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简答题Which are Main Principles and measurements for dietary design?
  • 答：Principles: 　 Diversification (4w) Special people requirement (RDA/DRIs) Local supply (foods’ kinds) Accounting (ratio & number of nutrients) Compared with RDA and FIT (to balance) Eating habits and structure Cooking loss Measurements: 谷类为主多样性、可替换性、互补性、粗细搭配多吃蔬菜、水果和薯类每天吃奶类、豆类或其制品，经常吃适量鱼、禽、蛋、瘦肉，少吃肥肉和荤油，食量与体力活动要平衡，保持适宜体重，吃清淡少盐的膳食，饮酒应适量，吃清洁卫生、不变质的食物

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