中圖網小程序
一鍵登錄
更方便
本類五星書更多>
-
>
品味生活·茶道(32開平裝)
-
>
炊煙食客
-
>
給自己一杯茶的時間
-
>
面包與黃油的故事 歷史·文化與食譜
-
>
蔬食記憶
-
>
茶知識108問:今天您喝茶了嗎
-
>
銀勺子(漫畫版)(軟精裝)
高等職業院校核心課程十三五規劃教材營養配餐 版權信息
- ISBN：9787564367589
- 條形碼：9787564367589 ; 978-7-5643-6758-9
- 裝幀：一般膠版紙
- 冊數：暫無
- 重量：暫無
- 所屬分類：>
高等職業院校核心課程十三五規劃教材營養配餐 內容簡介
本書的編寫內容體現了以“就業為導向、能力為本位、營養配餐實物操作為核心、項目課程為主體”，整個內容分為五個模塊，分別是合理烹調與平衡膳食、食譜編制理論和方法、健康個體和群體的食譜編制、營養失衡和相關代謝疾病人群的膳食管理、疾病人群膳食制備和營養調理。各模塊既有獨立性，又有關聯性，獨立性是指各模塊設計案例、組織教學、突出重點時應該相互獨立，要求學生一個模塊一個模塊地掌握其知識點；關聯性是指各模塊間存在相互關系，如對營養失衡人群的膳食配制時應參照健康個體的參數來進行膳食配制。《營養配餐》是一本理論為輔、技能為主的實用技能型教材，力求培養學生的動手能力，學會食譜編制的方法、過程，能夠對食譜進行評價和改善。
高等職業院校核心課程十三五規劃教材營養配餐 目錄
目 錄
模塊一 膳食結構與合理烹調········································································· 1
任務一 合理烹調與營養健康········································································· 1
任務二 中國居民膳食營養素參考攝入量·························································· 13
任務三 中國居民的膳食營養結構·································································· 22
任務四 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
任務一 概 論························································································· 30
任務二 食物成分計算法············································································· 34
任務三 食物交換份法················································································ 41
模塊三 健康個體和群體的食譜編制······························································· 50
任務一 學齡前兒童的食譜編制····································································· 50
任務二 孕婦食譜編制················································································ 56
任務三 乳母的食譜編制············································································· 64
任務四 老年人的食譜編制··········································································· 70
模塊四 營養失衡和相關代謝疾病人群的膳食管理··············································· 74
任務一 能量失衡人群的膳食調理·································································· 74
任務二 特殊營養需要人群的膳食調理····························································· 81
任務三 心腦血管疾病的膳食調理·································································· 87
任務四 糖尿病和痛風患者的膳食調理····························································· 96
模塊五 實驗實訓···················································································· 106
實訓一 膳食評價（一日營養餐的評價）························································ 106
實訓二 成年人一日食譜的編制···································································· 109
實訓三 集體食譜的編制············································································ 112
實訓四 糖尿病患者飲食治療方案的制訂························································· 117
參考文獻································································································ 121
展開全部
高等職業院校核心課程十三五規劃教材營養配餐 作者簡介
劉丹，女，碩士，副教授，內江職業技術學院食品教研室主任，專業帶頭人，主要研究方向為食品營養與健康、功能性食品開發，先后承擔《食品化學》、《食品營養學》、《營養配餐》、《臨床營養學》等課程。
書友推薦
- >
二體千字文
- >
企鵝口袋書系列·偉大的思想20:論自然選擇(英漢雙語)
- >
姑媽的寶刀
- >
莉莉和章魚
- >
巴金－再思錄
- >
李白與唐代文化
- >
人文閱讀與收藏·良友文學叢書:一天的工作
- >
中國人在烏蘇里邊疆區:歷史與人類學概述
本類暢銷
