餐饮企业低钠营养菜点设计及其意义

Design of Low Sodium Nutrition Dishes in Catering Enterprises and Its Significance

在国家开展“三减三健”重点专项行动背景下,针对消费者的健康营养需求,文章通过对餐饮企业低钠营养菜点设计的探析,从“低钠”理念应用现状,低钠营养菜点的概念、设计方法、设计实例与分析、设计意义等方面进行阐述,为餐饮企业设计低钠营养菜点提供了理论依据,同时为餐饮企业更有针对性地满足市场需求提供借鉴。

Under the background of the national key special action of“three reductions and three kinds of health”,aiming at the health and nutrition needs of consumers,this paper explores the design of low sodium nutrient dishes in catering enterprises.Elaborating in turn on the application status of“low sodium”concept,the concept,design method,design examples,analysis and design significance of low sodium nutrient dishes,this paper provides a theoretical basis for catering enterprises to design low sodium nutrition dishes,and provides reference for catering enterprises to meet market demands more specifically.