頁籤選單縮合
題 名 | 學校午餐菜單之營養分析--以宜蘭縣三所國民小學為例 |
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作 者 | 保愛貞; | 書刊名 | 宜蘭農工學報 |
卷 期 | 7 1993.12[民82.12] |
頁 次 | 頁60-76 |
分類號 | 523.3776 |
關鍵詞 | 學校午餐; 建議量; 攝取量; 生物價值; School lunch; Rcommended allowances; Intake; Biological value; |
語 文 | 中文(Chinese) |
中文摘要 | 由於社會經濟的發展,國人的營養狀況已較從前有顯著的改善,但在鈣質及維生 素B�祖瘧嶁�仍嫌不足,而脂肪的攝取卻有過高的現象。 本文以宜蘭縣三所開辦學校午餐之國民小學為對象,收集一週菜單,利用食物成份表分析其 營養素的質與量, 午餐中熱量營養素分配的平均比例是脂肪 39% 醣類 45% 蛋白質 16% 與 飲食指標建議量比較發現其中脂肪類食物所佔比例偏高,醣類食物比例則不足。其他營養素 的供給量中鈣質、維生素B�祕陳吤F的現象,而維生素A之來源以植物性居多。 現前教育部正積極擴大學校午餐的實施,提供適當的菜單設計,實為學校午餐重要的課題。 |
英文摘要 | The nutrition of the inhabitants in Taiwan has improved a lot due to the development of social economic status. However, the intake amounts of calcium and vitmine B �� are still under sufficient while the intake amount of lipid is too high. A school lunch menu designer may need to take these facts questioned into account. This survey was conducted at three elementary schools in I-Lan county. Their weekly menus based on food constituents were analyzed and found that the lipid intake was significantly high while the carbronhydrate intake as an energy source was insufficent compared with the total calorie intake. The calcium and vitmine B �� were found deficient and the vitamine A was provided mainly from plant sources. Nowadays, the Ministry of Education is trying hard to expand the elementary school lunch programs. Thus a well yet balanced diet menu to be desigened is an important issue. |
本系統中英文摘要資訊取自各篇刊載內容。