營養(yǎng)配餐

定　價：￥32.00

作　者：	劉丹，尹顯鋒
出版社：	西南交通大學出版社
叢編項：
標　簽：	暫缺

購買這本書可以去

ISBN：	9787564367589	出版時間：	2018-11-01	包裝：	平裝
開本：	16	頁數：		字數：

內容簡介

　　本書的編寫內容體現了以“就業(yè)為導向、能力為本位、營養(yǎng)配餐實物操作為核心、項目課程為主體”，整個內容分為五個模塊，分別是合理烹調與平衡膳食、食譜編制理論和方法、健康個體和群體的食譜編制、營養(yǎng)失衡和相關代謝疾病人群的膳食管理、疾病人群膳食制備和營養(yǎng)調理。各模塊既有獨立性，又有關聯性，獨立性是指各模塊設計案例、組織教學、突出重點時應該相互獨立，要求學生一個模塊一個模塊地掌握其知識點；關聯性是指各模塊間存在相互關系，如對營養(yǎng)失衡人群的膳食配制時應參照健康個體的參數來進行膳食配制。《營養(yǎng)配餐》是一本理論為輔、技能為主的實用技能型教材，力求培養(yǎng)學生的動手能力，學會食譜編制的方法、過程，能夠對食譜進行評價和改善。

作者簡介

暫缺《營養(yǎng)配餐》作者簡介

圖書目錄

目錄
模塊一膳食結構與合理烹調········································································· 1
任務一合理烹調與營養(yǎng)健康········································································· 1
任務二中國居民膳食營養(yǎng)素參考攝入量·························································· 13
任務三中國居民的膳食營養(yǎng)結構·································································· 22
任務四我國居民膳食指南及平衡膳食寶塔······················································· 25
模塊二食譜編制的理論和方法····································································· 30
任務一概論························································································· 30
任務二食物成分計算法············································································· 34
任務三食物交換份法················································································ 41
模塊三健康個體和群體的食譜編制······························································· 50
任務一學齡前兒童的食譜編制····································································· 50
任務二孕婦食譜編制················································································ 56
任務三乳母的食譜編制············································································· 64
任務四老年人的食譜編制··········································································· 70
模塊四營養(yǎng)失衡和相關代謝疾病人群的膳食管理··············································· 74
任務一能量失衡人群的膳食調理·································································· 74
任務二特殊營養(yǎng)需要人群的膳食調理····························································· 81
任務三心腦血管疾病的膳食調理·································································· 87
任務四糖尿病和痛風患者的膳食調理····························································· 96
模塊五實驗實訓···················································································· 106
實訓一膳食評價（一日營養(yǎng)餐的評價）························································ 106
實訓二成年人一日食譜的編制···································································· 109
實訓三集體食譜的編制············································································ 112
實訓四糖尿病患者飲食治療方案的制訂························································· 117
參考文獻································································································ 121