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? Extraction code: 1234

This book contains four aspects: first, the relevant knowledge and skills needed to design nutritional recipes; Second, the methods and skills of nutrition recipe design; Third, design nutrition recipes for people with different physiological conditions; Fourthly, design nutritional recipes for people with different pathological conditions, with the aim of cooperating with clinical treatment or preventive health care. Through the study of the above contents, students should master the relevant knowledge and skills of designing nutrition recipes and consulting nutrition for most people, have the basic ability of designing and making nutrition dishes, and can apply the nutrition knowledge and skills they have learned to specific practical work in the future catering work, which is the application value of this school-enterprise cooperation textbook. Therefore, it is very important to systematically master the specific methods of designing nutritional recipes, which is also the ultimate teaching goal of this course. This book can be used as a study book for students majoring in cooking technology and nutrition and related majors in higher vocational colleges, higher vocational colleges, adult higher education and higher vocational education in undergraduate colleges. It can also be used as a business reference book and training book for hotel employees.