This book introduces the standard preparation methods and ingredient quantities of over one hundred representative Hakka dishes that are frequently consumed. Each dish is accompanied by a nutritional information table, indicating the nutrient content for each dish based on the standard preparation method and ingredient quantities, and suggesting which nutrients are abundant and which should be consumed in moderation. Furthermore, an innovative feature of this book is its digitization and programming, enabling readers to instantly assess nutrient intake by selecting relevant dishes online. This helps readers make informed food choices, control their intake of certain nutrients and substances, and potentially delay the development of chronic diseases.
本书介绍了食物消费频率高、具有代表性的一百多道客家菜菜肴的标准制作方法和原辅料用量，每道菜肴后面均附有专门的营养成分表格，标示每道菜肴标准做法和原辅料用量下营养素的含量，并提示读者哪些营养素含量丰富，哪些不宜摄入过多。另外，本书的一个创新之处是通过图书数字化、程序化，实现在线点选相关菜肴即时评估居民营养素摄入，辅助读者进行菜肴的选择，控制有关营养素和物质的摄入，延缓慢性病的发生发展。
本书介绍了食物消费频率高、具有代表性的一百多道客家菜菜肴的标准制作方法和原辅料用量，每道菜肴后面均附有专门的营养成分表格，标示每道菜肴标准做法和原辅料用量下营养素的含量，并提示读者哪些营养素含量丰富，哪些不宜摄入过多。另外，本书的一个创新之处是通过图书数字化、程序化，实现在线点选相关菜肴即时评估居民营养素摄入，辅助读者进行菜肴的选择，控制有关营养素和物质的摄入，延缓慢性病的发生发展。
