醫(yī)學(xué)專題—-各類食品的營養(yǎng)價值課件

1、營養(yǎng)學(xué)基礎(chǔ)知識鄭州大學(xué)(dxu)公共衛(wèi)生學(xué)院營養(yǎng)與食品衛(wèi)生學(xué)教研室韓 萍鄭州市大學(xué)(dxu)路40號 電話：0371.6973945郵編：450052第一頁，共一百零六頁。疾病“非天降之，人自為之“。（唐）王冰 注釋(zhsh)黃帝內(nèi)經(jīng)第二頁，共一百零六頁。You are what you eat.摘自Elaine B.Feldman著 Nutrition in the middle and later years第三頁，共一百零六頁。健康的“四大基石”（不包括環(huán)境因素）：1.合理(hl)膳食；2.適量運動；3.戒煙限酒；4. 心理平衡。1992年美國心臟健康會議維多利亞宣言第四頁，共一百零六

2、頁。Stamlen的前瞻性對照研究結(jié)果顯示： 以“四大基石”為核心的健康(jinkng)生活方式作一級預(yù)防，可使高血壓發(fā)病率下降55%； 對高血壓病人及時以此作二級預(yù)防，可使嚴(yán)重并發(fā)癥減少50%。 第五頁，共一百零六頁。 “四大基石”可使人的預(yù)期壽命延長10年。而醫(yī)藥干預(yù)若要使預(yù)期延長1年，就需要(xyo)數(shù)百億甚至千億美元。 病前預(yù)防性干預(yù)與發(fā)病后治療干預(yù)相比，前者的費用僅約后者的1/10。第六頁，共一百零六頁。各類食品各類食品(shpn)的營養(yǎng)價值的營養(yǎng)價值 分類1 動物性食品(shpn)2 植物性食品3 各類食品的制品第七頁，共一百零六頁。.食品營養(yǎng)價值（nutritional valu

3、e).食品營養(yǎng)價值的評定 1 營養(yǎng)素的種類及含量 2 營養(yǎng)素質(zhì)量 營養(yǎng)質(zhì)量指數(shù)(index of nutrition quality,INQ) 即營養(yǎng)素密度(md)（待測食品中某種營養(yǎng)素占供給量的比）與能 量密度(md)（待測食品中所含能量占供給量的比）之比。 INQ1，表示食物的該營養(yǎng)素與能量含量達(dá)到平衡； INQ 1，說明食物該營養(yǎng)素的供給量高于能量的供給量； INQ 2.52.5Diary products servings/dayProstate cancer relative risk第六十九頁，共一百零六頁。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第七十頁，共一百零六頁。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.第七十一頁，共一百零六頁。第七十二頁，共一百零六頁。The Dairy Industry would have us believe

7、that drinking milk is the only way to stop this problem.第七十三頁，共一百零六頁。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第七十四頁，共一百零六頁。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.第七十五頁，共一百零六頁。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第七十六頁，共一百零六頁。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 第七十七頁，共一百零六頁。Lactose Intolerance Prevalence 95% Asian Americans 74% Native Americans, 70% African Americans 53

12、% Mexican Americans 15% Caucasians第七十八頁，共一百零六頁。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. 第七十九頁，共一百零六頁。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第八十頁，共一百零六頁。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.第八十一頁，共一百零六頁。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第八十二頁，共一百零六頁。牛乳蛋白質(zhì)含量(hnling)3%，是人乳的三倍脂肪含量3%乳糖比人乳少富含鈣磷鉀，鐵含量低含人體所需的各種維生素奶制品 消毒鮮奶 奶粉 酸奶 煉乳 復(fù)合奶 奶油第八十三頁，共一百零六頁。奶制品：奶制品： 1 巴氏殺菌奶（Pasteurized milk) 2 奶粉(nifn) 全脂(whole milk powder)、脫脂(skimmed milk powder)、調(diào) 制奶粉

16、(nifn)(formula milk powder) 3 酸奶（cultured milk) 4 煉乳（condensed milk) 甜煉乳（sweetened condensed milk )、淡煉乳 (evaporated condensed milk) 5 復(fù)合奶（mixture milk) 6 奶油（butter)第八十四頁，共一百零六頁。第六節(jié) 蛋及蛋制品的營養(yǎng)價值 第八十五頁，共一百零六頁。What is an egg? Egg- the female germ cell. The egg becomes the embryo.第八十六頁，共一百零六頁。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.第八十七頁，共一百零六頁。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.第八十八頁，共一百零六頁。Parts of An Egg第八十九頁，共一百零六頁。Female Poultry Reproduction System第九十

19、頁，共一百零六頁。Development of a Chick第九十一頁，共一百零六頁。優(yōu)質(zhì)蛋白質(zhì) 各種氨基酸齊全，比例適宜較高膽固醇豐富(fngf)的維生素 A, D, B1, B2礦物質(zhì) 鐵 磷 鈣 （卵黃高磷蛋白）第九十二頁，共一百零六頁。第九十三頁，共一百零六頁。第九十四頁，共一百零六頁。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第九十五頁，共一百零六頁。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第九十六頁，共一百零六頁。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第九十七頁，共一

23、百零六頁。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第九十八頁，共一百零六頁。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第九十九頁，共一百零六頁。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第一百頁，共一百零六頁。Milk and dairy foodsHelp bones and teeth to grow strong and stay healthy.Try lower-fat op