打泡食品营养学(双语)

2021年1月22日发(作者：打雪仗的英文)

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 disease
3.
Osteoporosis
(
骨质疏松
):

Thinning
of
the
bones,
with
reduction
in
bone
mass,
due
to
depletion of calcium and bone protein
4. virus
：
Composed of a nucleic acid molecules and the proteins or consisting only of protein
without cell form by a life body parasitic life

5. 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
=EAR*2SD=1.2EAR
13. 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 levels
18. 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 diseases

20 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 food
21. 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 called indispensable
amino acid.
25.
Polyunsaturated

FA:
a
fatty
acid
that
lacks
four
or
more
hydrogenatorns
amposed
of
C.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
grams
27. 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:
swallowed food up the food
、
liquid
、
digestive juice
its contents slowly into the small intestine.
2. Function of CHO :
e energy

tute tissues

ipate in the metabolization
of fats and antiketogenesis

protein

e sensory properties of foods role in
detoxification

e the function of intestine

3. The function of glucose

；

fuel rod

2. Primary source of energy for brain

critical
in metabolism protein and fat cat

precursor of glycogen
4. Function of dietary fiber:
te rates of absorption of nutrients and other molecules by
entrapping molecules and preventing their contact with absorptive surfaces cholesterol
absorption, probably by the same mechanism ate bacteria fermentation in the colon 4.
Increase
stool
weight
by
holding
water
within
the
feces

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:


in
saturation
(fat
solid
and
oil
liquid)

in
sources(fat come from animals and oil come from plants)
6.

The usefulness of fats
（脂肪）
: stores : fats are the body
’
s chief form of store energy
2. Padding:protect the internal organs from shock tion: 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 bil
7. Function of proteins
（
蛋白质）
/

The roles of proteins:
1. supporting growth and maintenance
2.
Building
enzymes,
es
dies
ining
fluid
and
electrolyte
balance
ining
acid-base
balance
ing
energy
ortation

clotting
10
Structural components

8.
The
function
of
carbohydrate(
碳
水
化
合
物
)
:
1.
Provide
energy
2.
Constitute
tissues
ipate in the metabolization of fats and antiketogenesis 4 .save protein 5 .improve sensory
properties of foods 6 .paly role in detoxification e the function of intestine.
9. The function of essential fatty acid :
e raw materials for our as struct part
of cell membrances tue a major part of lipids in the brain and nerves.4 Are essential to
normal growth