Chapter 21 Nutrition
植物生理学Chapter02 mineral nutrition
C→ CO2 ↑ O →H2O↑ →NOx ↑ H2S 、SO2↑
H、 N S→
灰分（灰分元素： 少量N，多数S ,全 部的金属元素和不 可挥发的非金属元 素共60余种）
• 灰分中的元素称灰分元素或矿质元素。
• 水生植物约占干重1%左右，
• 大部分陆生植物约为5-15%，
• 盐生植物高达45%以上;
系统行使第二信使功能。
Ca
Inactive
enzyme
Active CaM Inactive CaM Ca-CaM活化酶示意图
Active enzyme
Metabolic reaction
Physiological response
•
3) Ca takes part in photosynthesis。
• 砂基培养法(sand culture)
水培法和砂培法
• 注意事项：
• （1）选择合适的培养液；
• （2）定期更换培养液,调节pH；
• （3）通气；
• (4) 根系遮光。
• 应用：功能和吸收机制研究
•
大棚蔬菜、花卉甚至粮食生产。
Special techniques are used in nutritional studies
• Microelement (trace element微量元素)是 指植物需要量较少, 在植物体中含量较低 (<0.01%)的元素, Fe、Mn、B、Zn、Cu、 Mo、Cl、Ni。
Classification of nutrients according to biochemical function (Mengel and
Kirby,2001)
• Group 1 N and S.Nutrients are part of carbon compounds.
高中英语3500必备词汇检查
12.alarm 13.album 14.alcohol 15.alcoholic 16.algebra 17.alike 18. amateur 19.amaze 20.ambassadress 21.ambiguous 22.alive
23.afterward 24.allergic 25.alley 26.allocate 27.alphabet 28.alongside 29.allowance 30.alternative
2
1. ambition 2. ambulance 3. analyse 4. ancestor 5. ancient 6. anecdote 7. antique 8. angle 9. arise 10. arithmetic 11. ankle 12. anniversary 13. announce
6
1. bunch 2. bungalow 3. bureaucratic 4. burglar 5. burst 6. bury 7. cab 8. cafeteria 9. cage 10.calculate 11.camel
12.campaign 13.canal 14.cancel 15.cancer 16.candidate 17.canteen 18.cap 19.capital 20.capsule 21.captain 22.caption
16. dawn 17. decade 18. declare 19. decline 20. delay 21. delete 22. deliberately 23. delicate 24. deed 25. deep 26. defeat 27. desert 28. deserve 29. desperate 30. dessert
Chapter 6- Nutrition
Chapter 6: Nutrition6.1 Why Your Body Needs Food∙Food contains many substances that provide one with energy as well as the materials needed for their body to grow and repair itselfYour Body – What is it Made of?-∙Made of matter∙The human body is mostly hydrogen, oxygen, carbon and nitrogen (96% of one’s total mass)∙Phosphorus, iron, iodine, etc. are present in small amounts but still very important; without them the body can’t function∙Most elements aren’t present in pure form but joined to form compound s Nutrition-∙Nutrients are material that can be taken into cells and are useful to the body ∙Nutrition is the study of nutrients and their effect on one’s health∙Good nutrition is especially important for teenager b/c of the changes taking place in their bodies; a time of rapid growth and development6.2 Nutrients for Energy∙Bodies need ~ 50 different nutrients∙Most can be classified into one of six groups: carbohydrates, fats, proteins, minerals, vitamins and water∙Nutrients in these groups supply body cells with energy needed to function∙Energy cells obtain from food is called food energy∙B/c energy needed by one’s body is so great food energy is measured in kilojoules Carbohydrates-∙Major source of energy the body needs is from carbohydrates (~ 55%)∙Contain carbon, hydrogen and oxygen atoms arranged in certain ways∙Simple carbohydrates are made up of small, simple molecules, also called sugars(names end in “ose”)∙Glucose in the major source of energy for all body cells∙Complex carbohydrates are larger molecules and are made of many sugar molecules joined together∙ A complex carbohydrate often eaten is starch and glycogen∙Can’t supply energy to body cells immediately and need to be broken into the small sugar molecules they are made of (this process is digestion) ∙Some leftover glucose molecules are stored for future use as glycogen molecules (usually in muscles and the liver)Fats-∙Another source of energy comes from fats∙Fats come from meats, margarine, eggs, dairy products, nuts and oils∙Fat molecules are mad up of carbon, hydrogen and oxygen atoms but fat molecules contain many more hydrogen atoms and fewer oxygen atoms ∙Eat fat molecule contain smaller molecules called fatty acids∙The body stores much of its energy in body fat∙Saturated fats contain as many hydrogen atoms as possible and are found in animal products (ie. meat, milk, cheese, eggs, butter)∙Unsaturated fats have spaces in which more hydrogen atoms can be added and usually come from plant products (ie. corn, peanut oil)∙No more than 30% of food energy should be from fats (no more than 10% saturated fats)∙High amounts of saturated fats increase the amount of cholesterol, a fat-like compound found in animal products, in the blood6.3 Proteins: Nutrients for Growth and Repair∙Proteins form an important nutrient group∙Main function is to help body cells work properly and help in building and repairing these cells∙The building blocks of proteins are amino acids (composed of nitrogen, hydrogen, oxygen and carbon atoms)∙ A molecule of protein is composed of many amino acid molecules joined together ∙One required 20 amino acids to make all proteins needed∙The body can make 12 from atoms supplied by other nutrients eaten, these are the non-essential amino acids since one doesn’t have to eat foods containing t hem ∙The body can’t make 8 amino acids, which are the essential amino acids since one needs to eat foods containing them∙Some proteins are called complete proteins because they contain all eight essential amino acids in adequate amounts∙Some proteins that are missing one or more of the eight essential amino acids are incomplete proteinsHow Your Body Uses Proteins-∙Proteins are needed in every cell∙Some proteins form bones, hair, skin and nails∙Sense organs, nerves and the brain wouldn’t work without other p roteins∙Most important proteins are enzymes, proteins that speed up the rates of chemical reactions within the body∙For energy the body first uses glucose or fatty acids and if none are available then amino acids are used∙The body can’t store amino acids s o if too many proteins are eaten they are converted into fat (change can’t be reversed)∙If not enough protein is eaten the body breaks down body parts to obtain amino acids needed6.4 Minerals and Vitamins∙Two types of nutrients needed in small quantities are minerals and vitaminsMinerals-∙Minerals are elements the body needs for important jobs∙Large amounts of calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur are needed∙Small quantities of iron, copper, iodine and zinc are needCalcium: The Most Important Mineral-∙About 2% of a body’s total mass is calcium, in bones and teeth∙Main source of calcium is milk and dairy products∙Calcium is not easily absorbed but when vitamin D is present it is absorbed more easily∙Calcium is mainly used for growth and repair of bones; help nerve impulses travel; help blood clot; needed for muscles to work properlyYour Need for Iron-∙Best source of iron is meet∙Iron is needed in blood cells to pick up oxygen and carry it throughout the body, and deliver it to other cells∙Iron in the muscle cells help them store oxygen∙P eople who don’t eat enough iron have iron-deficiency anemia and feel weak and tired∙Too much iron however is harmfulVitamins-∙Vitamins are nutrients that act as “assistants” to enzymes∙Certain vitamins are needed for the body to use other nutrients (ie. Vitamin C help body cells absorb iron)Classifying Vitamins-∙Divided into two groups depending on if they dissolve in water or fat∙Vitamin C & B are water-soluble; the rest are fat-soluble (can’t be absorbed by the body unless they are eaten with fats)∙Too many fat-soluble can cause serious problems∙Extra amount of vitamins B & C dissolve in body fluids and leave in urine 6.5 Water: The Most Important Nutrient∙Water makes up 55-65% of the human body∙Water is the basic unit of all living things, carries nutrients needed, carries waste products away, and cells need water for the chemical reactions that break down large nutrient molecules∙When one sweats the water on the skin cools the body∙Water lubricates joints and food6.6 Fiber: Not a Nutrient, But Still Important∙Dietary fiber is part of many foods but is not a nutrient b/c it’s not digested∙Best sources are products made with whole-grain flours, fruits and vegetables ∙Is made up of complex carbohydrate molecules but can’t be broken down∙Some types of fiber hold on to water so that feces can move more easily through 6.7 Food Processing∙Food processing refers to anything that is don’t to plant or animal foods before they are eaten (ie. cooking, packaging, freezing, drying)∙Reason from processing food is to preserve it, keep it from going badPreserving Food-∙Often micro-organisms cause food to spoil∙Illness caused by micro-organisms in food often cause food poisoning, produces headaches, nausea, vomiting, diarrhea and occasionally death ∙People process foods by canning, freezing, drying, pickling or smoking it Food Additives-∙ A food additive is a substance added to food during processing∙Substances, called preservatives, help keep food from spoiling∙Additives may be nutrients (ie. vitamins and minerals)∙Foods are fortified when nutrients are added to it that are normally not present in the food∙Foods are enriched when nutrients normally present in foods are increased by food processing∙Nitrites are added to bacon, ham, etc. as preservatives but are believed to cause cancerAdvantages and Disadvantages of Food Processing-∙Advantages include:1.Allowing foods to be stored longer2.Adding convenience3.Adding nutrients to the food∙Disadvantages include:1.Costing more2.Removing vitamins or minerals3.Adding substances to food that may be harmful to peopleFood Labeling-∙In Canada, every package of food must have a label listing all ingredients∙Ingredients are listed in order from the ingredient making up the largest part and ending with the one that makes up the smallest part∙Labels on food also tell the amounts of nutrients in a serving∙Some labels provide a “best before” date6.8 Nutrition and Diet∙ A diet consists of all foods that one regularly eats and drinks∙Food choices have a very important effect on one’s healthA Balanced Diet-∙Health and Welfare Canada developed Canada’s Food Guide to Healthy Eating∙All foods one should eat are divided into 4 groups: grain products, vegetables and fruits, milk products and meat/meat alternatives∙One should include a variety of foods from eat group in their diet Nutrition and World Health-∙~ 10 000 years ago people grew crops and raised domestic animals∙Better methods of farming, fishing and food processing allowed food production to keep up with the growing human population∙Pollution, soil erosion, natural disasters, over fishing, overgrazing and other factors resulted in poorer quality and a lower quantity of many types of foods ∙Over nourishment, eating more food than the body needs, results in obesity (problem in Canada)∙In other countries many are undernourished and starve to die∙ Both forms of malnutrition(“mal” means “bad”) are caused by a lack of one or more important nutrients in a person’s diet∙One of the biggest challenges is how to manage the world’s res ources so all people can obtain enough food。
中高级口译词汇——健康
CHAPTER 5HEALTH健康____________________________________SECTION I: 英译中Aa period of debility [ ] n. 体能低落、衰弱期acne [ ] n. 痤疮，粉剌active sleep n. 积极睡眠acute [ ] adj. 急性的adrenalin [ ] n. 肾上腺素adverse effect n. 反作用aerobics [ ] n. 有氧运动AIDS (Acquired Immune Deficiency Syndrome) 艾滋病(获得性免疫缺陷综合) alcoholic poison [ ] n.酒精中毒alkalinity or acidity [ ] [ ]n. 酸碱性allergy [ ]n. 过敏Alzheimer’s disease [ ] n. 老年痴呆症amino acids [ ] n. 氨基酸anemia [ ] n. 贫血anoxia [ ] n. 缺氧anthrax [ ] n. 炭疽anti-aging adj. 抗衰老antibiotics [ ] n. 抗生素antibody n. 抗体antipruritic [ ] adj. 止痒剂，止痒的anti-SARS campaign n. 抗非典斗争artery [ ] n. 动脉arthritis [ ] n. 关节炎artificial heart n. 人造心脏artificial hormones n. 人造激素asthma [ ] n. 哮喘avian influenza (bird flu) [ ] n. 禽流感BB.O. (Body Odor) n. 体臭backache n.背痛bacterium(Pl．bacteria) [ ] n. 细菌balm n. 止痛膏，香油behavioral therapy [ ] n. 行为疗法belch [ ] n./v. 打嗝bioengineering n. 生物工程biologist n. 生物学家bird flu n. 禽流感bleeding n. 出血blemish [ ] n. 瑕疵，疤痕blister [ ] n. 水泡blood circulation n. 血液循环blood vessel n. 血管bone marrow [ ] n. 骨髓bronchitis [ ] n. 支气管炎bruise [ ] n. / v. 瘀伤, 擦伤, 青紫BSE (bovino spongiform encephalopathy) n. 疯牛病burp n. 饱嗝儿, 打嗝v.打饱嗝Ccallus [ ] n. 老茧calorie [ ] n. 卡路里cancer n. 癌，毒瘤capillary [ ]n. 毛细管carbohydrate [ ]n. 碳水化合物cardiac [ ]adj./n.心脏(病)的cardiologist [ ] n. 心脏病专家cataract [ ] n. 白内障cellulite [ ] n. 脂肪团块chest cavity n. 胸腔chickenpox n. 水痘cholera [ ]n. 霍乱cholesterol [ ] n. 胆固醇chronic adj. 慢性的chronic asymptomatic HBV carriers [ ] 慢性无症状乙型肝炎病毒携带者cirrhosis of liver [ ] n. 肝硬化(masked palm) civet [ ] n. 果子狸cleanse v. 清洗, 净化colic [ ] n. 绞痛，疝气coma n.昏迷comatose adj. 昏睡的，昏迷不醒的communicable diseases 传染病corona virus [ ] 冠状病毒condom [ ] n. 安全套congenital defects [ ] n. 先天性缺陷contagious [ ] adj. 传染性的contraceptive coil [ ] n. 避孕环convulsion [ ] n.惊厥, 痉挛coronary disease [ ] n. 冠心病cough v./n. 咳嗽coughing fit n. 咳嗽发作craving n. 强烈的愿望Ddandruff [ ] n. 头皮屑deadly adj. 致命的debilitate [ ] vt. 使衰弱, 使虚弱dehydration [ ] n. 脱水dementia [ ] n. 痴呆deodorize [ ] vt. 除臭dermatologist [ ] n. 皮肤科医生dermatology [ ] n. 皮肤病学diabetes [ ] n. 糖尿病diagnosis [ ] n. 诊断dialysis machine [ ]n. 透析机diarrhea [ ] n.痢疾,腹泻die a grim death 惨死diet plan n. 食物计划dietitian [ ] n. 营养专家dilated pupil examination [ ] n. 瞳孔放大检查disinfectant [ ] n. 消毒剂dizziness n. 头昏眼花dose n. 剂量dream cycle n. 做梦周期dropsy [ ] n. 水肿, 浮肿duodenal ulcer [ ] n. 十二指肠溃疡dyspepsia [ ] n. 消化不良Eeating disorder n. 食欲紊乱elasticity [ ] n. 弹力，弹性embryo [ ] n. 胚胎embryology [ ] n. 胚胎学epidemic [ ] adj.流行的, 传染的n.时疫, 流行病epidemic encephalitis B [ ] n. 流行性乙型脑炎epidemiology [ ] n. 流行病学euthanasia / mercy killing [ ] n. 安乐死extrovert [ ] n. /adj. 性格外向的(人)Ffatal n. 致命的fertilization [ ] n. 授精fetus [ ]n. 胎儿fever n.发烧fitness center n. 健康中心fitness n. 健康flatulence [ ] n. 肠胃气胀flu shot n.（打）抗流感针foot -and- mouth disease n. 口蹄疫fructose [ ] n. 果糖fungus (pl. fungi) [ ] n. 真菌futile [ ]adj. 无效的Ggasp v. 喘气，倒吸气genes [ ] n. 基因genetic information [ ] n. 遗传信息genome [ ]n. 基因组germicide [ ] n. 杀菌剂gestation [ ]n. 怀孕GM food (genetically modified food) n 转基因食品GMOs (Genetically Modified Organisms) n. 转基因生物gingivitis [ ] n. 齿龈炎gland [ ] n. 腺glucose [ ] n. 葡萄糖gum n. 齿龈Hhair-raising adj. 使人毛骨悚立的hatch v. / n. 孵化health care products n. 保健品herbal medicine 草药heart attack n. 心脏病发作heart failure n.心力衰竭hemorrhoids [ ] n. 痔疮hepatitis [ ] n. 肝炎hepatitis A n. 甲肝hepatitis B n. 乙肝herbal essence n. 草药精，草本精华heredity [ ] n. 遗传herpes [ ] n. 疱疹hiccup [ ] n. / v.打嗝high blood pressure n. 高血压high cholesterol [ ] n. 胆固醇过高HIV (human immunodeficiency virus) 人体免疫缺损病毒，艾滋病病毒HIV-positive adj. 艾滋病病毒测试呈阳性hoarseness [ ] n.嘶哑, 刺耳holistic medicine [ ] n. 全身(整体) 治疗的药物, 如中药homosexually transmitted disease n. 由同性恋传播的疾病hormone [ ] n. 荷尔蒙，激素human genome n. 人类基因图谱hypertension [ ] n. 高血压, 过度紧张hypotension [ ] n. 血压过低Iimmune system n. 免疫系统immunity [ ] n. 免疫性implant v. /n. 植入impotence [ ] n. 阳萎in a vegetative state 处于植物人状态incubator [ ] n. 孵卵器, 早产儿保育器infected adj. 被感染的infertility [ ] n. 不孕, 不育inflamed skin [ ] n. 皮肤发炎injection n. 注射inoculate [ ] v. 打预防针, 接种疫苗insemination [ ] n. 授精insomnia [ ] n.失眠, 失眠症insulin [ ] n. 胰岛素introspective [ ] adj. 内省，内向的，introvert [ ] n. / adj.性格内向的(人)irregular pulse n. 脉律不齐irritable adj. 急躁的isolation n. 隔离itching adj. 发痒的、渴望的itchy adj. 使人发痒的，不安静的，神经质的IVF (in-vitro fertilization) [ ] n. 试管受精Kkidney stones n. 肾结石kidney transplant n. 肾移植Llactose [ ] n. 乳糖laser treatment n. 激光疗法lesion [ ] n. 感染的皮肤, 损伤living donor n. （活体）器官捐献者lobe [ ] n. 耳垂，（肺，肝等的）叶Mmalaria [ ] n. 疟疾mandatory testing [ ] n. 强制测试manicure [ ] n. 修指甲mate v.交配maternity leave [ ] 产假matrix [ ] n.子宫menopause [ ] n. 更年期mental deterioration [ ] n. 神经退化、衰弱mental disorder n. 精神紊乱metabolism [ ] n. 新陈代谢microbe [ ] n. 微生物, 细菌micro-organism n. 微生物microprocessor [ ] n. 微处理器，单片机migraine [ ] n. 偏头痛molecule [ ] n. 分子morbidity rate [ ] n. 发病率morning sickness n. (孕妇) 晨吐mortality rate n. 死亡率mouth hygiene [ ] n. 口腔卫生Nnear-sighted adj. 近视的nerve pathway [ ] n. 神经通道neurological [ ] adj. 神经学的neurologist n. 神经科医师neuropathy [ ] n. 神经病nicotine [ ] n. 尼古丁numbness n. 麻木nutrient [ ] adj. 有营养的，养分nutrition [ ] n. 营养，营养学Oobesity [ ] n. 肥胖症odds [ ] n. 可能的机会；几率odor [ ] n. 气味offspring [ ] n. 后代OTC drugs n. 非处方药outbreak n. (疫情等)暴发Pparalysis [ ] n. 瘫痪Parkinson’s disease n. 帕金森综合症passive smoking / second- hand smoking n. 被动吸烟pediatrics [ ] n. 小儿科pedicure [ ] n. 修脚，修脚指甲perceptual skill [ ] n. 感知能力person in a vegetative state; vegetable n. 植物人personal hygiene [ ] n. 个人卫生pharmaceutical [ ] n./adj. 药物，制药学的pharmacist [ ] n. 药剂师physical endurance n. 体力、体能pimple [ ] n. 丘疹，面泡，青春豆plague [ ] n. 瘟疫plethora [ ] n. 多血症PMS （pre-menstrual Syndrome）n. 月经前不快症状pneumonia [ ] n. 肺炎pore n. 毛孔pregnancy n. 怀孕pressure n. 压力protein [ ] n. 蛋白质psychological rest n. 心理休息pulse n. 脉搏quarantine [ ] n. /v. 隔离Rrabies [ ] n. 狂犬病regenerate [ ] v. 再生remedy [ ] n. 药物，治疗，矫正renal [ ] adj. 肾脏respirator [ ] n. 口罩；人工呼吸器a canister respirator [ ] n. 防毒面具rheumatism [ ] n. 风湿ringing in the ears n. 耳鸣rinse [ ] n. / v. 冲洗掉, 清洗，冲洗royal jelly n. 蜂王浆Ssaccharin [ ] n. 糖精SARS-affected area n. 非典疫区SARS epidemic n. 非典型性肺炎scarlet fever [ ] n. 猩红热secretion [ ] n. 分泌，分泌物sedative [ ] n.镇静剂，止痛药adj. 镇痛的shiatsu [ ] n. (日) 指压，指压按摩疗法schistosomiasis [ ]血吸虫病skin rash n. 皮疹slow-wave sleep n. 慢波睡眠smallpox n. 天花sneeze v. / n.打喷嚏snore n./ v. 打鼾, 鼾声sore throat n. 喉咙痛soreness n. 痛，痛楚spasm [ ] n. 痉挛sperm bank n. （为人工授精提供精子的）精子库sperm donor [ ] n. 捐献精子的人sprain n. 扭伤STD （Sexually Transmitted Disease）n. 性传染病stem cell n. 干细胞sterile [ ] adj. 不育的，无结果的，消毒过的，无菌的sterilization [ ] n. 消毒steroids [ ] n. 类固醇stroke [ ] n. 中风stiff neck n. 落枕stimulant n. 刺激物stinky feet n. 臭脚stolid [ ] adj. 神经麻木的, 感觉迟钝的stress n. 压力，焦虑sub-consciousness n. 潜意识surgeon [ ] n. 外科医生swelling [ ] n. 肿胀symptom [ ] n. 症状syndrome [ ] n. 综合病症syphilis [ ] n. 梅毒Ttest tube n. 试管the terminally ill n. 患绝症者；病入膏肓者thrush [ ] n. 鹅口疮toxic [ ] adj. 有毒的toxin [ ] n. 毒素transplant n./ v. 移植trauma [ ] n. 外伤，（心理）创伤trial version n. 试验版tumor [ ] n. 瘤typhoid fever [ ] n. 伤寒Uulcers [ ] n. 溃疡unconsciousness n. 无意识, 意识不清upset stomach n. 反胃，肚子痛urinary incontinence [ ] n. 小便失禁Vvaccination [ ] n. 接种疫苗vaccine [ ] n. 疫苗varicose veins [ ] n. 静脉曲张vellus [ ] n. 毫毛vicious circle n. 恶性循环virus [ ] n. 病毒visual disturbance n. 视力障碍vivacious [ ] adj. 性格活泼的，快活的voluntary and confidential testing 自愿的，保密的测试Wwart [ ] n. 疣womb [ ] n. 子宫SECTION II: 中译英中医TCM (Traditional Chinese medicine)中医名著famous TCM work《黄帝内经》Huang Di’s Classic of Internal Medicine / Yellow Emperor's Canon of Traditional Chinese Medicine《神农本草经》Shennong’s Herbal Classic《本草纲目》Compendium of Materia Medica《易经》I Ching; Book of Change万物人为贵nothing compares to a human life救死扶伤healing the sick and saving the dying阴阳yin-yang, the two opposing and complementary principles in nature相生相克mutual generation and restriction对立制约mutually opposing and constraining互根互用interdependent and mutually promoting相互转化mutually transformational新陈代谢metabolism针灸acupuncture针刺疗法acupuncture艾炙疗法moxibustion推拿medical massage穴位acupuncture point针刺麻醉acupuncture anesthesia综合医院general hospital中医部TCM section/ department拔火罐疗法(Chinese) cupping therapy刮痧疗法skin scraping therapy with water, liquor or vegetable oil理疗physical therapy切脉feeling the pulse偏方folk prescription秘方secret prescription (normally of excellent curative effect)祖传秘方secret prescription handed down from one's ancestors阴阳五行学说the theory of yin-yang and five elements (metal, wood, water, fire and earth)心heart肝liver脾spleen胃stomach肺lung肾kidney内伤七情（喜、怒、忧、思、悲、恐、惊）internal causes (joy, anger, worry, thought, grief, fear and surprise)外感六淫(风、寒、暑、湿、燥、火) external causes (wind, cold, heat, wetness, dryness and fire)中药四性four properties of medicinal herb寒cold热hot温warm凉cool中药五味five tastes of medicinal herb酸sour苦bitter甜sweet辣spicy咸salty按摩message therapy减肥lose weight经络main and collateral channels inside human body; meridian食补保健maintain good health through the intake of nourishing food太极拳Tai chi quan; Tai chi Chuan; Taijiquan boxing延缓衰老to defer senility药典pharmacopoeia有机整体an organic whole瑜珈yoga中国古代药王神农氏Shennong, herbal medicine master of ancient China 中华医学会Chinese Medical Association安全第一，预防为主safety first, precaution crucial.11。
biology vocabulary revision
Apparatus
microscope
['maikrəskəup]
n.显微镜
light microscope
n.光学显微镜
electron microscope
n.电子显微镜
photomicrograph
n.显微镜照相的照片,显微照片
Cell structure
celll wall
fatty acidsandglycerol
amino acids
Solubility in water
Sugars are soluble
insoluble
someare soloble
Why organisms need them
Easily availble energy(15KJ/g)
Storage of energy(39KJ/g),making cell membranes
v.萎缩，缩小
stretch
[stretʃ]
vt. & vi.伸展;拉紧；延伸
carrier protein
n.载体蛋白
Chapter4The chemicals of life
metabolism
[mɪ'tæbə,lɪzəm]
n.新陈代谢
carbohydrate
[,kɑ:bəu'haidreit]
●Animals: get glucose from food, store glycogen.
fat
[fæt]
n.脂肪,油脂
lipid
[lɪpɪd, laɪpɪd]
n.脂质
fatty acid
n.脂肪酸
食品专业英语目录
本书分为5章，主要内容包括：营养与健康、食品化学、食品技术、食品安全管理与食品专业科技论文写作。
以独具特色的记忆窍门教学生学习专业词汇分析，课文配以翻译，阅读链接、难句分析，并穿插作业、阅读文选。
本书分为5章，主要内容包括：营养与健康、食品化学、食品技术、食品安全管理与食品专业科技论文写作。
以独具特色的记忆窍门教学生学习专业词汇分析，课文配以翻译，阅读链接、难句分析，并穿插作业、阅读文选。
前言Chapter 1 Nutrition and HealthUnit 1 Carbohydrate1专业词汇分析2课文3阅读链接4课后作业Unit 2 Lipids1专业词汇分析2课文3阅读链接4课后作业Unit 3 Vitamins and Minerals1专业词汇分析2课文前言Chapter 1 Nutrition and HealthUnit 1 Carbohydrate1专业词汇分析2课文3阅读链接4课后作业Unit 2 Lipids1专业词汇分析2课文3阅读链接4课后作业Unit 3 Vitamins and Minerals1专业词汇分析2课文3阅读链接4课后作业Chapter 2 Food ChemistryUnit 1 Fhod Additives1专业词汇分析2课文3阅读链接4课后作业Unit 2 Enzymes in food1专业词汇分析2课文3阅读链接4课后作业Unit 3 Food Fermentation1专业词汇分析2课文3阅读链接4课后作业Chapter 3 Food‘technologyUnit 1 Food Processing1专业词汇分析2课文3阅读链接4课后作业Unit 2 Food Preservation1专业词汇分析2课文3阅读链接4课后作业Unit 3 Food Products Making1专业词汇分析2课文3 阅读链接4课后作业Chaptee 4 Food Safety and Management Unit 1 Transgenic Food1专业词汇分析2课文3阅读链接4课后作业Unit 2 GMP and SSOP1专业词汇分析2课文3阅读链接4课后作业Unit 3 HACCP1专业词汇分析2课文3阅读链接4课后作业Claapter 5 WritingUnit 1 Food Science and Technology English Papers Translation Methods and Techniques 1专业词汇分析2课文3课后作业Unit 2 Introduction to Research Paper Writing in Food science and technology1课文2The PaperUnit 3 The Writhing of Title.Abstract and Chart Title in Food Science and Techwology English Papers1英文标题的写作2英文摘要的写作3英文图表标题的写作主要参考文献。
(大学专业英语2)Lesson2 Nutrition
Unit2 NutritionWhat we eat as well as how much we eat determine our nutrition status to an important extent，and influenced by a diversity of external and internal factors.The person who wants to find the answer to the question" what should I eat for good nutrition？“，might easily become lost in the maze of informational corridors，confused by the wealth of technical information provided by scientists or mislead by simplistic answers provided by those with products to sell.Somewhere in between is some reasonable，commonsense information that we can use to guide us our quest for sound nutrition knowledge.To begin，we need to learn some definitions of commonly used nutrition terms and find out what sorts of guidelines are available to help us measure the quality of our diets and to develop healthful eating patterns.NUTRITION AND FOOD：DEFINITIONSThe word nutrition is often paired with the word food because the two go together. They are interdependent，but not interchangeable.Food might be defined as any edible substance that provides nourishment when consumed. It is made up of many natural ingredients all chemicals that have different functions such as providing odor，flavor，color，and nourishment. The ingredients that give us nourishment are called nutrients.These nutrients are categorized as fats，proteins carbohydrates （sugars and starches），minerals，vitamins，and water. They are called essential nutrients because we cannot get along without them. We need them for energy，for building and maintaining body tissue；and for regulating body processes ,these are the three essential functions of foods in the body.Nutrition might be defined as the process whereby we obtain the essential nutrients and use them to make many other substances our bodies need，this process would include eating and digesting food and absorbing and using，or metabolizing，the nutrients it contains.We can obtain all of the essential nutrients from food. However，it is possible to obtain nourishment without eating and digesting food-if，for example，the nutrients are injected directly to our veins as in intravenous feeding.Thus，it is the nutrients that are essential and the food that normally provides them. Since food is vital，we need to know the nutritive content of foods，whichones are the best sources of the various nutrients and how to combine them into a healthful diet.The term good nutrition implies that we are obtaining from our food all of the essential nutrients in the amounts needed to keep our bodies functioning and to maintain optimum health. A very simplified definition of good nutrition might be" eating the right foods in the right amounts.“The work of nutrition scientists involves finding the answer to questions about nutrients-their function in the body，the amount of each that we need，what happenings when we receive too much or too little and about food and diet-what foods we should eat and in what amount.Yet nutrition science in its broadest sense has many more facets：the influence of sensory factors of flavor，color，and texture of food on eating behavior；the psychological，cultural，emotional，and social aspects of food intake；and even the economics of food availability and consumer behavior in the purchase of food.THE NUTRIENTSTo date，nutrition scientists have identified some 40 to 45 substances as essential nutrients. But the list is growing as new nutrients continue to be identified；the history of nutrition science contains fascinating stories about the ways food substances have been identified as essential nutrients. In some instances，medical researchers seeking the cause of a particular disease found that problem was due to a single substance，and that when this substance was added to the diet，the symptoms of the disease disappeared. A number of vitamins were discovered in this way.Nutrients might be divided into two general categories based on the amount that we need. These are the macronutrients （carbohydrates，fats，proteins，and water），which we need in relatively large amounts and the micronutrients （mineral elements and vitamins），which we need in relatively small amounts. All of the nutrients except for mineral elements and water are classified as organic chemicals because they contain the element carbon. Mineral elements and water are inorganic chemicals because they do not contain carbon.The vitamins are divided into two general categorizes based on their solubility in either water or fat .the fat-soluble vitamins are vitamins A，D，E，and K；the water-soluble vitamins include vitamins C （ascorbic acid），niacin，thiamin，riboflavin，flacon （also called folic acid）antithetic acid，pyridoxine，vitamin B12 and biotin.The mineral elements are divided into two categories based on the quantity of them that we need. Macroelements are those needed in relatively large amounts，while microelements are those needed in very small amounts，some example ofmacroelements are sodium，calcium，and phosphorus. Some example of microelements is iron，iodine，manganese，zinc，and fluorine.RECOMMENDED DIETARY ALLOWANCESOnce a nutrient is identified，one of the principal research efforts of nutrition scientist is to determine how much of it is needed by people at various ages and stages of life. Initial studies usually are conducted with laboratory animals，but the information developed in these studies cannot be applied directly to humans since people's needs often are quite different from animals' needs. Human nutrition studies on the other hand，are time-consuming，costly，and difficult to conduct，especially because of the problems of controlling variables and possibly causing harm to the individuals involved. Because of the obstacles to collecting accurate data，our present knowledge of nutrient needs is incomplete，and the requirements of humans for many nutrients have not been established.However，the data on human and animal needs currently available are used by nutrition scientists to establish estimates of the amounts of essential nutrients per day that will meet the needs of most health persons. In the United States，the most widely used nutrient guidelines are the recommended dietary allowance （RDA），which are issued by the national academy of sciences，national research council，and food and nutrition board.The RDA serves as dietary of nutritional standards for a wide range ofage-weight-sex groups such as infants，children，adolescents，pregnant and lactating women，and younger and older adults. They are recommendations，not average requirements，for satisfactory levels of intake of essential nutrients of population groups of average，healthy people. They do not take account of special needs certain individuals may have due to genetic make up，metabolic disorders，chronic infections，and other abnormalities，which may result in their needing different levels of nutrients.MARGIN of SAFETY ALLOWS for INDIVIDUAL DIFFERENCESTo allow for individual difference，the usually are set with a generous margin of safety. Thus，they are thought to meet the needs of 95 to 97 percent of the people within each age-sex group. In other words，the RDA exceed the requirements of most individuals to ensure that the needs of nearly all are meet. For this reason，a person who consumes a diet that provides less than the RDA for one or more essential nutrients is not necessarily getting a diet that is nutritionally inadequate. What can be concluded，however，is that the farther the intake of an essential nutrient falls below the RDA，the greater the probability of nutritional inadequacy，on the other hand，if an individual is getting all the essential nutrients at or above the RDA level of his or her age，chances are good that diet is nationally adequate.An exception is the RDA for energy or calories，which are not designed，as guides for individual caloric needs. Other variables not included in the RDA，such as body size and physical activity，are involved in an individual's caloric requirements.DIFFERENCES IN NUTRIENT UTILIZATION CONSIDEREDAnother factor considered when the RDA are established is the availability of the nutrient and factors that affect how efficiently it is used in the body. For some nutrients，such as iron，absorption or use in the body may be incomplete；so the RDA needs to be set high enough to allow for this. And because in the case of certain other nutrients，substance in food ,called precursors,may be converted into the nutrient in the body ,the RDA needs to allow for this .An example is carotene, the orange-colored substance found in carrots and other vegetables and fruits，which our bodies convert to vitamin A.On the other side of the coin，receiving too much of certain nutrients，amounts significantly above the RDA，can be just harmful as not obtaining enough. Certain vitamins （such as A and D）and minerals can be highly toxic if high doses are used over a period of time.Thus,the RDA can serve as guidelines for optimal nutrient intake from the standpoint of both maximum and minimum levels.Vocabulary:maze n. ①迷宫，迷津，曲径；②混乱，迷惑vt.①使如入迷津②使困惑，使为难‖～d a.迷惘的，困惑的corridor n. ①走廊，回廊，通路②走廊地带③空中走廊diversity n.①差异，不同②多样性，变化in between 在中间，每间隔，在…期间commonsense 有常识的，明明白白的，一望而知的commonsensible （符合）常识的guideline n.①指导路线，方针，准则，指标②指路绳；样张，样行，标线interchangeable ①可交换的，可交替的②可互换的interdependent 互相依赖的，互相依存nourishment ①食物，滋养品②营养情况nutrient ①营养的，滋养的②营养素，营养物consume vt.①消费，消耗，浪费，吃光，喝光②消灭，毁灭vi.消灭，毁灭，消磨，（花，叶等）枯萎（away）be ～d with 被…所吞噬；因（忧愁，妒嫉）而变的憔悴nutrition 营养nutritional 营养的nutritive 营养的，滋养的，食品的，食物的odor气味odorant ①有香气的，有气味的②任何有气味的物体flavor ①味，香味，风味，滋味②食用香料③食用香精④调料category n.①种类，部属，类目②范畴，类型③范畴carbohydrate 碳水化合物，糖类mineral 矿物质，食品中的痕量物质vitamin 维生素，维他命get along 过活，生存essential a.①本质的，实质的，基本的②必需的，必不可少的③提炼的，精华的n.①本质，实质②要素，要点，必需品whereby ad.①（疑问副词）靠什么②（关系副词）靠那个A device ～to get warmth取暖的设备metabolism 新陈代谢，代谢（作用）intravenous feeding 静脉进食vein n.①静脉，血管②性情，气质，才干，语调，风格，意向③纹理，木纹vital 生命的；生机的；维持生命所必需的optimum n.（生长繁殖的）最适条件；最适度 a.最适的facet n. ①（多面体的）面，（宝石等的）刻面，小（平）面②（题目，性格，思想等的）某一方面vt. 在…上刻面intake n. ①吸入，纳入，收纳②纳入（数）量③（水、气体流入沟、管的）入口④被收纳的东西⑤摄取～of food食物摄取availability n.①可用性，有效性，效力②可得性，可得到的东西（或人员）identify vt.①使等同于，认为…一致（with）②认出；识别，鉴定，验明③确定…在分类学上的位置vi.一致，成为一致fascinate vt.①迷住，使神魂颠倒，强烈地吸引住②使呆住，蛊惑vi.迷人，极度吸引人fascinator n.①迷人者②网眼毛披巾macronutrient 主要营养micronutrient 微量营养micro- ①小，微，微量，百万分之一②放大，扩大microphone，microscopeascorbic acid 抗坏血酸niacin 烟酸，尼克酸thiamine 硫胺素riboflavim 核黄素VB2folacin 叶酸（=folic acid）pantothenic acid 泛酸pyridoxine 吡哆醇，吡哆素，维生素B6 biotin 生物素macroelement 主要成分microelement 微量成分sodium 钠potassium 钾phosphorus 磷phosphorous 磷的，亚磷的，含磷的costly a.①昂贵的，代价高的②价值高的，豪华的obstacle n.障碍（物），妨碍pregnant a.①怀孕的，怀胎的，孕育着的，充满的，富有的②意义深长的，含蓄的③富于想象力的，有创造力的④富于成果的，多产的lactate vi.①分泌乳汁②喂奶，授乳n.乳酸盐（或酯）calcium ～乳酸钙lactation n.genetic a. ①创始的，发生的②遗传学的gene n. 基因chronic infection n.①传染，侵染②传染病③影响，感染chronic a.①长期的，慢性的②惯常的，经常的③剧烈的，顽固的n.患慢性病的人abnomality n.①反常，变态，不规则②反常的事物，畸形council n.①政务会，理事会，委员会②商讨会，讨论会议chance n.①机会②可能性，或然性③偶然性，运气a.偶然的vi.碰巧；偶然发生vt.冒…险precursor n.①先驱者，先锋②前辈，前任③预兆，先兆carotene n.胡萝卜素；叶红素carrot n.①胡萝卜②红头发（的人）③政治诱骗，不能兑现的允诺carroty a.①胡萝卜色的②红发的standpoint n.主场，观点。
基础人体解剖与功能学第11版（Martini Nath Bartholomew）说明书
Visual Anatomy & Physiology combines a one-of-a-kind visual approach with a modular organization that uniquely meets the needs of today’s students without sacrificing the comprehensive coverage of A&P topics required for careers in nursing and other allied health professions. The 3rd Edition presents key new features based on recent research about how students use and digest visual information.
Table of Contents
1. An Introduction to Anatomy and Physiology 2. Chemical Level of Organization 3. Cellular Level of Organization 4. Tissue Level of Organization 5. The Integumentary System 6. Bones and Bone Structure 7. The Skeleton 8. Joints 9. Skeletal Muscle Tissue 10. The Muscular System 11. Nervous Tissue 12. The Spinal Cord, Spinal Nerves, and Spinal Reflexes 13. The Brain, Cranial Nerves, and Sensory and Motor Pathways 14. The Autonomic Nervous System 15. The Special Senses 16. The Endocrine System 17. Blood 18. The Heart and Cardiovascular Function 19. Blood Vessels and Circulation 20. The Lymphatic System and Immunity 21. The Respiratory System 22. The Digestive System 23. Metabolism, Nutrition, and Energetics 24. The Urinary System 25. Fluid, Electrolyte, and Acid-Base Balance 26. The Reproductive System 27. Development and Inheritance
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– Contains villi and microvilli – Has a large surface area for absorption
• Nutrients pass through the epithelium of the villi and into the blood
• Humpback whales eat small fishes and crustaceans called krill
– This painting shows how the whales corral their food using “bubble nets”
• Humpback whales strain their food from seawater using large, brushlike plates called baleen
• The swallowing reflex moves food from the pharynx into the esophagus
– At the same time, food is kept out of the trachea
• During swallowing a reflex tips the epiglottis to close the windpipe entrance
– When they feed, they take in large amounts of seawater in which the fish and krill live
– They must filter out the water in order to get a meal
• In a typical day, a humpback whale’s digestive system will process as much as 2 tons of fish and krill
• When food is swallowed, it is moved through the alimentary canal by peristalsis
– Peristalsis is rhythmic muscle contraction in the walls of the digestive tract
OBTAINING AND PROCESSING FOOD
Animals ingest their food in a variety of ways
• Animal diets are highly varied
– Herbivores are plant-eaters – Carnivores are meat-eaters – Omnivores eat both plants and
– Helicobacter pylori growth erodes protective mucus and damages the stomach lining
– Are erosions of the stomach lining
The Small Intestine
• The small intestine
– It is not technically “in” the body yet
– It must be absorbed
• The duodenum
• Carnivores
– Mainly eat animals that eat plants
– Some are fluid feeders, sucking liquids
The Four Stages of Food Processing
• Ingestion
– Is another word for eating
Chapter 21 Nutrition & Digestion
Overview: Obtaining and processing food Human Digestive System Diets Nutrition
Getting Their Fill of Krill
• Animals obtain and process nutrients in a variety of ways
• In animals, chemical digestion is contained safely within some kind of compartment
• Food is digested in compartments housing hydrolytic enzymes
• Most animals have a specialized digestive tract
other animals
• Omnivores
– Ingest both plants and animals
– Some animals are suspension feeders, consuming particles from water
• Herbivores
– Feed mainly on plants
The Esophagus
• The esophagus
– Is a muscular tube – Connects the pharynx
to the stomach – Moves food down by
peristalsis
• Peristalsis in the esophagus moves food boluses into the stomach
– They store the excess energy they harvest in the form of blubber
– In about 4 months, a humpback whale eats, digests, and stores as fat enough food for an entire year
– Is the longest part of the alimentary canal – Is the major organ for chemical digestion and
absorption
Chemical Digestion in the Small Intestine
• In the small intestine, hydrolases break down food to monomers
– Ringlike sphincter muscles regulate the passage of food
Digestion begins in the oral cavity
• The teeth break up food • Saliva moistens it • Salivary enzymes begin the hydrolysis of starch • The tongue pushes the chewed food into the
• Digestion
– Is the breakdown of food to small molecules
• Absorption
– Is the uptake of the small nutrient molecules by the body’s cells
• Elimination
– Is the disposal of undigested materials from the food we eat
Digestion: A Closer Look
• Mechanical digess – Involves physical processes like chewing
• Chemical digestion
– Is the breakdown of food by digestive enzymes
The Stomach
• The stomach
– Can store food for several hours
– Churns food
– Mixes food with gastric juices, which are acidic
• The stomach mixes food with gastric juice
– It is made in the liver and stored in the gall bladder
• Enzymes from the walls of the small intestine complete the digestion of many nutrients
• The lining of the small intestine is folded and covered with tiny, fingerlike villi
pharynx
The Pharynx
• The pharynx
– Connects the mouth to the esophagus – Also opens to the trachea
The food and breathing passages both open into the pharynx
• Relatively simple animals have a sac with a single opening
– This is called a gastrovascular cavity – Example: hydra
• In most animals, the digestive compartment is an alimentary canal