營養(yǎng)配餐

目   錄
模塊一  膳食結(jié)構(gòu)與合理烹調(diào)········································································· 1
任務(wù)一  合理烹調(diào)與營養(yǎng)健康········································································· 1
任務(wù)二  中國居民膳食營養(yǎng)素參考攝入量·························································· 13
任務(wù)三  中國居民的膳食營養(yǎng)結(jié)構(gòu)·································································· 22
任務(wù)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(wù)一  概  論························································································· 30
任務(wù)二  食物成分計算法············································································· 34
任務(wù)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(wù)一  學(xué)齡前兒童的食譜編制····································································· 50
任務(wù)二  孕婦食譜編制················································································ 56
任務(wù)三  乳母的食譜編制············································································· 64
任務(wù)四  老年人的食譜編制··········································································· 70
模塊四  營養(yǎng)失衡和相關(guān)代謝疾病人群的膳食管理··············································· 74
任務(wù)一  能量失衡人群的膳食調(diào)理·································································· 74
任務(wù)二  特殊營養(yǎng)需要人群的膳食調(diào)理····························································· 81
任務(wù)三  心腦血管疾病的膳食調(diào)理·································································· 87
任務(wù)四  糖尿病和痛風(fēng)患者的膳食調(diào)理····························································· 96
模塊五  實驗實訓(xùn)···················································································· 106
實訓(xùn)一  膳食評價（一日營養(yǎng)餐的評價）························································ 106
實訓(xùn)二  成年人一日食譜的編制···································································· 109
實訓(xùn)三  集體食譜的編制············································································ 112
實訓(xùn)四  糖尿病患者飲食治療方案的制訂························································· 117
參考文獻(xiàn)································································································ 121