CN103564425A - Food paring method capable of providing nutrients and realizing weight reducing - Google Patents
Food paring method capable of providing nutrients and realizing weight reducing Download PDFInfo
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- CN103564425A CN103564425A CN201210252346.1A CN201210252346A CN103564425A CN 103564425 A CN103564425 A CN 103564425A CN 201210252346 A CN201210252346 A CN 201210252346A CN 103564425 A CN103564425 A CN 103564425A
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- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 235000016709 nutrition Nutrition 0.000 claims description 8
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- 238000002360 preparation method Methods 0.000 claims description 7
- 235000005911 diet Nutrition 0.000 abstract description 4
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- 235000002597 Solanum melongena Nutrition 0.000 description 1
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- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
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- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
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- 240000004922 Vigna radiata Species 0.000 description 1
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- 241001593968 Vitis palmata Species 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Pediatric Medicine (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a food paring method capable of providing nutrients and realizing weight reducing. According to the food paring method, food is represented by food kind, and comprises staple food, vegetables and fruits, meat, eggs, and milk. One or more food kinds should be included. The food paring method is capable of solving a problem that execution of diet menus is difficult because of less selectivity and inconvenient selection of dieters on food.
Description
Technical field
The invention belongs to nutrient diet field, particularly a kind of nutrition weight reducing food preparation method.
Background technology
Fat-reducing is the topic of an awfully hot door, and nutrient diet technology is all taked in present most fat-reducing, reaches the object of pantry by the energy of various foods and the accurate Calculation of nutrition.But fat-reducing for be not patient, patient can have special messenger to eat, and can by the pantry of nutrition, be undertaken completely, common slimmer often has work, study, cannot by such pantry, carry out completely.Find in practice according to traditional energy nutrient computing rule, most people to lose weight is difficult to accomplish, so just causes pantry as illusory.Such as nutritionist has joined 100 grams of radish, but slimmer goes out not have the words of radish under different environment or because of some thing, just cannot be undertaken by nutritionist's pantry, cause the fat-reducing implementing plan that cannot formulate in strict accordance with pantry, and then do not reach the effect of fat-reducing.If a certain group food in pantry is fixed as to a certain food, client is left with no alternative meeting than being easier to produce antagonistic psychology, thereby also can have influence on the effect of fat-reducing.
Summary of the invention
Based on this, the object of this invention is to provide a kind of easy nutrition weight reducing food preparation method.
Concrete technical scheme is as follows:
A weight reducing food preparation method, the food in pantry adopts food species to represent, and described food species comprises: staple food, vegetable and fruit class, meat, eggs, milk, described pantry comprises one or more food species.
In some embodiment, the energy of described food species is adopted with the following method and is calculated therein: in food species, choose 5-50 kind food, calculate the average energy of this 5-50 kind food, the 1.1-1.15 that the energy of described food species is this average energy doubly.
In food species, choose 5-50 kind food, calculate the average energy of this food species, because selected food is normal edible food, estimating time energy value has obvious representativeness, and has extremely strong practicality.
Advantage of the present invention is:
1, can solve slimmer to food selectively less and thereby to select inconvenience to cause carrying out slimming diet list difficult.By traditional pantry, as we join radish, if waiting at table, slimmer there is no radish, do not know in this case with what to replace, by present method, the greengrocery that he can have with other replaces, as too oily in fruit vegetable, can also replace with fruit, such words can be accomplished selective many, carries out meal list simultaneously and is also not difficult.
2, contribute to solve slimmer to oneself wanting that because not having the food of eating is to single resisting psychology of eating simultaneously, thereby help slimmer, effectively carry out meal list.When slimmer can not have the food of oneself wanting to eat, he can produce resistance, the energy of knowing romaine lettuce as us is very low, but somebody does not just like eating romaine lettuce, slimmer just can select other oneself to like the vegetables that eat so, meeting fish in a lot of pantries, but somebody does not like eating fish, so in this invention, he can consider the problem of energy, so long as the food of meat just can freely switch, selects oneself to want that the meat of eating eats.
The specific embodiment
Below by specific embodiment, the present invention is further elaborated.
A weight reducing food preparation method, the food in pantry adopts food species to represent, and described food species comprises: staple food, vegetable and fruit class, meat, eggs, milk, described pantry comprises one or more food species.
The energy of described food species is adopted with the following method and is calculated: in food species, choose 5-50 kind food, calculate the average energy of this 5-50 kind food, the 1.1-1.15 that the energy of described food species is this average energy doubly.
The energy method computations of food species, concrete example is as follows: as vegetable and fruit class: we have got the energy of 50 kinds of common vegetable and fruits, average the energy that calculates them, normal 50 edible class vegetable and fruits have been comprised: apple 52 kilocalories (every 100 grams), banana 91 kilocalories (every 100 grams), tomato 19 kilocalories (every 100 grams), cucumber 15 kilocalories (every 100 grams), watermelon 25 kilocalories (every 100 grams), peach 48 kilocalories (every 100 grams), orange 47 kilocalories (every 100 grams), pakchoi 15 kilocalories (every 100 grams), pears 44 kilocalories (every 100 grams), shaddock 41 kilocalories (every 100 grams), Kiwi berry 56 kilocalories (every 100 grams), pumpkin 22 kilocalories (every 100 grams), carrot 37 kilocalories (every 100 grams), romaine lettuce 15 kilocalories (every 100 grams), orange 43 kilocalories (every 100 grams), pawpaw 27 kilocalories (every 100 grams), grape 43 kilocalories (every 100 grams), wax gourd 11 kilocalories (every 100 grams), auricularia auriculajudae 21 kilocalories (every 100 grams), cauliflower 24 kilocalories (every 100 grams), oranges and tangerines 51 kilocalories (every 100 grams), spinach 24 kilocalories (every 100 grams), ternip 21 kilocalories (every 100 grams), pineapple 41 kilocalories (every 100 grams), dragon fruit 51 kilocalories (every 100 grams), cabbage 22 kilocalories (every 100 grams), strawberry 30 kilocalories (every 100 grams), mango 32 kilocalories (every 100 grams), mung bean sprouts 18 kilocalories (every 100 grams), mushroom 19 kilocalories (every 100 grams), eggplant 21 kilocalories (every 100 grams), "Hami" melon 34 kilocalories (every 100 grams), plum 36 kilocalories (every 100 grams), sea-tangle 14 kilocalories (every 100 grams), fresh jujube 122 kilocalories (every 100 grams), green capsicum 23 kilocalories (every 100 grams), onion 39 kilocalories (every 100 grams), asparagus 26 kilocalories (every 100 grams), green apple 49 kilocalories (every 100 grams), lotus root 70 kilocalories (every 100 grams), red grape 52 kilocalories (every 100 grams), lichee 70 kilocalories (every 100 grams), cherry 46 kilocalories (every 100 grams), moyashi 44 kilocalories (every 100 grams), balsam pear 19 kilocalories (every 100 grams), fresh kidney beans 30 kilocalories (every 100 grams), stem of celery 20 kilocalories (every 100 grams), sponge gourd 20 kilocalories (every 100 grams), kidney bean 28 kilocalories (every 100 grams), asparagus lettuce 14 kilocalories (every 100 grams), their mean value is 35.64 separately to consider impact and the good estimation of seasoning matter etc., we are decided to be 40 estimated value, the estimated value that is to say vegetable and fruit is each hectogram of 40 kilocalories.In order to reach better fat-reducing effect, the fruit that energy is too high allows slimmer not eat too much as far as possible simultaneously.
In like manner we,, by staple food beans, comprise rice and flour class, Ipomoea batatas, and corn, potato, the unified staple food that is classified as of lily and various assorted beans, their nutrition and energy comparison approach, and by calculating us, get each hectogram 130 kilocalorie for estimation energy value.Note: be by the weight of ripe edible portion.Nutritionist must attention face be that energy is the highest, tries not all to use wheaten food class, in order to avoid energy is bigger than normal.
Together with in like manner we are classified as meat with eggs, get each hectogram of 140 kilocalories.Note: meat is as the criterion with smart lean meat, is not with fat meat.Attention is except egg, and it is 104 large that other eggs compare, and should not join too much, within one day, is no more than at most a hectogram.
Soya-bean milk and milk and gruel foods calculate by 60 kilocalories.
Other food that is not attributed to these kinds is not to be in daily use to see, certainly in the process of snack fat-reducing, reduces as far as possible, and the thing of snack much also can be sorted out simultaneously, and as biscuit can be returned as staple food, but this is dry weight, should change weight in wet base into.Obviously this method has comprised most Foods that we eat at ordinary times.
Having had these energy to calculate wants pantry just to seem very simple.As a people stipulates that his energy of picked-up in a day is 1200 kilocalories, simply distribute, sooner or later each 30%, noon 40%.
Breakfast: 360 kilocalories can so be joined, 200 grams of staple foods (260 kilocalorie), one, egg (general 50 grams, 70 kilocalories), 75 grams of fruit (30 kilocalorie).
Lunch: 480 kilocalories can so be joined: 150 grams of staple foods (195 kilocalorie), meat one hectogram (140 kilocalorie), 200 grams of vegetables (80 kilocalorie), 162.5 grams of fruit (65 kilocalorie).
Dinner is similar to the method for joining of lunch.
Like this only has kind, regulation must not eaten certain food, slimmer can have very large independence, can select oneself to want the food of eating, nutritionist will supervise the slimmer can not a kind of food of partial eclipse certainly, should be balanced edible, in order to avoid cause error excessive, certainly in the process of fat-reducing, lack grease, if the self-made words of slimmer can, without grease, can be utilized grease own in meat completely as far as possible.The grams slimmer slimmer of food estimates after also can scale every kind of food being had gained some understanding after a period of time, will easily not affect like this working or study.Simultaneously nutritionist will educate slimmer and notices that the energy comparison of which food is high in the process of fat-reducing, tries not to eat too many, in order to avoid allow, the energy of estimation is partially too low impacts fat-reducing.If too oily when slimmer has meal outside simultaneously, can replace with the food of corresponding kind.As meat too oil can change egg into, vegetables too oil can change fruit into, so just can reduce to minimum to the energy affect of grease.
The above embodiment has only expressed several embodiment of the present invention, and it describes comparatively concrete and detailed, but can not therefore be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (2)
1. nutrition weight reducing food preparation method, it is characterized in that, food in pantry adopts food species to represent, described food species comprises: staple food, vegetable and fruit class, meat, eggs, milk, described pantry comprises one or more food species.
2. nutrition according to claim 1 weight reducing food preparation method, it is characterized in that, the energy of described food species is adopted with the following method and is calculated: in food species, choose 5-50 kind food, calculate the average energy of this 5-50 kind food, the 1.1-1.15 that the energy of described food species is this average energy doubly.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210252346.1A CN103564425A (en) | 2012-07-19 | 2012-07-19 | Food paring method capable of providing nutrients and realizing weight reducing |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210252346.1A CN103564425A (en) | 2012-07-19 | 2012-07-19 | Food paring method capable of providing nutrients and realizing weight reducing |
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| CN103564425A true CN103564425A (en) | 2014-02-12 |
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| CN201210252346.1A Pending CN103564425A (en) | 2012-07-19 | 2012-07-19 | Food paring method capable of providing nutrients and realizing weight reducing |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187460A (en) * | 2014-07-24 | 2014-12-10 | 浙江农林大学 | Method for proportioning nutritious lunches for students in middle and primary schools |
| CN110338355A (en) * | 2019-08-07 | 2019-10-18 | 邓丹 | A kind of edible nourishing fat reducing meal formula |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101303714A (en) * | 2008-07-04 | 2008-11-12 | 李树忠 | Nutrition meal-distributing system and implementing method thereof |
| CN102578580A (en) * | 2011-11-20 | 2012-07-18 | 袁军 | Proportional increase and decrease catering method for solid recipe |
-
2012
- 2012-07-19 CN CN201210252346.1A patent/CN103564425A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101303714A (en) * | 2008-07-04 | 2008-11-12 | 李树忠 | Nutrition meal-distributing system and implementing method thereof |
| CN102578580A (en) * | 2011-11-20 | 2012-07-18 | 袁军 | Proportional increase and decrease catering method for solid recipe |
Non-Patent Citations (1)
| Title |
|---|
| 林玉桓等: "《饮食营养与安全》", 31 March 2011, 复旦大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187460A (en) * | 2014-07-24 | 2014-12-10 | 浙江农林大学 | Method for proportioning nutritious lunches for students in middle and primary schools |
| CN110338355A (en) * | 2019-08-07 | 2019-10-18 | 邓丹 | A kind of edible nourishing fat reducing meal formula |
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Application publication date: 20140212 |