Quantitative calculation method for nutrition recipe and nutritional and healthy dinner plate

Abstract

The invention discloses a quantitative calculation method for a nutrition recipe. The quantitative calculation method comprises the following steps: collecting a preset number of finished dishes obtained after multiple dishes are processed, and recording the content of each nutrient of each dish, so as to form a fish nutrition database; dividing the dishes into four types of foods including vegetable dishes, meat dishes, auxiliary meat dishes and staple foods; carrying out data fitting by virtue of a global optimization method according to the content and food nutrient reference intake of eachnutrient of four types of foods, so as to obtain recommended nutrient intakes of the vegetable dishes, the meat dishes, the auxiliary meat dishes and the staple foods in each meal; measuring food density; and calculating a recommended area of the foods in each meal. According to the calculation method, a reasonable scientific reference can be provided for the quantitative meal taking of a user. The invention further discloses a nutritional and healthy dinner plate. The volumes of four volume regions of the dinner plate are determined according to the quantitative calculation method, so that the quantitative meal taking of the user can be guided, and the recipe rules of use sites of the dinner plate are not limited.

Description

technical field [0001] The invention relates to the technical field of nutritional meals, in particular to a quantitative calculation method for nutritional meals and a nutritious and healthy meal plate. Background technique [0002] The nutritional and health status of residents is an important indicator that reflects the economic and social development, health care level and population health status of a country or region. The monitoring of the nutrition and health status of Chinese residents from 2010 to 2013 shows that in the past 20 years, the intake of plant food of urban and rural residents in my country has gradually decreased, the intake of animal food has increased significantly, the ratio of fat to energy has exceeded the upper limit, and the problem of overweight and obesity has become prominent. The deficiencies of various essential vitamins, minerals, dietary fiber and other nutrients have not improved significantly, and some have even become more serious. Chro...

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Problems solved by technology

[0010] From step (3) of the above calculation method, it can be seen that the volume calculation of the dinner plate in the above-mentioned patent document is calculated based on a certain catering principle, which requires the place (such as a canteen, etc.) where the dinner plate is used to follow the corresponding catering In principle, for places that do not follow the above-mentioned catering principles to use the above-mentioned plate to take meals, it is uncertain whether the user can achieve the purpose of balanced and quantitative meal taking

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