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《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》

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【作者】 张天生陈茂春黄飞黄琛张鑫张海燕李银树

【Author】 ZHANG Tian-sheng, CHEN Mao-chun, etc.(College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225001, Jiangsu, China)

【机构】 扬州大学旅游烹饪学院扬州大学旅游烹饪学院 江苏 扬州 225001江苏 扬州 225001江苏 扬州 225001

【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。

【Abstract】 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.

  • 【文献出处】 扬州大学烹饪学报 ,Cuisine Journal of Yangzhou University , 编辑部邮箱 ,2003年01期
  • 【分类号】TS972
  • 【下载频次】152
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