华中科技大学：《营养与食品卫生学》课程教学资源（PPT课件）第二章 各类食物的营养价值（nutritional value）

So many foods Delicious ? Allaying hunger ? Nutritional value ?

So many foods Delicious ? Allaying hunger ? Nutritional value ?

食品的营养价值(nutritional value) 是指某种食品所含营养素和热能满足人 体需要的程度。取决于营养素的种类、数量、 相互比例及消化吸收率。 Nutrition value is degree or percentage of nutrients and energy in food that can meet human requirement. It rests with the kinds, quantity, proportion and absorption rate of nutrients

食品的营养价值(nutritional value) 是指某种食品所含营养素和热能满足人 体需要的程度。取决于营养素的种类、数量、 相互比例及消化吸收率。 Nutrition value is degree or percentage of nutrients and energy in food that can meet human requirement. It rests with the kinds, quantity, proportion and absorption rate of nutrients

Assessment of food nutritional value:  The kind and quantity of nutrients ：analysis, food composition (化学分析、仪器分析、食物成分表)  The quality of Nutrients: the rate of absorption and availability (吸收利用率 : BV，NPU，PER）  Change during cooking and processing: loss 营养质量指数(index of nutrition quality, INQ) 某营养素密度 某营养素含量/该营养素供给量 INQ=——————=———————————— 热能密度 所产生热能/热能供给量标准

Assessment of food nutritional value:  The kind and quantity of nutrients ：analysis, food composition (化学分析、仪器分析、食物成分表)  The quality of Nutrients: the rate of absorption and availability (吸收利用率 : BV，NPU，PER）  Change during cooking and processing: loss 营养质量指数(index of nutrition quality, INQ) 某营养素密度 某营养素含量/该营养素供给量 INQ=——————=———————————— 热能密度 所产生热能/热能供给量标准

食物的营养价值（成年男子轻体力劳动） energy (kJ) protein (g) Vit.A (µgRE) Vit.B1 (mg) Vit.B2 (mg) RNI（A,M,L） 10878 80.0 800 1.3 1.3 100g egg 653 12.8 194 0.13 0.32 INQ 2.67 4.04 1.67 3.80 100g rice 1456 8.0 - 0.22 0.05 INQ 0.77 - 1.30 0.30 100g soybean 1502 35.1 37.0 0.41 0.20 INQ 3.13 0.33 2.25 1.10

食物的营养价值（成年男子轻体力劳动） energy (kJ) protein (g) Vit.A (µgRE) Vit.B1 (mg) Vit.B2 (mg) RNI（A,M,L） 10878 80.0 800 1.3 1.3 100g egg 653 12.8 194 0.13 0.32 INQ 2.67 4.04 1.67 3.80 100g rice 1456 8.0 - 0.22 0.05 INQ 0.77 - 1.30 0.30 100g soybean 1502 35.1 37.0 0.41 0.20 INQ 3.13 0.33 2.25 1.10

Classification of food Origin and Character： ⑴ animal food ⑵ plant food ⑶ food produces nutritional character： (1) cereal grain (2) legumes and its produces (3) vegetables and fruits (4) meat, poultry and fish (5) milk and its produces (6) egg and its produces

Classification of food Origin and Character： ⑴ animal food ⑵ plant food ⑶ food produces nutritional character： (1) cereal grain (2) legumes and its produces (3) vegetables and fruits (4) meat, poultry and fish (5) milk and its produces (6) egg and its produces

CEREAL GRAINS Cereal grains are seeds of the grass family. Wheat , rice, corn, kaoliang are the most important cereals used for human food

CEREAL GRAINS Cereal grains are seeds of the grass family. Wheat , rice, corn, kaoliang are the most important cereals used for human food

1、结构与营养成分 (structure and composition) bran 纤维素和半纤维素 5% 蛋白质、脂肪、B族维生素 aleurone layer 蛋白质、磷、B族维生素 8% endosperm 淀粉，蛋白质 83% germ 蛋白质、脂肪、可 2－3% 溶性糖和B族维生素

1、结构与营养成分 (structure and composition) bran 纤维素和半纤维素 5% 蛋白质、脂肪、B族维生素 aleurone layer 蛋白质、磷、B族维生素 8% endosperm 淀粉，蛋白质 83% germ 蛋白质、脂肪、可 2－3% 溶性糖和B族维生素

2.营养价值(nutritional value ) They provide us with a majority of our food calories and about half of protein. • Protein 7.5~15% EAA不平衡 BV偏低 • Carbohydrates 淀粉 90% ＞70% 单糖 10%

2.营养价值(nutritional value ) They provide us with a majority of our food calories and about half of protein. • Protein 7.5~15% EAA不平衡 BV偏低 • Carbohydrates 淀粉 90% ＞70% 单糖 10%

• Fat 不饱和脂肪酸 1~4% lay in germ and bran mainly • Mineral (P，Ca), 1.5~3% lay in bran and aleurone layer • Vitamins B vitamins （thiamin,riboflavin,niacin） lay in aleurone layer and germ The nutritional value of cereal products varies with the part of grain that is used and the method of processing, cooking

• Fat 不饱和脂肪酸 1~4% lay in germ and bran mainly • Mineral (P，Ca), 1.5~3% lay in bran and aleurone layer • Vitamins B vitamins （thiamin,riboflavin,niacin） lay in aleurone layer and germ The nutritional value of cereal products varies with the part of grain that is used and the method of processing, cooking

麦胚粉 36.4 38.9 10.1 1640 85 0.6 3.50 0.79 燕麦 16.7 60.8 8.3 1611 92 10.9 0.40 0.20 黑米 9.4 66.5 2.7 1372 19 1.6 0.25 0.12 小米 8.8 71.9 3.1 1469 27 4.7 0.52 0.09 红薯 1.4 33.5 0.4 600 18 0.3 0.04 0.11 面粉 12.0 73.2 0.6 1448 25 4.2 0.08 0.03 方便面 8.0 62.6 24.1 2089 33 4.1 0.06 0.02 玉米 9.0 67.7 3.6 1418 12 1.9 0.17 0.10 大米 8.2 74.9 0.8 1460 14 0.5 0.04 0.11 Vit.B2 (mg) Vit.B1 ( mg) Fe (mg) Ca (mg) Energy (kj) Fat (g) Carb. (g) Protein( g) Kind Nutrients Content of Cereal (100g)

麦胚粉 36.4 38.9 10.1 1640 85 0.6 3.50 0.79 燕麦 16.7 60.8 8.3 1611 92 10.9 0.40 0.20 黑米 9.4 66.5 2.7 1372 19 1.6 0.25 0.12 小米 8.8 71.9 3.1 1469 27 4.7 0.52 0.09 红薯 1.4 33.5 0.4 600 18 0.3 0.04 0.11 面粉 12.0 73.2 0.6 1448 25 4.2 0.08 0.03 方便面 8.0 62.6 24.1 2089 33 4.1 0.06 0.02 玉米 9.0 67.7 3.6 1418 12 1.9 0.17 0.10 大米 8.2 74.9 0.8 1460 14 0.5 0.04 0.11 Vit.B2 (mg) Vit.B1 ( mg) Fe (mg) Ca (mg) Energy (kj) Fat (g) Carb. (g) Protein( g) Kind Nutrients Content of Cereal (100g)