【摘要】 尝试探讨依据营养学的平衡膳食原理，建立烹饪原料的优化选择模型和营养价值评价模型，在选定菜肴原料的情况下，运用微机迅速给出每种原料的最优需要量，并且能够满足成本（价格）最低，并在该模型的基础上提出一种菜肴营养价值评价方法──营养评价标准误差法，这种方法可用于测评一道菜或一组菜肴原料营养素搭配是否达到平衡膳食要求。更多还原

【Abstract】 The paper attcmpted to constitutc a model of optimizcd sclcction of cooking ingredients and a model of evaluating the importance of nutrition,After the selection of the ingredients of the dishes, we could apply microcomputer to present an optimized quantity of each ingredient as soon as possible, and to minimize the cost(price),Based on the models,the paper brought forward a method to evaluate the nutrition of the dishes,that is ,the method of standard deriation to evaluat nutrition. We could use this method to evaluate a dish or a menu to see whether the method of nutrimcntal composide ingrcdicnts,could meet the need of a balaneed meal.更多还原