Series name:
Publication date: 2065438+July 2008, ISBN: 978-7-122-31735-3.
Format: 1 6k787×10921/6 Binding: Paperback Edition: 3rd Edition1Page: 162 Introduction "Food Nutrition" (3rd Edition) is based on the Ministry of Education.
The main contents of this book include the digestion and absorption of food, the physiological functions of various nutrients and the influence of food processing on nutrients, the balance between nutrition and energy, the balance between nutrition and diet, the nutrition of different people, the nutritional value of various foods, functional foods, food nutrition enhancement and the development and utilization of new food resources. This book pays attention to practical application, and on the basis of traditional teaching materials, it incorporates some new knowledge of nutrition and health care, so that readers can understand the latest development of food nutrition. About the author: Wang Li, deputy director of the Department of Life Sciences of Lvliang University, deputy director of the Department of Life Sciences of Lvliang University, graduated from the Department of Food Science of Shanxi Agricultural University in July, 1992. In the same year, he was assigned to the former Department of Chemical Engineering (major in food engineering) of Lvliang University, and has been engaged in the teaching of specialized courses since then, during which he worked in the Food College of China Agricultural University 1995- 1998. Introduction to the first chapter of the catalogue 1 Overview of food nutrition in the first section 1 I. Basic concepts of food nutrition 1 II. Basic concepts of food nutrition. Research contents of food nutrition. Research methods of food nutrition 2 Section 2 Food and nutrition at home and abroad 3 I Development of world nutrition 3 II. Nutrition and Health Status of Residents in China 4 Section 3 Relationship between Nutrition and Other Subjects 6 I Relationship between Food Nutrition and Food Science 6 II. The relationship between food nutrition and cooking science. The relationship between food nutrition and agricultural science 7 Chapter 2 Digestion and absorption of food 8 Section 1 General situation of human digestive system 8 I. Composition of human digestive system 8 II. Characteristics of human digestive tract activities 10 Section 2 Digestion and absorption of food11,digestion and absorption of carbohydrates 12. Digestion and absorption of lipids 12 III. Protein's digestion and absorption. Digestion and absorption of vitamins 14 V. Digestion and absorption of water and minerals 14 Chapter III Carbohydrate 16 Section I Physiological Function of Carbohydrate 16. Energy supply and energy saving protein 16 II. Constitute body tissue 16 III. Maintenance of nervous system function and detoxification 16 iv. Anti-ketogenic effect 17 V. beneficial function of intestinal peristalsis 17 VI. Biological activity function of polysaccharide 17 VII. Carbohydrate is an important raw material and auxiliary material in food industry. Classification of carbohydrates in the second quarter 17 I. Classification according to molecular structure and properties 17 II. Classification according to different polymerization degrees 19 Section III Effects of food processing on carbohydrates 20 I. Starch hydrolysis 20 II. Starch gelatinization and aging. Leaching loss is 20 IV. Caramelization and Carbonylation Reaction 20 V. Production of Resistant Oligosaccharides 2 1 Section 4 Supply of Carbohydrate and Food Sources 2 1 1, Carbohydrate and Health 2 1 2. The supply of carbohydrates. The food source of carbohydrate 23 Section 5 Dietary fiber 23. The main components of dietary fiber. Nutritional significance of dietary fiber. Changes of dietary fiber in food processing 25 V. Intake of dietary fiber and food sources 26 Section VI Nutritional characteristics of carbohydrates and their relationship with diabetes and glycemic index values 27 I. Nutritional characteristics of carbohydrates 27 II. Carbohydrates and diabetes. The relationship between glycemic index value and food 28 Chapter 4 protein and amino acids 30 Section 1 Classification and physiological function of protein 30 I. Classification of protein 30 II. Physiological Functions of protein 3 1 Section II Amino Acids 33 I Essential Amino Acids and Non-essential Amino Acids 33 II. The role of essential amino acids in human body. Requirements and patterns of essential amino acids. Restriction of Amino Acids 35 Section III Changes of protein's Working State, Nitrogen Balance and Factors Affecting the Utilization Effect of protein in vivo 36 I. Dynamic Changes of protein in vivo 36 II. Nitrogen balance. Factors Affecting the Utilization Effect of protein in the Body Section 4 Evaluation of Nutritional Value of Food protein 37 I. Content of protein in Food 37 II. Protein digestibility. Protein Utilization Ratio 38 Section 5 Changes of protein and Amino Acids in Food Processing 40 I. Beneficial Effects of Processing 40 II. Destroy protein and amino acid 4 1 III. Protein Complementarity 4 1 Section VI Recommended Intake and Food Sources in protein 42
I. Recommended intake in protein 42
Two. Food sources in protein 42
Three. Protein and health 43
Chapter V Lipids
Section 1 Physiological Functions of Lipids 45
I. Energy supply and physical protection 45
Second, it constitutes body tissue 45.
Third, the supply of essential fatty acids 45
Four. Promote the absorption and utilization of fat-soluble vitamins
Verb (abbreviation for verb) increases satiety and improves food appearance
In the second quarter, the chemical composition and characteristics of lipids 46
I. Chemical Composition of Oil 46
Two. Essential fatty acids 47
Three. Lipid 47
Section III Lipid Nutrition in Food Processing and Preservation 49
I. Improvement of lipid quality 50
Second, oil rancidity 5 1
Lipid oxidation at high temperature 5 1
Four. Effect of fat oxidation on nutritional value of food 52
The fourth quarter lipid supply and food sources 53
I. Lipids and Health 53
Second, the nutritional value of lipids 53
Third, the supply of lipids and the balance of lipid nutrition 54
Four. Effects of different lipoproteins on human health 54
Verb (abbreviation of verb) Food source of lipid 55
Chapter VI Vitamin 57
Section I Overview 57
I. Similarity and characteristics of vitamins 57
Two. Naming and classification of vitamins 57
Three, the common causes of vitamin deficiency and prevention 59
Section 2 Water-soluble Vitamin 59
First of all, vitamin C59
2. Vitamin B 16 1
Third, vitamin B262.
Four. Nicotinic acid 63
Verb (abbreviation of verb) vitamin B664
Intransitive verb folic acid 64
Seven. Vitamin B 1265
Eight. Pantothenic acid 66
Nine. Biotin 68
Section 3 Fat-soluble Vitamin 68
I. Vitamin A68
Second, vitamin D70
Three. Vitamin E7 1
Fourth, vitamin K72.
The fourth quarter vitamin analogues 73
I choline 73
Second, bioflavonoids 73
Third, coenzyme Q74
Section 5 Overview of Vitamin Loss in Food Processing 74
I. Cleaning and peeling of raw materials 74
Second, blanching and rinsing of raw materials 75
Three. Heating 75
Four. Storage 75
Chapter VII Water and Minerals 77
First water saving 77
I. Physiological functions of water 77
Second, the human body's demand for water and water balance 78
In the second quarter minerals 79
I. Overview of minerals 79
Two. Important minerals 80
Three. Other minerals 87
Four. Effect of food processing on mineral content 88
Verb (abbreviation of verb) scientific application of minerals
Chapter VIII Nutrition and Energy Balance 9 1
The source and energy value of the first energy saving is 9 1.
I. Energy unit 9 1
Second, the source and transformation of human energy 92 pages
92 factors affecting human energy demand in the second quarter
I. Basal metabolism 92
Second, the special dynamic role of food 94
Three. Sports activities 94
The third energy consumption measurement method 95
I. Direct Calorimetry 95
II. Indirect Calorimetry 95
Three. Life observation method 96
Four, the weight balance method 96
The fourth section energy supply and food sources 97
I. Energy supply 97
Second, the harm of energy imbalance 97
Three. Food source of energy
Chapter IX Nutrition and Dietary Balance 99
Section 1 Basic concepts of reference intake of dietary nutrients 99
Section 2 Dietary Structure and Dietary Types 100
I. Dietary structure 100
Second, the diet type 100
Section 3 Investigation on Nutritional Status of Residents 100
I. Dietary survey 10 1
Physical examination of nutritional status 102
Section 4 Dietary Guidelines and Dietary Balance Pagoda 103
I dietary guidelines 103
Two. Dietary balance pagoda 104
Section 5 Nutrition Recipe Design 106
I. Principles of Nutrition Recipe Design 106
Second, the method of nutrition recipe design 106
Three. An example of designing nutritional recipes by food exchange method 106
Chapter 10 Nutrition of Different Groups 108
Section 1 Nutrition and Diet of Pregnant Women 108
I nutritional needs of pregnant women 108
Second, the reasonable diet of pregnant women 109
Section 2 Nutrition and Diet of Lactating Women 109
First, the impact of breastfeeding on the health of lactating mothers 109
Ii. Nutritional requirements of lactating women 109
Iii. Reasonable diet for lactating women 1 10
Section 3 Nutrition of Children and Adolescents 1 10
I. Infant Nutrition and Diet 1 10
Two. Nutrition and diet of children and adolescents 1 12
Section 4 Nutrition and Diet of the Elderly 1 13
I. Physiological characteristics of aging of the elderly 1 13
Second, the nutritional needs of the elderly 1 14
Iii. Reasonable diet for the elderly 1 14
Section 5 Nutrition and Reasonable Diet for People in Special Environment 1 15
I. Nutrition and Diet of High Temperature Workers 1 15
II. Nutrition and Diet of Low Temperature Workers 1 15
Iii. Athletes' Nutrition and Diet 1 16
Four. Nutrition and diet of people exposed to toxic and harmful substances +0 17
Section 6 Nutrition and Reasonable Diet for Diabetic Patients 1 18
I definition and classification of diabetes 1 18
Second, the diet control principle of diabetes 1 18
Section 7 Dietary Nutrition and Cardiovascular and Cerebrovascular Diseases 1 19
I. Dietary nutrition and atherosclerosis 1 19
Second, dietary nutrition and hypertension 120
Section 8 Dietary Nutrition and Obesity 12 1
I. Definition and types of obesity 12 1
Second, the causes of obesity 12 1
Third, the rational diet of obese patients 12 1
Section 9 Dietary Nutrition and Malignant Tumors 122
I. Definition of Tumor 122
Second, the influence of dietary factors on cancer 122
Three. Food with anticancer effect 123
Four, a reasonable diet to reduce the risk of cancer 123
The first chapter XI nutritional value of various foods 125
Section 1 Evaluation and Significance of Nutritional Value of Food 125
I. Evaluation of Nutritional Value of Food 125
Second, the significance of evaluating the nutritional value of food 126
Section 2 Structure and Nutritional Value of Cereals and the Influence of Food Processing on Nutritional Value 127
I. Grain structure 127
Second, the nutritional value of cereal 127
Three. Effect of food processing on nutritional value of cereals 128
The nutritional value of beans and their products in the third quarter 129
I. Nutritional value of beans 129
Second, the nutritional value of bean products 130
Section IV Nutritional Value of Vegetables and Fruits and the Influence of Food Processing on Nutritional Value 130
I. Nutritional value of vegetables and fruits 130
Second, the influence of food processing on the nutritional value of vegetables and fruits 132
Section 5 Nutritional Value of Livestock and Poultry Meat and Aquatic Products 133
I. Nutritional value of livestock meat 133
Second, the nutritional value of poultry meat 134
Iii. Nutritional value of aquatic products 134
Four. Effect of food processing on nutritional value of livestock and poultry and aquatic products 136
Section 6 Nutritional Value of Milk and Dairy Products 136
I. Nutritional value of milk 136
Second, the nutritional value of dairy products 137
Section 7 Nutritional Value of Eggs and Egg Products 137
I. Nutritional value of eggs 137
Second, the influence of food processing on the nutritional value of eggs 138
Chapter XII Functional Food 139
Section 1 Scientific Concept of Functional Food 139
First, the concept of functional food 139
Second, the difference between functional food and general food and medicine 139
Iii. Development of Functional Foods 140
Section 2 Common Base Materials for Functional Foods 142
I dietary fiber 142
II. Active Polysaccharide 142
III. Functional Oligosaccharides 142
Four, polyunsaturated fatty acids 143
V vitamins and vitamin analogues 143
Six, free radical scavenging class 144
Seven. Active peptides and proteins 144
Eight, lactic acid bacteria 145
IX. Minerals and Trace Elements 145
X. Other active substances 146
Section 3 Functional Food Development 146
I. High-tech Functional Food Processing 146
Second, the idea of functional food research and development 147
Section IV Legal Management of Functional Foods in China 148.
I. Basic Requirements of Health (Functional) Foods in China 148
Two, China functional food has moved towards the legal management track 148.
Chapter XIII Food Nutrition Strengthening and Development and Utilization of New Food Resources 15 1
Section 1 fortified food 15 1
I. Purpose and significance of food fortification 15 1
II. Basic Requirements for Fortified Foods 152
Iii. Common types of food fortifiers 153
Iv. Food fortification methods 154
Verb (abbreviation of verb) Common fortified food 155
Six, some problems that should be paid attention to in strengthening food nutrition 156
Section 2 Development and Utilization of Grain Resources 157
I. Make full use of existing grain resources 157
Second, the development of new food resources 157
Iii. Scientific food processing 16 1
Reference 162