应依托食品学科基础研究，围绕烹饪文化研究、烹饪工艺研究、烹饪营养研究三个方向进行学科建设。
Relying on basic research of food discipline, we should focus on three directions such as cooking cultural research, cooking techniques research, cooking nutrition research.
保守烹饪如蒸，煮只造成少量的营养物质损失如叶酸，而加强了对其他物质的生物利用度，如类胡萝卜素。
Conservative cooking such as steaming or boiling causes only modest loss of some nutrients, such as folate, while enhancing the bioavailability of others, such as carotenoids.
我们咨询过许多营养专家关于他们健康的烹饪和饮食习惯养成的最好和最轻松的经验。
We asked several nutrition experts about their best (and easiest) lessons for getting in the habit of cooking healthy and eating right.
作为一道简单的配菜，荨麻蒸五分钟左右足以，这样在保持它的营养成分的基础上又不至于烹饪过头。
For a simple side dish, they're best steamed for about five minutes. This preserves nettles' nutritional content and stops them cooking down too much.
想像一下这种可能性-不用烹饪或者担心卡路里，却可以拥有饱腹感并且补充需要的营养。
Imagine the possibilities - feeling full and getting the right nutrients without ever cooking or worrying about calories.
在这个“厨房实验室”里，犯人们学习营养学和烹饪的基本知识。
In this "kitchen laboratory," inmates learn the basics of nutrition and cooking.
大豆的确像其它作物一样有抗营养因子，但是当这些作物被烹饪、发酵、浸泡、焙烤或抽芽，这些抗营养因子就没有了。
It's true that soy, like many plants, have anti-nutrients -but when you cook, ferment, soak, roast, or sprout these plants, you do away with the anti-nutrients.
大豆的确像其它作物一样有抗营养因子，但是当这些作物被烹饪、发酵、浸泡、焙烤或抽芽，这些抗营养因子就没有了。
It's true that soy, like many plants, have anti-nutrients - but when you cook, ferment, soak, roast, or sprout these plants, you do away with the anti-nutrients.
坚果的种类各式各样，并且是营养丰富的烹饪食材：杏仁富含钙、矿物质和膳食纤维。
Nuts come in varied forms and are a nutritious cooking ingredient: Almonds are high in calcium, minerals, and dietary fiber.
橄榄油有非常健康的脂肪，它能给我们提供身体正常运转所需的营养成分。用橄榄油来替代黄油、菜油和“零卡路里”的烹饪喷雾。
Olive oil has extremely healthy fats, and it provides us with nutrients that help our bodies function. Replace butter, vegetable oil, and "zero calorie" cooking sprays with olive oil.
橄榄油不仅健康，它也很适合用于烹饪，哈佛公共健康学院的临床营养师RaniaMekary博士解释说。
Olive oil isn't just healthy; it's also great for cooking, explains Rania Mekary, Ph.D., a clinical nutritionist at the Harvard School of Public health.
烹饪是否影响蔬菜营养价值？
烹饪结果退化的营养价值的食品。
Cooking results in degradation of the nutritive value of the food.
家庭烹饪的新鲜蔬菜总是比罐装或速冻的蔬菜更有营养。
Fresh vegetables cooked at home are always more nutritious than canned or frozen vegetables.
营养价值的不同主要在于蔬菜是怎么烹饪或配制的，而不在于它们是刚买来的或包装好的。
The nutritional difference depends more on how vegetables are handled or prepared than in whether they are bought fresh or packaged.
例如，过度烹饪会破坏许多营养成份。
这些食物是新鲜的、充满营养但是绝对不是苦的，愉快烹饪并且享受美食。
This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
如果你只是吃一些简单烹饪的鸡蛋、肉片、全麦面包和水果，那就既美味营养又能减少热量摄入。
Instead, enjoy simply prepared eggs, sliced meats, whole grain breads, and fruit for a still delicious, but more nutritious and less calorie-laden brunch.
秦巴地区优越的地理气候条件，孕育了丰富的动植物资源，成为风味独特、营养丰富的烹饪原料。
With superior geographic and climatic conditions, Qinba area is abundant in animal and plant resources which provide with flavorful and nutritive cooking materials.
南京旅游职业学院烹饪与营养学院；
SHAO Wan-kuan; School of Cooking and Nutrition Nanjing Tourism College;
主要投诉的是食品质量差，蔬菜烹饪过头失去了营养，食品价格也高的出奇。
The focus of the complaint is the poor quality of the food. The vegetables are so overcooked as to lose their nutrients. The price of the food is surprisingly high.
餐饮业和烹饪专业人员营养，教材和研究指南，第7版。
Nutrition for Foodservice and Culinary Professionals, Textbook and Study Guide, 7th Edition.
一方面来说，快餐可能不如传统烹饪的食物有营养，另外一方面说，快餐可能对人和人之间的联系有着很深的影响。
On the one hand, fast food is not as nutritious as the food cooked in traditional ways. On the other, fast food might have a profound impact on the bond between people.
这项研究就个人食物购买，烹饪习惯和营养状况调查了1500多人，其年龄均在18到23岁之间。
The study surveyed more than 1,500 people ages 18 to 23 about their food purchasing and preparation habits and the quality of their diets.
这项研究就个人食物购买，烹饪习惯和营养状况调查了1500多人，其年龄均在18到23岁之间。
The study surveyed more than 1,500 people ages 18 to 23 about their food purchasing and preparation habits and the quality of their diets.
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