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营养配餐与设计

王其梅

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《营养配餐与设计》在内容上主要包括知识储备与学法指导、正常人群营养及配餐和常见慢性病人群营养及配餐三大模块。对于正常人群营养，本书从不同人群的生理特点与营养需求着手，制定了不同人群的配餐原则，提出了不同人群食物的选择范围，并在此基础上，对目标人群进行营养指导、营养菜点设计、营养食谱设计和营养食谱分析。对于常见慢性病人群营养，本书从常见慢性病知识与营养需求着手，制定了常见慢性病人群的配餐原则。

232 pages, Kindle Edition

Published August 1, 2010

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王其梅

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