食品的营养成分直接关系到人们的健康状况,因此,如何优化餐饮食品的营养价值,成为餐饮行业需要考虑的问题。基于此,本文分析了餐饮食品营养成分的影响因素和优化措施,以供参考。With the improvement of people's living standards and the enhancement of health awareness,diet has become one of the focuses of people's attention.The nutritional content of catering food is directly related to people's health status.Therefore,how to optimize the nutritional value of catering food has become a problem that the catering industry needs to consider.Based on this,this article analyzes the influencing factors and optimization measures of the nutritional composition of catering food for reference.

关 键 词：餐饮食品 营养成分 影响因素 

分 类 号：TS201.4[轻工技术与工程—食品科学]