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高等职业院校核心课程十三五规划教材营养配餐 版权信息
- ISBN：9787564367589
- 条形码：9787564367589 ; 978-7-5643-6758-9
- 装帧：一般胶版纸
- 册数：暂无
- 重量：暂无
- 所属分类：>
高等职业院校核心课程十三五规划教材营养配餐 内容简介
本书的编写内容体现了以“就业为导向、能力为本位、营养配餐实物操作为核心、项目课程为主体”，整个内容分为五个模块，分别是合理烹调与平衡膳食、食谱编制理论和方法、健康个体和群体的食谱编制、营养失衡和相关代谢疾病人群的膳食管理、疾病人群膳食制备和营养调理。各模块既有独立性，又有关联性，独立性是指各模块设计案例、组织教学、突出重点时应该相互独立，要求学生一个模块一个模块地掌握其知识点；关联性是指各模块间存在相互关系，如对营养失衡人群的膳食配制时应参照健康个体的参数来进行膳食配制。《营养配餐》是一本理论为辅、技能为主的实用技能型教材，力求培养学生的动手能力，学会食谱编制的方法、过程，能够对食谱进行评价和改善。
高等职业院校核心课程十三五规划教材营养配餐 目录
目 录
模块一 膳食结构与合理烹调········································································· 1
任务一 合理烹调与营养健康········································································· 1
任务二 中国居民膳食营养素参考摄入量·························································· 13
任务三 中国居民的膳食营养结构·································································· 22
任务四 我国居民膳食指南及平衡膳食宝塔······················································· 25
模块二 食谱编制的理论和方法····································································· 30
任务一 概 论························································································· 30
任务二 食物成分计算法············································································· 34
任务三 食物交换份法················································································ 41
模块三 健康个体和群体的食谱编制······························································· 50
任务一 学龄前儿童的食谱编制····································································· 50
任务二 孕妇食谱编制················································································ 56
任务三 乳母的食谱编制············································································· 64
任务四 老年人的食谱编制··········································································· 70
模块四 营养失衡和相关代谢疾病人群的膳食管理··············································· 74
任务一 能量失衡人群的膳食调理·································································· 74
任务二 特殊营养需要人群的膳食调理····························································· 81
任务三 心脑血管疾病的膳食调理·································································· 87
任务四 糖尿病和痛风患者的膳食调理····························································· 96
模块五 实验实训···················································································· 106
实训一 膳食评价（一日营养餐的评价）························································ 106
实训二 成年人一日食谱的编制···································································· 109
实训三 集体食谱的编制············································································ 112
实训四 糖尿病患者饮食治疗方案的制订························································· 117
参考文献································································································ 121
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高等职业院校核心课程十三五规划教材营养配餐 作者简介
刘丹，女，硕士，副教授，内江职业技术学院食品教研室主任，专业带头人，主要研究方向为食品营养与健康、功能性食品开发，先后承担《食品化学》、《食品营养学》、《营养配餐》、《临床营养学》等课程。
