營養配餐

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 健康個體和羣體的食譜編制······························································· 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羣的膳食管理··············································· 74

任務一 能量失衡人羣的膳食調理·································································· 74

任務二 特殊營養需要人羣的膳食調理····························································· 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 ^[1] 

本教材在編撰過程中，參考了《現代職業教育體系建設規劃（2014—2020 年）》《中國居民膳食指南（2016）》和《健康管理師的職業標準》等重要文件和專業資料，以目前高職教育前沿課程理論和教育部基於工作過程嚮導的課程開發為依據，實施理論與實踐一體化教學。本書將健康管理師職業崗位的典型工作任務選入教材內容，能有效地培養學生實際工作的能力，增強教材內容的實用性，密切與工作任務的相關性，着重培養學生營養配餐的操作技能和技術應用能力以及職業素養和創新精神。

本書內容以“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”，將整個課程分為四個模塊，分別是膳食結構與合理烹調、食譜編制的理論和方法、健康個體和羣體的食譜編制、營養失衡和相關代謝疾病人羣的膳食管理。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係，在重難點設計上相互配合，如對營養失衡人羣的膳食配製時應參照健康個體的參數來進行。

《營養配餐》是一本理論為輔、技能為主的實用技能型教材，目的在於培養學生的動手能力，學會食譜編制的方法、過程，並能夠對食譜進行評價和改善。要求學生在學習了《食品營養學》的基礎知識後，再來學習本教材，方能融會貫通，更好地掌握教材內容。

本書在編寫過程中參考了同行和專家的相關成果和著作，在此向這些成果和著作的原作者表達誠摯的謝意！

由於編寫的時間和編者的水平所限，本書不足之處在所難免，敬請同行提出寶貴意見，以期修正。

編 者

2018年3月