食品营养学(双语).docx

翻译：All you have to do is choose a selection of foods that supplies appropriate amounts of the essential nutrients, fiber ,and energy without excess intakes of fat ,sugar ,and salt and be sure to get enough exercise to balance the foods you get.所有你必须做的就是挑选食物，这些食物能够提供质量的必需营养物质，纤维素和能量，不过多摄入脂肪，糖和盐并确保能得到足够的锻炼平衡你所吃的食物。They also make some general statements about energy intakes ,but they do little to protect people from excess intakes of fats ,sugar ,salt ,and other food constituents believed to be related to chronic disease.他们也做些一些关于能量摄入的一般性说明，但是他们几乎没做多少来保护人们以免过多摄入脂肪、糖、盐和其他与慢性疾病有关的食物成分。他们也制定了一些关于能量摄入的规定，但是这些措施在防止人们摄入过量的与慢性疾病有关的脂肪，糖 盐以及一些其他的食物成分方面效果甚微。 In practice ,however ,diet planners must be sure to choose mostly nutrient-dense foods in each group because some processes strip foods of some nutrients and add calories from fats. With this caution ,the daily food guide can provide a reasonable road map for diet planning.然而，实际上，膳食计划者必须确保每类食品中选择通常高营养密度的食物，因为在一些加工过程中除去食品中一些营养素并添加一些脂肪而增加能量。考虑到这些告诫，日常食物指南能为我们制定膳食计划提供一个合理的途径。Had you chosen fatty potato chips instead low-fat pretzels for your ballgame snack ,you body would have even greater amounts of fat for the calories taken in.如果你选择多脂肪的炸土豆条代替低脂肪的椒盐脆饼作为你看球赛事的零食，你的身体将因为能量的摄入而储存更多的脂肪。Long stands of amino acids from large protein molecules ,and the side chains of the amino acids ultimately help to determine the molecules shapes and behaviors.长链氨基酸形成大的蛋白质分子，并且氨基酸侧链的最终决定分子的形状和性能。Catapulted from the shrouded mystery of folk cures into the technological era that brought us vitamin pills ,they seemed a perfect answer to people who were looking for an easy route to good health.从民间使用古（秘）方到带给我们维生素的科学时代，这对那些正在寻找一个简单的途径得到健康的人们来说似乎一个完美的答案。In contrast to the infectious disease ,each of which has a distinct microbial cause such as of bacterium or virus ,the degenerative disease of adulthood tend to have clusters of suspected contributors known as risk factors .Among they are environment , behavioral social and genetic factors that tend to occur in clusters and interact with each other.与那些由细菌或病毒等不同微生物引起的易感染性疾病相比，成年人的退行性疾病倾向于由被认为是危险因素的可疑促成物引起的。8.A blanket recommendation for prevention of hypertension ,then, would center on controlling weight ,obtaining a balanced diet, exercising, and reducing intakes of alcohol and ,possibly, of salt. 一个预防高血压的综合性建议主要包括控制体重、均衡饮食、锻炼身体以及减少酒精和盐的摄入，可能的话也减少盐的摄入9.According to one estimate, deaths from cancers of the colon, prostate , bancreas and breast might be reduced a full 50 percent if everyone would adopt a diet that supports good health. 据一项估计，如果每个人都采纳一个有助于健康的饮食，那么结肠癌，前列腺癌，胰腺癌，乳腺癌的死亡率将会降低50%.10. Cancers of the head and neak yellow fruits and vegetables. 头部和颈部的癌症似乎与同时喝酒、吸烟以及很少摄入黄色绿色水果和蔬菜有很强的相关性。11.An underweight woman who fails to gain an infants future healths status . 一个怀孕期间没有达到合适体重的低体重妇女，极可能会生出一个危险的低体重婴儿，而婴儿的出生体重直接关系到他以后的健康状况。12.A pregnant woman needs extra food energy second and third trimesters一个孕妇需要额外的食物能量，但仅需在孕中期和孕晚期比为未怀孕妇女的允许量多300卡路里。13.Adverse influences such as smoking, drug abuse even before the women knows she is pregnant. 在这个时期的一些反面影响如吸烟、吸毒、营养不良等会导致受精卵不能着床或者畸形，例如神经管缺陷，这些会导致受精卵丢失，甚至在一个妇女还不知道自己怀孕之前就发生了。14. Breastfed babies are less prone than formula-fed babies do. 母乳喂养的婴儿比配方奶粉喂养的婴儿在前几个月相对更不容易易得胃肠道不适应症，所以很少发生呕吐，腹泻等症状。15.Older adults must limit the overall fat in the diet for many reasons, a diet high in certain fats is associated with many diseases. 由于许多原因老年人在饮食中必须要限制含脂质物的摄入，不仅是因为脂肪含量低的食物富含维生素，矿物质和植物化学物，而且就像前一章节所阐明的那样，脂肪含量高的膳食，往往与许多疾病有关。名词解释1.Food: Products that derived from plants or animals that can be taken into the body to yield energy and nutrients for the maintenance of life and the growth and repaid of tissues.2.Nutrition: the study of the nutrients in food and in the body; sometimes also the study of human behaviors related to food.3.Essential nutrients:the nutrients the body cannot make for itself (or cannot make fast enough )from other raw materials , nutrients that must be obtained from food to prevent deficiencies.4.DRI: a set of four list of values for the dietary nutrient intakes of healthy people in the United States and Canada .5.EAR：the median usual intake value that is estimated to meet the requirement of half the healthy individuals in life-stage or gender group.6.RDA：the average daily intake value that is suffering to meet the nutrient requirement of nearly all the healthy individuals in a life-stage and gender group。RDA=EAR*2SD=1.2EAR7.Glycemic index: be used to measure the impact of food carbohydrates on blood glucose concentrations. GI means the food containing 50 g carbohydrate, and a considerable amount of glucose in a certain period of time (generally 2 hours) the percentage value of the level of blood sugar reaction, reflecting the speed and capacity of food and glucose compared to elevated blood sugar. 8.digestive tract :a series of hollow organs joined in a long ,twisting tube from mouth to anus and other organs that help the body break down and absorb food ,total length of about 26 feet.9.essential fatty acid: fatty acid from food need by the body ,but not made by it to meet physiological needs such as linoleic acids and linolenic acids.10.polyunsaturated FA：a fatty acid that lacks four or more hydrogenations and has protein compounds amposed of C,H,O,N arranged as strands of amino tein:compounds composed of carbon ,hydrogen, oxygen, and nitrogen and arranged as strands of amino acids.12.BV:a measure of the retained proportion of absorb protein from a food which becomes the protein of the organisms body.13.PER: based on the weight gain of a test subject divided by its intake of a particular food protein during the test period two or more double bonds between carbons .14.Water intoxication： the rare condition in which body water content is too high .Symptoms are headache, muscular weakness , lack of concentration ,poor memory ,and loss of appetite.15.Trace minerals: essential mineral nutrients found in the human body in amounts less than 5 grams. 16.Major minerals :essential mineral nutrients found in the human body in amounts larger than 5 grams. 17.Nutrients：components of food that are indispensable to the bodys functioning. They provide energy, serve as building material, help maintain or repair body parts, and support growth. The nutrients include water, carbohydrate, fat, protein, vitamins, and minerals.18.Function food : a term that reflects on attempt to define as a group the food known to possess nutrients or nonnutrients that might lend protection against diseases . 19.essential amino acid: amino acid t than either cannot be synthesized at all by the body or cannot be synthesized in amounts sufficient to meet physiological need. Also called indispensable amino acid. 20.Malnutrition: any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients. Nutrient or energy deficiencies are classed as forms of under-nutrition; nutrient or energy excesses are classed as forms of over-nutrition.21.Nutrient density：a measure of nutrients provide per calorie of food .The more nutrients and the fewer calories, the higher the nutrient density.22.Daily values: a term on food leables based on the DRA designed to help consumers value.简答2.What are the function of food?to support your body ;to satisfy the psychological needs; to support cultural and social meaning. 3.The characteristics of a nutritious diet. adequacy、balance、calorie control、moderation、variety。4.The DRIs consist of 4 values: EAR ,RDA, AI, ULEAR：the median usual intake value that is estimated to meet the requirement of half the healthy individuals in life-stage or gender group.RDA: the average daily intake value that is suffering to meet the nutrient requirement of nearly all the healthy individuals in a life-stage and gender group。AI: a recommended nutrient intake level based on observed or experimentally determined approximations of a group of healthy people that are assumed to be adequate。UL: the highest level of daily nutrient intake that is likely to pose no risk of adverse health effects for almost all individuals in the general population。5.What the advantage of the DRI values are or What are the DRI committee goals when setting DRI values?（1）setting intake recommendations for individuals; 2） prevent chronic diseases; （3）facilitating nutrition research and policy; 4）establish safety guidelines 6.What should you keep in mind when using the FGP? carbohydrate 55%-65%、fat 20%-30%、protein 10%-15%.1）determine your own food need 2）exchange similar food and allocate your diet 3）distribute the proportion of meals reasonably 4）make full use of local resource 5）persist in the guidelines for a long period as a habit 7.The ways modifying the diet to fit the recommendations. or What are the ways to modify the diet according to Dietary Guidelines? First，learn to watch portion sizes, specially of fat-rich foods such as high-rich foods such as high-meats, dairy products, and desserts. Second ,strictly limit a few foods, specially pure fats and sugar. Third ，make substitutions , such as fat-free or low-fat for high-fat daily products. Finally ,eat more plant products whole grains ,fruits, and vegetables.8.Point out three mechanical tasks of stomach. 1）Stores swallowed food 2）Mix up the food ,liquid ,digestive juice 3）Empty its contents slowly into the small intestine . 9.The organs involved in waste removal.（1）Lung：carbon dioxide is exchange for oxygen in lungs。（2）Liver：pull out other wasters out of blood stream（3）Kidney ：dispose of every day waste and help remove fiber starch。10.The characteristic of each sugars. Monosaccharides：glucose fructose galactose；disaccharides：maltose lactose sucrose；polysaccharide：fiber starch。(1)glucose: main fuel rod primary source of energy for brain is critical in metabolism protein and fat cat is precursor of glycogen.(2) Storage system : liver and muscle glycogen (limited storage ) ,fat (unlimited storage ).11.The function of carbohydrate. （1）provide energy（2）constitute tissues Glycoprotein（3）participate in the metabolization of fats and anti ketogenesis action（4）save protein（5）improve sensory properties of foods（6）play role in detoxification（7）improve the function of intestines The function of dietary fiber:1. Moderate rates of absorption of nutrients and other molecules by entrapping molecules and preventing their contact with absorptive surfaces 2. Delay cholesterol absorption ,probably by the same mechanism 3. Stimulate bacteria fermentation in the colon 4. Increase stool weight by holding water within the feces 5.help in weight control by displacing calorie-dense concentrated fats and sweets from the diet while donating little energy ,or promoting feelings of fullness because it absorb water and swell ,soluble fibers in a meal also slow the movement of food through the upper digestive tract ,so you feel full longer.1）improve the bodys handling of glucose and the hormone insulin（2）help prevent constipation , hemorrhoids, and other intestinal problem（3）help in weight control（4）lower blood cholesterol and reduce the risk of heart and artery disease 12.The function of essential fatty acid. （1）produce raw materials for regulatory substances（2）serve as structural parts of cell membrane（3）constitute a major part of lipids in brain and nerves（4）are essential to normal growth The function of fats in the body：1）energy stores（2）protect the internal organs（3）protect the body from temperature extremes（4）serve as raw materials（5）carry the fat-soluble nutrients Provide the major material of which cell membranes are made.13.The function of amino acid. (1)used to build protein ;(2)converted to other small nitrogen containing compounds; (3)converted to some other amino acids; (4)converted to glucose ; Burned as fuel. Stored as fat. Function of proteins : 1. Supporting growth and maintenance 2. Building enzymes , hormones and other compounds 3. Building antibodies 4.maintaining fluid and electrolyte balance 5. Maintaining acid-base balance 6.providing energy 7.acting as transportations 9. Blood clotting 10. Structural components 14.How many factors the bodys use of protein depends on?（1）the bodys state of health（2）the foods source of protein（3）he protein digestibility（4）the other nutrients take with it（5）its amino acid assortment.15.What are characteristics fat-soluble vitamins share? (1)dissolve in the lipids (2)require bile for absorption (3)stored in the liver and fatty tissues (4)may be toxic in excess 16. Physiological function of Vitamin A: (1)maintaining normal vision (2)maintaining the growth and polarization of epithelial tissue (3) adjusting the body s immunity function (4)assisting in bone growth (5)restraining the growth of Knub Physiological function of Vitamin D：（1）maintain blood calcium levels（2）ensure the absorption of Ca and phosphorus（3）as a hormone（4）improves the form of bone and teeth Assist in immune system; affects many other cells 17.Generally speaking, how minerals work in our body ? 18.What are the functions of calcium in human body? 1）froms and maintains the structure and function of bones and teeth; 2）it is essential for muscle contraction and nerve transmission; 3）participate in regulating many enzymes, hormones; 4）maintain the integrity and permeability of all membranes;5）plays an essential role in the clotting of blood. magnesium镁 : assist in the operation of more than 300 enzymes is needed for the release. use of energy from the energy-yielding nutrients.directly affect the metabolism of potassium, calcium, and vitamin D. act in the cells of all the soft tissues work with calcium in contraction and relaxing muscles 5affect the function of stomach and intestine .sodium钠 ：is the chief ion used to maintain the volume of fluid outside cells. helps maintain acid-base balance. is essential to muscle contraction and never transmission help maintain blood pressure fluid balance.Chloride: helps to maintain the crucial fluid balances mentioned earlier in the discussion of water. maintains the strong acidity of the stomach.Sulfur: form the thiamin and all proteins help strand of protein to assume a functional shape.Iron: help hemoglobin and myoglobin hold and carry， release oxygen help many enzymes in energy pathways to use oxygen make new cells ,amino acids , hormones and neurotransmitter.Zinc: make parts of the cells genetic material. help heme in hemoglobin. help metabolize carbohydrate, protein and fat. liberate vitamin A from storage in the liver. dispose or damaging free radicals. Selenium: plays a role in antioxidant enzyme tect the cells from oxidation.Fluoride: It stabilizes bones and make teeth resistance to decay.Copper: help form hemoglobin and collagen. assert in energy metabolism.19.What are the Factors that affect BMR?1. Hormone 2. Physiological status (age stature) 3. Pathological status 4. Circumstance factor 5. Others (thyroxine ,excitement ,sex ) 20.What primary purpose does your body uses fuel for? Body temperature ; breathe ; blood circle ; heart beat.21.Set forth five Consequences of maternal malnutrition in pregnancy （1）lowness of birth weight（2）premature（3）increase of fetal death rate 4）damage of brain development（5）malformation 22.What are Characteristics of infant growth ？（1）entirely depend on mothers milk2）the first fastigium of growth （3quick development of brain 4）faultiness of digestive function 23.Why is breast milk so good for babies? (1) Adequate with nutrients (2) Abundant of immune substance (3) Promote sensibility between infant and mother (4) Hasten babys mentality24.What are the problems about children nutrition? 1）some trace element deficiency（Fe，Zn）（2）shortage of pro in some country 3）obesity in cityHyperactivity; pick some food; watching TV; lead poisoning ;nutrient deficiencies ;sedentary-obesity25.What are the Dietary Factors Associated with Reduced Cancer Risk? food diversification, giving priority to grains. eat more fruits and vegetables.eat fish ,birds, eggs, lean meat usually. limit fat and oil.set limit to alcohol and salt comsumption.eat milk , legumes and their products more of tenly. maintain suitable body weighe.8. persist in doing exercise.9.don not take degenerative foods.10.concern additives and dietary supplements.26.How to prevent hypertension? (1)controlling weight (2)obtaining A balance diet (3)exercising(4)reducing intakes of alcohol and possibility of salt (5)nutrients Ca, Mg ,K and vitamin C其他：三大产能营养素：carbohydrate、protein and fat。六大营养素：carbohydrate、protein、fat、water、vitamins、minerals。产能 :碳水化合物4kcal/g 蛋白质4kcal/g 脂肪9kcal/g calories in each gramFood choices 影响因素：advertising、availability、convenience、economy、comfort、habit、ethnicity、personal preference、positive associations、geographical location、social pressure、values and beliefs、body weight、nutritional value。影响营养素需求的因素：age、gender、activity level、climate、health、state of nutrition。影响健康的因素：genetic inheritance、dietary choices、lifestyle choices。影响蛋白质利用率的因素：1. the quality of amino acid it controlled 2. The proportion of amino acid 3. Its digestibility Water function: carries nutrients throughout the body; cleanses the bloods of wastes; actively participates in many chemical reactions; acts as a lubricant around joints; aids in maintaining the bodys temperature; serves as the solvent for minerals, vitamins , amino acids ,glucose, and other small molecules; serves as a shock absorber insides the eyes ,spinal cord, joints, and amniotic sac surrounding a fetus in the womb.primary organs主要器官:mouth ,stomach ,small intestine , large intestines. accessory organs附属器官:salivary gland ,liver ,pancreas ,gall bladder. 影响食物选择的因素：culture， traditions， lifestyle，