Evaluation Model of College Students’ Recipes Based on Comprehensive Evaluation Method

随着社会经济的发展和生活水平的提高，大学生的饮食消费观念和膳食结构不断变化。然而，缺乏适度的体育锻炼和不合理饮食安排使大学生健康问题日益突出。本文以《中国居民膳食指南》中给出的平衡膳食的基本准则及相关定量要求为约束条件，建立膳食食谱评价模型。确定男生和女生一日三餐膳食的最佳食物的摄入量和主要营养素含量，并与实际摄入情况对比评估。进一步采用层次分析法和TOPSIS综合评价法，基于食物种类、总能量、宏量和微量营养素及氨基酸评分，计算两份食谱的综合评分，得出各食谱最优评价，对于大学生健康以及学校食堂的改进有着指导性意义。With the development of the socio-economy and the improvement of living standards, the dietary consumption concepts and nutritional structures of college students are continuously evolving. However, the lack of moderate physical exercise and improper dietary arrangements have increasingly highlighted health issues among college students. This paper establishes a dietary recipe evaluation model based on the basic guidelines and related quantitative requirements provided in the “Dietary Guidelines for Chinese Residents”. It determines the optimal food intake and main nutrient content for three daily meals for both male and female students, and compares these with actual intake to assess discrepancies. Furthermore, using the Analytic Hierarchy Process (AHP) and the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) comprehensive evaluation method, the paper calculates the comprehensive scores of two recipes based on food variety, total energy, macro and micronutrients, and amino acid scores, leading to the optimal evaluation of each recipe. This study provides guiding significance for the health of college students and the improvement of school canteens.