1, the calculation of energy and nutrients in the recipe should be compared with the reference intake or nutrition target after calculation to check whether it meets the requirements. First of all,

Is whether the energy meets the requirements.

2. Types and proportions of food. The requirements for food are diversified, especially whether the variety and quantity are sufficient, whether the five categories of food in the recipe are complete, and whether

Do a variety of types and whether the amount of various foods is sufficient.

3. Is the energy supply ratio of nutrients with three capacities (protein, fat and carbohydrate) appropriate? Whether animal fat is excessive.

4. Whether the source distribution of protein or the proportion of high-quality protein in the total protein is appropriate. What are the other main sources of micronutrients? Whether the intake is

Meet the target requirements? (Refer to the recommended intake of nutrients for China residents). ?

5. Is the energy intake and distribution of three meals reasonable, and does breakfast ensure the supply of energy and protein?

6. Whether the cooking method is appropriate, it is best to lose less nutrition, or even at least less quantity.

The purpose of recipe evaluation is to evaluate the nutrition of recipes, which is a process of analysis, adjustment and rationalization. Its main purpose is to evaluate whether the diet can meet its nutritional needs, find out the lack of some nutrients, so as to prevent food collocation from producing toxins and toxic consequences, so as to adjust and correct it in time.