Nutrients: Chemicals contained in food that can maintain normal physiological functions and promote growth and health.
Nutrition: Study the rational use of food to promote physical development, health, skills, disease prevention and longevity.
Blood sugar index: refers to the relative ability of sugary foods to raise blood sugar level, compared with the change degree of blood sugar concentration after intake of reference foods. Essential amino acids: They cannot be synthesized by themselves in the body, or the lack of them must be directly supplied by food such as protein in vitro.
Essential fatty acids: polyunsaturated fatty acids, which are usually necessary to maintain human growth, cannot be synthesized in the body and must be supplied by food. Respiratory quotient: The ratio of the volume of carbon dioxide produced by food oxidation in the body to the volume of oxygen consumed at the same time. Calorific value of things: the heat energy generated by the oxidation of carbohydrates, fats and protein per gram in the body. Basal metabolism: heat energy to maintain basic life activities of human body.
Complementarity of protein: When several protein foods are mixed, due to the coordination of amino acids contained in various protein, the proportion of essential amino acids is increased, thus increasing the biological value of mixed protein. Dietary fiber: the general name of polysaccharide components absorbed by human body without being digested by digestive enzymes. Dietary balance: the nutrition contained in the diet is complete, sufficient in quantity and appropriate in proportion. The attacked nutrients in the diet are in balance with the needs of the body. Dietary survey: Evaluate dietary intake by different methods to understand people's dietary intake and dietary structure in a certain period. Sports drink: the composition and content of nutrients can meet the physiological characteristics and special nutritional needs of athletes. Eating disorder: refers to the situation that the eating behavior of athletes is controlled by external factors, which leads to the decline of sports ability and the deterioration of mood. Nutritional value of food: refers to the degree to which nutrients and heat energy contained in food can meet human needs. Exercise dehydration: it is a phenomenon that people lose too much water and electrolyte in their bodies due to exercise.
Adults need eight kinds of amino acids, and children need nine kinds. The essential nutrients for human body can be roughly divided into six categories: protein fat, sugar, minerals and vitamin water. Some people classify dietary fiber as the seventh kind of nutrients. The balance ratio of three nutrients: sugar 60-70, fat 20-25, protein 10- 15. Vitamins are divided into water-soluble vitamins (B group and vitamin C) and fat-soluble vitamins (ADEK).
The suitable ratio of calcium and phosphorus is one to two to promote the absorption of adults and two to one to promote the absorption of children. Causes of insufficient iron intake: anemia, decreased immunity, and absorption sites of anti-methyl iron: stomach and small intestine. Protein, three nutrients, sugar and fat, can be transformed, but cannot be replaced. Acidic food: meat, eggs and cereals, and alkaline food: vegetables, fruits and kelp.
Salt < 6g oil < 25g It is suggested that 50g coarse grain alcohol should not exceed 25g every day.
Troika for treating diabetes: Diet control and drug exercise therapy are the most basic methods.
Energy consumption of human body: the thermal effect of basic metabolic exercise and daily activities, the thermal effect of food, and the growth and development of the body.
Illegal drugs in sports: stimulants, anesthetics, analgesics, protein assimilation agents, diuretics, peptide hormone mimetics and the like. Common dietary survey methods: weighing method, bookkeeping method, retrospective inquiry method and food chemical analysis method.
Nutrition survey content: dietary survey, nutritional status, physical examination and biochemical examination.
According to the glycemic index, food is divided into high GI, medium GI and low GI. The first messenger hormone, the second messenger calcium