首先应当了解,本伙食单位之人员都担当着那些工作,每天所需供给的需热量是多少及需要何种营养素为多,再依据现有的食品及伙食费为标准而制定,制定时应考虑到其烹调方法,适合口味,食品样式及消化能率等。最初应求得各种营养素之需要量,然后将可能产生此需要量之各种食品注于其后,再将食品之价额与伙食费之比例核算精确后,列表 First of all, it should be understood that all the staff of the food preparation unit should take care of the work, how much calories they need to supply each day and what nutrients they need, and then formulate them according to the existing food and food expenses standards. To its cooking methods, suitable for taste, food style and digestibility rate. The initial demand should be obtained for all kinds of nutrients, and then may produce this need for a variety of food in the subsequent, then the food price and the proportion of meals after accounting accuracy, the list