CN111000223A - 妊娠糖尿病孕中晚期控糖营养餐制备方法 - Google Patents
妊娠糖尿病孕中晚期控糖营养餐制备方法 Download PDFInfo
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Abstract
本发明公开了妊娠糖尿病孕中晚期控糖营养餐制备方法,其制备方法包括以下步骤:膳食配方:包括全日膳食能量及供能营养素分配规则、特殊食材选配规则和烹制方法选择规则,且全日膳食能量及供能营养素分配规则包括产能营养素供能比、能量及产能营养素的全日分布、对蛋白质的保护和膳食纤维含量丰富。本发明通过本营养餐,能达到血糖控制效果良好、营养支持效果良好的效果,可以显著降低胰岛素使用率,其巨大儿发生率、剖宫产率、新生儿低血糖发生率、早产率等均显著优于妊娠糖尿病的临床现况同时,该膳食干预方式适合职场的孕期妊娠糖尿病患者采用。
Description
技术领域
本发明涉及特殊生理阶段糖尿病膳食配制技术领域,具体为妊娠糖尿病孕中晚期控糖营养餐制备方法。
背景技术
妊娠前糖代谢正常或有潜在糖耐量减退、妊娠期才出现或确诊的糖尿病称为妊娠期糖尿病(gestational diabetes mellitus,GDM),妊娠中晚期的营养需求激增而母体的代谢能力不堪重负,是妊娠中晚期高达15%-19%的孕妇罹患妊娠糖尿病的根本原因,妊娠糖尿病的诊断标准为,妊娠24-28周行75g葡萄糖耐量试验(OGTT),空腹及服葡萄糖后1、2h三次血糖诊断界值分别为:5.1mmol/L、10mmol/L、8.5mmol/L,任意一点血糖值达到或超过上述标准即可诊断。
GDM的发生率逐年上升,越发受到人们重视,是因为孕晚期的高血糖是威胁母胎健康的最主要的妊娠并发症,即便是血糖轻度的升高,也会给母亲和婴儿都带来不良的后果,如巨大儿、新生儿低血糖、肥胖等,但过于严格的血糖控制、低血糖事件的频繁发生或持续较长时间,则可能导致母亲体重增加不足,胎儿生长受限、小于胎龄儿、甚至死亡,况且,孕期营养、血糖对于胎儿的影响不仅局限在怀胎40周及产后短时期,而是更长,有研究证明宫内环境会影响胎儿后续生命周期的代谢相关基因,因此对其终生代谢相关事件都会有影响。
营养治疗是GDM的一线治疗方案,在这一特殊生理阶段,通过饮食控制达成血糖管理目标,相比胰岛素或药物治疗而言,也更乐于被患者和医学界接受,可减少严重的围产期并发症,中国及亚洲许多国家的饮食特点是以谷物为主,即碳水化合物比例占55-65%,基于传统饮食模式和现代快节奏生活方式下的食物选择并不符合妊娠糖尿病患者孕晚期的营养与治疗需求,为此,按照能够满足胎儿生长发育、母亲营养储备,又可将血糖控制在合适的范围内的膳食模式,应为这一特殊阶段的群体提供兼顾科学性和便利性的膳食产品。
妊娠糖尿病的营养需要特点主要如下:1.高蛋白;2.适量而低生糖指数、高纤维含量的碳水化物;3.高n-3、必需脂肪酸、低饱和脂肪的优质脂肪构成;4.富含易吸收的铁质;5.富含叶酸等维生素;6.富含钙、磷等骨矿物质;7.富含碘;8.钠负荷低;9.无重金属、抗生素残留等污染物;10.全天餐次分配多达5-6餐,单餐的能量分配符合孕期血糖变化特点。虽然餐饮市场产品类型丰富多样,但并没有符合妊娠糖尿病治疗需要的治疗膳食品类,为此,我们提出妊娠糖尿病孕中晚期控糖营养餐制备方法。
发明内容
本发明的目的在于提供妊娠糖尿病孕中晚期控糖营养餐制备方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:妊娠糖尿病孕中晚期控糖营养餐制备方法,其制备方法包括以下步骤:
A、膳食配方:包括全日膳食能量及供能营养素分配规则、特殊食材选配规则和烹制方法选择规则,且全日膳食能量及供能营养素分配规则包括产能营养素供能比、能量及产能营养素的全日分布、对蛋白质的保护和膳食纤维含量丰富,特殊食材选配规则包括低血糖生成指数的主食、富铁食材、富碘食材、采用富叶酸食材和提高其保留率的烹饪方式、优质油脂类食材、富含钙磷的食材和钠负荷的控制;
B、膳食制备工艺:包括低血糖生成指数主食制备、中式热菜烹饪工艺和无糖酸奶制作方法,且低血糖生成指数主食制备包括杂粮饭、杂粮面食和薯类的制备;
C、冷链配送及复温技术:包括冷配包装和复温要求,且冷配包装包括分装:主菜、副菜、主食分别称重后放入包装盒,加餐菜品或汤羹装入圆碗,加盖、贴标签;速冷:放入温度设置为-40℃速冷机中,速冷20min进行快速降温;冷链配送:速冷后的产品放入低温包内,低温包内放入两个冷冻后的200g蓄冷冰盒进行冷藏保温;复温方式:一次性餐盒和餐碗原包装带盖放入微波炉中,餐盒内餐品高火加热3min,汤类的高火加热5min即可达到中心温度>70℃;或,把餐品分别倒入瓷质、玻璃或金属容器,置于开水蒸锅蒸汽加热复温、主食类蒸10min左右,汤类蒸15min左右即可达到中心温度>70℃。
优选的,所述步骤A中,产能营养素供能比为:在总能量达标的前提下,碳水化合物供能比45%,蛋白质供能比20%,蛋白质的供应量达到孕后期女性的推荐供应量,且碳水化物供能比略低;能量及产能营养素的全日分布为:三餐能量分配相近,早餐略少,分别为早餐25%,午餐33%,晚餐30%,三餐之间的加餐各占能量3%-5%,下午和睡前加餐尤不可缺;对蛋白质的保护为:蛋白质及其他供能营养素在三正餐按供能比分布均匀,以临床最常用的1800kcal/d食谱为例,设计食谱中动物性蛋白质共53g,豆类蛋白质4.3g,总优质蛋白比例为62%;膳食纤维含量丰富为:提供较多的膳食纤维,食谱中供应的不溶性膳食纤维数量即为21.3g/d(限于食物成分数据,仅可计算不可溶纤维,未给出低聚糖,果胶等可溶性纤维数值)。
优选的,所述步骤B中,低血糖生成指数的主食为:以全天总能量为1800kcal为例,单餐的主食杂粮饭含有62.5g(生重)粮食,其中只使用31.25g的精白米,其余均为全谷物杂粮:燕麦,苦荞,藜麦,黑小麦,荞麦,青稞,红高粱,绿豆,红豆,且在制作过程中,要控制主食的含水量和加工时间,除了以上天然谷物食材,还特意选用了特殊医学用途配方食品,如糖尿病配方奶昔、低血糖生成指数的饼干等作为加餐补充;富铁食材为:总含铁量为36.9mg,满足孕晚期推荐的29mg含量;富碘食材为:不仅采用含碘食盐(每天6g,提供150ug碘),同时使用海带、紫菜,以及其他富碘海产品等增加碘元素的供应;采用富叶酸食材和提高其保留率的烹饪方式为:注重富含深绿色叶菜、豆类及豆制品、肉类,满足叶酸的补充,同时,注重保持食材的新鲜,并采用简单低温烹制提高叶酸的保留率;优质油脂类食材为:重点采用富脂海生动物、坚果等食材,烹调油使用以单不饱和脂肪酸为主的橄榄油;富含钙磷的食材为:采用适量乳制品、豆制品、绿叶菜以及海产品等来增加钙、钾、镁等元素的综合供应,全天餐品总钙含量为1170mg;钠负荷的控制为:食用盐用量遵循孕期推荐6g/d,且未采用其他含钠调味剂,而是采用芳香调味料(醋、五香料等)、或充分利用食材本身的性味来平衡口感,避免增加钠负荷。
优选的,所述步骤B中,杂粮饭制备有两种方式,第一种方式为:将红豆、绿豆用清水浸泡3h洗净,蒸30min,再把燕麦、苦荞、荞麦、藜麦、黑小麦、红高粱、青稞、大米一起洗净,加入红豆、绿豆,按重量比1.5倍加入清水,放入蒸汽锅中蒸制50min即可;第二种方式为:选用家用加压电饭煲,采用所设置的杂粮饭模式,混合配方按重量比1.5倍加入清水,启动自动流程。
优选的,所述步骤B中,杂粮面食的食材以全麦粉、高粱粉、莜面、青稞粉、黄豆粉等杂面为主,少量配以高筋小麦粉。
优选的,所述步骤B中的低血糖生成指数主食制备还包括B1、需要规避的主食食材和制作方法:包括各种富含淀粉谷物制粥、各种富含淀粉谷物制浆、各种油炸主食、各种油炒淀粉类食材、各种粘糯主食和各种不明成分的烤制糕点、面包、饼干等。
与现有技术相比,本发明的有益效果如下:
本发明通过本营养餐,能达到血糖控制效果良好、营养支持效果良好的效果,可以显著降低胰岛素使用率,其巨大儿发生率、剖宫产率、新生儿低血糖发生率、早产率等均显著优于妊娠糖尿病的临床现况同时,该膳食干预方式适合职场的孕期妊娠糖尿病患者采用。
附图说明
图1为本发明膳食配方(1800kcal/d,带量)示意图;
图2为本发明能量分配示意图;
图3为本发明中式热炒工艺示意图;
图4为本发明无糖酸奶制作方法示意图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
请参阅图1-4,妊娠糖尿病孕中晚期控糖营养餐制备方法,其制备方法包括以下步骤:
A、膳食配方:包括全日膳食能量及供能营养素分配规则、特殊食材选配规则和烹制方法选择规则,且全日膳食能量及供能营养素分配规则包括产能营养素供能比、能量及产能营养素的全日分布、对蛋白质的保护和膳食纤维含量丰富,特殊食材选配规则包括低血糖生成指数的主食、富铁食材、富碘食材、采用富叶酸食材和提高其保留率的烹饪方式、优质油脂类食材、富含钙磷的食材和钠负荷的控制,烹制方法选择规则包括应避免煎炸熏烤等高温烹调方式、代之以蒸、煮、焯、凉拌等烹调方式,有效控制加工温度,有效降低烹饪油脂的使用量、在烹调配料中不使用精制糖类、不用含糖、含淀粉的调味酱料、避免使用淀粉勾芡收汁和不采用挂面糊煎炸、过油等操作;
B、膳食制备工艺:包括低血糖生成指数主食制备、中式热菜烹饪工艺和无糖酸奶制作方法,且低血糖生成指数主食制备包括杂粮饭、杂粮面食和薯类的制备,薯类应避免选择白薯、糯玉米等富糖的薯类,土豆、山药、芋头、莲藕、低糖玉米等富含复合碳水化物的食材可用于加餐的淀粉来源,但不适合作为正餐主菜或主食一次摄入过多,会对餐后血糖带来较大影响,避免过度加工造成薯类淀粉糊化,以蒸芋头为例,芋头洗净泥沙,削去外皮,放入烧开水的蒸锅中蒸30min取出即可;
C、冷链配送及复温技术:包括冷配包装和复温要求,且冷配包装包括分装:主菜、副菜、主食分别称重后放入包装盒,加餐菜品或汤羹装入圆碗,加盖、贴标签;速冷:放入温度设置为-40℃速冷机中,速冷20min进行快速降温,速冷后的包装产品通常是当日制备当日配送,如需延时,可置于-4~4℃冷藏,保存72h;冷链配送:速冷后的产品放入低温包内,低温包内放入两个冷冻后的200g蓄冷冰盒进行冷藏保温,视环境温度条件,20-30℃可满足4h内冷链配送,并要求客户接收后放入冰箱进行冷藏存放;复温方式:一次性餐盒和餐碗原包装带盖放入微波炉中,餐盒内餐品高火加热3min,汤类的高火加热5min即可达到中心温度>70℃;或,把餐品分别倒入瓷质、玻璃或金属容器,置于开水蒸锅蒸汽加热复温、主食类蒸10min左右,汤类蒸15min左右即可达到中心温度>70℃。
通过本营养餐,能达到血糖控制效果良好、营养支持效果良好的效果,可以显著降低胰岛素使用率,其巨大儿发生率、剖宫产率、新生儿低血糖发生率、早产率等均显著优于妊娠糖尿病的临床现况同时,该膳食干预方式适合职场的孕期妊娠糖尿病患者采用。
步骤A中,产能营养素供能比为:在总能量达标的前提下,碳水化合物供能比45%,蛋白质供能比20%,蛋白质的供应量达到孕后期女性的推荐供应量,能充分满足胚胎发育的需求,且碳水化物供能比略低,调剂给蛋白质和脂肪,有利于达成血糖控制和满足孕期特殊营养需求;能量及产能营养素的全日分布为:三餐能量分配相近,早餐略少,分别为早餐25%,午餐33%,晚餐30%,三餐之间的加餐各占能量3%-5%,下午和睡前加餐尤不可缺;对蛋白质的保护为:蛋白质及其他供能营养素在三正餐按供能比分布均匀,能够充分发挥脂肪、碳水化物的节氮作用,保证各餐次蛋白质利用率,保证孕妇体内蛋白质和血糖水平的稳定,以利胎儿发育,避免低血糖,以临床最常用的1800kcal/d食谱为例,设计食谱中动物性蛋白质共53g,豆类蛋白质4.3g,总优质蛋白比例为62%,可以达到孕妇营养膳食要求,一日中供应蛋白质的质量优良,分布均匀,能够得到高效利用;膳食纤维含量丰富为:提供较多的膳食纤维,有利于延缓餐后血糖血脂上升速度,也有利于预防便秘,食谱中供应的不溶性膳食纤维数量即为21.3g/d(限于食物成分数据,仅可计算不可溶纤维,未给出低聚糖,果胶等可溶性纤维数值),满足妊娠糖尿病控制需求,可达到每日25-35g的世界卫生组织推荐范围,远高于我国居民日常摄入量。
步骤B中,低血糖生成指数的主食为:考虑到孕妇控制血糖和控制体重时需要控制碳水化合物供能比,降低血糖负荷,需要避免以精制谷物制品为主食,选择富含膳食纤维的整谷整豆蒸饭或全谷物粉加工的面食,以全天总能量为1800kcal为例,单餐的主食杂粮饭含有62.5g(生重)粮食,其中只使用31.25g的精白米,其余均为全谷物杂粮:燕麦,苦荞,藜麦,黑小麦,荞麦,青稞,红高粱,绿豆,红豆,且在制作过程中,要控制主食的含水量和加工时间,避免过于软烂,改变淀粉的糊化度和吸收效率,导致血糖波动,除了以上天然谷物食材,还特意选用了特殊医学用途配方食品,如糖尿病配方奶昔、低血糖生成指数的饼干等作为加餐补充,既可补充主食的不足,维持正常代谢而不会发生酮症,也兼顾了配方执行的便利性;富铁食材为:妊娠中晚期对铁的需求高,缺铁会导致贫血,带来围产期感染、缺氧风险,并影响新生儿的智力和情商水平,我国孕期铁缺乏和贫血的发生率高,是一个重要的孕期营养问题,这与我国孕期女性饮食结构不合理有很大关系,总含铁量为36.9mg,满足孕晚期推荐的29mg含量,食谱设计中主要采用适量富含血红素铁的红肉来满足铁的需求,这是因为动物体内的血红蛋白或者肌红蛋白所含的铁,在人体中具有较高的吸收利用率,吸收利用率稳定,利于孕期食用,较之植物性食材更有助于避免缺铁性贫血的发生,在选材方面应注意选择颜色比较红,熟后的颜色偏褐色,其中血红素铁含量越高;富碘食材为:在我国,海产品摄入少,土壤贫碘,导致人群普遍碘摄入量不足,国家采用食盐碘强化的方式来改善人群碘缺乏,但在孕期,碘需要量显著增加,约为非孕期的2倍,仅靠日常采用碘盐烹饪,难以满足需求,为确保碘含量达到孕期推荐数值(230ug/d),不仅采用含碘食盐(每天6g,提供150ug碘),同时使用海带、紫菜,以及其他富碘海产品等增加碘元素的供应,充分满足孕期碘需求;采用富叶酸食材和提高其保留率的烹饪方式为:天然食物中的叶酸对于孕早期胚胎发育弥足珍贵,是合成叶酸无法比拟和替代的,然而,一般膳食中往往叶酸含量是不足的,这一方面因为缺乏富含叶酸的食材,一方面也是因为不当的烹饪方式导致叶酸破坏,注重富含深绿色叶菜、豆类及豆制品、肉类,满足叶酸的补充,同时,注重保持食材的新鲜,并采用简单低温烹制提高叶酸的保留率;优质油脂类食材为:我国的meta分析研究表明亚洲人摄入充足的ω-3脂肪有利于预防糖尿病,而单不饱和脂肪酸有利于控制血糖,也有利于平衡膳食中的ω-3和ω-6的比例,而我国的代表性膳食普遍脂肪和脂类来源不佳,成为威胁孕期血脂控制和胎儿发育的重要诱因,重点采用富脂海生动物、坚果等食材,烹调油使用以单不饱和脂肪酸为主的橄榄油,避免过多的饱和脂肪和ω-6脂肪,高ω-3低饱和脂肪特点特别适合孕晚期,在提供优质脂肪的同时还提供了充足维生素E;富含钙磷的食材为:我国一般人群的膳食钙摄入量普遍仅为400mg/d,远远不能满足孕期的需要量(1000mg/d),导致孕期容易出现钙负平衡,采用适量乳制品、豆制品、绿叶菜以及海产品等来增加钙、钾、镁等元素的综合供应,提高钙利用率,同时也提供了丰富维生素K,来满足母胎骨代谢的需要,全天餐品总钙含量为1170mg,满足孕期推荐摄入量总磷含量为1628mg,满足孕期推荐摄入量720mg,为兼顾血糖控制要求,奶类选择脱脂奶和无糖脱脂酸奶,功能性饮品选择具有平稳血糖功效,控制血糖指数在40以下;钠负荷的控制为:高钠摄入是中式饮食常见问题,我国代表膳食的钠含量往往严重超标,这对孕期女性而言,不仅可能导致水钠潴留、血压升高,还可能诱发早产等严重后果,食用盐用量遵循孕期推荐6g/d,且未采用其他含钠调味剂,而是采用芳香调味料(醋、五香料等)、或充分利用食材本身的性味来平衡口感,避免增加钠负荷。
步骤B中,杂粮饭制备有两种方式,第一种方式为:将红豆、绿豆用清水浸泡3h洗净,蒸30min,再把燕麦、苦荞、荞麦、藜麦、黑小麦、红高粱、青稞、大米一起洗净,加入红豆、绿豆,按重量比1.5倍加入清水,放入蒸汽锅中蒸制50min即可,适合2kg/次以上的工业化生产加工;第二种方式为:选用家用加压电饭煲,采用所设置的杂粮饭模式,混合配方按重量比1.5倍加入清水,启动自动流程,适合单次5人份以下的加工量,操作简便。
步骤B中,杂粮面食的食材以全麦粉、高粱粉、莜面、青稞粉、黄豆粉等杂面为主,少量配以高筋小麦粉,以“全麦金枪鱼三明治”为例,全麦面粉混匀,放入盐、鸡蛋和水,一起和至面团光滑上劲时,放入黄油继续揉至面团不粘手,取一块慢慢伸展成薄片,用手指戳破一个洞,洞边缘是光滑无锯齿状即可,把面团取出放面板上团圆,面团放入盘中,盖上保鲜膜,发酵30min,面团膨胀至2倍大,用手指在中间戳一个洞,面团不塌陷,发酵完成,取出面团盖上保鲜膜松弛20min,面团擀开排气,放入长方形模具中,发酵20min,膨胀至2倍左右,放入烤箱,上下火180℃烤20min,降温到150℃再烤10min,冷却15min成全麦面包,取出切成厚片,鸡蛋放入清水中煮15min至全熟,去壳切成片,生菜洗净切条,罐装油浸金枪鱼打开取出压成碎蓉,取一片面包摆放在盘中,依次放上金枪鱼泥、鸡蛋、生菜丝,再放上一片面包压制成型,切条。
步骤B中的低血糖生成指数主食制备还包括B1、需要规避的主食食材和制作方法:包括各种富含淀粉谷物制粥、各种富含淀粉谷物制浆、各种油炸主食、各种油炒淀粉类食材、各种粘糯主食和各种不明成分的烤制糕点、面包、饼干等。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (6)
1.妊娠糖尿病孕中晚期控糖营养餐制备方法,其特征在于:其制备方法包括以下步骤:
A、膳食配方:包括全日膳食能量及供能营养素分配规则、特殊食材选配规则和烹制方法选择规则,且全日膳食能量及供能营养素分配规则包括产能营养素供能比、能量及产能营养素的全日分布、对蛋白质的保护和膳食纤维含量丰富,特殊食材选配规则包括低血糖生成指数的主食、富铁食材、富碘食材、采用富叶酸食材和提高其保留率的烹饪方式、优质油脂类食材、富含钙磷的食材和钠负荷的控制;
B、膳食制备工艺:包括低血糖生成指数主食制备、中式热菜烹饪工艺和无糖酸奶制作方法,且低血糖生成指数主食制备包括杂粮饭、杂粮面食和薯类的制备;
C、冷链配送及复温技术:包括冷配包装和复温要求,且冷配包装包括分装:主菜、副菜、主食分别称重后放入包装盒,加餐菜品或汤羹装入圆碗,加盖、贴标签;速冷:放入温度设置为-40℃速冷机中,速冷20min进行快速降温;冷链配送:速冷后的产品放入低温包内,低温包内放入两个冷冻后的200g蓄冷冰盒进行冷藏保温;复温方式:一次性餐盒和餐碗原包装带盖放入微波炉中,餐盒内餐品高火加热3min,汤类的高火加热5min即可达到中心温度>70℃;或,把餐品分别倒入瓷质、玻璃或金属容器,置于开水蒸锅蒸汽加热复温、主食类蒸10min左右,汤类蒸15min左右即可达到中心温度>70℃。
2.根据权利要求1所述的妊娠糖尿病孕中晚期控糖营养餐制备方法,其特征在于:所述步骤A中,产能营养素供能比为:在总能量达标的前提下,碳水化合物供能比45%,蛋白质供能比20%,蛋白质的供应量达到孕后期女性的推荐供应量,且碳水化物供能比略低;能量及产能营养素的全日分布为:三餐能量分配相近,早餐略少,分别为早餐25%,午餐33%,晚餐30%,三餐之间的加餐各占能量3%-5%,下午和睡前加餐尤不可缺;对蛋白质的保护为:蛋白质及其他供能营养素在三正餐按供能比分布均匀,以临床最常用的1800kcal/d食谱为例,设计食谱中动物性蛋白质共53g,豆类蛋白质4.3g,总优质蛋白比例为62%;膳食纤维含量丰富为:提供较多的膳食纤维,食谱中供应的不溶性膳食纤维数量即为21.3g/d(限于食物成分数据,仅可计算不可溶纤维,未给出低聚糖,果胶等可溶性纤维数值)。
3.根据权利要求1所述的妊娠糖尿病孕中晚期控糖营养餐制备方法,其特征在于:所述步骤B中,低血糖生成指数的主食为:以全天总能量为1800kcal为例,单餐的主食杂粮饭含有62.5g(生重)粮食,其中只使用31.25g的精白米,其余均为全谷物杂粮:燕麦,苦荞,藜麦,黑小麦,荞麦,青稞,红高粱,绿豆,红豆,且在制作过程中,要控制主食的含水量和加工时间,除了以上天然谷物食材,还特意选用了特殊医学用途配方食品,如糖尿病配方奶昔、低血糖生成指数的饼干等作为加餐补充;富铁食材为:总含铁量为36.9mg,满足孕晚期推荐的29mg含量;富碘食材为:不仅采用含碘食盐(每天6g,提供150ug碘),同时使用海带、紫菜,以及其他富碘海产品等增加碘元素的供应;采用富叶酸食材和提高其保留率的烹饪方式为:注重富含深绿色叶菜、豆类及豆制品、肉类,满足叶酸的补充,同时,注重保持食材的新鲜,并采用简单低温烹制提高叶酸的保留率;优质油脂类食材为:重点采用富脂海生动物、坚果等食材,烹调油使用以单不饱和脂肪酸为主的橄榄油;富含钙磷的食材为:采用适量乳制品、豆制品、绿叶菜以及海产品等来增加钙、钾、镁等元素的综合供应,全天餐品总钙含量为1170mg;钠负荷的控制为:食用盐用量遵循孕期推荐6g/d,且未采用其他含钠调味剂,而是采用芳香调味料(醋、五香料等)、或充分利用食材本身的性味来平衡口感,避免增加钠负荷。
4.根据权利要求1所述的妊娠糖尿病孕中晚期控糖营养餐制备方法,其特征在于:所述步骤B中,杂粮饭制备有两种方式,第一种方式为:将红豆、绿豆用清水浸泡3h洗净,蒸30min,再把燕麦、苦荞、荞麦、藜麦、黑小麦、红高粱、青稞、大米一起洗净,加入红豆、绿豆,按重量比1.5倍加入清水,放入蒸汽锅中蒸制50min即可;第二种方式为:选用家用加压电饭煲,采用所设置的杂粮饭模式,混合配方按重量比1.5倍加入清水,启动自动流程。
5.根据权利要求1所述的妊娠糖尿病孕中晚期控糖营养餐制备方法,其特征在于:所述步骤B中,杂粮面食的食材以全麦粉、高粱粉、莜面、青稞粉、黄豆粉等杂面为主,少量配以高筋小麦粉。
6.根据权利要求1所述的妊娠糖尿病孕中晚期控糖营养餐制备方法,其特征在于:所述步骤B中的低血糖生成指数主食制备还包括B1、需要规避的主食食材和制作方法:包括各种富含淀粉谷物制粥、各种富含淀粉谷物制浆、各种油炸主食、各种油炒淀粉类食材、各种粘糯主食和各种不明成分的烤制糕点、面包、饼干等。
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