食品营养与安全1-8章要点食品营养与安全1-8章要点.doc

Chapter 1 Food Choices And Human Health Food: medically, any substance that the body can take in and assimilate that will enable it to stay alive and to grow, the carrier of nourishment; socially, a more limited number of such substances defined as acceptable by each culture. Diet: the food (including beverages) a person usually eats and drinks. Nutrition: the study of the nutrients in foods and in the body; sometimes also the study of human behaviors related of food. 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. Nutrition profoundly affects health: malnutrition营养失衡 and chronic diseases. Malnutrition: any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients. The nutrients include water, carbohydrate, fat, protein, vitamins and minerals.Food supplies energy and nutrients. The most vital nutrient is water. The energy-yielding nutrients are carbohydrates, fats (lipids), and protein. The helper nutrients are vitamins and minerals. Q:What exactly is a nutritious diet? Adequacy: the food provide enough of each essential nutrient, fiber, and energy. Calorie control: the foods provide the amount of energy you need to maintain appropriate weigh棗not more, not less. Moderation: the food do not provide excess fat, salt, sugar, or other unwanted constituents. Variety: the foods chosen differ from one day to the next. Balance: the choices do not overemphasize one nutrient or food type at the expense of another. Chapter2 Nutrition Tools棗Standards and Guidelines Recommended Dietary Allowances (RDA) was used in U.S. and Recommended Nutrient Intakes (RNI) was used in Canada. Today, both of these standards are being replaced by the Dietary Reference Intakes (DRI) 膳食参考摄入量包括以下四个方面： EAR: Estimated Average Requirement膳食推荐允许量 RDA: Recommended Dietary Allowan