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(xué)出版社
叢編項：
標(biāo)　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(shù)：		字?jǐn)?shù)：

內(nèi)容簡介

　　本書的編寫內(nèi)容體現(xiàn)了以“就業(yè)為導(dǎo)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(nèi)容分為五個模塊，分別是合理烹調(diào)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(guān)代謝疾病人群的膳食管理、疾病人群膳食制備和營養(yǎng)調(diào)理。各模塊既有獨立性，又有關(guān)聯(lián)性，獨立性是指各模塊設(shè)計案例、組織教學(xué)、突出重點時應(yīng)該相互獨立，要求學(xué)生一個模塊一個模塊地掌握其知識點；關(guān)聯(lián)性是指各模塊間存在相互關(guān)系，如對營養(yǎng)失衡人群的膳食配制時應(yīng)參照健康個體的參數(shù)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(xué)生的動手能力，學(xué)會食譜編制的方法、過程，能夠?qū)κ匙V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(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································································································ 121