基于Excel的营养计算器设计及应用

目的:应用Excel2003软件编制营养计算器,应用于膳食调查,膳食干预、饮食管理及优化。方法:以《中国食物成分表(2004版)》和《中国食物成分表(2002版)》为数据源,应用Excel2003建立食物营养成分数据库;根据实际需求建立数据库查询;根据食物净含量比例,采用函数或公式方法进行数据处理及数据引用。结果:Excel2003营养计算器可完成食物营养成分的计算,按照实际所需食谱营养标签界面的自动打印输出结果,取得良好效果。     

Excel和AUTOCAD在巷道交叉点设计中的应用

就Excel和AUTOCAD软件如何完美的配合,使之高效地应用于矿井巷道交叉点设计过程中,结合多年来应用Excel和AUTOCAD软件的实际经验,详细地阐明了Excel和AUTOCAD软件的有机结合,摸索出了一套行之有效的使用经验,并且已直接应用于煤矿巷道交叉点设计中。下面以兴云煤矿五七采区中部车场平巷交叉点设计为例,浅谈Excel和AUTOCAD在巷道交叉点设计中的应用。     

寄宿制中学生营养食谱设计

作者调查了解了两所寄宿制中学学生的膳食情况,发现学校食堂缺乏营养食谱,膳食结构不尽合理,为此设计了经济实用、可操作性强的寄宿学生学校营养食谱,并对营养食谱进行了分析讨论。     

Excel在提花园机花型设计中的应用

利用Excel电子表格软件的用户界面直观、复制、移动、删除等操作方便特点，设计意匠图及上机工艺图，具有极高的实际应用价值，本文以UP472设备上设计意匠图及上机工艺图为例，介绍了一种应用Excel，进行花型设计的操作方法，可大大简化设计工作量，提高了设计人员的工作效率．     

家庭食谱巧设计

我们常听人抱怨说家里的饭菜如何单调,吃起来没有口味,如何解决这个看起来不大却事关家人身体健康的问题呢?不妨自己动手为家人设计一个简便易行的食谱。设计起来会很难吗?只要掌握一定的技巧,食谱设计一点都不难。设计食谱的总的原则是根据营养的需求和食物品种作出合理地安排,应在每天的膳食中包括以下五大类食物:     

家庭食谱

我们常听人抱怨说家里的饭菜如何单调，吃起来没有口味，如何解决这个看起来不大却事关家人身体健康的问题呢?不妨自己动手为家人设计一个简便易行的食谱。设计起来会很难吗?只要掌握一定的技巧，食谱设计一点都不难。设计食谱的总的原则是根据营养的需求和食物品种作出合理地安排，应在每天的膳食中包括以下五大类食物：     

营养膳食食谱的计算机设计

于我国建议的营养素供给量标准，以成年男性脑力劳动作业人员为对象，对每日的营养膳食食谱进行了优化设计。结果进满意的。本文的可扩展于不同人群每周膳食食谱的设计，谱可用于各类营养保健食品的最优设计。     

标准化西点食谱设计研究

设计标准化西点食谱既能对一种产品进行全方位声称表达,又能规范生产操作,保障产品质量；既是丰富企业文化内涵、办出特色的标志,也符合国家不断出台和实施行业标准的政策要求.尤其是在标准食谱中对每一份产品进行营养素含量分析,并与成人(标准人)日推荐摄入量进行比较,评价其营养价值,符合现代人对营养平衡的强烈要求.     

Excel在提花圆机花型设计中的应用

以UP472型提花圆机的花型设计为例,介绍利用Excel软件界面直观及复制、移动、删除方便等特点,进行花型意匠图和上机工艺图设计的过程。该方法克服了以往手工绘制意匠图的缺点,大大简化了设计工作量,缩短了设计时间,提高了工作效率,并可根据意匠图设计选针拨片的位置,具有极高的实际应用价值。     

ASP.NET中导入Excel数据到数据库的应用与实现

在ASP.NET中进行Web开发时,经常需要将各种数据表格导入数据库以便系统对数据进行处理。文章介绍了Excel与数据库之间的数据导入方法的设计思路,实现了将Excel文件数据导入到数据库中,对信息系统开发有重要的意义。     

糖醋汁-虾料复合腌制生姜即食小菜的研制

以生姜为主要原料,开发出一种具有保健、开胃功能的即食小菜。通过正交试验确定最佳工艺配方为:生姜、食盐、陈皮糖醋汁、虾料腌制配料分别为100、3、30、67。此产品不仅具有健脾开胃的功效,而且富有营养价值。     

A Recipe Book of Traditional Sri Lankan Food

Although a number of various traditional foods and diversity of cooking styles and techniques were available in Sri Lanka, today most of them are getting lost as a result of ‘modernization’ dietary patterns. However, in Sri Lanka,a very limited number of researcheshave been conducted on traditional foods. Therefore, surveys about traditional foods and dishes are essential to cut down many problems related with the modernized foods and to increase use of locally available food sources. In Sri Lanka, there are many recipe books but they do not give an idea about nutrition composition. The survey was conducted to develop a recipe book by including traditional Sri Lankan food recipes and their nutrition composition. Different food recipes were collected from adult women in different areas (08 districts) by home visits, face to face interviews and through telephone calls. Further, available traditional recipes were collected by reviewing the recipe books and searching internet. The amount of ingredients for solid foods were measured by using household measures and home scale and expressed as grams. Liquid foods were measured by measuring cylinder and household measures and expressed as millilitres. The recipes which were taken from telephone calls were prepared at the University dietetics laboratory. Nutrition compositions of recipes were calculated using the Food Base 2000 software. The developed recipe book consists of 50 recipes of Sri Lankan traditional foods, the method of preparation as well as the nutritional composition. The recipes in the book have been presented under five food categories; cereal based foods, sweets, dishes, mallum and kola kenda / herbal drinks. Thus, the developed recipe book provides different recipes with way of preparation and nutrition composition of them. Therefore, this can be used as an educational tool for menu planning.     

双螺杆挤压机操作参数对早餐谷物产品特性影响的研究

以营养早餐谷物食品配方研究中所确定的最佳配方为基础，应用响应面分析法，首先对螺杆转速、进料速率、加水量等双螺杆挤压机的主要操作参数与早餐谷物产品容重之间的关系进行了研究，然后以容重作为挤压早餐谷物的核心品质指标，确定早餐谷物食品容重、吸水指数与水溶指数等产品品质指标之间的相互联系；建立了相应的数学模型并得出了三种操作参数的最佳取值范围。本试验研究对于开发挤压早餐谷物食品，探索双螺杆挤压机加工谷物原料机理具有现实意义，同时也为挤压早餐谷物食品品质的快速评定提供了依据。     

Green pies: The flavonoid rich Greek snack

The health benefits of the traditional Mediterranean diet are universally recognised. However, data on the nutritional and phytochemical content of the traditional foods of the Mediterranean diet is necessary to further elucidate the impact of this diet on health. This work presents the flavonol, flavone and flavan-3-ol content of a Cretan green pie recipe, kaltsounia with greens and cheese, and of the individual greens used in the preparation determined by Reverse Phase HPLC. The fact that the highest contents of the three flavonoid classes studied were found in three different greens, points out the nutritional value in consuming a mixture of greens rather than individual ones. Traditional foods such as green pies are particularly rich in flavonoids, which makes this specific food of the traditional Greek diet a healthy, nutritious, delicious daily snack.     

教学用系列营养宣教模型的研制

为了提高营养学教学效果,针对营养学教学需要,开发了系列辅助教学用营养模型,包括膳食宝塔和金字塔模型、营养调查用食物模型、针对不同人群和不同疾病的食物选择模型和典型食谱模型。该模型应用于营养学教学后,可在引导学生正确选择食物、合理配餐方面发挥积极的作用。     

枇杷的营养保健与川贝枇杷低糖果酱的研制

本文阐述了枇杷的营养成分及保健作用，研究确定川贝枇杷低糖果酱加工工艺及其参数。实验结果表明：枇杷破碎打浆时，加入0．3～0．5g／kg的抗坏血酸可有效地抑制枇杷浆汁的氧化褐变，以平衡糖度30％，平衡酸度0．8％、川贝用量5g／kg的配比最受欢迎。     

Hamburger Composition and Microwave Heating Uniformity

ABSTRACT: The importance of recipe modifications on the microwave heating uniformity and dielectric properties of a hamburger was investigated in a household oven. Factorial design was used in the experimental setup, and data were evaluated by analysis of variance. Temperature was monitored by a fiberoptic device, infrared imaging, and thermocouples. Dielectric data of the hamburger components were measured by a cavity perturbation method. An analytical model for calculating microwave energy balance was developed and compared with experimental data, and numerical modeling was also used in the analysis, and the results were compared. Uneven heating is difficult to improve by recipe modifications only. The differences between the analytical and numerical modeling indicate that the uniformity of heating in relatively small loads is difficult to achieve.     

多种果蔬复合汁饮料配方设计的研究

本研究使用正交设计和模糊数学的感官评定方法进行复合果蔬汁的配方初选,同时获得SAS设计参数,并应用SAS程序进行混合设计,确定果蔬复合汁饮料的最佳配方。     

莴苣天然功能饮料的研制

以莴苣为主要原料,采用正交试验方法,探讨了莴苣饮料的最佳配方和生产工艺的最佳条件。