餐饮服务食品营养设计技术研究

Study on the Nutritional Design Technology of Catering Service Food

近年来,我国城乡居民的膳食、营养状况尽管有了明显改善,但却面临着营养缺乏与营养结构失衡的双重挑战,已经为国人敲响了膳食结构不尽合理的警钟[1]。菜肴是膳食组成的基础,通过合理选用、搭配和烹制食材,研发出安全、营养、可口的健康菜品,以满足不同营养需求的人群。

In recent years, the dietary and nutritional status of urban and rural residents in China has improved significantly, but it is facing challenges of insufficient nutrition intake and unbalanced nutrition structure. Unreasonable dietary structure rang the alarm bell for us. Dishes are the basis of dietary composition, so it could meet people＇s different nutritional needs by reasonably select, combine and cook food material to developing safety, nutritional, delicious and healthy food.