Evaluation of Dietary Diversity, Nutrient Adequacy and Nutritional Status of Pre-school Ch
营养学专家推荐的健康饮食指南,塑造完美身材!
营养学专家推荐的健康饮食指南，塑造完美身材！1. Introduction1.1 OverviewEating a healthy and balanced diet is essential for maintaining a perfect physique and promoting overall well-being. With the expertise of nutritionists, we have compiled a comprehensive guide to healthy eating that can help you achieve your desired body shape. This guide encompasses dietary recommendations and practical tips from nutrition experts, focusing on the principles of nutrition balance, appropriate portion sizes, and nutrient pairing.1.2 Article StructureThis article aims to provide readers with a clear understanding of the recommended guidelines for healthy eating to shape their perfect physique. We will first delve into the perspective of nutrition experts regarding healthy eating guidelines, including the principles of dietary balance, ideal proportions of staple foods, proteins, and vegetables, as well as effective strategies for nutrient combination in each meal. Following that, we will explore the key factors involved in shaping aperfect body and emphasize the importance of integrating exercise with a proper diet while highlighting the significance of controlling caloric intake and avoiding common pitfalls in weight loss methods. The subsequent section focuses on practical steps to implement the recommended healthy eating guidelines provided by nutritionists. This includes personalized meal planning, trying out various types of nutritious recipes, and sustaining long-term dietary habits while making necessary adjustments along the way. Finally, we will conclude by summarizing our main points and offering insights into sustaining a healthy lifestyle and pursuing your goals for attaining a perfect physique.1.3 PurposeThe purpose of this article is to educate readers about the importance of following expert-recommended dietary guidelines for achieving optimal health and an ideal body composition. By presenting evidence-based information from nutrition experts specializing in this field, we aim to empower individuals with knowledge that helps them make informed decisions regarding their dietary choices. Furthermore, by emphasizing sustainable habits rather than quick fixes or fad diets, we hope readers will be motivated to make positive changes in their lifestyles and embark on a journey towards better health.2. 营养学专家角度看健康饮食指南2.1 膳食平衡原则在健康饮食指南中，营养学专家强调膳食平衡的重要性。
人营养状况评价
1
70～80 1.4～1.6
50
1
糯米粉35g，红小豆15g
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面粉35g，红小豆15g
50
1
每个含糖3g
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Dept. of Nutrition and Food Hygiene
4.化学分析法
通过实验室化学分析方法，测定调查对象 在一定时间内所摄入食品的能量和营养素的 数量及质量。
一、概述
营养状况（nutritional status）是指人体获 得的营养素满足生理需要的程度。
营养状况评价（assessment of nutritional status）是对从膳食调查、生化检查、人体测 量及临床检查获得的人体营养状况信息进行的
分析评价。
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Dept. of Nutrition and Food Hygiene
Dept. of Nutrition and Food Hygiene
营养状况测定与评价
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Dept. of Nutrition and Food Hygiene
要想身体健康， 必须做到合理营养
怎样吃才算合理营养呢？ 那就要学会科学搭配食物
如何知道膳食搭配是否科学呢？ 这就需要通过营养状况评价来检验
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食物消耗量记录： Dept. of Nutrition and Food Hygiene
开始前食物结存量 每天购入各种食物量 每天各种食物废弃量 结束后的剩余量 注意市品、可食部，小杂粮、零食的记录。
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Dept. of Nutrition and Food Hygiene
中西方饮食文化差异英语图文
Introduction to Regional Specialty Cuisine
Chinese cuisine has many regional specialties, such as Sichuan cuisine knowledge for its flavor and numbering flags, Cantonese cuisine knowledge for its light and fresh vegetables, and Beijing cuisine knowledge for its rich and healthy dishes
02 Ingredients selection and cooking methods
Main Western ingredients and cooking techniques
Key Western talents include while, before, day products, and variable vegetables and fruits
Economic and technological developments
Changes in economic conditions and technological advancements have affected food production, processing, and consumption patterns, leading to differences in dietary concepts
Characteristics of Chinese dietary concepts
Emphasis on overall balance
营养与食品卫生学英汉互译词汇完整
acceptable daily intake (ADI)每日允许摄入量acclimatization 气候适应accumulate 蓄积acetylandromedol 乙酰柽木醇毒acceptable risk level 可接受的危险水平acid-forming food 成酸性食品acid value 酸价Achromobacterium 无色菌属Act for preventing the adulteration of articles ex food and drink 防止饮食品掺假法activator 激活剂,活化剂activity coefficient,AC 活性系数actomyosin 肌凝蛋白acute toxicity test 急性毒性试验additive action 相加作用adipose tissue 脂肪组织administrative rule 行政规范adrenal cortical hormone 肾上腺皮质激素adsorption 吸附,吸附作用aerobic repiration 有氧呼吸aflatoxin 黄曲霉毒素after-ripeness 后熟Agaricus 伞草属Agrostemma githago L. 麦仙翁Adequate intake,AI 适宜摄入量alamine 丙氨酸albumin 白蛋白albuminuria 蛋白尿alcohol 酒精alimentary codex 食品法规Alkaligenes 产碱杆菌属allowance 供给量alpha-BHC a-六六六alpha hemolytic streptococcus甲型溶血性链球菌Alternaria 交链孢霉aluminum hydroxide 氢氧化铝aluminum sulfate 硫酸铝Alzheimer's dementia早老性痴呆(阿耳茨海默痴呆)Amanita muscaria 毒蝇伞Amanita pantherina 豹斑毒伞Amanita phalloides 毒伞Amanita verna 白毒伞Amanita virosa 鳞柄白毒伞amaranth 苋莱红amatoxins 毒伞八肽类Ames test Ames 试验,艾姆斯试验amino acid pattern 氨基酸模式ammonia 氨Amoeba 阿米巴属,阿米巴原虫,变形虫属amphetamin chloride 冰毒amygdalin 苦杏仁甙amyl nitrite 亚硝基异戊酯amylose 直链淀粉amylopectin 支链淀粉anabolism 合成代谢anaerobic respiration 厌氧呼吸Andersen`s disease 安德森病angular stomatitis 口角炎anion exchange resins 阴离子交换树脂anisatin 毒八角亭antagonistic action 拮抗作用anthraquinone 蒽醌anti-cancer drugs 抗癌药物antiketogenesis 抗生酮作用antioxidant 抗氧化剂antitrypsin 抗胰蛋白酶anthropometry 人体测量学apatite 磷灰石apparent digestibility 表现消化率appetite 食欲apoferritin 脱铁铁蛋白apolipoprotein 载脂蛋白applied nutrition 应用营养aquatic organism 水生生物aquatic product 水产品arachidonic acid 花生四烯酸arcus senilis 老年环arginine 精氨酸arsenic 砷Arthrinium 节菱孢属Ascaris lumbricoides 蛔虫Ascaris vermicularis 蛲虫Ascomycetes 子囊菌纲ascorbate 抗坏血酸盐ascorbic acid 抗坏血酸Aspergillus 曲霉属Aspergillus albicans 白曲霉Aspergillus candidus 亮白曲霉Aspergillus flavus 黄曲霉Aspergillus fumigatus 烟曲霉Aspergillus glaucus 灰绿曲霉Aspergillus nidulans 构巢曲霉Aspergillus niger 黑曲霉Aspergillus niveus 霉白曲霉Aspergillus ochraceus 赭曲霉Aspergillus parasiticus 寄生曲霉Aspergillus restrictus 局限曲霉Aspergillus terreus 土曲霉Aspergillus ustus 焦曲霉Aspergillus versicolor 采色曲霉Aspergillus wentti 温特曲霉atherosclerosis 动脉粥样硬化autophagy 自吞噬availability 可利用率avidin 抗生物素蛋白azide 重氮化合物Bacillus anthracis 炭疽杆菌Bacillus cereous 蜡样芽胞杆菌Bacillus erysipelatos-suis 猪丹毒杆菌Bacillus subtilis 枯草杆菌Bacillus tuberculosis bovis 牛型结核杆菌bacon 咸猪肉bacterial mutation test 细菌诱变试验bacteriocidal substance 杀菌物质bacteriophage 噬菌体balanced diet 平衡膳食balance test 平衡实验Balantidium coli 结肠小袋绦虫B.alcaligenes metalcaligenes 粪产碱杆菌barley 大麦basal metabolic rate,BMR 基础代谢率basal metabolism，BM 基础代谢basic energy exenditure,BEE 基础能量消耗base-forming food 成碱性食品Basidiomycetes 担子菌纲bean curd 豆腐bean curd blade 百叶bean sprout 豆芽beet 甜菜beetle 甲虫类benefit-risk analysis 利害分析benzimidazole 苯骈咪唑benz(a)anthracene (BA) 苯并(a)蒽benzo(a)pyrene (B(a)P) 苯并(a)芘benzylamine oxidase 苄胺氧化酶beriberi 脚气病beta-BHC β-六六六β-carotene β-胡萝卜素beta hemolytic streptococcus乙型溶血性链球菌betanin 甜菜苷BHC;1,2,3,4,5,6-hexachlorocyclohexane六六六bilirubin胆红素biliverdin 胆绿素bilobol 白果(二)酚bioconcentration 生物富集,生物浓集biodeterioration 生物危害bioenergetics 生物能量学biofeedback 生物反馈biohazard 生物危害biological concentration生物富集,生物浓集biological expansion 生物性膨胀(罐头)biological half-time 生物半减期biological prevention 生物防治biological value 生物价(生理价值)biosynthesis 生物合成biotin 生物素biotransformation 生物转化biotransport 生物转运bis(P-chlorophenyl)acetic acid pp'-滴滴埃1,l'-bis(P-chlorophenyl)-2,2--dichloroethane pp′-滴滴滴1,l'-bis(P-chlorophenyl)-2,2-dichloroethylene pp′-滴滴伊1,1'-bis(P-chlorophenyl)-2,2,2trichloroethane pp′—滴滴涕Bitot`s spots(patches) 结膜干燥,比托斑点bitter almond kernel 苦杏仁bittern 盐卤Biuron 敌草隆bleach 漂荡,预煮bleaching agent 漂白剂blindness 盲,视觉缺失blood clam 蚶body mass index,BMI 体重指数botulin(botulismotoxin) 肉毒菌毒素botulism 肉毒中毒Bouin's solution 鲍音液Bovine Sponglform Encephalopathy,BSE 疯牛病bran 糠branched chain amino acid 支链氨基酸breakdown 分解breast milk 母乳broad bean 蚕豆bromethane 溴甲烷bromomethane；methyl bromide 溴甲烷brown rice 糙米Brucella 布氏杆菌属Brucelliasis 布氏杆菌病B.subtilis test 桔草杆菌试验B.thermophilie flat sour 嗜热性平酸苗butenolide 丁烯酸内酯butylated hydroxyanisole 丁基羟基茴香醚butylated hydroxytoluene 二丁基羟基甲苯B.welchii(B.perfringens)韦氏杆菌(产气荚膜杆菌)Ccachexia 恶病质cadaverine 尸胺cadmium 镉cadmium carbonate 碳酸镉cadmium chlorate 氯酸镉cadmium hydroxide 氢氧化镉cadmium nitrate 硝酸镉cadmium sulfide 硫化镉caffeine 咖啡碱calciferol 钙化醇calcitonin,CT 降钙素calcium 钙caloric quotient 热能系数calorie 卡(路里)calorifacient 生热的,产热的calorimeter 测热计,热量计calorimetry 测热法Camplobacter fetus subsp.jejuni胎儿弯曲菌空肠亚种Camplobacterjejuni 空肠弯曲菌Candida 假丝酵母,念珠菌属cannabidiol 大麻二酚cannabinol 大麻酚cannabis seed oil poisining 大麻子油中毒canned food 罐头食品capsanthin 辣椒红caramel 酱色,焦糖carbamate 氨基甲酸酯carbohydrate 碳水化物carbonic anhydrase 碳酸酐酶carcinogen 致癌物carcinogenicity test 致癌试验carithamine 红花黄色素carnitine 肉毒碱casein 酪蛋白cassava 木薯catabolism 分解代谢cation exchange resins 阳离子交换树脂cell transformation test 细胞转化试验cellulose 纤维素ceramics 陶瓷ceruloplasmin 血浆铜蓝蛋白cesium 铯chemical expansion 化学性膨胀(罐头) chemical engineering ,chemical industry,chemical technolog 化工chemical pollution 化学污染chemical prevention 化学防治Chlorella 小球藻属chlorinated hydrocarbon,organochlorine氯化烃,有机氯chlorogenic acid 绿原酸cholesterol 胆固醇cholecal ciferol 维生素D3,胆钙化醇choline esterase 胆碱酯酶chromium 铬chromosome 染色体chromosome abberation 染色体畸变chromosome aberration assay test染色体畸变分析试齄chronic mercury poisoning 慢性汞中毒chronic toxicity test 慢性毒性试验chylomicron 乳糜微粒cigarette 香烟Citreoviridin 黄绿青霉素citrinin 桔青霉素Cladosporium 枝孢属clam 蛤Clavus secalinus 麦角Claviceps purpurea Tulasne 麦角菌cleaner 洗涤剂cleaning 净化cleavage of phosphide ester linkage 磷酯键裂解cleft palate 腭裂Clitocybe 杯伞属Clostridium 芽胞杆菌属Clostridium botulinum 内毒杆菌Clostridium butylicum 丁酸杆菌Clostridium perfringens 产气荚膜杆菌coagulant 凝固剂coagulase 凝固酶cobalt 钴cobalt chloride 氯化钻coffee 咖啡colchicine 秋水仙碱cold frozen 冷冻cold press 冷榨cold sterilization 冷灭菌cold storage 冷藏coliform group 大肠菌群colitap 大肠菌快速检验纸片coli test 大肠杆菌试验colliod 胶体colloid system 胶体系统colonization factor antigen,CFA定居因子抗原complementary action 互补作用concentrated milk 浓缩奶concentration factor 浓集系数condensed milk 炼乳congenital mercury poisoning先天性汞中毒conglycinin 伴大豆球蛋白conjunctival dryness 结膜干燥contaminants in food 食品污染物contaminants of biological origin生物性污染物contaminants of chemical origin化学性污染物contaminants of radioactive origin放射性污染物contamination 污染control organ of food hygiene食品卫生监督机构control system of food hygiene食品卫生监督制copper 铜corn cockle seed 麦仙翁籽corn soybean milk (CSM) 玉米大豆乳coronary heart disease 冠心病cowmilk 牛乳Coxsackie virus 柯沙奇病毒crayfish 蝲蛄critical control point,CCP 关键控制点critical porion 敏感期cumulative coefficient 蓄积系数cumulative toxicity index 蓄积毒性系数cumulative toxicity test 蓄积毒性试验Curcuma longa 姜黄curcumin 姜黄素β-cyanoalanine β-氰丙氨酸cyanogenetic glycoside plant poisoning含氰甙植物中毒cyanogenetic glycoside 含氰甙cyanomethemoglobin 氰化正铁血红蛋白cycasin 苏铁素cyclamate 环己氨基磺酸盐cyclic N-nitroso compound环状N-亚硝基化台钧cyclochlorotine 环氯素cysteine 半胱氨酸cystine 胱氨酸cytochrome 细胞色素cytochrome P450s,CYP 细胞色素P450酶系cytochrome oxidase 细胞色素氧化酶Ddaily dietary allowance 每日膳食供给量Datura stramonium L. 蔓陀萝day blindness 昼盲(症)daylily 黄花莱,金针莱21-day survival index 21天哺育成活率2,4-D;2,4-dichlorophenoxyacetic acid 2,4-D; 2,4-二氯苯氧醋酸DDVP；dichlorvos；dichlorphos 敌敌畏dealkylation 脱烷基化作用deamination 脱氨基作用Debaryomyces 德巴利氏酵母属decimal reduction time (DRT)90%递减时间diarrhea 腹泻difference between individuals 个体差异delayed neurotoxicity 迟发性神经毒作用delayed neurotoxicity test迟发神经毒性试验delta-BHC δ-六六六Demeton,systox 内吸磷Density of energy 热能密度Density of nutrient 营养素密度dental plaque 斑牙deoxyadenosylcobalamin 腺苷钴胺酸Deoxynivalenol (DON) 脱氧雪腐镰刀菌醇descendant 子系体,后代Deuteromycetes (Imperfect fungi)半知茵纲(不完全菌纲)dhurrin 蜀黍氰甙diabetes mellitus,DM 糖尿病diabetic ketoacidosis 糖尿病酮症酸中毒diacetoxyscirpenol 二醋酸熏草镰刀菌烯醇dialycerides 甘油二脂Diazinon 二嗪农dibenz(a,h)anthracene,DBA 二苯并(a,h)蒽dichloro-diphenyltrichloroethane;1,1,1-trichloro-2, 2-bis(P-chlorophenyl)ethan 滴滴涕(DDT)dientamoeba fragilis 脆双核阿米巴diet 膳食,饮食dietary 食谱,饮食的dietary history 饮食习惯dietary fiber 膳食纤维dietary guidelines 膳食指南dietary recall 膳食回顾dietary reference intakes,DRIs膳食营养素参考摄入量dietary reference values,DRVs 膳食参考量difference between species 种间差异digestibility 消化率digestion 消化dihydrochalcone 二氢查耳酮dihydronivalenone 二氢雪腐烯酮dihydrosafrole 二氢黄樟素1,25-dihydroxycholecalciferol 1,25-二羟维生素D37,12-dimethylbenz(a)anthracene；7,12-DMBA 7,12-二甲基苯并(a)蒽dioxin 二噁英direct calorimetry 直接测热法discrimination factor 差异系数diterpene 双萜dithion 畜虫磷diverticulosis 憩室病DNA repair synthesis test DNA修复合成试验domestic animal 家畜dominant lethal test 显性致死试验dopamine-β-hydroxylase 多巴胺-β-羟化酶dose-effect(dose-response) relationship 剂量效应(反应)关系drogs 废渣dried bean curd 豆腐干Drosophila melanogaster recessive lethal test 果蝇隐性致死试验Drosophila recessive lethal assay 果蝇隐性致死试验duodenum 十二指肠dwarfism 矮小,侏儒症dystrophic hyperkeratosis 营养不良性角化过度Eeating out 出外用膳eating patterns 饮食习惯Echinococcus granulosus 细粒棘球绦虫ECHO virus 埃柯病毒ecosystemic equipoise 生态平衡edema 水肿Edible microorganismus 食用微生物elastin 弹性蛋白elderly 老年人elementary school 小学Embadomonas intestinalis 肠内滴虫emulsion 乳胶,乳浊剂,乳剂emulsoid 乳胶体energy 热能energy coefficient 能量系数endemic arsenic poisoning 地方性砷中毒endemic cretinism 地方性克汀病endemic disease 地方病endemic fluorine poisoning 地方性氟中毒endopeptidase 肽链内切酶endosperm 胚乳energy requirment 热能需要量Engel's index 恩格尔指数enrichment 强化(食品)enterogastrone 肠抑胃素enterogenous cyanosis 肠原性青紫enteroinvasive E.Coli 肠侵袭性大肠杆菌enteropathogenic E.Coli 肠致病性大肠杆菌enterotoxigenic E.Coli 肠产毒性大肠杆菌enterotoxin 肠毒素epinephrine 肾上腺素epiphysis 松果体,骨骺epithollium 上皮epoxide 环氧化物12,13-epoxytrichothecenes 12,13-环氧单端孢霉烯族化合物ergocalciferol 麦角骨化醇,维生素D2ergometrine 麦角新碱ergometrinine 麦角异新碱ergot 麦角ergotamine 麦角胺ergotism 麦角中毒ergotoxine 麦角毒Erwinia 欧文菌属erythocytes 红细胞erythroskyrin 红天精Escherichia 埃希菌属Esherichia coli 大肠杆菌essential amino acid 必需氨基酸essential fatty acid 必需脂肪酸esterification 酯化(作用)estimated safe and adequate intake安全适当的建议摄入量estrogen 雌激素ethion 乙硫磷ethnic 人种的,人种学的Eumycetes 真菌纲evaporated milk 脱脂牛奶FFacioletta ilocana 伊族棘口吸虫fallout 沉降灰FAO/WHO Joint Committee of Alimentary Codex(CA-C) FAO/WHO 食品卫生法规联合委员会farina 面粉,淀粉Fasciola hepatica 肝片吸虫Fasciolopsis 姜片虫属Fasciols heterophyes 异形吸虫fast-food 快餐fat 脂肪Fat-soluble vitamins 脂溶性维生素fatty acid 脂酸fecundation index 受孕率Federal Radiation Council,FRC 美国联邦辐射委员会feeding test for 90 days 90天喂养试验feeding test for 7 days 7天喂养试验Federal Food Drugs and Cosmetic Act联邦食品药品化妆品法(美国)Fenthion 倍疏磷(百治屠)fermented tea 发酵茶Fermentive corn flour 酵(臭)米面Fermentive corn flour intoxication 酵(臭)米面食物中毒fern 蕨类(羊齿植物)ferritin 铁蛋白ferroxidase 铁氧化酶fertilizer (化学)肥料F-2 estrogenic mycotoxinF-2 雌性发情毒素Fetal Alcohol Syndrome,FAS胎儿酒精症候群fetus 胎儿fiber 纤维fibrin 纤维蛋白fibrinogen 纤维蛋白原finless eel 蟮鱼fish 鱼,鱼类fishery 渔业fishing ground 渔场flatulence factor 胃肠胀气因子Flavobacterium 黄杆菌属Flavobacterum farinofermentans 酵米面黄杆茴flavonoid 黄酮类化合物fluorene 芴fluoride 氟化物fluorine 氟fluorosis 氟中毒flour tortillas 墨西哥薄饼fluid balance 体液平衡fluoride 氟化物fluorosis 氟中毒folacin 叶酸folic acid 叶酸food additive 食品添加剂Food and Argriculture Organization,FAO 联合国粮农组织Food and Drug Administration (FDA) of U.S. 美国食品与药物管理局food chain 食物链food colour 食用色素food composition 食物成分food contamination 食品污染food fortifier 食品强化剂food grain other than wheat and rice 杂粮food hygiene 食品卫生学food hygiene law 食品卫生法food hygienic quality detection 食品卫生质量鉴定food origin disease 食源性疾病food poisoning 食物中毒Food toxicology 食品毒理学Food Safety Council of U.S.美国食品安全性协会food spoilage 食品腐败变质food stamp 食品券food storage 食品贮存foot-and-mouth disease virus 口蹄疫病毒fortification 加强,强化fresh water crab 河蟹fresh water fish 淡水鱼fried bean curd 油豆腐fruitarian 果食者full blood count 全血计数fumigant 熏蒸剂fungi 真菌fungicide 杀菌剂fusarenon-X 镰刀菌烯酮-XFusarium 镰刀菌属Fusarium equiseti 木贼镰刀菌Fusarium graminearum 禾谷镰刀菌Fusarium lateritium 砖红镰刀菌Fusarlum moniliforme 串株镰刀菌Fusarium nivale 雪腐镰刀菌Fusarium oxysporum 尖孢镰刀菌Fusarlum poae 梨孢镰刀菌Fusarlum roseum 粉红镰刀菌Fusarlum scripi 藤草镰刀菌Fusarium semitectum 半裸镰刀菌Fusarinm solani 茄病镰刀菌Fusarium sporotrichioides 拟枝孢镰刀菌Fusarium spp. 镰刀菌Fusarium toxin 镰刀菌毒素Fusarfum tricinctum 三线镰刀菌Ggalactotransferase 半乳糖转移酶gamma-BHC γ-六六六gamma streptococcus 丙型链球菌grain embryo 谷胚(芽)garlic 大蒜gastroenteric irritant 胃肠刺激物gellyfish 诲蜇gelsemine 钩吻碱gene mutation 基因突变genetically modified food,GMF 转基因食品geo-chemical disease 地球化学性疾病germination 发芽Giardia lamblia 贾兰第鞭毛虫Gibberella zeae 玉米赤霉ginkgo biloba L. 银杏,白果ginkgolic acid 白果酸Glass can 玻璃罐头glossitis 舌炎glucagon 胰高血糖素glucogenesis 葡萄糖生成glucogenic amino acid 生糖氨基酸glucose 葡萄糖glucosinolate 芥子甙glutamic acid 谷氨酸glucuronide 葡糖苷酸glutathione 谷胱甘肽glycemic index 血糖生成指数glycolysis 糖酵解Gnathostoma spinigerum 棘聘口线虫glutathione peroxdase 谷胱甘肽过氧化物酶glutinous rice 糯米goitrogen 致甲状腺肿因子Good Manufacture Practice (IMP)良好生产工艺gossypol 棉酚grain, cereal 谷类grain husk 谷皮grain moth 谷蠹grain peat 大谷盗grain processing 粮食加工green food 绿色食品grind 碾磨grind into thick liquid 磨浆guaiac 愈创木脂gustin 味觉素Gymnopilus spectabi1is 桔黄裸伞gypsum 石膏Gyromitra esculenta 鹿花蕈Gyromitrin 鹿花蕈素HHafnia 哈夫尼亚菌属hallucinogen 幻觉原Halobacterium 嗜盐杆菌属Halococcus 嗜盐球菌属Hansenula 汉逊酵母属harelip(cleft lip) 唇裂heat-labile toxin,LT 不耐热肠毒素heat-stable toxin,ST 耐热肠毒素heavy metal 重金属Heliotroplum lascocarpum 毛果洋茉莉helminth蠕虫hemagglutinin 血细胞凝集素heme 血红素hemicellulose 半纤维素hemoglobin 血红蛋白hemolytic toxin 溶血毒素hemosiderin 血铁黄素herbicide 除草剂heroin 海洛因,吗啡high density lipoprotein 高密度脂蛋白high density lipoprotein cholesterin,HDL-C 高密度脂蛋白胆固醇histamine 组胺histidine 组氨酸HT-2 toxin HT-2毒素hydrazine 肼,联氨hydrogenation 氢化作用hydrogen cyanide 氢氰酸hydrolysis 水解作用hydrometer (液体)比重计hydrometry 液体比重测定法hydroxyapatite 羟磷灰石hydroxycholecalciferol羟基胆固醇化钙,25-羟维生素D3hydroxocobalamine 羟钴胺素hydroxyergocalciferol羟基麦角钙化醇,25-羟维生素D2Hymonolepis diminuta 长膜壳绦虫hyperactivity 功能亢进的hypercholesterolemia 高胆固醇血症hyperlipaemia 高脂蛋白血症hypertension 高血压hypervitaminosis 维生素过多症hypocalcemia 低钙血症IIbotenic acid 鹅膏鼙氨酸Idiopathic hypogeusia 自发性味觉减退Illicium anisatum L. 山大茴,毒茴香,假茴香,次大料Implantation period 着床期incidence of parturition 妊娠率income elasticity 收入弹性index of nutritional quality (INQ) 营养质量指数indicator of food hygiene quality 食品卫生质量指标indigo carmine 靛蓝胭脂红indirect calorimetry 间接测热法indole 吲哚(靛基质)Inocybe 丝盖伞属inodized salt 碘盐insecticide 杀虫剂inspector of food hygiene 食品卫生监督员insulin 胰岛素International Commission on Radiological Protection; ICRP 国际放射防护委员会iodine 碘iodin deficiency disorders 碘缺乏病ionization theory 离子化学说iron 铁islanditoxin 岛青霉毒素isoleucine 异亮氨酸isosafrole 异黄樟素lsothiocyanates 异硫氰酸酯Isospora hominis 人等胞子球虫Isoxazole derivative 异噁唑衍生物Jjoule 焦耳junior food幼儿食品KKahagawa phenomenon 神奈川现象kelp 海带kerantin 角蛋白ketogenic amino acid 生酮氨基酸ketosis 酮病kilocalorie 千卡Kilojoule 干焦Klebsiella 克雷伯菌属Konwey's dish 康威皿kwashiorkor 恶性营养不良Labeling of INQ INQ标志(营养质量指数标志)lac insect 紫胶虫lactation 泌乳,哺乳Lactarius 乳菇属Lactobacilius 乳杆菌属L-aspartyl-L-phenylalanine methylester天门冬酰苯丙氨酸甲酯lathyrism 山黧豆中毒lead 铅lead linear 铅线lead load 铅负荷leaf protein 叶蛋白lean body mass 瘦体质lean meat 瘦肉lecithin 卵磷脂leucine 亮氨酸L-α,γ-diamlnobutyric acidL-α,γ-二氨基丁酸life-span toxicity test 终生毒性试验lignin 木质素limiting amino acid 限制氨基酸linamarin 亚麻苦甙,棉豆甙lindane 林丹linolenic acid 亚麻酸linolie acid 亚油酸linuron,N′-(3,4-dichlorophenyl)N-methoxy-N-methylurea 利谷隆lipase 脂肪酶lipid 脂类lipoids 类脂质lipoprotein 脂蛋白lithium 锂live birth index 出生成活率liverfluke 肝吸虫Lolium temulentum L. 毒麦long term toxicity test 长期毒性试验low density lipoprotein 低密度脂蛋白low density lipoprotein cholesterin,LDL-C 低密度脂蛋白胆固醇lungfluke 肺吸虫Lycopene 番茄红素lysine 赖氨酸lysyloxidase 赖氨酰氧化酶Mmacrocytic anemia,macrocyte 巨红细胞macroelement 宏量元素Mad Cow Disease 疯牛病magnesium 镁maize 玉米malathion,Karbofos 马拉硫磷malnutrition 营养不良mammitis,mastitis 乳房炎management of food hygiene 食品卫生管理management of food poisoning食物中毒管理manganese 锰manibot utilissima 木薯marasmus 消瘦,消耗marine fish 海鱼maximum no-effect level (MNL)最大无作用量maximum probable number of coliform group 大肠菌群最近似数maximum no-effect dose 最大无作用剂量maximum residue limit 最高容许残留量maximum residue limit 最大残留限量meat factor 肉类因子medium lethal dose (LD50) 半数致死量megajoule 兆焦megaloblastic anemia,megalobast巨幼红细胞melanin 黑色素mercury 汞metabolic antagonist 代谢拮抗物metabolic half-life (Ti) 代谢半衰期metabolism 代谢metabolism test of xenobiotics外来化合物代谢试验Metagonimus Yokogawai 横川后殖吸虫Metallic toxicant 金属毒物metallothionein,MT 金属硫蛋白methemoglobinemia 高铁血红蛋白血症methemoglobin reductase高铁血红蛋白还原酶methionine 蛋氨酸methyl 2-benzimidazole-carbamate (MBC) 多菌灵methylene blue 亚甲蓝,美蓝3-methyleholanthrene(3-MCA)3-甲基胆蒽4-methylimidazole 4-甲基咪唑Micrococcus 微球菌属Micrococcus roseum 玫瑰微球菌microelement 微量元素micronucleus test 微核试验microsome mediated assay 微粒体间介试验millet 小米milk curd 凝乳milker 挤奶器milk sugar,lactose 乳糖mineral 无机盐minimal effect level 最小有作用剂量minimium observed adverse effect level (LOAEL) 最小可见损害作用水平miscible calcium pool混溶钙池mite 螨类mitochondrion 线粒体mixed polysaccharide 杂多糖moisture absorption 吸湿性molasses 糖蜜mollusc 软体动物molybdenum 铝monascorubin 红粬红素Monascus purpureus 紫红粬霉moniliformin 串珠镰刀菌素Monoamine oxidase 单胺氧化酶monoglyceride 单酸甘油脂monosacchavide 单糖monosodium glutamate 谷氨酸钠,味精monomethylhydrazine 甲基联氨monounsaturated 单不饱和的monuron,N′-(P-chlorophenyl)-N,N-dimethylurea 灭草隆moral rule 道德规范mottling of teeth 斑牙症mouse 鼠类mouse unit,MU 小鼠单位Mucor 毛霉属mung bean 绿豆muscarine 毒蝇碱muscimol 毒蝇母mutagenicity test 致突变试验myoglobin 肌红蛋白myosin 肌球蛋白myristic acid 豆蔻酸NNADH-dehydrogenase 还原型辅酶I脱氢酶β-N-(γ-L-glutamyl)-aminopropionitrileβ-N- (γ-L-谷氨酰基)氨基丙腈naringin dihydrochalcone 柚苷二氢查耳酮natural radioactive background 天然放射性本底natural radionuclide 天然放射性核索negative nitrogen balance 负氮平衡neohesperidin dihydrochalcone新橙皮苷二氢查耳酮neo-solaniol 新茄病镰刀菌烯醇net protein utilization 蛋白质净利用率neurotoxicant 神经毒neurotoxic esterase 神经毒素酶neutral fat 中性脂肪new resources of food 食物新资源niacin 烟酸,尼克酸,维生素PPnicotinic acid 尼克酸nickel 镍night blindness 夜昼(症)nisin 乳酸链球苗肽nitrile 腈nitrite 亚硝酸盐nitrite poisoning 亚硝酸盐中毒nitrogen soluble index (NSI) 氮溶解指数nitrophen,2,4-dichloro-1-(4′-nitrophenoxy)benzene 除草醚nivalenol 雪腐镰刀菌烯醇,瓜萎镰菌醇nivalenol diacetate 二醋酸雪腐镰刀菌烯醇N-nitramine N-硝胺N-nitrosamide N-亚硝酰胺N-nitrosamidine N-亚硝基脒N-nitrosamine N-亚硝胺N-nitroso carbaryl N—亚硝西维因N-nitroso-compound N-亚硝基化合物N-nitrosodiethanolamine 二乙醇-N-亚硝胺N-nitrosodiethylamine 二乙基-N-亚硝胺N-nltrosodimethylamine 二甲基-N-亚硝胺N-nitrosomorpholine N-亚硝基吗啉N-nitrosopiperazidine(N-nitrosopiperazine) N-亚硝基哌嗪N-nitrosopiperidine N-亚磺基哌啶N-niterosopyrrolidine N-亚硝基吡咯烷N-nitroso sugar amino acidsN-亚硝基糖氨基酸N-nitrosourea N-亚硝基脲non-essential amino acid 非必需氨基酸non-fermented tea 未发酵茶no-observed-adverse-effect level(NOAEL) 无明显损害作用水平no-observed-effect level(NOEL)无明显作用水平norepinephrine 去甲肾上腺素nordihydroguaiaretic acid去甲二氢愈创木酸γ-N-oxalyl-L-α,β-diaminobutyric acidγ-N-草酰-L-α,β-二氨基丁酸β-N-oxalyl-L-α,β-diaminopropionic acidβ-N-草酰-L-α,β-二氨基丙酸nucleotide 核苷酸nutrient 营养素nutritional ecology 营养生态学nutritional hygiene 营养卫生学nutritional iron deficiency anemia,IDA 营养缺铁性贫血nutritional marasmus 营养消瘦症nutritional requirement 营养素生理需要量nutritional surveillance 营养监测Oobesity 肥胖,肥胖症ochratoxin 赭曲霉毒素oils 油类oilseed cake 油籽饼oil-seed meal 油籽饼粉one-carbon unit 一碳单位onion 洋葱,葱头Opisthorchis felineus 猫后皋吸虫Opisthorchis(clonorchis) sinensis华支睾吸虫opium 鸦片opsin 视蛋白Oranoleptic indicator 感官指标organelle 细胞器organoarsenic 有机砷organomercury 有机汞organophosphorus 有机磷osmotic pressure 渗透压ossification 骨化(作用)osteoblast 成骨细胞osteoclast 破骨细胞osteomalacia 骨软化(症) osteoporosis 骨质疏松症o-sulfobenzoic acid 邻磺基苯甲酸overweight 超重oxalate 草酸盐oxalic acid 草酸oxidation 氧化oxidative phosphorylation 氧化磷酸化oxyhemoglobin 氧合血红蛋白oyster 牡蛎Ppalmitic acid 软脂酸Panaeolus 花褶伞属pantothenic acid,pantothen 泛酸Paragonismus westermani 卫氏并殖吸虫Paramecium caudatum 尾草履虫Parathion,Thiophos,1605 对硫磷parathyroid hormone,parathyrin 甲状旁腺素pasterpowderlayer(a1eurone layer) 糊粉层pasteurization 巴氏消毒法patulin 展青霉素pectin transeliminase 果胶反排除酶pellagra 糙皮症,玉米红斑病Penicillium 青霉菌属Penicillium citreo-viride 黄绿青霉Penicillium citrinum 桔青霉Penicillium claviforme 棒形青霉Penicillium cyclopium 圆孤青霉Penicillium decumbens 斜卧青霉Penicilllum expansum 扩展青霉Penicillium fellutanum 瘿青霉Penicillium implicatum 纠缠青霉Penicillium islandicum 岛青霉Penicillium lividum 铅色青霉Penicillium ochrosalmoneum棕鲜色肯霉,棕蛙色青霉Penicillium patulum 展青霉Penicillium pullviLlorum 垫状青霉Penicillium rubrum 红色青霉Penicillium viridicatum 纯绿色肯霉peptide 肽,肽段peracetic acid 过氧乙酸peristalsis 蠕动pesticide 农药pest to store (store pests) 仓库虫害peripheral nutrition,PPN 外周静脉营养phallotoxins 毒伞七肽类Phaseolus vulgaris L .四季豆,莱豆角,芸豆角phenylalanine 苯丙氨酸phenylketonuria,PKU 苯丙酮尿症phospholipid 磷脂phorate,E13911 甲拌磷,(3911) phosphatide 磷脂phospholipid 磷脂phosphorus 磷phosvitin 卵黄高磷蛋白Photobacterium phosphorescens磷光发光菌Phycomycetes 藻菌纲physical expansion 物理性膨胀(罐头) physiological hyaluronidase inhibitor生理透明质酸抑制剂physiological nutrition requirment营养生理需要量phytate 植酸盐phytic acid 植酸phytohemagglutinin (PHA) 植物凝血素Pichia 毕赤酵母属pigeon chest 鸡胸Plankton 浮游生物plant 植物plant growth regulator 植物生长调节素plant sterol 植物固醇plastic can 塑料罐头platelet stickness 血小板粘结poliomyelitis virus 小儿麻痹症病毒polonium 钋polycyclic aromatic hydrocarbons (PAH)多环芳烃类polyoxyethylene ether 聚氧乙烯醚polysaccharide polymerase 多糖聚合酶polyunsaturated fatty acid 多不饱和脂肪酸ponceau 4R 胭脂红,丽春红4Rpoppy 罂粟porphyria 紫质症porphyrin 卟啉positive nitrogen balance 正氮平衡potassium 钾practical residue limit 实际残留限量prandial 膳食的precursor 前体物preservative 防腐剂press 压榨Propionibacterium 丙酸杆菌属propylgallate 没食子酸丙酯prostaglandin 前列腺素protease 蛋白酶protective effect 防护作用protein 蛋白质protein concentrate 浓缩蛋白protein efficiency ratio 蛋白质功效比值protein-energy malnutrition,PEM蛋白质热能缺乏性营养不良protein isolate 分离蛋白protein sparing action 蛋白质节约作用Proteus变形杆菌属proteus food poisoning 变形杆菌食物中毒Proteus mirabilis 奇异变形杆菌Proteus morganli 莫根变形杆菌Proteus vulgaris 普通变形杆菌protoplasmic toxin 原浆毒素Proteus rettgeri雷特洛变形杆菌,雷极氏变形杆菌prunasin 洋李甙Pseudoanisatin 伪毒八角亭Pseudomonas 假单胞菌属Pseudomonas fluorescens 荧光假单胞菌Pseudomonas syncyanca 产蓝假单胞菌Pseudomonas synxantha 产黄假单胞菌psilocin 脱磷酸光盖伞素Psilocybe 光盖伞属psilocybin 光盖伞素puckery 味涩putrescine 腐胺pyridoxine 吡哆醇,维生素B6 pyrimidine 嘧啶pyrrolidine alkaloids 吡咯烷生物碱类。
日粮中添加非淀粉多糖酶对肉鸡生产的作用
饲粮中添加外源酶在促进生长和提高饲料利用效率方面的价值已得到家禽养殖业的广泛认可。
虽然家禽的胃肠道也会产生酶来帮助消化日粮的营养物质，但是其体内没有足够的酶来完全消化粗纤维，所以需要一些外源性酶来帮助消化。
很多饲料作物中都富含非淀粉多糖(non-starch polysaccharides,NSPs)，其含量与饲料的营养价值成反比。
在饲粮中添加非淀粉多糖酶可提高可溶性非淀粉多糖含量高的作物的营养价值。
非淀粉多糖酶是一种由蛋白质、氨基酸和矿物质、维生素组成的生物催化剂。
因为非淀粉多糖在家禽中的消化率很低，大部分通过排泄物排出。
在家禽饲料中使用非淀粉多糖酶可提高肉鸡生产性能和饲料利用率，从而降低养分的排泄量，特别是氮、磷、锌和铜的过量排泄，最大限度地减少粪中养分流失而造成的环境污染。
已有大量研究表明，与玉米-大豆饲粮相比，在小麦、大麦、高粱或小黑麦饲粮中添加外源非淀粉多糖酶可以提高家禽的生产性能。
非淀粉多糖能够结合大量的水，使食糜粘度增加，肠道黏度越高，粘滴量就越高，进而可能会对碳水化合物、蛋白质和脂肪的消化中引起一些问题。
这些问题都可以通过在家禽饲粮中添加非淀粉多糖酶来解决。
从营养、经济、健康和环境的多重角度日粮中添加非淀粉多糖酶对肉鸡生产的作用王晓佳(抚顺市农业特产学校，抚顺113123)摘要：非淀粉多糖(NSP)是一种抗营养因子，在小麦、大麦、葵花籽粉、菜籽粕等谷物饲料原料中大量存在，由于家禽缺乏消化这些原料所必需的内源性酶，因此对生产性能产生不利影响，也限制了粗纤维含量高的饲料原料在家禽中的应用。
解决这一问题的方法之一是添加非淀粉多糖酶，使其能够水解非淀粉多糖，进而使家禽能够利用这些非淀粉多糖，并提高营养价值和利用率。
文章从肉鸡肠道，营养物质消化和生产性能等方面综述了非淀粉多糖酶的作用，为实际生产提供理论基础。
关键词：肉鸡;非淀粉多糖;生产性能;消化率中图分类号：S816.7文献标识码：A文章编号：2096-8515（2021）05-0040-04来看，非淀粉多糖酶在肉鸡生产中的使用将逐渐增加[1]。
如何提高饮食水平英语作文
如何提高饮食水平英语作文Title: Enhancing Dietary Standards: A Journey towards Better Eating Habits。
In today's fast-paced world, where convenience often takes precedence over health, it is imperative to elevate our dietary standards for overall well-being. Adopting healthier eating habits not only improves physical health but also enhances mental acuity and emotional balance. This essay explores various strategies to enhance dietary standards, emphasizing the importance of mindful consumption and balanced nutrition.First and foremost, education plays a pivotal role in improving dietary standards. Understanding the nutritional value of different foods and the impact of dietary choices on health is essential. Therefore, incorporating nutrition education into school curricula and promoting public awareness campaigns can empower individuals to make informed decisions about their diet.Moreover, fostering a culture of culinary exploration and experimentation can broaden our culinary horizons and encourage the consumption of diverse and nutritious foods. Encouraging people to try new recipes, explore different cuisines, and experiment with locally sourced ingredients can make eating a more enjoyable and fulfilling experience.In addition, promoting sustainable and environmentally friendly food practices is crucial for enhancing dietary standards. Supporting local farmers and choosing organic, seasonal produce not only ensures fresher and more nutritious food but also reduces the carbon footprint associated with food production and transportation.Furthermore, cultivating mindfulness and conscious eating habits can help prevent overeating and promote healthier food choices. By paying attention to hunger cues, savoring each bite, and practicing portion control, individuals can develop a more intuitive relationship with food and avoid mindless eating.Another effective strategy for improving dietary standards is to prioritize homemade meals over processed and fast foods. Cooking at home allows for greater control over ingredients and portion sizes, reducing the consumption of unhealthy additives such as excess salt, sugar, and trans fats.Additionally, involving the whole family in meal planning and preparation can promote a sense of shared responsibility and encourage healthier eating habits from an early age. By engaging children in the kitchen and teaching them basic cooking skills, parents can instill a lifelong appreciation for wholesome foods and home-cooked meals.Moreover, leveraging technology and innovation can facilitate access to nutritious food options and support healthier eating habits. Mobile apps and online platforms can provide personalized nutrition guidance, meal planning assistance, and access to healthy recipes, making it easier for individuals to make healthier choices in their daily lives.Lastly, fostering a supportive social environment that encourages and reinforces healthy eating habits isessential for long-term success. Whether through community-based initiatives, workplace wellness programs, or social media networks, creating a network of like-minded individuals can provide invaluable support and motivation on the journey towards better dietary standards.In conclusion, enhancing dietary standards requires a multifaceted approach that encompasses education, culinary exploration, sustainability, mindfulness, home cooking, family involvement, technological innovation, and social support. By embracing these strategies and making conscious choices about what we eat, we can cultivate a healthier relationship with food and ultimately improve our overall well-being.。
关于饮食健康辩论的英语作文
关于饮食健康辩论的英语作文The Debate on Dietary Health.The topic of dietary health has been at the forefront of global discussions for decades, with opinions and perspectives varying widely. As the world becomes more interconnected and information more accessible, the debate on what constitutes a healthy diet has intensified. This essay delves into the nuances of this discussion, examining the various perspectives and arguing for a balanced and scientific approach to dietary health.At the heart of the debate lies the question of what constitutes a healthy diet. Some advocate for a vegetarian or vegan diet, emphasizing the ethical and environmental benefits of abstaining from meat. They argue that meat consumption contributes significantly to greenhouse gas emissions and that plant-based diets are more sustainable. However, others counter that meat and animal products provide essential nutrients that are difficult to obtainfrom plant sources alone.Another dimension of the debate revolves around therole of processed foods and sugary drinks. Critics of processed foods argue that they are high in sodium, sugar, and unhealthy fats, which contribute to chronic diseases such as heart disease, obesity, and diabetes. They advocate for a diet rich in whole foods, fruits, vegetables, and lean proteins. In contrast, proponents of processed foods argue that they provide convenience and can be nutritious if consumed in moderation.The issue of dietary restrictions and preferences also plays a significant role in the debate. Some individuals follow.。
营养筛查标准
营养筛查标准Nutritional screening standards are essential for assessing the nutritional status of individuals in various healthcare settings. These standards help healthcare professionals identify individuals who are at risk of malnutrition and provide timely interventions to prevent adverse health outcomes. In recent years, there has been a growing recognition of the importance of nutritional screening in improving patient outcomes and reducing healthcare costs. The development of standardized nutritional screening tools has made it easier for healthcare providers to identify individuals who are at risk of malnutrition and provide appropriate interventions.营养筛查标准对于在各种医疗保健环境中评估个体营养状况至关重要。
这些标准帮助医护人员识别处于营养不良风险中的个体，并及时提供干预以预防不良健康结果。
近年来，人们越来越认识到营养筛查对改善患者结果和降低医疗费用的重要性。
标准化营养筛查工具的开发使医护人员更容易识别处于营养不良风险中的个体，并提供适当的干预。
高二英语作文健康饮食
高二英语作文健康饮食In the whirlwind of our daily lives, the importance of a healthy diet is often overlooked. A balanced intake of nutrients is essential for maintaining physical health and mental clarity.Fresh fruits and vegetables, rich in vitamins and minerals, should be the cornerstone of our meals. They provide the body with essential nutrients that support our immune system and overall well-being.Protein is another vital component of a healthy diet. It is crucial for muscle growth and repair, making it a must for active students. Lean meats, fish, and plant-based sources like legumes are excellent choices.Hydration is equally important. Drinking plenty of water throughout the day aids in digestion, detoxification, and helps keep our skin looking fresh and radiant.Limiting the consumption of processed foods and sugary snacks is also key. These can lead to weight gain and a host of health issues, detracting from our ability to perform at our best.Regular exercise complements a healthy diet by boosting metabolism and promoting a sense of vitality. It is a powerful ally in the quest for a healthier lifestyle.Education on nutrition is vital. Understanding the benefits of different food groups empowers us to make informed choices and fosters a lifetime of healthy eating habits.In conclusion, a healthy diet is not just about what we eat, but also about how it makes us feel. By making conscious choices, we can enhance our energy levels, improve our mood, and support our academic performance.。
膳食失衡的英文作文
膳食失衡的英文作文英文：As a nutritionist, I have seen many cases of dietary imbalance in my clients. A diet that lacks variety and essential nutrients can lead to various health problems such as obesity, heart disease, and diabetes.One example of a common dietary imbalance is the overconsumption of processed foods that are high in sugar, salt, and unhealthy fats. These foods are often convenient and affordable, but they lack the essential nutrients that our bodies need to function properly. As a result, people who consume these foods regularly may suffer from nutrient deficiencies and chronic health problems.Another example is the restriction of certain food groups, such as carbohydrates or fats, in an attempt to lose weight. While it is true that excessive consumption of these nutrients can lead to weight gain, completelyeliminating them from our diet can cause other health problems. For example, a low-carbohydrate diet can lead to fatigue, constipation, and nutrient deficiencies, while a low-fat diet can cause hormonal imbalances and mood swings.To achieve a balanced diet, it is important to include a variety of nutrient-dense foods such as fruits, vegetables, whole grains, lean proteins, and healthy fats. It is also important to limit the consumption of processed and high-calorie foods, as well as to practice moderation and portion control.中文：作为一名营养学家，我见过很多客户的饮食失衡问题。
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ation of Dietary Diversity, Nutrient Adequacy and Nutritional Status of Pre-school Children in Three Local Government Areas of Ibadan, Nigeria
Oladejo Thomas Adepoju1 and Adekemi Adetola Ayodele2
1. Department of Human Nutrition, Faculty of Public Health, College of Medicine, University of Ibadan, Ibadan 23402, Oyo State, Nigeria 2. Forestry Research Institute of Nigeria, Ibadan 23402, Oyo State, Nigeria
Abstract: Malnutrition remains a public health challenge in Nigeria, partly due to poor diversity of diets. Pre-school children are among the vulnerable groups who are mostly affected in communities, as their nutritional status is largely influenced by the quality of diets they consume. Most studies aimed at malnutrition among under-five children have been focused on meeting protein-energy needs without much consideration for micronutrients needs. Dietary diversity has been advocated as a means of meeting nutritional requirements of children. This study was designed to assess the dietary diversity in relation to nutrient adequacy and nutritional status of pre-school children in Ibadan. The descriptive cross-sectional study was carried out among 552 pre-schoolers aged 3-5 years in Egbeda, Ona-Ara and Ido Three Local Government Areas (LGAs) of Ibadan metropolis. A structured questionnaire was used to obtain information on socio-demographic characteristics of mother and child. Nutritional status was determined using anthropometric indices. Food frequency questionnaire of 9 food groups was used to obtain dietary diversity scores (DDS) classified as low (< 4 food groups), average (4 to 6 food groups), and high (≥ 7 food groups); and 24-hour dietary recall was used to obtain nutrient adequacy of diet. Data were analysed using descriptive statistics, Pearson’s correlation coefficient, and level of significance set at p < 0.05. Malnutrition among pre-schoolers was more prevalent among males (22.0%) than females (18.4%). Stunting was the most prevalent form of malnutrition (26.8%). The DDS of pre-schoolers was low (3.2 ± 1.9). The most consumed food group was cereals, roots and tubers (83.9%) while fruit was least consumed (6.5%). Nutrient adequacy ratio for carbohydrate was highest (1.2 ± 0.2) and least in fibre (0.2 ± 0.2), while mean adequacy ratio for food consumed was (0.72 ± 0.13). There was weak relationship between DDS and nutritional status—wasting (r = -0.067), stunting (r = -0.002) and underweight (r = -0.056). Low dietary diversity and malnutrition existed among pre-school children in the three LGAs. Nutrition education and enlightenment programmes are required by the parents/guardians of pre-school children on importance of dietary diversity in these areas.