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运用现代营养学的基础理论与基本原则来研究饮食的营养价值、选料搭配及烹饪加工工艺过程是烹饪专业中一门重要的课程——营养学。从温饱进入小康社会的中国人由于不健康不科学的饮食习惯造成的现代病、富贵病日益增多,营养科学进入烹饪领域是时代的呼唤。
Using the basic theories and basic principles of modern nutrition to study the nutritional value of diets, choice of ingredients and cooking process is an important course in cooking major - nutrition. From the current food and clothing into the well-to-do society, people in China are suffering from the modern disease caused by unhealthy and unscientific dietary habits, the increasing affluence of diseases, and the entrance of nutrition science into the field of cooking is the call of the times.