保障烹饪营养和安全的途径研究
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摘要
我国经济水平的飞速发展带动了物质水平的极大提高,我国早已度过了那段只顾虑温饱的岁月,朝着更高层次的追求发展。因此,烹饪营养与安全的概念应运而生。基于此,本文围绕烹饪营养与安全的有效保障途径分析,从营养学专业的角度,结合当代实际发展进行剖析,阐述人们对于烹饪影响的实际需求,为我国烹饪营养学未来更深层次的发展提供理论与实践依据。
The rapid development of China's economic level has driven the material level of great progress, our have already passed that period of only worry about food and clothing years, began to gradually towards the pursuit of a higher level of path development. Therefore, the concept of cooking nutrition and safety arises at the historic moment in our country. Based on this, this article around the effective guarantee way of cooking nutrition and safety is analyzed, from the angle of nutrition professionals, and combining with the development of the contemporary status quo, on the people of China for the influence of cooking the actual demand, for the future of our country cooking nutrition at a deeper level of development to provide certain theory and practice basis.
The rapid development of China's economic level has driven the material level of great progress, our have already passed that period of only worry about food and clothing years, began to gradually towards the pursuit of a higher level of path development. Therefore, the concept of cooking nutrition and safety arises at the historic moment in our country. Based on this, this article around the effective guarantee way of cooking nutrition and safety is analyzed, from the angle of nutrition professionals, and combining with the development of the contemporary status quo, on the people of China for the influence of cooking the actual demand, for the future of our country cooking nutrition at a deeper level of development to provide certain theory and practice basis.
引文
[1]江祖彬.保障烹饪营养和安全的有效途径[J].食品安全导刊,2017(33):58.
[2]刘磊.保障烹饪营养和安全的有效途径[J].食品安全导刊,2016(30):75-76.
[3]列红燕.保障烹饪营养的有效途径[J].食品界,2017(7):64-65.
[4]陈钢.常用烹饪方法对营养素的作用与影响[J].食品安全导刊,2017(3X):71.
[5]朱建华.基于客户需求的烹饪技法创新发展研究[J].现代食品,2017(13):72-74.
[6]邵泽东.提高中餐烹饪与营养膳食专业学生素养的有效途径[J].现代食品,2017(1):75-76.
[7]沈萍.中职学校烹饪营养与卫生的教学思考[J].现代食品,2016(24):23-24.
[8]吴迪.烹饪工艺和营养之间的关系研究[J].现代食品,2016,4(7):50-51.
[2]刘磊.保障烹饪营养和安全的有效途径[J].食品安全导刊,2016(30):75-76.
[3]列红燕.保障烹饪营养的有效途径[J].食品界,2017(7):64-65.
[4]陈钢.常用烹饪方法对营养素的作用与影响[J].食品安全导刊,2017(3X):71.
[5]朱建华.基于客户需求的烹饪技法创新发展研究[J].现代食品,2017(13):72-74.
[6]邵泽东.提高中餐烹饪与营养膳食专业学生素养的有效途径[J].现代食品,2017(1):75-76.
[7]沈萍.中职学校烹饪营养与卫生的教学思考[J].现代食品,2016(24):23-24.
[8]吴迪.烹饪工艺和营养之间的关系研究[J].现代食品,2016,4(7):50-51.