How to make a healthy eating plan

 Eat a balanced diet


To make up a reasonable diet is to choose a variety of food, so that the nutrients contained in the appropriate proportion, in order to meet the needs of the human body.

1. Mix and match coarse and fine grains: reasonable mix and match of coarse and fine grains can improve the flavor of food, contribute to the complement of various nutrients, and improve the nutritional value and utilization of food.

2. Non-staple food types to be diverse, meat and vegetable collocation: meat, fish, milk, eggs and other foods rich in high quality protein, a variety of fresh vegetables and fruits rich in a variety of vitamins and inorganic salt. The combination of the two can be cooked into a variety of delicious dishes, not only rich in nutrition, but also enhance appetite, conducive to digestion and absorption.

3. Main and auxiliary food collocation: the staple food refers to the food with carbohydrate as the main grain crops. Staple food can provide the main heat and protein, non-staple food can supplement high quality protein, inorganic salt and vitamins.

4. Dry sparse food collocation: staple food should be used according to specific circumstances dry sparse collocation, so, one can increase the feeling of satiety, two can contribute to digestion and absorption.

5. To adapt to seasonal changes: summer food should be light and refreshing, and salt and sour food should be appropriately increased to improve appetite and make up for salt loss caused by sweating. Winter meals can be appropriately increased fat content to increase the heat energy to prepare a reasonable diet:

(1) According to the specific situation (such as gender, age, labor intensity), determine the daily total calories and nutritional requirements.

According to the proportion of carbohydrate (60% ~ 70%), fat (20% ~ 25%) and protein (10% ~ 15%) in the total energy of a day, their requirements are calculated respectively.

(3) After determining the daily required nutrients, plan daily meals according to the nutrients contained in food.

(4) According to the economic and supply situation to determine the daily supply of staple food and non-staple food quantity.

(5) Finally calculate the various nutrient content of all foods, and compare with the supply standard. If the difference is within ± 10%, it meets the requirements.

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