02 第二章 Nutrition Basic.ppt

第1页：基础营养篇封面

NUTRITION-Basic

第2页：营养科学的研究范畴

The Science of Nutrition Fieldsfor Human Health

第3页：消化生理回顾：消化系统

Review: Digestive Physiology

• Food Digestion & Absorption in Digestive System Trace or Gut Glands Mouth Salivary Esophagus Liver Stomach Pancreas Intestine Others

第4页：消化与吸收的定义

Definition

Digestion

The processing is that food and other macro-molecule will be decomposed the micro-molecule ( broken down) in gut

Absorption

Simple materials will be absorbed in gut and into blood

第5页：消化吸收的主要部位

Position of Digestion & Absorption

Mouth

Food Intake, Mechanical/Physical Digestion

Esophagus

Food Pass-way

Stomach

Storage Mechanical & Chemical Digestion Absorption of Water, Alcohol

Small Intestine

Main Position for Digestion & Absorption(Mechanical/Physical, Chemical, Enzymic)

Large Intestine

Water Absorption

第6页：食物在消化道内的运行时间

Food Motive Speed in Gut

The Length of Gut

7.5-9.0 m

Food staying in Gut

1.Liquid: 15-30min 2.Solid or Half-solid: 2-6h 3.Empty in Stomach: > 12h(in the morning)4. Ejection: 20-36h For Digestion & Absorption Enough

第7页：营养、营养素与膳食的概念

Nutrition

This is a processing of physiological and biochemical exchange in body

Nutrients

These materials from foods and others

Diet

Food composition 生理需求感官享受心理享受

第8页：食物、营养素与营养的关系

Food-Nutrient-Nutrition Objectives Concept Food：Containing various nutrients in one Foods: Various nutrients combining each other to be areasonable complex diet Processing：Goods Products Scientifics

第9页：营养素及其食物来源

Nutrients & Nutrition Sources

第10页：良好营养的实现条件

Good NSuitable supplying quantity Reasonable ration Various kinds of foods Nutritional Balance

第11页：六大营养素及其功能

Six Nutrients & Their Functions Protein Fat Carbohydrate Water Minerals Vitamins 6 kinds

第12页：宏量营养素与微量营养素

Nutrients

• Macro-nutrient> 0.01% Water Protein Lipid/Fat Carbohydrate Minerals Fibres /Dietary fiber
• Micro-nturient < 0.01% or 0.05 ‰Micro-elements Vitamins (A,B,C,D,E) B,CA,D,EEnergy

第13页：五大宏量营养素与膳食纤维

• 5 Macro-Nutrients Protein-Fat-Carb-H2 O-Min
• 3 Energy
• 5 Compositeof Body/tissue Dietary Fiberfrom Carb St–Gut Motion

第14页：两类微量营养素的特点

2 Micro-nutrients Trace-elements &Vitamins

• Only adjusting physiological Function
• No build up Body
• No Supply Energy

第15页：

第16页：宏量与微量营养素的关注阶段

Relation of Macro and Micro-nutrients TIME of Food Supply enough:

• The middle of 1980s in the World
• The end of 1980s in China
• Nothing in Africa & Northern Korea Focus on:1 Macro-nutrients before enough food 2 Micro-nutrients after this over

第17页：营养与健康的关系

Nutrition with Health 食物多样化粗细搭配摄入＝利用＋消耗＋排出长期摄入过量长期摄入不足食物中毒疾病 Balance diet Reasonable nutrition Malnutrition Over nutrition

第18页：人体营养需要分类

Nutritional/Physiological Requirement For good heath in human 1.Maintenance requirement 2.Growth requirement 3.Pregnancy requirement 4.Lactation requirement 5.Active/Labor requirement

第19页：营养供给的目的与调整因素

Aim of Nutritional Supplement

• Need to human physiological requirement
• Supply nutrients from various foods
• According to RDA
• N-requirement adjusting Food digestibility Cooking loss Personal difference

第20页：人体体成分构成比

人体体成分构成（20-25岁男性）

宏量营养素处于高水平，微量营养素含量低于体重的0.1‰或0.05‰。

第21页：营养素的生理功能

Nutritional Function Sum Growth Reproductivity & Lactating Making-up of Body Tissue Maintaining Body Weight Maintaining Body Temperature Action and Labor

第22页：基础营养篇思考题

Question 1 What are Nutrition and nutrients?2 What is the aim of nutrition study?3 When is the beginning of modern nutrition ?4 How many are kinds of nutrients?5 Where are nutrients from ?6 What are macro-nutrients, how many?7 What are micro-nutrients, how many?8 What are the physiological functions of nutrients? 9 How many are kinds of requirement for hunam health ?10 Please explain: Can one or two natural food supply us reasonal nutrition?11 What means of balance diet for our living?12 How to define which is macro-nutrient or micro-nutrient?