| 营养套餐的设计原则与方法 |
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| 引用本文： | 邓红. 营养套餐的设计原则与方法[J]. 西南民族学院学报(自然科学版), 2007, 33(4): 801-806 |
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| 作者姓名： | 邓红 |
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| 作者单位： | 四川烹饪高等专科学校,成都610072 |
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| 摘 要： | 应用营养套餐的设计原则及方法，科学、合理的开发营养套餐，以满足不同人群追求平衡膳食、达到合理营养的要求．
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| 关 键 词： | 营养套餐 设计原则与方法 平衡膳食 合理营养 |
| 文章编号： | 1003-2843（2007）04-0801-06 |
| 收稿时间： | 2006-12-10 |
| 修稿时间： | 2006-12-10 |
Principles and methods to design nutritional meals |
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| DENG Hong. Principles and methods to design nutritional meals[J]. Journal of Southwest Nationalities College(Natural Science Edition), 2007, 33(4): 801-806 |
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| Authors: | DENG Hong |
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| Abstract: | In order to meet the needs of different groups of people who seek balanced diet to get rational nutrition, some principles and methods to design nutrition meals are applied to develop scientific and rational ones, |
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| Keywords: | nutritional meal principle and method balanced diet rational nutrition |
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