医学专题—-各类食品的营养价值课件

1、营养学基础知识郑州大学(dxu)公共卫生学院营养与食品卫生学教研室韩 萍郑州市大学(dxu)路40号 电话：0371.6973945邮编：450052第一页，共一百零六页。疾病“非天降之，人自为之“。（唐）王冰 注释(zhsh)黄帝内经第二页，共一百零六页。You are what you eat.摘自Elaine B.Feldman著 Nutrition in the middle and later years第三页，共一百零六页。健康的“四大基石”（不包括环境因素）：1.合理(hl)膳食；2.适量运动；3.戒烟限酒；4. 心理平衡。1992年美国心脏健康会议维多利亚宣言第四页，共一百零六

2、页。Stamlen的前瞻性对照研究结果显示： 以“四大基石”为核心的健康(jinkng)生活方式作一级预防，可使高血压发病率下降55%； 对高血压病人及时以此作二级预防，可使严重并发症减少50%。 第五页，共一百零六页。 “四大基石”可使人的预期寿命延长10年。而医药干预若要使预期延长1年，就需要(xyo)数百亿甚至千亿美元。 病前预防性干预与发病后治疗干预相比，前者的费用仅约后者的1/10。第六页，共一百零六页。各类食品各类食品(shpn)的营养价值的营养价值 分类1 动物性食品(shpn)2 植物性食品3 各类食品的制品第七页，共一百零六页。.食品营养价值（nutritional valu

3、e).食品营养价值的评定 1 营养素的种类及含量 2 营养素质量 营养质量指数(index of nutrition quality,INQ) 即营养素密度(md)（待测食品中某种营养素占供给量的比）与能 量密度(md)（待测食品中所含能量占供给量的比）之比。 INQ1，表示食物的该营养素与能量含量达到平衡； INQ 1，说明食物该营养素的供给量高于能量的供给量； INQ 2.52.5Diary products servings/dayProstate cancer relative risk第六十九页，共一百零六页。What Might be Wrong With Milk?Contain

4、s: high amounts of fat, saturated fat, cholesterol, animal proteins, and hormones.Increased risk of prostate cancer risk.Lactose intoleranceAllergiesInsulin-like growth factor increases risk of all cancers: especially prostate, breast, and lung cancer. BGH or bovine growth hormone, a contaminant in

5、milk causes cancer. Diabetes has been linked to the consumption of milk & dairy products.-The protein found in milk lactalbumin destroys insulin-producing cells第七十页，共一百零六页。The Cows Themselves Engineered milk will turn a 65lb calf into a 500lb cow in a year. Gave 2,000lbs of milk per year (50 yrs

6、 ago), now gives 50,000lbs. Accomplished by drugs, hormones, forced feeding, and specialized breeding. BGH stimulates milk production, but also comes out in the milk. Chemicals used to treat infected udders also come out in the milk.第七十一页，共一百零六页。第七十二页，共一百零六页。The Dairy Industry would have us believe

7、that drinking milk is the only way to stop this problem.第七十三页，共一百零六页。Milk Consumption Does not Prevent Osteoporosis 75,000 women followed for 12 years. No protective effect observed from increased milk consumption. Increased intake of calcium from dairy yielded a higher fracture risk.Risk of Osteopo

8、rosis is decreased by: Estrogen use (HRT) Weight bearing activityThe Harvard Nurses Health Study第七十四页，共一百零六页。Myth or Fact? “Milk helps build strong bones.” Calcium reduces risk of osteoporosis Osteoporosis results from calcium loss, not insufficient calcium intake. Dairy products, because of their h

9、igh protein content, may promote calcium loss.第七十五页，共一百零六页。Diary foods and bone health 57 studies completed Best designed showed no significant effect of dairy foods on bone health Without more well-controlled studies it is inappropriate to recommend diary foods to promote bone health Age related bo

10、ne loss may be more attributed to excessive calcium loss than to inadequate intake. Stop losing calcium is the key第七十六页，共一百零六页。Lactose Intolerance Disorder of digestion, absorption, or metabolism of certain milk components, most commonly cause by lactase deficiency Mostly acquired during late childh

11、ood or adulthood. It is most common in dark-skinned populations and lowest in northern Europeans. By reducing the intake of milk or using lactose-hydrolyzing (Lactaid) agents symptoms cease 第七十七页，共一百零六页。Lactose Intolerance Prevalence 95% Asian Americans 74% Native Americans, 70% African Americans 53

12、% Mexican Americans 15% Caucasians第七十八页，共一百零六页。Milk Allergies A reaction to cows milk proteins that may involve the gastro-intestinal tract, skin, respiratory tract, or multiple systems, Prevalence in the general population is probably 1 to 3%, being highest in infants and lowest in adults. Dietary

13、elimination of milk is associated with good prognosis. 第七十九页，共一百零六页。So, Where Do We Get Our Calcium? The same place cows get it green leafy vegetables. Many people on earth have never even seen cows milk and they dont have any major health concerns Robert M. Kradjian, MD第八十页，共一百零六页。Do We Get Enough

14、Calcium In Our Diet? It has been said that we, as Americans do not consume enough calcium in our diet. The typical American diet does not include adequate supply of vegetables, beans, and other calcium containing food, besides milk and dairy.第八十一页，共一百零六页。Whats good about milk? Dairy products and mil

15、k may protect against many cancers Good source of protein Anti-oxidants ? Calcium It tastes good第八十二页，共一百零六页。牛乳蛋白质含量(hnling)3%，是人乳的三倍脂肪含量3%乳糖比人乳少富含钙磷钾，铁含量低含人体所需的各种维生素奶制品 消毒鲜奶 奶粉 酸奶 炼乳 复合奶 奶油第八十三页，共一百零六页。奶制品：奶制品： 1 巴氏杀菌奶（Pasteurized milk) 2 奶粉(nifn) 全脂(whole milk powder)、脱脂(skimmed milk powder)、调 制奶粉

16、(nifn)(formula milk powder) 3 酸奶（cultured milk) 4 炼乳（condensed milk) 甜炼乳（sweetened condensed milk )、淡炼乳 (evaporated condensed milk) 5 复合奶（mixture milk) 6 奶油（butter)第八十四页，共一百零六页。第六节 蛋及蛋制品的营养价值 第八十五页，共一百零六页。What is an egg? Egg- the female germ cell. The egg becomes the embryo.第八十六页，共一百零六页。What then ar

17、e the eggs in which we see? Avian egg- bird eggs. It includes the following: Shell Shell membranes Albumen Yolk Together they protect and nourish.第八十七页，共一百零六页。What are the parts of the egg?From Outside to inside:Shell- hard outer surface; calciumShell has pores to allow loss of CO2, moisture.Shell m

18、embranes- there are two one next to the shell, and surrounding albumen, yolk. Known as Inner and Outer MembraneAir Cell- air space between two shell membranes.Albumen- egg white.Yolk- true egg, if fertilized become embryo.第八十八页，共一百零六页。Parts of An Egg第八十九页，共一百零六页。Female Poultry Reproduction System第九十

19、页，共一百零六页。Development of a Chick第九十一页，共一百零六页。优质蛋白质 各种氨基酸齐全，比例适宜较高胆固醇丰富(fngf)的维生素 A, D, B1, B2矿物质 铁 磷 钙 （卵黄高磷蛋白）第九十二页，共一百零六页。第九十三页，共一百零六页。第九十四页，共一百零六页。The Balance of Good Health is a pictorial representation of the recommended balance of foods in the diet.It applies to most people, including vegetaria

20、ns and from all ethnic origins, except to children under the age of two years.The Balance of Good Health British Nutrition Foundation 2003第九十五页，共一百零六页。Eight Guidelines for a Healthy DietThe Balance of Good Health is based on the Governments Eight Guidelines for a Healthy Diet:1. Enjoy your food.2. E

21、at a variety of different food.3. Eat the right amount to be a healthy weight.4. Eat plenty of foods rich in starch and fibre.5. Eat plenty of fruit and vegetables.6. Dont eat too many foods that contain a lot of fat.7. Dont have sugary foods and drink too often.8. If you drink alcohol, drink sensib

22、ly. British Nutrition Foundation 2003第九十六页，共一百零六页。The Balance of Good Health is based on five food groups which are:Fruit and vegetablesBread, other cereals and potatoesMeat, fish and alternativesMilk and dairy foodsFoods containing fatFoods containing sugar British Nutrition Foundation 2003第九十七页，共一

23、百零六页。Fruit and VegetablesAim for at least 5 portions a day.Fresh, dried, frozen, canned and juiced - they all count.Main nutrients: carotene, vitamin C, folates and fibre British Nutrition Foundation 2003第九十八页，共一百零六页。Bread, other cereals and potatoesEat plenty of foods rich in starch and fibre.Fill-

24、up on bread, potatoes, rice, pasta and yams.Main nutrients: carbohydrate (starch), some calcium and iron, vitamin B, and fibre British Nutrition Foundation 2003第九十九页，共一百零六页。Meat, fish and alternativesHelp the body to grow and stay healthy.Eat a range of meat, fish eggs, nuts, seeds, tofu, beans, and pulses.Main nutrients: iron, protein, B vitamins (B12), zinc, magnesium British Nutrition Foundation 2003第一百页，共一百零六页。Milk and dairy foodsHelp bones and teeth to grow strong and stay healthy.Try lower-fat op