The allocation of food component: Protein should be occupied absorb total caloric 1/5, adipose and general do not exceed total caloric 2/5, the others quantity of heat is carbohydrate food.

• 食物成分的分配：蛋白质应占摄入总热量的1/5，脂肪一般不超过总热量的2/5，其余热量为糖类食物。