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1、名师精编优秀教案93 膳食指南与食品安全（第 1 课时，总第课时）教学目标（一）知识性目标说出什么是合理膳食，认识到营养不良、营养过剩、偏食、挑食、不吃早餐等是营养问题。（二）技能目标设计一份营养合理的食谱。（三）情感目标关注食品安全。教学重点1、设计一份营养合理的食谱。2、关注食品安全。教学难点关注食品安全。教学准备1、学生准备：课前调查市场上正在出售的奶制品或饼干、火腿肠、水果罐头、碳酸饮料等食品的安全性。调查重点是食品是否超过保质期限、是否注明厂名和批号（产品标准号）。2、教师准备：营养合理的“一日食谱”的课件，与学生进行互动。3、FLASH：关注食品的安全，尝试识别过期的食品。教学过程
2、教学内容教师活动学生活动导入新课 出示：营养问题的图片肥胖症（营养过剩）、年重过轻（营养不良）、不吃早餐、偏食、挑食、暴饮暴食、饮食过咸等。提问：想一想他们这些饮食习惯正确吗？引言：那么什么样的营养结构才叫合理？正确的饮食习惯是什么？什么样的食品才安全？让我们关注今天的学习内容膳食指南与食品安全。出示 ：各种佳肴的图片。说出这些都是不正确的饮食习惯，对不吃早餐、偏食、挑食产生共鸣。积极发言，给食品分类：谷类；蔬菜水果类；畜禽肉蛋类；豆类及豆制品、奶类及奶制品；油脂类。名师精编优秀教案均衡膳食 提问：你能给这些丰富的食品分分类吗？复习提问 ：能说说这些食品富含哪些营养成分吗？这些营养成分的主要作
3、用是什么？讲述：食物中的这些营养成分对人体的作用各有不同，因此，合理而均衡的膳食有益于人体的健康。提问：你们认为在青少年时期，每天摄取的营养物质中尤其要注意些什么？小结：婴儿、幼儿、青少年、成年人的膳食计划应有所不同，以满足不同生长发育时期对营养的不同要求。青少年正处于旺盛的生长发育期，应食用足够的糖类以维持各项生命活动，食用适量的蛋白质以满足人体生长发育的需要，还回忆旧知识，说出食物中的营养成分是：蛋白质、糖类、脂肪、维生素、水、无机盐、纤维素。一致认为糖类、蛋白质最重要。教学内容教师活动学生活动我国的膳食指南应食用一定量的无机盐、维生素和纤维，以保证身体的正常生长发育。讲述：中国营养学会根
4、据营养学原则，结合我国国情制定了 中国居民膳食指南，以指导人们平衡膳食，合理营养，促进健康。阅读：中国居民膳食指南的八条建议。出示：中国居民平衡膳食“金字塔”。提问：除了合理均衡的膳食以外，养成良好的饮食习惯也非常重要。讨论 ：合理的饮食习惯。阅读课本上的8 条建议，对照自己的生活，看看有哪些做得还不够。了解五大类食物的需求量。同座位讨论，全班交流总结：（1）一日三餐，按文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 Z
5、D2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编
6、码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9
7、 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3
8、 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文
9、档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2
10、X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10
11、H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5名师精编优秀教案设计：营养合理的“一日食谱”补充 ：一天一般为三餐，两餐的间隔时间为4-6小时。科学论证，早餐约占一天热能的 30%，午餐约占 40%，晚餐约占 30%，不吃早餐或不定时就餐的习惯对人体健康是有害的。设计：如果你是一名技艺高超的营养师，请你设计一份营养合理的“一日食谱”。要求：针对青少年生长发育的特点，。小组交流 ：略。课件互动 ：请三个小给分别把设计的一日食谱在屏幕上显示出来。全班同学评判。小知识 ：（1）中学生营养配餐举例。（2）一个中学生一天应摄入的食物量。（3）
12、健康的第一大基石合理膳食一、二、三、时进食。“早上吃得好，中午吃得饱，晚饭吃得少”。（2）不偏食，不挑食。（3）不暴饮暴食。以小组为单位讨论并设计一份适合青少年的“一日食谱”，尝试提出一个主题鲜明、类似广告词的食谱名称。三个小组进行展示，全班投票，选出最佳设计方案。饶有兴趣地阅读，并不时对照自己的饮食，了解自己做得好与不足的地方，对自己今后的合理均衡营养有指导性作用。教学内容教师活动学生活动食品安全四、五。（4）红、黄、绿、白、黑。提问：你一般通过哪些渠道获得食品？提问：你在购买食品时有 没 有 关 注 过 它 的 安 全 问题？讲述：俗话说“病从口入”，饮食不卫生、不安全，是百病之源。食品安
13、全已引起人们的极大关注。自学：中华人民共和国食品卫生法 第六章食品卫生管理第二十一条。基本上都是从超市、菜市场等场所购买食品。不少同学摇头。文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X
14、10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X
15、7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1
16、S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F
17、9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J
18、6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3
19、X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5名师精编优秀教案调查：食品安全 讨论：1、应当关注食品包装上的哪些内容？2、怎样判断包装食品是否过了保质期？3、购买蔬菜、鱼
20、肉等非包装食品时，应当注意哪些问题？补充：不食霉变和已过保质期的食品，不滥用维生素和微量元素强化食品。阅读：课外读新型食品中的安全问题。调查：食品安全。指导：4-6 人一组，设计调查表，调查南京市场上正在出售的食品的安全性。调查重点：食品是否超过保持期限、是否注明厂名和批号。讨论：本地食品是否安全。热烈讨论，全班交流。（1）品名、产地、厂名、生产日期、批号、保质期、配方、使用方法。（2）看生产日期和保质期。（3）有无光泽，有无异味，有无食品检疫合格印章。自由组合，课堂上设计调查表，课后实施调查。作业板书设计93 膳食指南与食品安全一、膳食指南1、多吃谷类，供给充足能量2、保证鱼、肉、蛋、奶、豆
21、类和蔬菜摄入3、参加体力活动，避免盲目节食二、平衡膳食宝塔第一层：谷类（每天 300 克500克）第二层：蔬菜、水果类（分别是400 克500克，100克200 克）第三层：鱼、禽、肉、蛋类（235克200克）第四层：奶、豆类（分别是100 克50 克）第五层：油脂类（每天不超过25 克）文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD
22、2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码
23、:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9
24、HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3
25、ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档
26、编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X
27、9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H
28、3 ZD2H1J6X7R5名师精编优秀教案三、食品安全文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10
29、H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R
30、5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7
31、Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X
32、10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X
33、7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5文档编码:CC3X1S7Y2X9 HQ2W6F9X10H3 ZD2H1J6X7R5