《中国名菜谱·北京风味》营养评估及菜谱优化  

Nutritional Appraisal and Recipe Optimization of 《Recipe of Chinese Famous Dishes : Beijing Style》

作　　者：张天生[1] 陈茂春[1] 黄飞[1] 黄琛[1] 张鑫[1] 张海燕[1] 李银树[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》2003年第1期16-24,共9页Cuisine Journal of Yangzhou University

摘　　要：以中国营养学会推荐的轻体力成年男性劳动者的每日膳食中营养素供给量为评估标准,对北京名菜谱进行营养计算和评估,并进行随机抽样组合优化。结果表明:单个菜肴无法满足膳食营养平衡的要求;组合后的菜谱,情况虽有所好转,但某些微量元素和维生素仍出现明显不足或过量。Taking the nutrient supply in the per day diet for the light physical laborers recommended by the Chinese Nutriology society as the appraisal standards, we conducted calculation and appraisal of the nutrient contents in the recipe of Beijing famous dishes and did the work on their combination and optimization through random sampling. The results show the single dish can not meet the need for nutritional diet balance, even the combination recipe still demonstrates apparent lack or excessiveness of some trace elements and vitamins.

关 键 词：中国名菜 菜谱 营养评估 膳食平衡 

分 类 号：R151.3[医药卫生—营养与食品卫生学]