1. Nutrition: 1. The dynamic process of human intake, digestion, absorption and nutritional components in food. 2. The dynamic process that the human body uses nutrition to maintain growth, tissue renewal and health.
Second, nutrients: 1, as energy substances to provide heat to the human body. 2. As a structural substance, it constitutes a collective and prosthetic tissue.
3. As a regulating substance, it regulates physiological functions and maintains the victory of life and biochemical functions.
Third, the nutritional value:
Refers to the nutritional components in food and the relationship between quality and quantity! 1: protein, 2: sugar, 3: lipid, 4: vitamin, 5: mineral, 6: water.
Changes of nutrients during cooking: Changes of protein during cooking: Physical and chemical properties of protein are easy to change during cooking and heating. Such as swelling change, hydrolysis, precipitation, etc. Using these changes, the unique flavor characteristics of dishes are formed, and the effects of stimulating appetite and easy digestion and absorption are achieved.
Food poisoning 1: bacterial food poisoning. 2. Poisoning by poisonous animals and plants. 3. Chemical food poisoning. 4: Mycotoxin poisoning. 3. Animal meat hygiene: poultry meat raw material hygiene: aquatic product raw material hygiene: edible oil hygiene:
4. Food hygiene management: 1: food hygiene requirements. 2. Hygienic requirements for food additives. Hygienic requirements for food containers, packaging materials and food tools and equipment. 4. Food hygiene management. 5. Food hygiene supervision. Legal responsibilities related to food hygiene
May 4th System of Food Hygiene 1: From raw materials to finished products, four systems are implemented: the buyer does not sell, the keeper does not accept, the processor does not use, and the waiter does not sell spoiled food and its raw materials. Food storage is "four-isolation", that is, separation of heating products, separation of finished products and semi-finished products, separation of food from miscellaneous drugs, and separation of food from natural ice. 3. Tableware implements "four customs": washing, brushing, flushing and disinfection; 4. Environmental sanitation shall be subject to "four decisions": personnel, materials, time, quality, division of labor and contractor's responsibilities. 5. Personal hygiene: "Four Diligences": washing hands, cutting nails, taking a bath, having a haircut, washing clothes and bedding. 2. Nutrition: Nutrition is a science that studies the relationship between diet, nutrition and human health.
3. Nutrients: Nutrients refer to chemical components in food that can provide energy, body composition and tissue repair, as well as physiological regulation and function. They are the material basis for sustaining life. Without these nutrients, life cannot be maintained. . It refers to the substance that can maintain life activities after the ingested food is digested, absorbed and metabolized, which is called nutrients, and nutrients are the material basis of nutrition. Nutrients are divided into two categories:
-Macronutrients: protein, fat, carbohydrate and water; Micronutrients: vitamins and minerals (macro elements and trace elements) There are about 50 kinds of nutrients needed by human body, which can be classified into six categories, namely protein, lipids, carbohydrates, minerals and trace elements, vitamins and water. In recent years, it has been found that dietary fiber is also an essential substance to maintain human health and can be regarded as the seventh kind of nutrients. These nutrients have different functions in the body, which can be summarized as three aspects: (1) supplying energy to meet the energy needs of human physiological activities and physical activities.
(2) As a material for constructing and repairing body tissues, (3) plays a regulatory role in the metabolism of substances in the body. Macronutrients, micronutrients, macroelements and microelements.
4. Nutrition supply: The recommended dietary supply refers to the supply. It is a standard to measure whether a group's nutritional intake is reasonable. 98% of people's needs can be met when the supply is set. We add this quantity to the safety quantity and call it the supply quantity. Obviously, the supply exceeds the physiological demand. However, when formulating energy supply, no safety amount was added to avoid obesity caused by excessive energy intake. Therefore, the supply of energy is its average demand. When formulating the supply, we should not only consider individual differences, but also refer to eating habits and food production and supply. The supply is not constant. The standard currently used in China is the recommended dietary allowance Recommendations for Daily Diet revised by China Nutrition Society 1988. The supply standard is mainly used to evaluate the quality of group meals.
5. Reasonable nutrition: Reasonable nutrition means that all kinds of nutrients ingested from food are in balance with the human body's demand for these nutrients, neither lacking nor too much. Lack of certain nutrients can cause malnutrition, such as rickets caused by calcium deficiency and anemia caused by iron deficiency. Excessive intake of certain nutrients, such as fat and carbohydrates, can lead to obesity, diabetes, cardiovascular diseases and other "rich diseases". Diseases caused by malnutrition and overnutrition are collectively called malnutrition, which is the consequence of unreasonable nutrition and is very harmful to health. Because no food can supply all the nutrients our body needs, we should try our best to use diversified foods when arranging meals, and rationally distribute meals according to different nutritional components in various foods to fully meet the body's needs for various nutrients. Reasonable nutrition also includes reasonable dining system and reasonable cooking methods. Three meals a day should be regularly quantified. Generally speaking, the distribution of the amount of food in three meals should not be too different, and lunch can be more appropriately. Skipping breakfast and overeating are both unreasonable ways of eating. Reasonable cooking methods can not only make food delicious, promote digestion and absorption, but also play a role in disinfection and sterilization, but we should pay attention to minimize the loss of nutrients during cooking. Reasonable nutrition refers to providing enough energy and various nutrients for the body through reasonable diet and scientific cooking, and maintaining the balance between nutrients to meet the normal physiological needs of the human body and maintain healthy nutrition. Reasonable nutrition 6. Food: Food refers to all kinds of finished products and raw materials for people to eat or drink, as well as articles that are traditionally both food and medicine, but do not include articles for therapeutic purposes. Features:-All foods are nutritious and are composed of nutrients; Food is divided into two categories according to its nature and source: plant food and animal food; –Healthy food and fortified food