食品营养学(双语)

1. Food: products derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repair of tissues.2. Cancer（癌症）: cancer is also known as malignant turner by the control of cell growth proliferation mechanism of arrhythmia caused by disease3. Osteoporosis (骨质疏松):Thinning of the bones, with reduction in bone mass, due to depletion of calcium and bone protein4. virus：Composed of a nucleic acid molecules and the proteins or consisting only of protein without cell form by a life body parasitic life5. Nutrition：the study of the nutrients in foods and in the body，sometimes also the study of human behaviors related to food。

6. Nutrients：components of food that are indispensable to the body’s functioning. They provide energy. serve as building material. help maintain or repair body parts, and support growth. The nutrients include water, carbohydrate, fat, protein, vitamins, and minerals.7. Malnutrition: any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients．8. Essential nutrients：Nutrients a person must obtain from food because the body cannot make for itself in sufficient quality to meet physiological needs.9. Nutrient Density:A measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer calories, the higher the nutrient density.10. DRI:A set of scientifically based nutrient reference values for healthy populations.11. EAR：The median usual intake value that is estimated to meet the requirement of half the healthy individuals in a life-stage or gender group.12. RDA：The average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all (> 97-98%) healthy individuals in a life-stage and gender group.RDA=EAR*2SD=1.2EAR13. AI：A recommended nutrient intake level based on observed or experimentally determined approximations or estimates of a group (or groups) of healthy people that are assumed to be adequate.14. UL：The highest level of daily nutrient intake that is likely to pose no risk of adverse health effects for almost all individuals in the general population.15. Vitamins: Noncaloric, essential ,0rganic nutrients needed only in minute amounts but vital to life and indispensable to body functions.16. Vitamins A Functions：Vision, cell development and health, immunity.17. Vitamin D Functions：Regulates blood calcium levels18. Vitamin C Functions：Antioxidant: iron，Needed for collagen synthesis，Needed to make hormones, bile acids, serotonin, DNA molecule，Immunity.19. Function food: a term that reflects on attempt to define as a group the food known to possess nutrients or nonutrients that might lend protection against diseases20 Digestive tract: the digestive tract is a series of hollow organs joined in a long,twisting tube from mouth to anus and other organs that help the body break down and absorb food21. BV: a measure of the retained propotion of absorbed protein from a food which becomes the proteins of the organism’s body.22. PER: based on the weight gain of a test subject divided by its intake of a particular food protein during the test period two or more double bonds between carbons.23. essential fatty acid:fatty acid from food needed by the body but not made by it to meet physiological needs such as linoleic acid and linolenic acid.24. essential amino acid: amino acid t than either cannot be synthesized at all by the body or cannot be synthesized in amounts sufficient to meet physiological need.Also called indispensable amino acid.25. Polyunsaturated FA: a fatty acid that lacks four or more hydrogenatorns amposed ofC.H.O.N arranged as strands of amino acids.26. Trace minerals: essential mineral nutrient found in the human body in amount less than 5 grams27. Major minerals: essential mineral nutrients found in the human body in amount larger than 5 grams.28. Storage system: liver and muscle glycogen（limited storage）,fat(unlimited storage).1. The function of stomach: 1.Stores swallowed food2.Mix up the food、liquid、digestive juice3.Empty its contents slowly into the small intestine.2. Function of CHO : 1.provide energy 2.constitute tissues3.participate in the metabolization of fats and antiketogenesis4.save protein5.improve sensory properties of foods6.paly role in detoxification7.improve the function of intestine3. The function of glucose；1.main fuel rod 2. Primary source of energy for brain 3.is critical in metabolism protein and fat cat4.is precursor of glycogen4. Function of dietary fiber: 1.moderate rates of absorption of nutrients and other molecules by entrapping molecules and preventing their contact with absorptive surfaces 2.Delay cholesterol absorption, probably by the same mechanism 3.Stimulate bacteria fermentation in the colon 4. Increase stool weight by holding water within the feces5.help in weight control by displacing calorie-dense concentrated fats and sweets from the diet while donating little energy, or promoting feelings of fullness because it absorb water and swell, soluble fibers in a meal also slow the movement of food through the upper digestive tract, so you feel full longer.5. Difference between oil and fat:1.Differ in saturation (fat solid and oil liquid) 2.differ in sources(fat come from animals and oil come from plants)6.The usefulness of fats（脂肪）: 1.Energy stores : fats are the body’s chief form of store energy 2. Padding:protect the internal organs from shock 3.Insulation: a fat lager under the skin insulate against temperature extremas 4. Cell membranes: fats form the major material of cell membranes. 5. Raw materials: fats are converted to other compounds such as honnones bil7. Function of proteins （蛋白质）/The roles of proteins: 1. supporting growth and maintenance 2. Building enzymes, 3.Hormones 4.Antibodies 5.maintaining fluid and electrolyte balance 6.maintaining acid-base balance 7.providing energy 8.transportation 9.Blood clotting 10 Structural components8. The function of carbohydrate(碳水化合物) :1. Provide energy 2. Constitute tissues 3.participate in the metabolization of fats and antiketogenesis 4 .save protein 5 .improve sensory properties of foods 6 .paly role in detoxification 7.improve the function of intestine.9. The function of essential fatty acid :1.provide raw materials for our body.2.Serve as struct part of cell membrances 3.constitue a major part of lipids in the brain and nerves.4 Are essential to normal growth10. The function of amino acid : 1. used to build proteins 2.Converted to other small nitrogencontaining compounds 3.Converted to some other amino acids 4.Converted to glucose.5 Burned as fuel 6. Stored as fat11. The functions of calcium(钙)1,forms and maintains the structure and function of bones and teeth2,be essential for muscle contraction and nerve transmission3,participates in regulating hormones and many enzymes4,maintains the integrity and permeability of cell membranes5,plays an essential role in the blood clotting12. Water 1. Carries nutrients as solvent 2. Cleanses the blood of wastes 3. Act as lubricant and cushion around joints and protect spinal cord, eyes, digestive tract and other sensitive organs 4. Participate in chemical reactions aids in maintain the body’s temperature13. The function of Mg 1. Assist in the operation of more than 300 enzymes is need for the release and ues of energy 2. Affect the metabolism of potassium, calcium, and Vd 3. Acts in the cells of all the soft tissues 4. Works with calcium in contracting and relaxing muscles 5.promoies resistance to tooth decay with holding calcium in tooth enamel14.The function of Zn 1. Make parts of the cell’s genetic material 2. Make heme in hemoglobin 3. Help metabolize carbohydrate, protein and fat 5. Liberate Va from storage in the liver 6. Dispose of damaging free radicals15 The function of Fe 1. Most of the iron in the body is a component of two proteins hemoglobin in red blood cells and myoglobin in muscle cells 2.iron helps to hold and carry oxygen and then release it 3. Iron helps many enzymes in energy pathways to use oxygen 4. Iron is also needed to make new cells , amino acids, hormones and neurotransmitters16. fiber 1. Moderate raics of absorption and digestion of nutrients 2. Reduce the risk of colon cancer 3.help to weight contort 4.reduce the risk of hrat and artcry diseases 5. Delay cholesterol absorption 6.stimulate bacterial fermentation in the colon17. lipids 1. Store and provide energy 2. Cushion the vital organs 3. Protect the body from extreme temperature 4.carry fat-soluble nutrients VA VD VE VK 5. Serve as raw material1 How many factors the body’s use of protein depends on ? 1.the quality of amino acid it controlled 2.The proportion of amino acid 3. Its digestibility2. Facters that affect BMR 1. Lean tissue 2.Physiological status(age stature)3.Pathological status4. Circumstance facter5. Others( thyroxine excitement, sex)3. Why is breast milk so good for babies ? 1.Adequate nutrients 2. Abundant immune substance.3.Promote sensibility between infant and mother4.Hasten baby’s mentality4. Infiuences of malnutrition on fetus(胎儿): 1.Lowness of birth body weight 2. Malformation 3.Premature 4. Increase of fetus death rate.5. What point should you note when using the food guide pyramid (What should you keep in mind when using the FGP)? 1. determine you own food need 2.exchange similar food and allocate your diet 3.distribute the proportion of meals reasonably 4.make full use of local resources 5.develop long-standing diet6. The ways modifying the diet to fit the recommendations or what are the ways to modify the diet according to dietary guidelines?1.learn to watch portion sizes, especially of fatrich foods such as high-fat meats, dairy products, and dessert.2. Strictly limit a few food, especially pure fats and sugar, such as margarine and sugary soft drinks.3. Make substitutions, such as fat-free or low-fat dairy products 4. Eat more whole grain, fruits, and vegetables.7. The characteristic of each sugars:8. What are characteristics fat-soluble vitamins share?1. Dissolve in lipids.2. Require bile for weight3. Malformation4. Premature5. Increase of fetus death rate6. Damage of brain development9. What are Characteristics of infant growth? 1. Entire depend on mother’s milk 2. The first fastigium of growth 3. Quick development of brain 4. Faultness of digestive system10. What are the problem about children nutrition? 1.Hyperactivity 2. Pick some foods 3. Watching TV 4. Codentary obesity 5. Lead poisoning 6. Nutrient deficiencies.11. Which factors the body’s use of protein depends on? 1. The body’s state of health.2.the food source of the protein 3.the protein’s digestibility 4,the other nutrients taken with it 5,its amino acid assortment12. What primary purpose does your body uses fuel for?1,maintain basic physiological functions: breathing, blood circulation etc2,to power physical actibity 3,to process food you eat 4,to maintain body temperature13.What are the Dietary factors associated with reduced cancer risk? 1. Food diversification, giving priority to grains 2. Eat more fruits and vegetables. 3. Eat fish, birds, eggs, lean meat usually.4. limit fat and oil 5. Set limit to alcohol and salt comsumption.6.eat milk, legumes and their products more of tenly.7. maintain suitable body weight 8.persist in doing exercise 9.don’ttake degenerative foods 10.concern additives and dietary supplements14. How to prevent hypertension? 1.Controlling weight.2. Obtaining A balance diet 3. Exercising 4. Reducing intakes of alcohol and possibility of salt 5. Nutrient Ca, Mg, K and vitamin C15.The characteristic of fat-soluble vitamin?(脂溶性维生素)1.dissolve in lipids2. Require bile for absorption3. Are stores in tissues4. May be toxic in excess。