描述
开 本: 16开纸 张: 胶版纸包 装: 平装-胶订是否套装: 否国际标准书号ISBN: 9787564367589
目 录
模块一 膳食结构与合理烹调········································································· 1
任务一 合理烹调与营养健康········································································· 1
任务二 中国居民膳食营养素参考摄入量·························································· 13
任务三 中国居民的膳食营养结构·································································· 22
任务四 我国居民膳食指南及平衡膳食宝塔······················································· 25
模块二 食谱编制的理论和方法····································································· 30
任务一 概 论························································································· 30
任务二 食物成分计算法············································································· 34
任务三 食物交换份法················································································ 41
模块三 健康个体和群体的食谱编制······························································· 50
任务一 学龄前儿童的食谱编制····································································· 50
任务二 孕妇食谱编制················································································ 56
任务三 乳母的食谱编制············································································· 64
任务四 老年人的食谱编制··········································································· 70
模块四 营养失衡和相关代谢疾病人群的膳食管理··············································· 74
任务一 能量失衡人群的膳食调理·································································· 74
任务二 特殊营养需要人群的膳食调理····························································· 81
任务三 心脑血管疾病的膳食调理·································································· 87
任务四 糖尿病和痛风患者的膳食调理····························································· 96
模块五 实验实训···················································································· 106
实训一 膳食评价（一日营养餐的评价）························································ 106
实训二 成年人一日食谱的编制···································································· 109
实训三 集体食谱的编制············································································ 112
实训四 糖尿病患者饮食治疗方案的制订························································· 117
参考文献································································································ 121
本教材在编撰过程中，参考了《现代职业教育体系建设规划（2014—2020 年）》《中国居民膳食指南（2016）》和《健康管理师的职业标准》等重要文件和专业资料，以目前高职教育前沿课程理论和教育部基于工作过程向导的课程开发为依据，实施理论与实践一体化教学。本书将健康管理师职业岗位的典型工作任务选入教材内容，能有效地培养学生实际工作的能力，增强教材内容的实用性，密切与工作任务的相关性，着重培养学生营养配餐的操作技能和技术应用能力以及职业素养和创新精神。
本书内容以“就业为导向、能力为本位、营养配餐实物操作为核心、项目课程为主体”，将整个课程分为四个模块，分别是膳食结构与合理烹调、食谱编制的理论和方法、健康个体和群体的食谱编制、营养失衡和相关代谢疾病人群的膳食管理。各模块既有独立性又有关联性，独立性是指各模块设计案例、组织教学、突出重点时应该相互独立，要求学生一个模块一个模块地掌握其知识点；关联性是指各模块间存在相互关系，在重难点设计上相互配合，如对营养失衡人群的膳食配制时应参照健康个体的参数来进行。
《营养配餐》是一本理论为辅、技能为主的实用技能型教材，目的在于培养学生的动手能力，学会食谱编制的方法、过程，并能够对食谱进行评价和改善。要求学生在学习了《食品营养学》的基础知识后，再来学习本教材，方能融会贯通，更好地掌握教材内容。
本书在编写过程中参考了同行和专家的相关成果和著作，在此向这些成果和著作的原作者表达诚挚的谢意！
由于编写的时间和编者的水平所限，本书不足之处在所难免，敬请同行提出宝贵意见，以期修正。
编 者
2018年3月
评论
还没有评论。