【摘要】 首次提出了食品原料新的分类体系 ,即根据食品的营养特性 ,将食品原料分为能量原料 ( E)、蛋白质原料 ( P)、矿质维生素原料 ( M)、特种原料 ( S)和食品添加剂 ( A)等 5大类 ,并总结出了各类原料的营养特性 ,这对指导人们平衡膳食及进行合理的饮食消费有很重要的意义 .更多还原

【Abstract】 The new classification system of food material is put forward for the first time. The food material is classified as five kinds which are energy material(E)、protein material(P)、minerial & vitamin material(M)、special kind material(S) and food additive(A) according to their nutrition characterizations of food material. The nutrition characterizations of each kind material has been sumed up. This has important significance for guiding people to hold balance meal and rational dieteic consumption.更多还原