南京师范大学：《营养学》课程PPT教学课件（英文版）第十章 Nutritional Value in Foods

Professor Dr. Jin BQ Food Science. & Nutrition NUNJ

Professor Dr. Jin BQ Food Science. & Nutrition NUNJ

Introduction  Foods for Human beings  Classification 1 1 Animal Foods: Meat, Milk, Egg, Aquatics 2 Vegetable Food: Cereals/Potato Beans/Nuts Fruits /Vegetables

Introduction  Foods for Human beings  Classification 1 1 Animal Foods: Meat, Milk, Egg, Aquatics 2 Vegetable Food: Cereals/Potato Beans/Nuts Fruits /Vegetables

 Classification 2 1 Agricultural Goods: 80% in total China 2 Industry Products: 10-20% in China (1995) 40-80% in Developed C  Products: Sugar/Salt Cooking oil Soft drink Cake/Bread •Natural Foods Various nutrients No whole value Unbalanced

 Classification 2 1 Agricultural Goods: 80% in total China 2 Industry Products: 10-20% in China (1995) 40-80% in Developed C  Products: Sugar/Salt Cooking oil Soft drink Cake/Bread •Natural Foods Various nutrients No whole value Unbalanced

 Classification 3 1 Energy/Starch foods: Cereals, potato- 2 Protein foods: CP > 14% Poultry, meat, egg, soybean- 3 Vit. & Minerals foods: Fresh Vegetables/ Fruits

 Classification 3 1 Energy/Starch foods: Cereals, potato- 2 Protein foods: CP > 14% Poultry, meat, egg, soybean- 3 Vit. & Minerals foods: Fresh Vegetables/ Fruits

 Nutritional Value Nutrients in food is to meet the people’s physiological requirement 1 Number 2 Kinds 3 Ratio (Interaction)

 Nutritional Value Nutrients in food is to meet the people’s physiological requirement 1 Number 2 Kinds 3 Ratio (Interaction)

 Various foodstuff  Eating part of foods  Antinutritional factors  Complex Cooking  Cooking time & methods  Storage Condition  Improving by Crossbred Balanced Nutritional Diet Dietary Guildline

 Various foodstuff  Eating part of foods  Antinutritional factors  Complex Cooking  Cooking time & methods  Storage Condition  Improving by Crossbred Balanced Nutritional Diet Dietary Guildline

Effects on Food Nutrition  Processing  Storage & Transport  Cooking With temperature and so on conditions

Effects on Food Nutrition  Processing  Storage & Transport  Cooking With temperature and so on conditions

§1 Nutritional evaluation in foods 1 Food supplment: Ingredients Table  Food composition in Table  Nutr-ingredients in Table (kinds, amount)  Accounting 2 Human Physiological Requirement: RDA/DRIs  Energy & Nutrients’ requirement in day/person 3 Compared human requirement with food supplment: Index of Nutrition Quality (INQ) 4 Designing a reasonal diet for people 5 Preventing metabolic diseases through ration

§1 Nutritional evaluation in foods 1 Food supplment: Ingredients Table  Food composition in Table  Nutr-ingredients in Table (kinds, amount)  Accounting 2 Human Physiological Requirement: RDA/DRIs  Energy & Nutrients’ requirement in day/person 3 Compared human requirement with food supplment: Index of Nutrition Quality (INQ) 4 Designing a reasonal diet for people 5 Preventing metabolic diseases through ration

Nutr-evaluative Methods  Feeding trial in animal  Metabolic trialin animal  Clinic biochemical exam in blood/urin  Chemical analysis in other samples Aim at One nutrient or food Designing special nutritional value of ration Growth, reproductivity and weaning-

Nutr-evaluative Methods  Feeding trial in animal  Metabolic trialin animal  Clinic biochemical exam in blood/urin  Chemical analysis in other samples Aim at One nutrient or food Designing special nutritional value of ration Growth, reproductivity and weaning-

§2 Cereals 1 Grain Structure  Bran: Cellulose Hemicellulose  Endosperm: Starch Less Protein  Embryo: Oil Protein et al  Gluten in wheat: 30-40%  Processing characteristics Ratio of Grain 14% 84% 2 % Bran Endosperm Embryo

§2 Cereals 1 Grain Structure  Bran: Cellulose Hemicellulose  Endosperm: Starch Less Protein  Embryo: Oil Protein et al  Gluten in wheat: 30-40%  Processing characteristics Ratio of Grain 14% 84% 2 % Bran Endosperm Embryo