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一、目的与方法 为了保证儿童的健康成长,力求解决小学生早餐食量不足和现存的营养问题,作者研制出四种课间加餐营养食品,并于1987年4～7月在本地某小学1～4年级769名男女学生(营养食品,Ⅰ组和普通食品,Ⅱ组)中进行为期3个月的课间餐试验,以条件类似的另一小学414名男女学生为对照组。营养食品主要为夹馅面包和馅饼类,可供蛋白质占每日供给标准的9.1～9.2％,热能8.8～9.2％,钙5.6～7.5％,铁21.8～22％,锌13.6～17.2％;苏氨酸占25～30％、亮、异亮、缬氨酸在35～50％之间、苯丙及酪氨酸占76～88％,蛋及胱氨
First, the purpose and methods In order to ensure the healthy growth of children, and strive to solve the problem of primary school students lack of breakfast food intake and existing nutrition problems, the author developed four kinds of nutritious foods in between classes and in April 4-7 in a local primary school 1 ~ A total of 769 male and female students in grade 4 (nutritious food, group I and regular food, group II) were enrolled in a three-month intersex meal trial. A group of 414 male and female students from another primary school with similar conditions were used as controls. The main nutritious food is bread and pie stuffing, which can supply 9.1% -9.2% of protein, 8.8- 9.2% of calories, 5.6-7.5% of calcium, 21.8-22% of iron and 13.6-17.2% of zinc. Threonine 25 ~ 30%, bright, light, valine 35 to 50%, benzene and tyrosine accounted for 76 to 88%, eggs and cystamine