For the nutritional needs of special populations (e.g., young children, school-age children, university and high school students, the elderly, etc.), the local regular food supply and dietary habits, personalized recipe design and preparation of recipes for three meals a week for someone in a group unit. Second, the principles of recipe preparation
1 according to the physiological characteristics and nutritional needs of a particular group of people 2 to choose the appropriate types of food, composed of balanced diet 3 design should take into account the ratio between the various nutrients and the number of
4 design should be taken into account the habits and tastes of the dieters to achieve a variety of varieties, a weekly replacement of recipes
three, the design of recipes step 1 recipes Design of the theoretical training and grouping
2 to the group as a unit to the relevant units of the Catering Section or family survey of the weekly structure of someone's diet and dietary nutrients with.
3 Investigate the variety of foods currently available in the local market
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4 List the foods that have been selected and check the food composition table to determine the various nutrients in each food
5 Preliminary design of the composition of the meals for three meals in a week (7 days)
6 Based on the ingredients used in terms of ingredients used in (percentage) of each meal. Calculate the amount of nutrients each food can provide
7Referring to China's DRIs, make a reasonable mix and match of food for three meals, and design a more ideal one-week recipe
8Make a list of one-week recipes, fill in the corresponding data, and carry out the accounting of various nutrients 9Calculate the distribution ratio of energy for each of the weekly meals of proteins, fats, and carbohydrates 10Calculate the distribution ratio of energy for three meals 10Calculate the energy of three meals Distribution ratio 11 Calculate the proportion of protein supply of animal and plant foods IV Experimental results and analysis