Nutritional value + entry status + physical condition + professionals = scientific food preparation

"To solve health problems, we need to rely on scientific nutrition solutions, and personalization is an indispensable part." This involves both broad categories and narrow details. For example, diabetes patients include this broad disease group in the unhealthy group, but it is also necessary to subdivide the young, young children, the elderly and pregnant women in this group of different categories, and create more personalized health protection measures for them to ensure that different groups of nutrition balance.

In addition, nutritional meals should pay more attention to the actual state of food when it enters the mouth. Taking the elderly as an example, they face multiple challenges such as chewing, swallowing, digestion and nutrient absorption. In addition to making food soft and hot, they also need to avoid eating risks such as coughing and aspiration from various aspects such as shape, size and fluidity. Every link should be given full attention, so nutritious meals are not simple ingredients, but into food that people can actually "harvest". In this process, the choice of cooking method is particularly critical, which directly affects the retention and change of nutrients, as well as the digestion and absorption of food. For example, cooking is better than frying to protect the nutrients of food, but it is also necessary to control the heating time in the shortest time.

Therefore, when formulating a nutritional meal plan, nutritionists should consider the nutritional value of the food, the cooking method and the physical condition of the consumer to ensure that each meal can play the best nutritional benefits. At the same time, he reminded that catering companies and health management agencies should avoid blindly following the trend and should carry out nutritional therapy programs under the guidance of professionals.