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3、录及每日各种营养素摄入量表1每人每日各种营养素的摄入量日期餐次食物名称重量gprogfatgchogekcalcamgpmgfemgznmgvaugrevb1mgvb2mgvppmgvcmg4.7早餐馒头1007.81.049.8233181361.91.0100.050.0700鸡蛋8712.79.01.5133.12481762.01.03100.090.310.20牛奶2507.588.51352601580.750.92600.0750.350.250午餐米饭20014.81.6155.8519.119.51653.452.5500.1650.0752.850芋头501.310
4、.1210.247.0221.431380.61.020.420.420.420.420.42猪肉408.122.480.657.174.475.61.21.2017.60.2160.042.120小白菜811.50.32.715.0690361.90.512800.020.090.728晚餐米饭15011.11.2116.85519.119.51653.452.5500.1650.0752.850卷心菜1001.740.235.3425.5156.84310.70.3313.920.0350.0350.46446.4鸭肉5011.414.50.15176.444.411081.621.213
5、8.240.0590.1623.0880点心酸奶1002.52.79.3301118850.40.53260.030.150.21苹果2000.40.427104.28321.20.5460.120.040.484.8早餐米饭1007.40.877.9346.1131102.31.700.110.051.90小白菜811.50.32.715.0690361.90.512800.020.090.728鸡蛋8712.79.01.5133.12481762.01.03100.090.310.20午餐米饭15011.11.2116.85519.119.51653.452.5500.1650.0752.
6、850猪肉408.122.480.657.174.475.61.21.2017.60.2160.042.120豆腐1008.13.74.281.021641191.91.1100.040.030.20莴笋6210.12.85923480.90.33250.020.020.54晚餐米饭15011.11.2116.85519.119.51653.452.5500.1650.0752.850猪肉408.122.480.657.174.475.61.21.2017.60.2160.042.120小白菜811.50.32.715.0690361.90.512800.020.090.728胡萝卜600.8
7、70.126.3115.9719.890.310.08413.40.0250.0250.1249.90点心苹果2000.40.427104.28321.20.5460.120.040.484.9早餐豆浆250147.51.752.7535.2525751.250.637.50.050.050.250面包857.064.3449.39265.241.65901.70.6200.0260.0510.0870午餐米饭15011.11.2116.85519.119.51653.452.5500.1650.0752.850鸡蛋8712.79.01.5133.12481762.01.03100.090.3
8、10.20胡萝卜600.870.126.3115.9719.890.310.08413.40.0250.0250.1249.90鸭肉5011.414.480.15176.444.411081.621.2138.240.0590.1623.0880晚餐米饭15011.11.2116.85519.119.51653.452.5500.1650.0752.850土豆5010.18.61614200.40.182.50.080.041.127牛肉5010.11.150.653.14.5861.41.8630.0350.0653.150小白菜811.50.32.715.0690361.90.512800
9、.020.090.728点心酸奶1002.52.79.3301118850.40.53260.030.150.21菠萝13610.221.682.2224181.20.2860.080.040.4364.10早餐豆浆250147.51.752.7535.2525751.250.637.50.050.050.250面包857.064.3449.39265.241.65901.70.6200.0260.0510.0870午餐米饭15011.11.2116.85519.119.51653.452.5500.1650.0752.850鲇鱼6517.33.70103421952.10.5300.030.
11、00.1650.0752.850榨菜501.10.153.2514.4677.520.51.950.315410.0150.030.251鸡蛋8712.79.01.5133.12481762.01.03100.090.310.20午餐米饭15011.11.2116.85519.119.51653.452.5500.1650.0752.850鸭肉5011.414.480.15176.444.411081.621.2138.240.0590.1623.0880胡萝卜600.870.126.3115.9719.890.310.08413.40.0250.0250.1249.902鸡蛋8712.79.
13、200.0260.0510.0870午餐米饭15011.11.2116.85519.119.51653.452.5500.1650.0752.850猪肉408.122.480.657.174.475.61.21.2017.60.2160.042.120土豆5010.18.61614200.40.182.50.080.041.127卷心菜1001.740.235.3425.5156.84310.70.3313.920.0350.0350.46446.4晚餐米饭15011.11.2116.85519.119.51653.452.5500.1650.0752.850猪肉408.122.480.657
14、.174.475.61.21.2017.60.2160.042.120莴笋6210.12.85923480.90.33250.020.020.54小白菜811.50.32.715.0690361.90.512800.020.090.728点心苹果2000.40.427104.28321.20.5460.120.040.48巧克力1004.340.113.4586.031111141.71.0200.060.081.404.13早餐豆浆250147.51.752.7535.2525751.250.637.50.050.050.250面包857.064.3449.39265.241.65901.7
15、0.6200.0260.0510.0870午餐米饭15011.11.2116.85519.119.51653.452.5500.1650.0752.850猪肉408.122.480.657.174.475.61.21.2017.60.2160.042.120卷心菜1001.740.235.3425.5156.84310.70.3313.920.0350.0350.46446.4土豆5010.18.61614200.40.182.50.080.041.127晚餐米饭15011.11.2116.85519.119.51653.452.5500.1650.0752.850紫菜102.670.114.
16、4128.4926.426.40.250.2522.80.0270.1020.730.2鸡851234432.2400.040.28120对虾509.30.41.446.5312010.752.117.50.0050.0350.850点心酸奶1002.52.79.3301118850.40.53260.030.150.21苹果2000.40.427104.28321.20.5460.120.040.48各种营养素摄入量922.51289.562500.3616128.323452.37448.5146.281.73552597.0697.542103.06588.9平
17、均每日各种营养素摄入量131.841.4357.22304493.2106420.911.67751.31.011.0814.784.134.2热能及各种营养素占供给量的百分比一般认为热能的摄入量应占供给标准的90%以上，正常范围为90%-110%；各种营养素的摄入量应占供给标准的80%以上，低于标准80%为供给不足，若低于60%认为是严重缺乏，对身体造成严重影响。摄入超过100%的营养素，dris有ul值的摄入量应限制在其ul值以下。表2膳食评价表各种营养素蛋白质g脂肪g糖类g能量kcal钙mg铁mg磷mg锌mgvaugrevb1mgvb2mgvppmgvcmg每日推荐量807536027
21、为了把“膳食营养素参考摄入量”(即dris)和膳食指南的原则与要求具体化并落实到用膳者的一日三餐，使其按照人体的生理需要摄入适宜的热能和营养素，以达到合理营养、促进健康的目的。食谱编制是社会营养的微观和具体的体现，对正常人而言，可达到保证其合理营养的目的；对营养性疾病或其它疾病患者而言，可作为重要的治疗或辅助治疗措施之一。同时，食谱也是炊事人员和膳食制备者配餐的依据。根据人体对营养素的需要，结合当地食物的品种、生产供应情况、经济条件和个人饮食习惯等合理选择各类食物，编制符合营养原则与要求的食谱，可达到使用有限的经济支出取得最佳的营养效果的目的，并起到节约食物资源，提高人民生活质量和健康水平的作
22、用。二、食谱编制的原则编制食谱总的原则是满足平衡膳食及合理营养的要求，并同时满足膳食多样化的原则和尽可能照顾进餐者的饮食习惯和经济能力。1满足营养素及热能供给量根据用膳者的年龄、性别、劳动性质与强度、生理状况和营养素摄入量标准，计算各种食物用量，使平均每天的热能及营养素摄人量能满足人体需要。2各营养素之间比例适宜除全面达到热能和各种营养素的需要量外，还应考虑到营养素之间的适宜比例和平衡，使不同食物中的各种营养素能发挥最佳协同作用。3食物多样化“中国居民膳食指南”中将食物分为谷类、豆类、蔬菜、水果、肉类、乳类、蛋类、水产品、油脂类等9类，每天应从每类食物中选用13种适量食物，组成平衡膳食。对同
25、副食用量：先确定每日牛奶、鸡蛋、肉类等主要副食的用量，牛奶250ml，鸡蛋12个(每50g左右)，肉类(或鱼类)100g左右，用每日蛋白质、脂肪和能量的推荐摄入量(即rni)减去主食及以上几种主要副食提供的相应数量，即可得到其他食物应提供的蛋白质、脂肪和能量的量。通过查阅食物成分表中豆类、蔬菜、水果、蛋类、油脂的营养素和能量含量，可粗略计算其它食物的适宜用量。（5）根据食谱编制原则，针对实验一的膳食出现的问题重新编制了一份新的食谱如表一表一一日食谱餐次食物名称重量profatchoecafevavb1vb2vppvcgggkcalmgmgugremgmgmgmg早餐牛奶2507.588
26、.51352600.75600.0750.350.250面包857.064.3449.39265.241.651.700.0260.0510.0870鸡蛋507.35.180.8679.2927.61.15178.250.0520.1780.1150香蕉1502.10.331.2136.510.50.6150.030.061.0512中餐米饭15011.11.2116.85519.119.53.4500.1650.0752.850卷心菜卷心菜1001.740.235.3425.5156.840.713.920.0350.0350.46446.4酱鸭肉鸭肉5011.414.480.15176.444.411.6238.240.0590.1623.0880胡萝卜炒肉猪肉306.091.860