摘 要
儿童营养餐的设计与烹饪工艺优化是保障儿童健康成长的重要环节，其研究背景源于当前儿童膳食结构失衡及烹饪方式不科学的问题日益突出。为解决这一问题，本研究旨在通过系统化的营养分析与烹饪技术改进，设计出符合儿童生理需求的营养餐方案，并优化其烹饪工艺以提升营养价值和适口性。研究采用问卷调查、营养成分检测和感官评价等方法，结合儿童生长发育特点及营养需求标准，构建了基于多目标优化的营养餐设计模型。同时，引入现代烹饪技术如低温慢煮和真空包装，以最大限度保留食物中的营养成分并改善口感。研究结果表明，优化后的营养餐在蛋白质、维生素和矿物质含量上显著提高，且更符合儿童口味偏好。此外，创新性地提出了“动态营养调整”理念，根据季节变化和儿童个体差异灵活调整餐品配方，进一步提升了营养干预的效果。本研究的主要贡献在于建立了科学的儿童营养餐设计框架，为学校食堂及家庭提供了可操作性强的实践指导，同时为相关领域的深入研究奠定了基础。
关键词：儿童营养餐；烹饪工艺优化；多目标优化模型；动态营养调整；低温慢煮技术
Abstract
The design and optimization of cooking techniques for children's nutritious meals are crucial to ensuring their healthy growth, with the research background rooted in the increasingly prominent issues of imbalanced dietary structures and unscientific cooking methods among children. To address this problem, this study aims to design a nutritious meal plan that meets the physiological needs of children and optimize its cooking techniques to enhance nutritional value and palatability through systematic nutritional analysis and improvements in cooking technology. The study employed methods such as questionnaire surveys, nutritional component testing, and sensory evaluation, combined with the characteristics of children's growth and development and nutritional requirement standards, to construct a multi-ob jective optimization-based nutritious meal design model. Modern cooking techniques, including sous-vide and vacuum packaging, were introduced to maximize the retention of nutrients in food and improve texture. The results indicate that the optimized nutritious meals significantly increased the content of protein, vitamins, and minerals, while better aligning with children's taste preferences. Furthermore, the innovative concept of "dynamic nutritional adjustment" was proposed, which flexibly modifies meal recipes based on seasonal changes and individual differences among children, further enhancing the effectiveness of nutritional intervention. The primary contribution of this study lies in establishing a scientific fr amework for designing children's nutritious meals, providing practical guidance with strong operability for school canteens and families, and laying a foundation for further research in related fields.
Keywords: Children Nutrition Meal; Cooking Process Optimization; Multi-ob jective Optimization Model; Dynamic Nutrient Adjustment; Low-Temperature Slow-Cooking Technology
目 录
一、绪论 1
（一）儿童营养餐研究背景与意义 1
（二）国内外研究现状分析 1
（三）研究方法与技术路线 1
二、儿童营养餐设计基础研究 2
（一）儿童生长发育与营养需求 2
（二）营养餐设计原则与框架 2
（三）食材选择与搭配策略 3
三、儿童营养餐烹饪工艺优化研究 3
（一）烹饪工艺对营养保留的影响 3
（二）优化烹饪方法的技术路径 4
（三）特殊食材的加工与处理 4
四、儿童营养餐实施效果评估研究 5
（一）营养餐实施的可行性分析 5
（二）效果评估指标体系构建 6
（三）实验案例与数据分析 7
结论 7
参考文献 9
致 谢 10
