Through food intake, digestion, absorption and metabolism in the body, the body uses the substances beneficial to the body in food as a biological process to build tissues and organs and meet the needs of physiological functions and physical activities.
2, the concept of nutrients
Refers to the nutrients contained in food. Nutrients are the basic substances ingested by the body in the form of food to maintain survival, growth and development, physical activity and health. The nutrients the human body needs are carbohydrates, lipids, protein, minerals, vitamins, water and dietary fiber.
3. Classification of nutrients
Macronutrients: carbohydrates, protein, lipids.
Micronutrients, minerals and vitamins
4. The concept of reference intake of dietary nutrients
Dietary nutrient reference intake is a set of reference values of daily average dietary nutrient intake, including average requirement (EAR), recommended intake (RNI), appropriate intake (AI), maximum tolerable intake (UL), acceptable range of macronutrients (AMDR) and recommended intake for preventing non-communicable chronic diseases (PI-NCD).
5. The concept of average demand
Average demand (EAR): It is the average demand of each individual in the population. It can meet the intake level of 50% individuals in a certain gender, age and physiological state.
6. The concept of recommended intake
Recommended intake (RNI): the intake level of 97%-98% for most individuals who can meet certain gender, age and physiological status.
7, the concept of suitable intake
Appropriate intake (AI): The intake of a certain nutrient of healthy people obtained through observation or experiment. Can be used as the target of individual intake, and can meet the needs of almost all individuals in the target population.
8. The concept of tolerable maximum intake
Maximum tolerable intake (UL): The maximum daily intake of this nutrient.
9, the concept of energy coefficient
what's up There are many forms in nature, and a unified unit, namely Joule (J) or cal, has been established internationally.
1k cal = 4. 184 kj； 1kJ = 0.239 kcal
Energy coefficient: the energy value produced by the oxidation of nutrients per gram of productivity.
Each gram of fat can release 9 kilocalories, each gram of protein and carbohydrate can produce 4 kilocalories, each gram of alcohol can produce 7 kilocalories (but alcohol is not a nutrient, which is not conducive to the growth, maintenance and repair of body tissues), and each gram of dietary fiber can produce 2 kilocalories.
10, the function and classification of carbohydrates
It is the main energy source of human body. Divided into three categories: sugar, oligosaccharide and polysaccharide.
1 1. Concept and calculation formula of blood glucose index
Glycemic index (GI): referred to as GI for short, refers to the ratio of the blood glucose tolerance curve area of different foods at baseline to the standard glucose tolerance area after meals, expressed as a percentage.
GI= the area of a food under the blood glucose curve 2 hours after eating/the equivalent glucose area under the blood glucose curve 2 hours after eating? 100
12, carbohydrate reference intake
It is suggested to account for 55%-65% of the total energy intake (macro nutrient termination range AMDR).
13, food source of carbohydrate
The main sources of starch in food are cereals and potatoes.
Classification and physiological function of lipids
Classification: fats, fatty acids and lipids.
Physiological functions: ① supplying energy; ② Promoting the absorption of fat-soluble vitamins; ③ Maintain body temperature and protect organs; ④ Increase satiety; ⑤ Improve dietary sensory traits; ⑥ The main function of lipids is to form body tissues and some important physiologically active substances.
15, the concept of essential fatty acids
Refers to fatty acids that cannot be synthesized by human body and must be ingested from food. The essential fatty acids for human body are linoleic acid and? -linolenic acid.
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