中式烹饪营养与健康研究

Chinese Cooking Nutrition and Health Research

在悠久的历史发展中,我国形成了不同类型的烹饪技术和菜肴,给人们带来独特的食物享受。但是,过去在评价菜肴时,一般只关注菜肴的颜色、香味、味道和形状,对菜肴烹饪的营养缺乏关注。虽然部分厨师也有一定的营养知识,但仅限于对糖、蛋白质、维生素和脂肪等基本营养素的认识,而在实际的烹饪操作中,没有灵活运用营养知识来烹饪过程,导致营养不均衡烹饪成为中国菜的一大缺点。中国菜历史悠久,在世界上享有良好的声誉。中国菜的营养与人类健康直接相关。

In the long history,China has formed different types of Chinese cooking techniques and dishes.Different dishes bring unique food enjoyment to people.However,when evaluating dishes in the past,they generally focused only on the color,flavor,taste and shape of the dishes.The lack of attention to the nutritional issues of cooking.Although a small number of chefs also have certain nutritional knowledge,they are limited to sugar,knowledge of basic nutrients such as protein,vitamins and fats,and in practical cooking operations,it is impossible to use nutrition knowledge to cook the process,leading to nutritional cooking to become China.One of the biggest drawbacks of the dish.As an important method of Chinese cooking,Chinese cuisine has a long history.It enjoys a good reputation in the world.The nutrition of Chinese cuisine is directly related to human health.