机关餐饮食品营养与摄入平衡研究  

Institutional Catering Research on Food Nutrition and Intake Balance

作　　者：许哲 XU Zhe(Changjiang Maritime Administration Logistics Management Center,Wuhan 430014,China)

机构地区：[1]长江海事局后勤管理中心,湖北武汉430014

出　　处：《食品安全导刊》2024年第30期117-119,123,共4页China Food Safety Magazine

摘　　要：机关食堂作为公共食堂的一种形式,存在就餐地点固定、就餐人员固定、人员长期就餐等特点。不同于社会餐饮,机关食堂的就餐人员几乎没有选择的余地,因此机关餐饮供应需科学化,为机关干部职工提供合理的食品和膳食摄入建议。本文从机关餐饮食材选择、食品运输加工、食品添加剂和农药残留方面对食品和营养的影响进行研究,提供了常见食物的推荐摄入量,对每周食物食用种数和供能营养素比例也给出相应建议。As a form of public canteen,government canteens have the characteristics of fixed dining locations,fixed dining personnel,and long-term dining for personnel.Unlike social catering,diners in government canteens have almost no choice,so the supply of government catering needs to be scientific,providing reasonable food and dietary intake suggestions for government officials and employees.This article studies the effects of food ingredient selection,food transportation and processing,food additives,and pesticide residues on food and nutrition in government catering.It provides recommended intake levels for common foods and corresponding recommendations for the number of food types consumed per week and the proportion of energy and nutrients supplied.

关 键 词：机关餐饮 食品营养 饮食多元化 膳食平衡 

分 类 号：TS201.4[轻工技术与工程—食品科学]