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1957年春,本人参与率领本校学员到某部队进行实习。在膳食调查过程中,发现该部队膳食中蛋白质的供给与调配方面,存在着较多的问题。调查的方法:在教员领导下,各组学员分别对厨房与食堂卫生、烹调方法、膳食情况进行了全面的调查。膳食调查的对象,经商讨后选择具有代表性的两个士兵食堂(就餐人数为680—740人)除用称量法调查当天膳食外(食堂甲调查四天,食堂乙调查五天),并用查账法计算前一个月的食谱,以资参考对照。兹将三大营养素及热能调查结果,加以分析讨论,并提出初步建议,供有关单位参考。(一)热能及三大营养素供给情况:以称量法及查账法所进行的膳食调查中,热能及三大营养素供给情况列表如下:
The spring of 1957, I participated in leading students to a unit of internship. During the course of the meal investigation, there were many problems found in the supply and deployment of protein in the unit’s meal. Survey methods: under the leadership of the instructor, each group of students conducted a comprehensive survey of the kitchen and canteen health, cooking methods, and dietary conditions. The subjects of the dietary survey, after deliberation, chose two representative canteens (number of meals: 680-740 persons) except weighing the same day’s meals (four days in canteen A and five days in canteen B) Check account method to calculate the recipes of the previous month, with reference to control. We hereby analyze and discuss the findings of the three major nutrients and thermal energy and make preliminary proposals for the reference of relevant organizations. (A) of the heat and the supply of three nutrients: Weighed method and audit method conducted by the food survey, heat and the supply of the three major nutrients are as follows: