營養(yǎng)配餐

定　價(jià)：￥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(xiàng)：
標(biāo)　簽：	暫缺

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ISBN：	9787564367589	出版時(shí)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(shí)物操作為核心、項(xiàng)目課程為主體”，整個(gè)內(nèi)容分為五個(gè)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(gè)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(dú)立性，又有關(guān)聯(lián)性，獨(dú)立性是指各模塊設(shè)計(jì)案例、組織教學(xué)、突出重點(diǎn)時(shí)應(yīng)該相互獨(dú)立，要求學(xué)生一個(gè)模塊一個(gè)模塊地掌握其知識(shí)點(diǎn)；關(guān)聯(lián)性是指各模塊間存在相互關(guān)系，如對(duì)營養(yǎng)失衡人群的膳食配制時(shí)應(yīng)參照健康個(gè)體的參數(shù)來進(jìn)行膳食配制?！稜I養(yǎng)配餐》是一本理論為輔、技能為主的實(shí)用技能型教材，力求培養(yǎng)學(xué)生的動(dòng)手能力，學(xué)會(huì)食譜編制的方法、過程，能夠?qū)κ匙V進(jìn)行評(píng)價(jià)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(jì)算法············································································· 34
任務(wù)三食物交換份法················································································ 41
模塊三健康個(gè)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(shí)驗(yàn)實(shí)訓(xùn)···················································································· 106
實(shí)訓(xùn)一膳食評(píng)價(jià)（一日營養(yǎng)餐的評(píng)價(jià)）························································ 106
實(shí)訓(xùn)二成年人一日食譜的編制···································································· 109
實(shí)訓(xùn)三集體食譜的編制············································································ 112
實(shí)訓(xùn)四糖尿病患者飲食治療方案的制訂························································· 117
參考文獻(xiàn)································································································ 121