Basic Introduction Book Name : Food Nutrition (Third Edition) Author : Wang Li Pages : 162 Publishing Date : July 2018 Book Information, Description, Author Profile, Table of Contents, Book Information Food Nutrition (Third Edition) Author : Wang Li Editor-in-Chief

Series Name :

Publishing Date : July 2018 Book No. : 978-7-122- 31735-3

Opening: 16K 787×1092 1/16 Binding: Flat Edition: 3 editions and 1 page: 162 pages Description Food Nutrition (Third Edition) is prepared in accordance with the Ministry of Education's guiding ideology for the cultivation of talents in higher vocational education, and on the basis of extensive absorption of the successful experience of higher vocational education in recent years.

The main content of this book includes the digestion and absorption of food, the physiological function of various nutrients and the impact of food processing on nutrients, nutrition and energy balance, nutrition and dietary balance, the nutrition of different populations, the nutritional value of various types of food, functional food, food nutritional fortification and the development and utilization of new resources of food and other nutritional basics. This book focuses on the practical set of links and incorporates some new types of nutrition and health care knowledge on the basis of traditional textbooks in order to keep readers informed of the latest developments in food nutrition. Author Introduction Wang Li, Lvliang College, Department of Life Sciences, Lvliang College, deputy director of the Department of Life Sciences, deputy director, I graduated from the Department of Food Science, Shanxi Agricultural University in July 1992, the same year assigned to the former Department of Chemical Engineering, Lvliang Higher Specialized School in Shanxi Province (Food Engineering), engaged in teaching professional courses to date, during the period of 1995-1998 in the During the period of 1995-1998, he studied in the College of Food Science of China Agricultural University and obtained the master's degree in agronomy. Table of Contents Chapter 1 Introduction1 Section 1 Overview of Food Nutrition1 I. Basic Concepts of Food Nutrition1 II. Contents of Food Nutrition2 III. Research Methods of Food Nutrition2 Section 2 Food and Nutrition Situation at Home and Abroad3 I. Development of Nutrition in the World3 II. Nutrition and Health Situation of the Chinese Population4 Section 3 Relationships between Nutrition and Other Disciplines6 I. Relationships between Food Nutrition and Food Science6 II. The relationship between food nutrition and food science6 iii. The relationship between food nutrition and agricultural science7 Chapter 2: Digestion and Absorption of Food8 Section 1: Overview of the Human Digestive System8 i. Composition of the Human Digestive System8 ii. Characteristics of Human Digestive Tract Activity10 Section 2: Digestion and Absorption of Food11 i. Digestion and Absorption of Carbohydrates12 ii. Digestion and Absorption of Lipids12 iii. Digestion and Absorption of Vitamins14 v. Digestion and Absorption of Water and Minerals14 Chapter 3 Carbohydrates16 Section I. Physiological Functions of Carbohydrates16 i. Energy Supply and Conservation of Proteins16 ii. Composition of Body Tissues16 iii. Maintenance of Nervous System Functions and Detoxification16 iv. Anti-biogenic Ketogenic Functions17 v. Functions of Beneficial Intestinal Peristalsis17 vi. Biologically Active Functions of Polysaccharides17 vii, Carbohydrates are important raw materials and auxiliary materials for the food industry17 Section II Classification of carbohydrates17 i. Classification according to molecular structure and properties17 ii. Classification according to different degrees of polymerization19 Section III Impact of food processing on carbohydrates20 i. Hydrolysis of starch20 ii. Pasteurization and aging of starch20 iii. Leaching losses20 iv. Caramelization and carbonyl-ammonia reactions20 v. Production of resistant oligosaccharides21 Section IV. Production21 Section IV. Carbohydrate Availability and Food Sources21 I. Carbohydrates and Health21 II. Carbohydrate Availability22 III. Food Sources of Carbohydrates23 Section V. Dietary Fiber23 I. Overview23 II. Major Components of Dietary Fiber24 III. Intake and Food Sources26 Section 6 Nutritional Characteristics of Carbohydrates and Their Relationship to Diabetes and Glycemic Index Value27 I. Nutritional Characteristics of Carbohydrates27 II. Carbohydrates and Diabetes28 III. Relationship Between Glycemic Index Value and Foods28 CHAPTER 4 PROTEINS AND AMINO ACIDS30 SECTION I. CLASSIFICATION AND PHYSIOLOGICAL FUNCTIONS OF PROTEINS30 I. Classification of Proteins30 II. Physiological Functions31 Section 2 Amino Acids33 I. Essential and Non-Essential Amino Acids33 II. Role of Essential Amino Acids in the Human Body33 III. Requirements and Patterns of Essential Amino Acids34 IV. Restricted Amino Acids35 Section 3. Changes of Proteins in the Body's Functions, Nitrogen Balance and Factors Influencing the Effectiveness of Proteins Utilized in the Body36 I. Changes of Proteins in the Body's Dynamics36 II, Factors affecting the effect of protein utilization in the body37 Section 4: Evaluation of the nutritional value of food proteins37 I. Content of food proteins37 II. Protein digestibility37 III. Protein utilization38 Section 5: Changes in proteins and amino acids during food processing40 I. Beneficial effects of processing40 II. Destruction of proteins and amino acids41 III. Protein complementarity41 Section 6. Recommended Intake and Food Sources42

I. Recommended Intake of Proteins42

II. Food Sources of Proteins42

III. Proteins and Health43

CHAPTER FIVE LIPIDS45

Section I. Physiological Functions of Lipids45

I. Supply of Energy and Protection of the Body45

II, Composition of body tissues45

iii. supply of essential fatty acids45

iv. promote the absorption and utilization of fat-soluble vitamins45

v. increase satiety and improve the appearance of food46

Section 2: Chemical composition of lipids and their characteristics46

i. Chemical composition of fats and oils46

ii. essential fatty acids 47

III. Lipids47

Section III Nutritional Problems of Lipids in Food Processing and Preservation49

I. Quality Improvement of Lipids50

II. Acid Degradation of Fats and Oils51

III. Oxidization of Lipids at High Temperatures51

IV. Impact of Oxidation of Lipids on Nutritional Values of Food52

p> Section 4: Lipid Supply and Food Sources53

I. Lipids and Health53

II. Nutritional Value of Lipids53

III. Lipid Supply and Balance of Lipid Nutrition54

IV. Effects of Different Lipoproteins on Human Health54

V. Food Sources of Lipids55

Chapter 6 Vitamins57

Section I Overview57

I. Vitamin ****similar characteristics57

II. Vitamin nomenclature and classification57

III. Common causes and prevention of vitamin deficiencies59

Section II Water-soluble vitamins59

I. Vitamin C59

II. B161

iii. Vitamin B262

iv. Niacin63

v. Vitamin B664

vi. Folic Acid64

vii. Vitamin B1265

viii. Pantothenic Acid66

ix. Biotin68

Section 3: Fat-soluble Vitamins68

i. Vitamin A68

ii. > i. Vitamin A68

ii. Vitamin D70

iii. Vitamin E71

iv. Vitamin K72

Section IV Vitamin Analogues73

i. Choline73

ii. Bioflavonoids73

iii. Coenzyme Q74

Section V Food Processing. Vitamin Loss in General74

I. Washing and Peeling of Raw Materials74

II. Blanching and Rinsing of Raw Materials75

III. Heating75

IV. Storage75

CHAPTER SEVEN: WATER AND MINERALS77

SECTION ONE: WATER77

I. Physiological Functions of Water77

Second, the human body's need for water and water balance78

Section II Minerals79

I. Overview of minerals79

II. Important minerals80

III. Other minerals87

IV. Impact of food processing on the content of minerals88

V. Minerals in the scientific set89

Chapter 8 Nutrition and Energy Balance91

Section 1: Energy Sources and Energy Values91

I. Energy Units91

II. Energy Sources and Transformation in the Human Body92

Section 2: Factors Affecting the Energy Needs of the Human Body92

I. Basal Metabolism92

II. The Special Kinetic Role of Food94

III. > III. Physical Activity94

Section III Methods of Measuring Energy Expenditure95

I. Direct Calorimetry95

II. Indirect Calorimetry95

III. Life Observation96

IV. Body Weight Balance 96

Section IV. Energy Supply and Food Sources97

I. Energy Supply 97

II. Hazards of Energy Imbalance97

III. Food Sources of Energy98

Chapter 9: Nutrition and Dietary Balance99

Section 1: Basic Concepts of Dietary Nutrient Reference Intakes99

Section 2: Dietary Structures and Types of Meals100

I. Dietary Structures100

Dietary Types100

Section III: Nutritional Survey of the Population100

I. Dietary Survey101

II. Physical Examination of Nutritional Status102

Section IV: Dietary Guidelines and Dietary Balance Tower103

I. Dietary Guidelines103

II. Dietary Balance Tower104

Section V: Nutritional Recipes105

Section VI. p> Section 5: Design of Nutritional Recipes106

I. Principles of Nutritional Recipe Design106

II. Methods of Nutritional Recipe Design106

III. Examples of Nutritional Recipes Designed by Food Exchange Method106

Chapter 10: Nutrition of Different Populations108

Section 1: Nutrition and Diet of Pregnant Women108

I. Nutritional Needs of Pregnant Women108

II. Reasonable Diets for Pregnant Women109

Section 2: Nutrition and Diets for Lactating Women109

I. Impact of Breastfeeding on the Health of Lactating Mothers109

II. Section III: Nutrition of Children and Adolescents110

I. Nutrition and Diet of Infants and Young Children110

II. Nutrition and Diet of Children and Adolescents112

Section IV: Nutrition and Diet of the Elderly113

I. Physiological Characteristics of Aging in the Elderly113

II. Nutritional Requirements of the Elderly114

The Nutritional Needs of the Elderly114

Section V: Nutrition and Diet of Special Environmental Populations115

I. Nutrition and Diet of High Temperature Workers115

II. Nutrition and Diet of Low Temperature Workers115

III. Nutrition and Diet of Athletes116

IV. Nutrition and diet of the population117

Section 6: Nutrition and diet of diabetics118

I. Definition and classification of diabetes118

II. Principles of dietary control of diabetes118

Section 7: Nutrition and cardiovascular disease119

I. Dietary nutrition and atherosclerosis119

II. Dietary Nutrition and Hypertension120

Section VIII Dietary Nutrition and Obesity Disease121

I. Definition and Types of Obesity121

II. Causes of Obesity121

III. Reasonable Diets for Obese Patients121

Section IX Dietary Nutrition and Malignant Tumor122

I, Definition of Tumor122

II. Influence of Dietary Factors on Cancer122

III. Foods with Cancer-Preventing and Cancer-Fighting Effects123

IV. Reasonable Diets to Reduce the Risks of Cancer123

Chapter 11: Nutritional Values of Various Types of Foods 125

The first section is about the evaluation of the nutritional values of foods and their significance.125

I. Evaluation of the Nutritional Values of Foods and Their Significance. p> I. Evaluation of the Nutritional Value of Foods125

II. Significance of Evaluating the Nutritional Value of Foods126

Section 2: Structure, Nutritional Value, and Effect of Food Processing on the Nutritional Value of Cereals127

I. Structure of Cereals127

II. The effect of food processing on the nutritional value of cereals128

Section III: Nutritional value of legumes and their products129

I. Nutritional value of legumes129

II. Nutritional value of legumes130

Section IV: Nutritional value of vegetables, fruits, and the effect of food processing on the nutritive value130

I. Nutritive value of vegetables and fruits 130

Second, the impact of food processing on the nutritional value of vegetables and fruits132

Section V. Nutritional Value of Livestock, Poultry Meat and Aquatic Products133

I. Nutritional Value of Livestock and Meat133

II. Nutritional Value of Poultry Meat134

III. The effect of food processing on the nutritional value of livestock, poultry meat and aquatic products136

Section 6: Nutritional value of milk and dairy products136

I. Nutritional value of milk136

II. Nutritional value of dairy products137

Section 7: Nutritional value of eggs and egg products137

I. Nutritional value of eggs137

III.

Second, the impact of food processing on the nutritional value of eggs138

Chapter 12 Functional Foods139

Section 1: Scientific Concepts of Functional Foods139

First, the concept of functional foods139

Second, the difference between functional foods and general foods and drugs139

Third, the development of functional foods Overview140

Section 2: Common Base Materials for Functional Foods142

I. Dietary Fiber142

II. Active Polysaccharides142

III. Functional Oligosaccharides142

IV. Polyunsaturated Fatty Acids143

V. Vitamins and Vitamin Analogues143

VI. Free Radicals Scavenging class144

vii. Active peptides and active proteins144

viii. Lactobacilli145

ix. Minerals and trace elements145

x. Other active substances146

Section III: Functional Food Development146

i. High-tech of functional food processing146

ii. 151

Section 1: Fortified Foods151

I. Purpose and Significance of Food Fortification151

II. Basic Requirements for Fortified Foods152

III. Common Types of Food Fortification153

IV. Methods of Fortifying Foods154

V. Commonly Fortified Foods155

VI. VI. Some Problems to Pay Attention to in Food Fortification156

Section II: Development and Utilization of Food Resources157

I. Making Full Use of Existing Food Resources157

II. Developing New Food Resources157

III. Scientific Food Processing161

References162