四级技能复习资料1

四级技能复习资料1
四级技能复习资料1

公共营养师四级技能复习资料

一、某大学英语班19-20岁女生20人,晚餐吃水饺。用2500克面粉(标准粉)、5公斤白菜(可食部)、1250克猪瘦肉、250克鸡蛋(可食部)、250克大豆油和100食盐,做成12.5公斤生水饺。1000克生水饺煮熟后重1200克,吃完晚餐后剩生水饺1公斤、熟水饺1.8公斤。按每人吃一样多计算,请回答以下问题。

(1)计算每人吃生水饺多少克?

(2)完成表1第2列,并计算每人吃面粉、白菜、猪瘦肉、鸡蛋和食盐分别是多少?填入表1第3列。

(3)通过查食物成分表(见表2)计算每人通过晚餐摄入的能量和主要营养素的量,并填入表3。

表2. 食物成分表

食物名称食

%

(KJ

)

(kca

l)

(g)

(g)

(g)

(μg

)

维生

素A

(μg)

硫胺

(mg)

核黄

(mg)

尼克

(mg)

抗坏

血酸

(mg)

(mg)

(mg)

(mg)

面粉(标准粉) 100 1439 344 11.

2

1.5 71.5 ——0.28 0.08

2.0 31

3.5 1.6

白菜90 88 21 1.7 0.2 3.1 250 0.06 0.07 0.8 47 69 0.5 0.2 猪肉(肥、瘦) 100 1654 395 13.

2

37.0 2.4 —114 0.22 0.16 3.5 6 1.6 2.0

鸡蛋(红皮) 90 653 156 12.

8

11.1 1.3 194 0.13 0.32 0.2 44 2.3 1.0

大豆油100 3671 899 … 99.9 …—…微微13 2.0 1.1

表3. 能量和主要营养素摄入量

食物名称可食部重

量(g)

能量

(KJ)

蛋白质

(g)

胡萝卜素

(μg)

维生素A

(μg)

核黄素

(mg)

抗坏血

酸(mg)

(mg)

面粉(标准粉)

白菜200 176 3.4 500 0.14 94 1.0 猪肉(肥、瘦)

鸡蛋(红皮)

大豆油10 367 0.1 合计

(4)计算通过晚餐摄入的能量和主要营养素的量占RNI/AI的百分比,并填入表4。

表4. 能量和主要营养素的摄入量占RNI/AI的百分比

能量(KJ) 蛋白质

(g)

维生素A

( g)

核黄素

(mg)

抗坏血

酸(mg)

(mg)

RNI/AI 8800 65 700 1.2 100 20

摄入量占

RNI/AI百分比

(%)

二、吴菲,女,24岁,身高160cm,体重72kg,腰围80cm,臀围90cm。饮食习惯:喜欢吃油炸食品,尤其使薯条和炸鸡块;喜欢饮用碳酸饮料和含糖果汁;不爱吃蔬菜和水果;进食量较多;喜欢吃花生、瓜子、糖果等零食。运动习惯:不爱运动,没有喜爱的体育运动项目;上班时坐在办公桌前,下班回家坐在前脑前或沙发上看电视。

(1)请计算标准体重指数、体质指数、腰臀比值(要求列出计算过程),并对其超重和肥胖程度进行判断,将结果填入表1中;(2)结合吴菲的饮食习惯和运动习惯,提出控制肥胖的建议。

三、王洋,男性,28岁,教师,轻体力劳动,身高170cm,体重76kg。中餐吃米饭、青椒肉丝和小白菜豆腐汤。(1)计算BMI并判断其是否超重或肥胖;(2)按中餐提供全天所需能量的40%,根据表1,计算王洋中餐所需能量;(3)按蛋白质、碳水化合物、脂肪供能比分别为15%、60%和25%,计算中餐需要三大产能营养素的量;(4)按副食蛋白质2/3来源于动物性食物,1/3来源于豆类,结合表2,计算大米、猪瘦肉、豆腐、烹调油的原料重量(要求列出计算过程),并配备蔬菜,完善表2。

表1. 每日能量供给量表(千卡/公斤理想体重)

表2. 大米、猪瘦肉、豆腐等食物宏量营养素含量及王洋中餐需要消耗的食物量

食物名称

部%

能量(kcal) 蛋白质(g) 脂肪(g)

碳水化物

(g)

中餐需要消耗的食物

量(g)

稻米(大米) 100 346 7.4 0.8 77.2

猪瘦肉100 156 12.8 11.1 1.3

豆腐100 81 5.0 2.7 3.8

大豆油100 899 …99.9 …

请搭配2种以上

蔬菜(名称和数

量)

四、某品牌方便面的食品标签如下:

产品名称:油炸型方便面

总净含量:122克

面饼净含量:93克

正面有“富含骨胶原”文字

泡食方便……

推荐煮食……

配料表:

面饼:特制小麦精粉、精炼棕榈油、淀粉、增稠剂、食盐、碳酸钾、碳酸钠、水分保持剂、乳化剂、栀子黄、TBHQ

料包:食盐、增味剂、白砂糖、牛肉精粉、香辛料、酵母精粉、水解植物蛋白、维生素B1、维生素B2、铁、锌

酱包:精炼棕榈油(TBHQ、维生素E)、鲜葱、鲜蒜、牛骨提取物、辣椒酱、香辛料、食盐、辣椒红

菜包;脱水蔬菜

营养标签

请认真阅读配料表和营养标签,回答下列问题(20分):

(1)面饼的两种主要原料是和;料包的主要原料是;酱包的主要原料是。

(2)请列出该食品中的主要食品添加剂(至少6种):

(3)请列出该食品中强化的营养素(至少3种):

(4)结合配料表和营养标签,说明该食品的营养特征;如果经常食用,对人体健康有何影响?

五、Microsoft Excel程序中有哪些方法可以实现数据核对功能?并分别写出其操作步骤。(10分)

答案

一、参考答案:

(1)计算每人吃生水饺多少克?

水饺的生熟重量比值是:1000克/1200克=5/6

20人共吃掉生水饺:12.5-1-1.8×5/6=10公斤

每人吃生水饺:10×20=0.5公斤=500克

(2)完成表1第2列,并计算每人吃面粉、白菜、猪瘦肉、鸡蛋和食盐分别是多少?填入表1第3列。

表1. 每人吃水饺所含原料重量(克)

(3)通过查食物成分表(见表2)计算每人通过晚餐摄入的能量和主要营养素的量,并填入表3。

表3. 能量和主要营养素摄入量

食物名称

可食部重

量(g) 能量

(KJ)

蛋白质

(g)

胡萝卜素

(μg)

维生素A

(μg)

核黄素

(mg)

抗坏血酸

(mg)

(mg)

面粉(标准粉) 100 1439 11.2 0.08 3.5 白菜200 176 3.4 500 0.14 94 1.0 猪肉(肥、瘦) 50 827 6.6 57 0.08 0.8 鸡蛋(红皮) 10 65 1.3 19.4 0.03 0.1

大豆油10 367 0.1 合计2874 22.5 500 76.6 0.33 94 4.5

(4)计算通过晚餐摄入的能量和主要营养素的量占RNI/AI的百分比,并填入表4。

表4. 能量和主要营养素的摄入量占RNI/AI的百分比

能量(KJ) 蛋白质

(g)

维生素A

( g)

核黄素

(mg)

抗坏血酸

(mg)

(mg)

RNI/AI 8800 65 700 1.2 100 20

摄入量占

RNI/AI百分比

(%)

32.7 34.6 22.8 27.5 94 22.5

二、参考答案:

(1)请计算标准体重指数、体质指数、腰臀比值(要求列出计算过程),并对其超重和肥胖程度进行判断,将结果填入表1中;

标准体重指数=[72-(160-105)]/(160-105)×100%=30.9%

体质指数=72/1.62=28.1

腰臀比值=80/90=0.89

表1. 吴菲体格评价表

(2)结合吴菲的饮食习惯和运动习惯,提出控制肥胖的建议。

1)食物要多样,不要偏食和挑食;

2)注意食物搭配要均衡,可参照《中国居民平衡膳食宝塔》;

3)适当控制食物摄入量,不要吃得过多;

4)多吃蔬菜和水果;

5)少吃高能量的食物,如油炸食品、含糖饮料等;

6)控制零食,尤其是高能量的花生、糖果等;

7)适当减少烹调用油,不吃肥肉;

8)坚持每天30分钟以上的体育运动。

三、参考答案:

(1)BMI=76/1.702=26.3,超重。

(2)标准体重=170-105=65kg,查表1,可知王洋1日能量需要量=65×30=1950kcal,中餐提供能量占40%,即1950kcal×40%=780kcal。

(3)中餐提供蛋白质的量为780×15%÷4=29.3克

中餐提供碳水化合物的量为780×60%÷4=117克

中餐提供脂肪的量为780×25%÷9=21.7克。

(4)需要主食(大米)的数量(g)=117÷77.2%=151.6(g)≈150(g)

主食已提供蛋白质的量(g)=150×7.4%=11.1(g)

副食肉类提供蛋白质的量(g)=(29.3-11.1) ×2/3=12.1(g)

副食豆类提供蛋白质的量(g)=(29.3-11.1) ×1/3=6.1(g)

需要瘦猪肉的量(g)=12.1÷12.8%=95(g)

需要豆腐的量(g)=6.1÷5.0%=122(g) ≈120(g)

需要烹调油的量(g)=21.7-150×0.8%-95×11.1%-122×2.7%=6.7(g) ≈7(g)

(配备两种蔬菜,其中有一种为叶菜类, 每种蔬菜的重量在100-200克左右)

表2. 大米、猪瘦肉、豆腐等食物宏量营养素含量及王洋中餐需要消耗的食物量

食物名称食部% 能量(kcal) 蛋白质(g) 脂肪(g)

碳水化物

(g) 中餐需要消耗的食物

量(g)

稻米(大米) 100 346 7.4 0.8 77.2 150 猪瘦肉100 156 12.8 11.1 1.3 95 豆腐100 81 5.0 2.7 3.8 120 大豆油100 899 ...99.9 (7)

请搭配2种以上

蔬菜(名称和数

量)

四、参考答案:

(1)面饼的两种主要原料是特制小麦精粉和精炼棕榈油;料包的主要原料是食盐;酱包的主要原料是精炼棕榈油。

(2)请列出该食品中的主要食品添加剂(至少6种):增稠剂、食盐、碳酸钾、碳酸钠、水分保持剂、乳化剂、栀子黄、TBHQ、香辛料、辣椒红、增味剂。

(3)请列出该食品中强化的营养素(至少3种):维生素B1、维生素B2、铁、锌。

(4)结合配料表和营养标签,说明该食品的营养特征;如果经常食用,对人体健康有何影响?

1)原料:该产品中含量最高的原料是小麦粉,然后是棕榈油,另外有很多种类的食品添加剂;

2)本产品属于油炸类食品,脂肪含量高,参阅营养标签,其脂肪供能比为22×37.7÷2050

×100%=40.5%;

3)本产品能量较高,主要来源于碳水化合物和脂肪;

4)本产品蛋白质主要来源于小麦粉,来源于牛肉精粉、酵母精粉、水解植物蛋白的蛋白

质非常有限;

5)本产品强化了维生素B1、维生素B2、铁、锌微量营养素,这四种微量营养素含量比较

理想;

6)尽管有脱水蔬菜,本产品几乎不含维生素C;

7)该产品脂肪含量高,脂肪供能比超过40%,而维生素C含量为0,长期食用可能导致能

量过剩,维生素C不足;

8)该产品属于油炸食品,且使用了很多食品添加剂,食用过多可能影响健康。

五、参考答案:

Microsoft Excel程序中可以用逻辑检查法和双重录入法实现数据核对功能(1)逻辑检查法:首先对数据库中的数据进行排序,可以立即看出最大和最小值,对于明显

不合乎逻辑的错误一目了然,然后予以审查核对,再重新录入准确的数据。

(2)双重录入法:①由2人分别录入同一资料;②打开2人录入的excel数据表,在一数据表的待核对列(X)右侧插入一列(Y);③将另一数据表的待核对数据复制到插入的列中;④再插入一列(Z),选择Z,点击“插入”菜单中的“函数”子菜单;⑤输入条件参数,如X=Y;单击确定。⑥显示核对结果,如有错误,找出原始数据进行核对和改正。

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