2013年公共营养师三级公式小结（Three formula summary of public nutritionist in 2013）.docVIP

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2013年公共营养师三级公式小结（Three formula summary of public nutritionist in 2013）.doc

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2013年公共营养师三级公式小结（Three formula summary of public nutritionist in 2013）

2013年公共营养师三级公式小结（Three formula summary of public nutritionist in 2013） * * body survey Standard weight (kg) = height (CM) - 105 Measured body weight (kg) - standard body weight (kg) 2. standard body mass index = - - - - - - * 100% normal (+ 10%) Standard body weight (kg) Weight (kg) Body mass index (BMI) = - - - (normal: 18.5~23.9; slight weight loss: 17~18.5; overweight: 24~27.9) Height 2 (M2) Weight (kg) + chest circumference (CM) Vervaeck index = -- -- -- -- * 100% Height (CM) Weight (kg) 5.Kaup index = - - - - * 104 (normal: 19 ~ 15) Height 2 (M2) Weight (kg) 6.Rohrer= - - - - * 107 (medium: 140 ~ 109) Height 3 (cm3) Waist circumference (CM) Waist to hip ratio (WHR) = - - (reference standard: adult male 0.9; adult female 0.85) Hip circumference (CM) * * food calculation I. quality calculation: Food weight (W) - Scrap part weight (W1) Edible part calculation (EP) = - - - - - - - - - - - x 100% Food weight (W) The weight of food after cooking - the weight of food before cooking Cooking weight change rate (WCF) = - - - - - - - - - * 100% The weight of food before cooking Food (such as roast meat, fried meat, etc.) that is weightless after cooking Raw food weight 3., the ratio of raw to cooked food = - - (used to increase the weight of food after cooking, such as rice, noodles and so on) Cooked food weight Nutrient content of food 4. per hundred grams of dry - x 100% = nutrition substance 100 - moisture content Two, energy calculation: 1. dietary energy (kcal) = protein intake * 4 + carbohydrate intake * 4 + fat intake * 9 Three, three nutrients energy percentage calculation: Protein intake (g) * 4 Protein to energy ratio = - - - * 100% Total energy intake (kcal) Carbohydrate intake (g) * 4 3 carbohydrate supply to energy ratio = - - - - - * 100% Total energy intake (kcal) Fat intake (g) * 9 4 fat supply to energy ratio = - - - * 100% Total energy intake (kcal) Four, food evaluation The content of a nutrient (%) * per unit weight (g) 1. some nutrients (NRV)% unit