护理学临床营养学（Nursing, clinical nutrition）.doc

护理学临床营养学（Nursing, clinical nutrition） Chapter 1 Nutrition Foundation I. carbohydrates 1. nutrition significance (1) supplying energy (1 grams of carbohydrates can produce 4kcal energy in the body) (2) it is important to maintain the function of nerve tissue (3) to take part in constituting an important component of the organism (4) regulate blood sugar and nitrogen and antiketogenesis 2. sources: Cereals, tubers, root vegetables, legumes, and starchy nuts 3. of the total carbohydrate energy supply was 55% - 60% Two, protein 1. nutrition significance (1) constitute the body tissues and important substances (2) providing the body nitrogen source (3) providing essential amino acids 2. animal food protein content is high, vegetable food protein content is low 3. amino acid pattern: the ratio of various amino acids in proteins 4., high-quality protein: food, protein, amino acid patterns closer to the amino acid pattern of human proteins, the protein is more easily absorbed by the human body. 5. protein complementation: the essential amino acid pattern of animal protein is close to that of human amino acid model, while the content of lysine in rice and flour is low, and the content of methionine in soybean is low. If rice or flour is eaten with soybean, the amino acids in the two foods can be added to each other. 6. protein digestibility: the extent to which proteins are decomposed under the action of digestive enzymes in vivo. 7. protein biological valence (BV): the extent to which the protein is retained by the body after absorption Net utilization of protein (NPU): the availability of proteins in the body Protein efficiency ratio (PER): the extent to which proteins are utilized by the body PER= (increase in body weight per gram) / intake of food protein gram 8. source: animal food, such as meat (poultry, livestock, fish), milk, eggs, beans and soy products (the highest content in soybeans) 9., the recommended intake of protein in China generally accounts for 10% of the