登山食品(国外英语资料).docVIP

登山食品(国外英语资料) Food in outdoor activities provides nutrition and energy to the body. It is generally characterized by light weight, easy storage, high calorie, high protein and high vitamin content. Outdoor sports in various forms, mountaineering, crossing and so on, is one of the more special: away from human habitat, high altitude, the lack of local food supply sources nearby. Therefore, mountaineering food is often an essential part of mountaineering activities. Generally speaking, the characteristics of high altitude mountain food should have the following: small size packaging, easy to carry weight, easy storage deterioration, high calorie and high protein and high vitamin, should also be easy to digest, good taste, convenient for cooking, but the above conditions, not all can have, so before departure should be planned and to perfect. In the traditional Japanese mountaineering in Himalaya and Japan, the diet and chefs are the center of the camp. The West has similar Powerbar synthetic foods, with cream cheese and other dairy protein as raw material, the synthesis of glucose, vitamins, calories and nutrition is really good, very suitable for alpine climbing, especially as emergency food. But for most Chinese, even for the East Asian climbers, the taste is really a torment. Im afraid the most difficult thing for easterners to accept in the Western mountaineering outdoors is mountain food. Eat in China, eat in the east...... Japan and South Korea climbing circles and society food industry have some simple climbing food types, but still stays in the instant noodles, instant rice, dry type vegetables, biscuit, cream, taste slightly improved, but for many sensitive climbers, all kinds of additives and preservatives which made them a pale. One of the spirit of mountain climbing is self-help. If its not just for difficulty and speed, why do you take some time to enjoy your mountain climbing food? Especially give yourself some of their favorite flavor and taste of rice?