- 电子工业出版社
- 9787121529023
- 1-1
- 16开
- 2026-05
- 428
- 旅游大类
- 餐饮类
- 旅游
- 中职
内容简介
本教材适合中等职业学校烹饪类相关专业教学。本书围绕“食品营养与健康”课程的核心知识体系，分为6个模块，全面系统地介绍食物的消化与吸收，能量与营养素，各类人群营养知识，各类食物营养特点，中国居民膳食指南，以及慢性病食疗养生与合理膳食等内容。本书内容结构清晰，理论与实践相结合，既有基础知识的讲解，又有实际应用的指导。本书贯穿“立德树人”根本任务，将思政元素与课程内容、实训任务、职业场景有机融合，实现“知识传授、技能培养、价值引领”三位一体。
目录
模块一 食物的消化与吸收 ·············································································· 001
任务一 认识人体消化系统 ········································································ 001
任务二 食物消化与吸收的过程 ··································································· 006
模块二 能量与营养素 ···················································································· 013
任务一 人体能量代谢 ·············································································· 014
任务二 蛋白质与健康 ·············································································· 021
任务三 碳水化合物的营养作用 ··································································· 027
任务四 脂类的合理摄入 ··········································································· 035
任务五 维生素的营养保障 ········································································ 041
任务六 矿物质的均衡补充 ········································································ 053
任务七 水与膳食纤维的生理意义 ································································ 065
模块三 各类人群营养知识 ·············································································· 072
任务一 孕妇与乳母的营养需求 ··································································· 072
任务二 婴幼儿与儿童的营养保障 ································································ 082
任务三 老年人的营养与膳食······································································ 092
模块四 各类食物营养特点 ·············································································· 100
任务一 植物性食物的营养特点 ··································································· 100
任务二 动物性食物的营养特点 ··································································· 119
任务三 油脂和调味品的营养特点 ································································ 138
任务四 饮料和茶的营养特点······································································ 142
任务五 营养强化和保健食品的营养特点 ······················································· 146
模块五 中国居民膳食指南 ·············································································· 151
任务一 一般人群的平衡膳食······································································ 151
任务二 特定人群的膳食指导······································································ 166
模块六 *慢性病食疗养生与合理膳食 ································································· 183
任务一 肥胖症的膳食调理 ········································································ 184
任务二 心血管疾病的营养防治 ··································································· 190
任务三 糖尿病的膳食管理 ········································································ 197
任务四 高尿酸血症与痛风的膳食调理 ·························································· 203
任务一 认识人体消化系统 ········································································ 001
任务二 食物消化与吸收的过程 ··································································· 006
模块二 能量与营养素 ···················································································· 013
任务一 人体能量代谢 ·············································································· 014
任务二 蛋白质与健康 ·············································································· 021
任务三 碳水化合物的营养作用 ··································································· 027
任务四 脂类的合理摄入 ··········································································· 035
任务五 维生素的营养保障 ········································································ 041
任务六 矿物质的均衡补充 ········································································ 053
任务七 水与膳食纤维的生理意义 ································································ 065
模块三 各类人群营养知识 ·············································································· 072
任务一 孕妇与乳母的营养需求 ··································································· 072
任务二 婴幼儿与儿童的营养保障 ································································ 082
任务三 老年人的营养与膳食······································································ 092
模块四 各类食物营养特点 ·············································································· 100
任务一 植物性食物的营养特点 ··································································· 100
任务二 动物性食物的营养特点 ··································································· 119
任务三 油脂和调味品的营养特点 ································································ 138
任务四 饮料和茶的营养特点······································································ 142
任务五 营养强化和保健食品的营养特点 ······················································· 146
模块五 中国居民膳食指南 ·············································································· 151
任务一 一般人群的平衡膳食······································································ 151
任务二 特定人群的膳食指导······································································ 166
模块六 *慢性病食疗养生与合理膳食 ································································· 183
任务一 肥胖症的膳食调理 ········································································ 184
任务二 心血管疾病的营养防治 ··································································· 190
任务三 糖尿病的膳食管理 ········································································ 197
任务四 高尿酸血症与痛风的膳食调理 ·························································· 203
