A reasonable working meal should do this. Fish, shrimp, chickens and ducks are the first choice for meat dishes, followed by pigs, beef and mutton, which can reduce fat intake; Vegetarian vegetables should be supplemented with green leaves and fresh vegetables. The greener the color, the richer the vitamins. Small green vegetables, oily wheat vegetables and water spinach are all cheap choices.

Being both red and green means that besides green vegetables, you can eat some red vegetables at intervals, such as tomatoes, red peppers, carrots and other foods rich in lycopene and carotene, which can effectively improve the body's antioxidant capacity and cheer up.

When choosing business meals, some professionals like to choose some high-protein and high-fat foods, such as seafood and steak, and the staple food is few or even not eaten, which is obviously incorrect. Many foreign fast food and western food are mainly non-staple food, and animal protein accounts for 71% ~ 81%. However, according to relevant research, this diet structure can only make protein absorbed and utilized by the body at most 31%, while 71% is wasted.

Because protein, fat, carbohydrate and other nutrients in the diet influence and utilize each other in the process of metabolism. Protein's digestion and absorption, as well as its utilization and storage in the body, all need energy provided by carbohydrates, otherwise it will cause indigestion or loss of appetite.

Extended information:

Eating habits of working meals: using public spoons and chopsticks is beneficial to others and health care

Experts remind that it is necessary to use public spoons and chopsticks, which have two "obvious" benefits:

First, it is clean and hygienic, and it can prevent diseases. The use of public chopsticks and spoons can avoid the contact of public food with personal tableware, reduce the pollution of dishes, reduce the risk of oral diseases, and especially reduce the spread of food-borne pathogens such as Helicobacter pylori and hepatitis A virus. During the COVID-19 epidemic, avoiding mixing tableware can also reduce the risk of virus transmission to some extent.

the second is to reduce waste and civilized catering. The use of public spoons and chopsticks can help everyone develop the habit of taking meals quantitatively and eating as needed. If you haven't finished eating out, you can pack it home with confidence, which not only reduces waste, but also cultivates people's good habits of environmental protection and saving.

in a word, it is necessary to use public spoons and chopsticks, whether it is to prevent diseases from entering the mouth, protect the health of family members or advocate the civilization of catering. The outbreak of COVID-19 epidemic is an opportunity to strengthen guidance for changing our traditional eating habits. The key is to change the concept and understanding, and through everyone's unremitting efforts, over time, it will become people's conscious healthy lifestyle.

People's Network-Let Good Eating Habits Start Here

Baidu Encyclopedia-Working Meal