Transcript Nutrition
- Basic Professor Dr. Jin BQ Department of Food Science & Nutrition NJNU The Science of Nutrition Fields for Human Health Review: Digestive Physiology Food Digestion & Absorption in Digestive System Trace or Gut Mouth Esophagus Stomach Intestine Glands Salivary Liver Pancreas Others Definition Digestion: The processing is that food and other macromolecule will be decomposed the micro- molecule ( broken down) in gut Absorption: Simple materials will be absorbed in gut and into blood Position of Digestion & Absorption Mouth: Food Intake, Mechanical/Physical Digestion Esophagus: Food Pass-way Stomach: Storage Mechanical & Chemical Digestion Absorption of Water, Alcohol Small Intestine: Main Position for Digestion & Absorption (Mechanical/Physical, Chemical, Enzymic) Large Intestine: Water Absorption Food Motive Speed in Gut The Length of Gut: 7.5-9.0 m 1. 2. 3. Food staying in Gut: Liquid: 15-30min Solid or Half-solid: 2-6h Empty in Stomach: > 12h (in the morning) 4. Ejection: 20-36h For Digestion & Absorption Enough Nutrition: This is a processing of physiological and biochemical exchange in body Nutrients: These materials from foods and others Diet: Food composition 生理需求 感官享受 心理享受 Food-Nutrient-Nutrition Objectives Concept Food：Containing various nutrients in one Foods: Various nutrients combining each other to be a reasonable complex diet Processing：Goods Products Scientifics Nutrients & Nutrition Sources Good N Suitable supplying quantity Reasonable ration Various kinds of foods Nutritional Balance Six Nutrients & Their Functions Protein Fat Carbohydrate Water Minerals Vitamins 6 kinds Nutrients Macro-nutrient > 0.01% Water Protein Lipid/Fat Carbohydrate Minerals Micro-nturient < 0.01% or 0.05 ‰ Energy Micro-elements Vitamins (A,B,C,D,E) B,C Fibres /Dietary fiber A,D,E 5 Macro-Nutrients Protein-Fat-Carb-H2O-Min 3 Energy 5 Composite of Body/tissue Dietary Fiber from Carb St – Gut Motion 2 Micro-nutrients Trace-elements &Vitamins Only adjusting physiological Function No build up Body No Supply Energy Nutrient’s Function Composition of Body Structure Controlling Physiological Activity Supplying Energy Relation of Macro and Micro-nutrients TIME of Food Supply enough: The middle of 1980s in the World The end of 1980s in China Nothing in Africa & Northern Korea Focus on: 1 Macro-nutrients before enough food 2 Micro-nutrients after this over Nutrition with Health Balance diet Reasonable nutrition Malnutrition Over nutrition 食物多样化 粗细搭配 摄入＝利用＋消耗＋排出 长期摄入过量 长期摄入不足 食物中毒 疾病 Nutritional/Physiological Requirement For good heath in human 1. Maintenance requirement 2. Growth requirement 3. Pregnancy requirement 4. Lactation requirement 5. Active/Labor requirement Aim of Nutritional Supplement Need to human physiological requirement Supply nutrients from various foods According to RDA N-requirement adjusting Food digestibility Cooking loss Personal difference Body Composition（ in 20-25Y male） Protein Lipids 17.0 13.8 Card 1.5 H2O Mineral 61.5 6.2 % 100.0 Macro-: High level Micro-nutrients: Less < 0.1 ‰ or < 0.05 ‰ Nutritional Function Sum Growth Reproductivity & Lactating Making-up of Body Tissue Maintaining Body Weight Maintaining Body Temperature Action and Labor Question 1 What are Nutrition and nutrients? 2 What is the aim of nutrition study? 3 When is the beginning of modern nutrition ? 4 How many are kinds of nutrients? 5 Where are nutrients from ? 6 What are macro-nutrients, how many? 7 What are micro-nutrients, how many? 8 What are the physiological functions of nutrients? 9 How many are kinds of requirement for hunam health ? 10 Please explain: Can one or two natural food supply us reasonal nutrition? 11What means of balance diet for our living? 12 How to define which is macro-nutrient or micro-nutrient?