食品营养学双语版_重点版
食品营养学重点
名词解析2、营养学：是研究人体营养规律及其改善措施的科学。
3、食品营养学：是研究食品和人体健康关系的一门科学，应使人们在最经济的条件下获得最合理的营养。
5、营养不良：指由于一种或一种以上营养素的缺乏或过剩所造成的机体健康异常或疾病状态。
7、食品卫生：从食品的生产、制造到最后消费之间无论任何步骤，都能确保食品处于安全、完整及美好的情况。
8、无公害食品：有害物质控制在安全允许范围内的食品。
9、绿色食品：指遵循可持续发展原则，按照特定生产方式和生产加工，经专门机构认定，许可使用绿色食品标志商标的无污染的安全、优质、营养的食品。
14、RDA膳食营养素供给量：指在满足机体正常需要的基础上，参照饮食习惯和食品生产供应情况而确定的，稍高于一般需要量的热能及营养素摄入量，其目的是指导人们进食，使人群中绝大多数个体不致因营养素缺乏而产生营养缺乏病，即预防营养缺乏病。
16、转基因食品：又称基因改良食品或基因食品。
通常是指一种由经基因修饰的生物体生产的，或由该物质本身构成的食品。
17、食品加工：为了适应人们的饮食习惯和嗜好，满足某些特殊要求，将不同的食品原料经过多种不同的加工处理和调配，制成形态、色泽、风味、质地以及营养价值等各不相同的加工食品的过程。
可改善和提高食品的营养价值，亦可造成食品营养素的损失。
19、有机食品：在其生产和加工过程中绝对禁止使用农药、化肥、激素、转基因等人工合成物质的食品。
1、消化：食品在消化道内的分解过程。
2、吸收：食品经过消化后，透过消化道粘膜进入血液循环的过程。
2、生理能值：即机体可利用的能值。
3、能量系数/食物的热价：每克产能营养素在体内氧化所产生的能量值。
4、基础代谢：是指维持生命最基本活动所需的能量需要，指在机体处于空腹12-14h，睡醒静卧下，室温保持在26-30℃，无任何体力活动和紧张思维活动，全身肌肉松弛，消化系统安静状态下测定的能量消耗。
7、能量密度：指每克食物所含的能量。
食品营养学重点部分
绪论营养学：是研究人体营养规律及其改善措施的科学。
营养：是指人体摄取、消化、吸收和利用食物中营养物质以满足机体生理需要的生物学过程。
《皇帝内经素问》：“五谷为养，五果为助，五畜为益，五菜为充，气味合而服之，以补精益气”。
现代营养学分为三个时期：（始于18世纪中叶）。
1.营养学的萌芽与形成期（1785--1945年）：1983：提出“蛋白质”；亮氨酸/苏氨酸；1920：“维生素”。
2.营养学的全面发展与成熟期（1945--1985年）：公共营养兴起。
3.营养学发展的突破与孕育期（1985年--）：植物化学物、分子营养学、新营养学。
第一章：人体对食物的消化吸收1.试述消化和吸收的概念。
消化：人体摄入的食物必须经过消化道加工处理，被分解成小分子的物质，这个过程成为食物的消化。
（化学消化&机械消化）吸收：食物经消化后，所含营养素以及能被人体利用的非营养素所形成的小分子物质通过消化道进入血液或淋巴液的过程，称为吸收。
2.试述胃液的组成及胃酸的功能。
胃液的组成:胃酸、胃蛋白酶、黏液、内因子; 胃酸的功能：激活胃蛋白酶;维持胃内的酸性环境;杀死随同食物进入胃内的微生物;造成蛋白质变性3.试述氨基酸的一般代谢过程。
脱氨基作用及由此而产生的α-酮酸及氨的代谢。
4.不同营养素的吸收部位有何不同？不同营养素的吸收对人体每个部位的营养素吸收功能不同5.甘油三酯的消化、吸收和转运。
5.碳水化合物的消化和吸收。
（P15-16）消化：自口腔内消化---胃内消化---肠内消化（肠腔内消化、小肠黏膜上皮细胞表面上的消化、结肠内消化）吸收：经过消化变成单糖后才能吸收。
第二章营养学基础营养素（nutrient）：是指食物中可给人体提供能量、机体构成成分和组织修复以及生理调节功能的化学成分。
营养素六大类：水、脂肪、糖类、蛋白质、矿物质、维生素。
C、H、O、N占人体96%以上；细胞内液ICF （2/3）、外液ECF （1/3）；骨密度（BMD ）；血液5L 。
营养与食品卫生学英汉互译词汇完整
acceptable daily intake (ADI)每日允许摄入量acclimatization 气候适应accumulate 蓄积acetylandromedol 乙酰柽木醇毒acceptable risk level 可接受的危险水平acid-forming food 成酸性食品acid value 酸价Achromobacterium 无色菌属Act for preventing the adulteration of articles ex food and drink 防止饮食品掺假法activator 激活剂,活化剂activity coefficient,AC 活性系数actomyosin 肌凝蛋白acute toxicity test 急性毒性试验additive action 相加作用adipose tissue 脂肪组织administrative rule 行政规范adrenal cortical hormone 肾上腺皮质激素adsorption 吸附,吸附作用aerobic repiration 有氧呼吸aflatoxin 黄曲霉毒素after-ripeness 后熟Agaricus 伞草属Agrostemma githago L. 麦仙翁Adequate intake,AI 适宜摄入量alamine 丙氨酸albumin 白蛋白albuminuria 蛋白尿alcohol 酒精alimentary codex 食品法规Alkaligenes 产碱杆菌属allowance 供给量alpha-BHC a-六六六alpha hemolytic streptococcus甲型溶血性链球菌Alternaria 交链孢霉aluminum hydroxide 氢氧化铝aluminum sulfate 硫酸铝Alzheimer's dementia早老性痴呆(阿耳茨海默痴呆)Amanita muscaria 毒蝇伞Amanita pantherina 豹斑毒伞Amanita phalloides 毒伞Amanita verna 白毒伞Amanita virosa 鳞柄白毒伞amaranth 苋莱红amatoxins 毒伞八肽类Ames test Ames 试验,艾姆斯试验amino acid pattern 氨基酸模式ammonia 氨Amoeba 阿米巴属,阿米巴原虫,变形虫属amphetamin chloride 冰毒amygdalin 苦杏仁甙amyl nitrite 亚硝基异戊酯amylose 直链淀粉amylopectin 支链淀粉anabolism 合成代谢anaerobic respiration 厌氧呼吸Andersen`s disease 安德森病angular stomatitis 口角炎anion exchange resins 阴离子交换树脂anisatin 毒八角亭antagonistic action 拮抗作用anthraquinone 蒽醌anti-cancer drugs 抗癌药物antiketogenesis 抗生酮作用antioxidant 抗氧化剂antitrypsin 抗胰蛋白酶anthropometry 人体测量学apatite 磷灰石apparent digestibility 表现消化率appetite 食欲apoferritin 脱铁铁蛋白apolipoprotein 载脂蛋白applied nutrition 应用营养aquatic organism 水生生物aquatic product 水产品arachidonic acid 花生四烯酸arcus senilis 老年环arginine 精氨酸arsenic 砷Arthrinium 节菱孢属Ascaris lumbricoides 蛔虫Ascaris vermicularis 蛲虫Ascomycetes 子囊菌纲ascorbate 抗坏血酸盐ascorbic acid 抗坏血酸Aspergillus 曲霉属Aspergillus albicans 白曲霉Aspergillus candidus 亮白曲霉Aspergillus flavus 黄曲霉Aspergillus fumigatus 烟曲霉Aspergillus glaucus 灰绿曲霉Aspergillus nidulans 构巢曲霉Aspergillus niger 黑曲霉Aspergillus niveus 霉白曲霉Aspergillus ochraceus 赭曲霉Aspergillus parasiticus 寄生曲霉Aspergillus restrictus 局限曲霉Aspergillus terreus 土曲霉Aspergillus ustus 焦曲霉Aspergillus versicolor 采色曲霉Aspergillus wentti 温特曲霉atherosclerosis 动脉粥样硬化autophagy 自吞噬availability 可利用率avidin 抗生物素蛋白azide 重氮化合物Bacillus anthracis 炭疽杆菌Bacillus cereous 蜡样芽胞杆菌Bacillus erysipelatos-suis 猪丹毒杆菌Bacillus subtilis 枯草杆菌Bacillus tuberculosis bovis 牛型结核杆菌bacon 咸猪肉bacterial mutation test 细菌诱变试验bacteriocidal substance 杀菌物质bacteriophage 噬菌体balanced diet 平衡膳食balance test 平衡实验Balantidium coli 结肠小袋绦虫B.alcaligenes metalcaligenes 粪产碱杆菌barley 大麦basal metabolic rate,BMR 基础代谢率basal metabolism，BM 基础代谢basic energy exenditure,BEE 基础能量消耗base-forming food 成碱性食品Basidiomycetes 担子菌纲bean curd 豆腐bean curd blade 百叶bean sprout 豆芽beet 甜菜beetle 甲虫类benefit-risk analysis 利害分析benzimidazole 苯骈咪唑benz(a)anthracene (BA) 苯并(a)蒽benzo(a)pyrene (B(a)P) 苯并(a)芘benzylamine oxidase 苄胺氧化酶beriberi 脚气病beta-BHC β-六六六β-carotene β-胡萝卜素beta hemolytic streptococcus乙型溶血性链球菌betanin 甜菜苷BHC;1,2,3,4,5,6-hexachlorocyclohexane六六六bilirubin胆红素biliverdin 胆绿素bilobol 白果(二)酚bioconcentration 生物富集,生物浓集biodeterioration 生物危害bioenergetics 生物能量学biofeedback 生物反馈biohazard 生物危害biological concentration生物富集,生物浓集biological expansion 生物性膨胀(罐头)biological half-time 生物半减期biological prevention 生物防治biological value 生物价(生理价值)biosynthesis 生物合成biotin 生物素biotransformation 生物转化biotransport 生物转运bis(P-chlorophenyl)acetic acid pp'-滴滴埃1,l'-bis(P-chlorophenyl)-2,2--dichloroethane pp′-滴滴滴1,l'-bis(P-chlorophenyl)-2,2-dichloroethylene pp′-滴滴伊1,1'-bis(P-chlorophenyl)-2,2,2trichloroethane pp′—滴滴涕Bitot`s spots(patches) 结膜干燥,比托斑点bitter almond kernel 苦杏仁bittern 盐卤Biuron 敌草隆bleach 漂荡,预煮bleaching agent 漂白剂blindness 盲,视觉缺失blood clam 蚶body mass index,BMI 体重指数botulin(botulismotoxin) 肉毒菌毒素botulism 肉毒中毒Bouin's solution 鲍音液Bovine Sponglform Encephalopathy,BSE 疯牛病bran 糠branched chain amino acid 支链氨基酸breakdown 分解breast milk 母乳broad bean 蚕豆bromethane 溴甲烷bromomethane；methyl bromide 溴甲烷brown rice 糙米Brucella 布氏杆菌属Brucelliasis 布氏杆菌病B.subtilis test 桔草杆菌试验B.thermophilie flat sour 嗜热性平酸苗butenolide 丁烯酸内酯butylated hydroxyanisole 丁基羟基茴香醚butylated hydroxytoluene 二丁基羟基甲苯B.welchii(B.perfringens)韦氏杆菌(产气荚膜杆菌)Ccachexia 恶病质cadaverine 尸胺cadmium 镉cadmium carbonate 碳酸镉cadmium chlorate 氯酸镉cadmium hydroxide 氢氧化镉cadmium nitrate 硝酸镉cadmium sulfide 硫化镉caffeine 咖啡碱calciferol 钙化醇calcitonin,CT 降钙素calcium 钙caloric quotient 热能系数calorie 卡(路里)calorifacient 生热的,产热的calorimeter 测热计,热量计calorimetry 测热法Camplobacter fetus subsp.jejuni胎儿弯曲菌空肠亚种Camplobacterjejuni 空肠弯曲菌Candida 假丝酵母,念珠菌属cannabidiol 大麻二酚cannabinol 大麻酚cannabis seed oil poisining 大麻子油中毒canned food 罐头食品capsanthin 辣椒红caramel 酱色,焦糖carbamate 氨基甲酸酯carbohydrate 碳水化物carbonic anhydrase 碳酸酐酶carcinogen 致癌物carcinogenicity test 致癌试验carithamine 红花黄色素carnitine 肉毒碱casein 酪蛋白cassava 木薯catabolism 分解代谢cation exchange resins 阳离子交换树脂cell transformation test 细胞转化试验cellulose 纤维素ceramics 陶瓷ceruloplasmin 血浆铜蓝蛋白cesium 铯chemical expansion 化学性膨胀(罐头) chemical engineering ,chemical industry,chemical technolog 化工chemical pollution 化学污染chemical prevention 化学防治Chlorella 小球藻属chlorinated hydrocarbon,organochlorine氯化烃,有机氯chlorogenic acid 绿原酸cholesterol 胆固醇cholecal ciferol 维生素D3,胆钙化醇choline esterase 胆碱酯酶chromium 铬chromosome 染色体chromosome abberation 染色体畸变chromosome aberration assay test染色体畸变分析试齄chronic mercury poisoning 慢性汞中毒chronic toxicity test 慢性毒性试验chylomicron 乳糜微粒cigarette 香烟Citreoviridin 黄绿青霉素citrinin 桔青霉素Cladosporium 枝孢属clam 蛤Clavus secalinus 麦角Claviceps purpurea Tulasne 麦角菌cleaner 洗涤剂cleaning 净化cleavage of phosphide ester linkage 磷酯键裂解cleft palate 腭裂Clitocybe 杯伞属Clostridium 芽胞杆菌属Clostridium botulinum 内毒杆菌Clostridium butylicum 丁酸杆菌Clostridium perfringens 产气荚膜杆菌coagulant 凝固剂coagulase 凝固酶cobalt 钴cobalt chloride 氯化钻coffee 咖啡colchicine 秋水仙碱cold frozen 冷冻cold press 冷榨cold sterilization 冷灭菌cold storage 冷藏coliform group 大肠菌群colitap 大肠菌快速检验纸片coli test 大肠杆菌试验colliod 胶体colloid system 胶体系统colonization factor antigen,CFA定居因子抗原complementary action 互补作用concentrated milk 浓缩奶concentration factor 浓集系数condensed milk 炼乳congenital mercury poisoning先天性汞中毒conglycinin 伴大豆球蛋白conjunctival dryness 结膜干燥contaminants in food 食品污染物contaminants of biological origin生物性污染物contaminants of chemical origin化学性污染物contaminants of radioactive origin放射性污染物contamination 污染control organ of food hygiene食品卫生监督机构control system of food hygiene食品卫生监督制copper 铜corn cockle seed 麦仙翁籽corn soybean milk (CSM) 玉米大豆乳coronary heart disease 冠心病cowmilk 牛乳Coxsackie virus 柯沙奇病毒crayfish 蝲蛄critical control point,CCP 关键控制点critical porion 敏感期cumulative coefficient 蓄积系数cumulative toxicity index 蓄积毒性系数cumulative toxicity test 蓄积毒性试验Curcuma longa 姜黄curcumin 姜黄素β-cyanoalanine β-氰丙氨酸cyanogenetic glycoside plant poisoning含氰甙植物中毒cyanogenetic glycoside 含氰甙cyanomethemoglobin 氰化正铁血红蛋白cycasin 苏铁素cyclamate 环己氨基磺酸盐cyclic N-nitroso compound环状N-亚硝基化台钧cyclochlorotine 环氯素cysteine 半胱氨酸cystine 胱氨酸cytochrome 细胞色素cytochrome P450s,CYP 细胞色素P450酶系cytochrome oxidase 细胞色素氧化酶Ddaily dietary allowance 每日膳食供给量Datura stramonium L. 蔓陀萝day blindness 昼盲(症)daylily 黄花莱,金针莱21-day survival index 21天哺育成活率2,4-D;2,4-dichlorophenoxyacetic acid 2,4-D; 2,4-二氯苯氧醋酸DDVP；dichlorvos；dichlorphos 敌敌畏dealkylation 脱烷基化作用deamination 脱氨基作用Debaryomyces 德巴利氏酵母属decimal reduction time (DRT)90%递减时间diarrhea 腹泻difference between individuals 个体差异delayed neurotoxicity 迟发性神经毒作用delayed neurotoxicity test迟发神经毒性试验delta-BHC δ-六六六Demeton,systox 内吸磷Density of energy 热能密度Density of nutrient 营养素密度dental plaque 斑牙deoxyadenosylcobalamin 腺苷钴胺酸Deoxynivalenol (DON) 脱氧雪腐镰刀菌醇descendant 子系体,后代Deuteromycetes (Imperfect fungi)半知茵纲(不完全菌纲)dhurrin 蜀黍氰甙diabetes mellitus,DM 糖尿病diabetic ketoacidosis 糖尿病酮症酸中毒diacetoxyscirpenol 二醋酸熏草镰刀菌烯醇dialycerides 甘油二脂Diazinon 二嗪农dibenz(a,h)anthracene,DBA 二苯并(a,h)蒽dichloro-diphenyltrichloroethane;1,1,1-trichloro-2, 2-bis(P-chlorophenyl)ethan 滴滴涕(DDT)dientamoeba fragilis 脆双核阿米巴diet 膳食,饮食dietary 食谱,饮食的dietary history 饮食习惯dietary fiber 膳食纤维dietary guidelines 膳食指南dietary recall 膳食回顾dietary reference intakes,DRIs膳食营养素参考摄入量dietary reference values,DRVs 膳食参考量difference between species 种间差异digestibility 消化率digestion 消化dihydrochalcone 二氢查耳酮dihydronivalenone 二氢雪腐烯酮dihydrosafrole 二氢黄樟素1,25-dihydroxycholecalciferol 1,25-二羟维生素D37,12-dimethylbenz(a)anthracene；7,12-DMBA 7,12-二甲基苯并(a)蒽dioxin 二噁英direct calorimetry 直接测热法discrimination factor 差异系数diterpene 双萜dithion 畜虫磷diverticulosis 憩室病DNA repair synthesis test DNA修复合成试验domestic animal 家畜dominant lethal test 显性致死试验dopamine-β-hydroxylase 多巴胺-β-羟化酶dose-effect(dose-response) relationship 剂量效应(反应)关系drogs 废渣dried bean curd 豆腐干Drosophila melanogaster recessive lethal test 果蝇隐性致死试验Drosophila recessive lethal assay 果蝇隐性致死试验duodenum 十二指肠dwarfism 矮小,侏儒症dystrophic hyperkeratosis 营养不良性角化过度Eeating out 出外用膳eating patterns 饮食习惯Echinococcus granulosus 细粒棘球绦虫ECHO virus 埃柯病毒ecosystemic equipoise 生态平衡edema 水肿Edible microorganismus 食用微生物elastin 弹性蛋白elderly 老年人elementary school 小学Embadomonas intestinalis 肠内滴虫emulsion 乳胶,乳浊剂,乳剂emulsoid 乳胶体energy 热能energy coefficient 能量系数endemic arsenic poisoning 地方性砷中毒endemic cretinism 地方性克汀病endemic disease 地方病endemic fluorine poisoning 地方性氟中毒endopeptidase 肽链内切酶endosperm 胚乳energy requirment 热能需要量Engel's index 恩格尔指数enrichment 强化(食品)enterogastrone 肠抑胃素enterogenous cyanosis 肠原性青紫enteroinvasive E.Coli 肠侵袭性大肠杆菌enteropathogenic E.Coli 肠致病性大肠杆菌enterotoxigenic E.Coli 肠产毒性大肠杆菌enterotoxin 肠毒素epinephrine 肾上腺素epiphysis 松果体,骨骺epithollium 上皮epoxide 环氧化物12,13-epoxytrichothecenes 12,13-环氧单端孢霉烯族化合物ergocalciferol 麦角骨化醇,维生素D2ergometrine 麦角新碱ergometrinine 麦角异新碱ergot 麦角ergotamine 麦角胺ergotism 麦角中毒ergotoxine 麦角毒Erwinia 欧文菌属erythocytes 红细胞erythroskyrin 红天精Escherichia 埃希菌属Esherichia coli 大肠杆菌essential amino acid 必需氨基酸essential fatty acid 必需脂肪酸esterification 酯化(作用)estimated safe and adequate intake安全适当的建议摄入量estrogen 雌激素ethion 乙硫磷ethnic 人种的,人种学的Eumycetes 真菌纲evaporated milk 脱脂牛奶FFacioletta ilocana 伊族棘口吸虫fallout 沉降灰FAO/WHO Joint Committee of Alimentary Codex(CA-C) FAO/WHO 食品卫生法规联合委员会farina 面粉,淀粉Fasciola hepatica 肝片吸虫Fasciolopsis 姜片虫属Fasciols heterophyes 异形吸虫fast-food 快餐fat 脂肪Fat-soluble vitamins 脂溶性维生素fatty acid 脂酸fecundation index 受孕率Federal Radiation Council,FRC 美国联邦辐射委员会feeding test for 90 days 90天喂养试验feeding test for 7 days 7天喂养试验Federal Food Drugs and Cosmetic Act联邦食品药品化妆品法(美国)Fenthion 倍疏磷(百治屠)fermented tea 发酵茶Fermentive corn flour 酵(臭)米面Fermentive corn flour intoxication 酵(臭)米面食物中毒fern 蕨类(羊齿植物)ferritin 铁蛋白ferroxidase 铁氧化酶fertilizer (化学)肥料F-2 estrogenic mycotoxinF-2 雌性发情毒素Fetal Alcohol Syndrome,FAS胎儿酒精症候群fetus 胎儿fiber 纤维fibrin 纤维蛋白fibrinogen 纤维蛋白原finless eel 蟮鱼fish 鱼,鱼类fishery 渔业fishing ground 渔场flatulence factor 胃肠胀气因子Flavobacterium 黄杆菌属Flavobacterum farinofermentans 酵米面黄杆茴flavonoid 黄酮类化合物fluorene 芴fluoride 氟化物fluorine 氟fluorosis 氟中毒flour tortillas 墨西哥薄饼fluid balance 体液平衡fluoride 氟化物fluorosis 氟中毒folacin 叶酸folic acid 叶酸food additive 食品添加剂Food and Argriculture Organization,FAO 联合国粮农组织Food and Drug Administration (FDA) of U.S. 美国食品与药物管理局food chain 食物链food colour 食用色素food composition 食物成分food contamination 食品污染food fortifier 食品强化剂food grain other than wheat and rice 杂粮food hygiene 食品卫生学food hygiene law 食品卫生法food hygienic quality detection 食品卫生质量鉴定food origin disease 食源性疾病food poisoning 食物中毒Food toxicology 食品毒理学Food Safety Council of U.S.美国食品安全性协会food spoilage 食品腐败变质food stamp 食品券food storage 食品贮存foot-and-mouth disease virus 口蹄疫病毒fortification 加强,强化fresh water crab 河蟹fresh water fish 淡水鱼fried bean curd 油豆腐fruitarian 果食者full blood count 全血计数fumigant 熏蒸剂fungi 真菌fungicide 杀菌剂fusarenon-X 镰刀菌烯酮-XFusarium 镰刀菌属Fusarium equiseti 木贼镰刀菌Fusarium graminearum 禾谷镰刀菌Fusarium lateritium 砖红镰刀菌Fusarlum moniliforme 串株镰刀菌Fusarium nivale 雪腐镰刀菌Fusarium oxysporum 尖孢镰刀菌Fusarlum poae 梨孢镰刀菌Fusarlum roseum 粉红镰刀菌Fusarlum scripi 藤草镰刀菌Fusarium semitectum 半裸镰刀菌Fusarinm solani 茄病镰刀菌Fusarium sporotrichioides 拟枝孢镰刀菌Fusarium spp. 镰刀菌Fusarium toxin 镰刀菌毒素Fusarfum tricinctum 三线镰刀菌Ggalactotransferase 半乳糖转移酶gamma-BHC γ-六六六gamma streptococcus 丙型链球菌grain embryo 谷胚(芽)garlic 大蒜gastroenteric irritant 胃肠刺激物gellyfish 诲蜇gelsemine 钩吻碱gene mutation 基因突变genetically modified food,GMF 转基因食品geo-chemical disease 地球化学性疾病germination 发芽Giardia lamblia 贾兰第鞭毛虫Gibberella zeae 玉米赤霉ginkgo biloba L. 银杏,白果ginkgolic acid 白果酸Glass can 玻璃罐头glossitis 舌炎glucagon 胰高血糖素glucogenesis 葡萄糖生成glucogenic amino acid 生糖氨基酸glucose 葡萄糖glucosinolate 芥子甙glutamic acid 谷氨酸glucuronide 葡糖苷酸glutathione 谷胱甘肽glycemic index 血糖生成指数glycolysis 糖酵解Gnathostoma spinigerum 棘聘口线虫glutathione peroxdase 谷胱甘肽过氧化物酶glutinous rice 糯米goitrogen 致甲状腺肿因子Good Manufacture Practice (IMP)良好生产工艺gossypol 棉酚grain, cereal 谷类grain husk 谷皮grain moth 谷蠹grain peat 大谷盗grain processing 粮食加工green food 绿色食品grind 碾磨grind into thick liquid 磨浆guaiac 愈创木脂gustin 味觉素Gymnopilus spectabi1is 桔黄裸伞gypsum 石膏Gyromitra esculenta 鹿花蕈Gyromitrin 鹿花蕈素HHafnia 哈夫尼亚菌属hallucinogen 幻觉原Halobacterium 嗜盐杆菌属Halococcus 嗜盐球菌属Hansenula 汉逊酵母属harelip(cleft lip) 唇裂heat-labile toxin,LT 不耐热肠毒素heat-stable toxin,ST 耐热肠毒素heavy metal 重金属Heliotroplum lascocarpum 毛果洋茉莉helminth蠕虫hemagglutinin 血细胞凝集素heme 血红素hemicellulose 半纤维素hemoglobin 血红蛋白hemolytic toxin 溶血毒素hemosiderin 血铁黄素herbicide 除草剂heroin 海洛因,吗啡high density lipoprotein 高密度脂蛋白high density lipoprotein cholesterin,HDL-C 高密度脂蛋白胆固醇histamine 组胺histidine 组氨酸HT-2 toxin HT-2毒素hydrazine 肼,联氨hydrogenation 氢化作用hydrogen cyanide 氢氰酸hydrolysis 水解作用hydrometer (液体)比重计hydrometry 液体比重测定法hydroxyapatite 羟磷灰石hydroxycholecalciferol羟基胆固醇化钙,25-羟维生素D3hydroxocobalamine 羟钴胺素hydroxyergocalciferol羟基麦角钙化醇,25-羟维生素D2Hymonolepis diminuta 长膜壳绦虫hyperactivity 功能亢进的hypercholesterolemia 高胆固醇血症hyperlipaemia 高脂蛋白血症hypertension 高血压hypervitaminosis 维生素过多症hypocalcemia 低钙血症IIbotenic acid 鹅膏鼙氨酸Idiopathic hypogeusia 自发性味觉减退Illicium anisatum L. 山大茴,毒茴香,假茴香,次大料Implantation period 着床期incidence of parturition 妊娠率income elasticity 收入弹性index of nutritional quality (INQ) 营养质量指数indicator of food hygiene quality 食品卫生质量指标indigo carmine 靛蓝胭脂红indirect calorimetry 间接测热法indole 吲哚(靛基质)Inocybe 丝盖伞属inodized salt 碘盐insecticide 杀虫剂inspector of food hygiene 食品卫生监督员insulin 胰岛素International Commission on Radiological Protection; ICRP 国际放射防护委员会iodine 碘iodin deficiency disorders 碘缺乏病ionization theory 离子化学说iron 铁islanditoxin 岛青霉毒素isoleucine 异亮氨酸isosafrole 异黄樟素lsothiocyanates 异硫氰酸酯Isospora hominis 人等胞子球虫Isoxazole derivative 异噁唑衍生物Jjoule 焦耳junior food幼儿食品KKahagawa phenomenon 神奈川现象kelp 海带kerantin 角蛋白ketogenic amino acid 生酮氨基酸ketosis 酮病kilocalorie 千卡Kilojoule 干焦Klebsiella 克雷伯菌属Konwey's dish 康威皿kwashiorkor 恶性营养不良Labeling of INQ INQ标志(营养质量指数标志)lac insect 紫胶虫lactation 泌乳,哺乳Lactarius 乳菇属Lactobacilius 乳杆菌属L-aspartyl-L-phenylalanine methylester天门冬酰苯丙氨酸甲酯lathyrism 山黧豆中毒lead 铅lead linear 铅线lead load 铅负荷leaf protein 叶蛋白lean body mass 瘦体质lean meat 瘦肉lecithin 卵磷脂leucine 亮氨酸L-α,γ-diamlnobutyric acidL-α,γ-二氨基丁酸life-span toxicity test 终生毒性试验lignin 木质素limiting amino acid 限制氨基酸linamarin 亚麻苦甙,棉豆甙lindane 林丹linolenic acid 亚麻酸linolie acid 亚油酸linuron,N′-(3,4-dichlorophenyl)N-methoxy-N-methylurea 利谷隆lipase 脂肪酶lipid 脂类lipoids 类脂质lipoprotein 脂蛋白lithium 锂live birth index 出生成活率liverfluke 肝吸虫Lolium temulentum L. 毒麦long term toxicity test 长期毒性试验low density lipoprotein 低密度脂蛋白low density lipoprotein cholesterin,LDL-C 低密度脂蛋白胆固醇lungfluke 肺吸虫Lycopene 番茄红素lysine 赖氨酸lysyloxidase 赖氨酰氧化酶Mmacrocytic anemia,macrocyte 巨红细胞macroelement 宏量元素Mad Cow Disease 疯牛病magnesium 镁maize 玉米malathion,Karbofos 马拉硫磷malnutrition 营养不良mammitis,mastitis 乳房炎management of food hygiene 食品卫生管理management of food poisoning食物中毒管理manganese 锰manibot utilissima 木薯marasmus 消瘦,消耗marine fish 海鱼maximum no-effect level (MNL)最大无作用量maximum probable number of coliform group 大肠菌群最近似数maximum no-effect dose 最大无作用剂量maximum residue limit 最高容许残留量maximum residue limit 最大残留限量meat factor 肉类因子medium lethal dose (LD50) 半数致死量megajoule 兆焦megaloblastic anemia,megalobast巨幼红细胞melanin 黑色素mercury 汞metabolic antagonist 代谢拮抗物metabolic half-life (Ti) 代谢半衰期metabolism 代谢metabolism test of xenobiotics外来化合物代谢试验Metagonimus Yokogawai 横川后殖吸虫Metallic toxicant 金属毒物metallothionein,MT 金属硫蛋白methemoglobinemia 高铁血红蛋白血症methemoglobin reductase高铁血红蛋白还原酶methionine 蛋氨酸methyl 2-benzimidazole-carbamate (MBC) 多菌灵methylene blue 亚甲蓝,美蓝3-methyleholanthrene(3-MCA)3-甲基胆蒽4-methylimidazole 4-甲基咪唑Micrococcus 微球菌属Micrococcus roseum 玫瑰微球菌microelement 微量元素micronucleus test 微核试验microsome mediated assay 微粒体间介试验millet 小米milk curd 凝乳milker 挤奶器milk sugar,lactose 乳糖mineral 无机盐minimal effect level 最小有作用剂量minimium observed adverse effect level (LOAEL) 最小可见损害作用水平miscible calcium pool混溶钙池mite 螨类mitochondrion 线粒体mixed polysaccharide 杂多糖moisture absorption 吸湿性molasses 糖蜜mollusc 软体动物molybdenum 铝monascorubin 红粬红素Monascus purpureus 紫红粬霉moniliformin 串珠镰刀菌素Monoamine oxidase 单胺氧化酶monoglyceride 单酸甘油脂monosacchavide 单糖monosodium glutamate 谷氨酸钠,味精monomethylhydrazine 甲基联氨monounsaturated 单不饱和的monuron,N′-(P-chlorophenyl)-N,N-dimethylurea 灭草隆moral rule 道德规范mottling of teeth 斑牙症mouse 鼠类mouse unit,MU 小鼠单位Mucor 毛霉属mung bean 绿豆muscarine 毒蝇碱muscimol 毒蝇母mutagenicity test 致突变试验myoglobin 肌红蛋白myosin 肌球蛋白myristic acid 豆蔻酸NNADH-dehydrogenase 还原型辅酶I脱氢酶β-N-(γ-L-glutamyl)-aminopropionitrileβ-N- (γ-L-谷氨酰基)氨基丙腈naringin dihydrochalcone 柚苷二氢查耳酮natural radioactive background 天然放射性本底natural radionuclide 天然放射性核索negative nitrogen balance 负氮平衡neohesperidin dihydrochalcone新橙皮苷二氢查耳酮neo-solaniol 新茄病镰刀菌烯醇net protein utilization 蛋白质净利用率neurotoxicant 神经毒neurotoxic esterase 神经毒素酶neutral fat 中性脂肪new resources of food 食物新资源niacin 烟酸,尼克酸,维生素PPnicotinic acid 尼克酸nickel 镍night blindness 夜昼(症)nisin 乳酸链球苗肽nitrile 腈nitrite 亚硝酸盐nitrite poisoning 亚硝酸盐中毒nitrogen soluble index (NSI) 氮溶解指数nitrophen,2,4-dichloro-1-(4′-nitrophenoxy)benzene 除草醚nivalenol 雪腐镰刀菌烯醇,瓜萎镰菌醇nivalenol diacetate 二醋酸雪腐镰刀菌烯醇N-nitramine N-硝胺N-nitrosamide N-亚硝酰胺N-nitrosamidine N-亚硝基脒N-nitrosamine N-亚硝胺N-nitroso carbaryl N—亚硝西维因N-nitroso-compound N-亚硝基化合物N-nitrosodiethanolamine 二乙醇-N-亚硝胺N-nitrosodiethylamine 二乙基-N-亚硝胺N-nltrosodimethylamine 二甲基-N-亚硝胺N-nitrosomorpholine N-亚硝基吗啉N-nitrosopiperazidine(N-nitrosopiperazine) N-亚硝基哌嗪N-nitrosopiperidine N-亚磺基哌啶N-niterosopyrrolidine N-亚硝基吡咯烷N-nitroso sugar amino acidsN-亚硝基糖氨基酸N-nitrosourea N-亚硝基脲non-essential amino acid 非必需氨基酸non-fermented tea 未发酵茶no-observed-adverse-effect level(NOAEL) 无明显损害作用水平no-observed-effect level(NOEL)无明显作用水平norepinephrine 去甲肾上腺素nordihydroguaiaretic acid去甲二氢愈创木酸γ-N-oxalyl-L-α,β-diaminobutyric acidγ-N-草酰-L-α,β-二氨基丁酸β-N-oxalyl-L-α,β-diaminopropionic acidβ-N-草酰-L-α,β-二氨基丙酸nucleotide 核苷酸nutrient 营养素nutritional ecology 营养生态学nutritional hygiene 营养卫生学nutritional iron deficiency anemia,IDA 营养缺铁性贫血nutritional marasmus 营养消瘦症nutritional requirement 营养素生理需要量nutritional surveillance 营养监测Oobesity 肥胖,肥胖症ochratoxin 赭曲霉毒素oils 油类oilseed cake 油籽饼oil-seed meal 油籽饼粉one-carbon unit 一碳单位onion 洋葱,葱头Opisthorchis felineus 猫后皋吸虫Opisthorchis(clonorchis) sinensis华支睾吸虫opium 鸦片opsin 视蛋白Oranoleptic indicator 感官指标organelle 细胞器organoarsenic 有机砷organomercury 有机汞organophosphorus 有机磷osmotic pressure 渗透压ossification 骨化(作用)osteoblast 成骨细胞osteoclast 破骨细胞osteomalacia 骨软化(症) osteoporosis 骨质疏松症o-sulfobenzoic acid 邻磺基苯甲酸overweight 超重oxalate 草酸盐oxalic acid 草酸oxidation 氧化oxidative phosphorylation 氧化磷酸化oxyhemoglobin 氧合血红蛋白oyster 牡蛎Ppalmitic acid 软脂酸Panaeolus 花褶伞属pantothenic acid,pantothen 泛酸Paragonismus westermani 卫氏并殖吸虫Paramecium caudatum 尾草履虫Parathion,Thiophos,1605 对硫磷parathyroid hormone,parathyrin 甲状旁腺素pasterpowderlayer(a1eurone layer) 糊粉层pasteurization 巴氏消毒法patulin 展青霉素pectin transeliminase 果胶反排除酶pellagra 糙皮症,玉米红斑病Penicillium 青霉菌属Penicillium citreo-viride 黄绿青霉Penicillium citrinum 桔青霉Penicillium claviforme 棒形青霉Penicillium cyclopium 圆孤青霉Penicillium decumbens 斜卧青霉Penicilllum expansum 扩展青霉Penicillium fellutanum 瘿青霉Penicillium implicatum 纠缠青霉Penicillium islandicum 岛青霉Penicillium lividum 铅色青霉Penicillium ochrosalmoneum棕鲜色肯霉,棕蛙色青霉Penicillium patulum 展青霉Penicillium pullviLlorum 垫状青霉Penicillium rubrum 红色青霉Penicillium viridicatum 纯绿色肯霉peptide 肽,肽段peracetic acid 过氧乙酸peristalsis 蠕动pesticide 农药pest to store (store pests) 仓库虫害peripheral nutrition,PPN 外周静脉营养phallotoxins 毒伞七肽类Phaseolus vulgaris L .四季豆,莱豆角,芸豆角phenylalanine 苯丙氨酸phenylketonuria,PKU 苯丙酮尿症phospholipid 磷脂phorate,E13911 甲拌磷,(3911) phosphatide 磷脂phospholipid 磷脂phosphorus 磷phosvitin 卵黄高磷蛋白Photobacterium phosphorescens磷光发光菌Phycomycetes 藻菌纲physical expansion 物理性膨胀(罐头) physiological hyaluronidase inhibitor生理透明质酸抑制剂physiological nutrition requirment营养生理需要量phytate 植酸盐phytic acid 植酸phytohemagglutinin (PHA) 植物凝血素Pichia 毕赤酵母属pigeon chest 鸡胸Plankton 浮游生物plant 植物plant growth regulator 植物生长调节素plant sterol 植物固醇plastic can 塑料罐头platelet stickness 血小板粘结poliomyelitis virus 小儿麻痹症病毒polonium 钋polycyclic aromatic hydrocarbons (PAH)多环芳烃类polyoxyethylene ether 聚氧乙烯醚polysaccharide polymerase 多糖聚合酶polyunsaturated fatty acid 多不饱和脂肪酸ponceau 4R 胭脂红,丽春红4Rpoppy 罂粟porphyria 紫质症porphyrin 卟啉positive nitrogen balance 正氮平衡potassium 钾practical residue limit 实际残留限量prandial 膳食的precursor 前体物preservative 防腐剂press 压榨Propionibacterium 丙酸杆菌属propylgallate 没食子酸丙酯prostaglandin 前列腺素protease 蛋白酶protective effect 防护作用protein 蛋白质protein concentrate 浓缩蛋白protein efficiency ratio 蛋白质功效比值protein-energy malnutrition,PEM蛋白质热能缺乏性营养不良protein isolate 分离蛋白protein sparing action 蛋白质节约作用Proteus变形杆菌属proteus food poisoning 变形杆菌食物中毒Proteus mirabilis 奇异变形杆菌Proteus morganli 莫根变形杆菌Proteus vulgaris 普通变形杆菌protoplasmic toxin 原浆毒素Proteus rettgeri雷特洛变形杆菌,雷极氏变形杆菌prunasin 洋李甙Pseudoanisatin 伪毒八角亭Pseudomonas 假单胞菌属Pseudomonas fluorescens 荧光假单胞菌Pseudomonas syncyanca 产蓝假单胞菌Pseudomonas synxantha 产黄假单胞菌psilocin 脱磷酸光盖伞素Psilocybe 光盖伞属psilocybin 光盖伞素puckery 味涩putrescine 腐胺pyridoxine 吡哆醇,维生素B6 pyrimidine 嘧啶pyrrolidine alkaloids 吡咯烷生物碱类。
营养学中英对照复习
营养素：指具有营养功能的物质。
主要来源于各种食物，包括粮食、蔬菜、水果、畜产品、水产品等。
按化学性质分，人体所必须的营养素有六大类：蛋白质、脂肪、糖、无机盐、维生素、水。
第七类为膳食纤维。
食品：指各种供人食用或者饮用的成品和原料以及按照传统既是食品又是中药材的物品，但是不包括以治疗为目的的物品。
功能食品：能够改善身体健康状况或减少患病的食品的一种称谓。
同保健食品，是指声称并具有特定保健功能或者以补充维生素、矿物质为目的的食品。
即适用于特定人群食用，具有调节机体功能，不以治疗疾病为目的，并且对人体不产生任何急性、亚急性或慢性危害的食品。
营养学：研究机体代谢与食物营养素之间的关系的一门学科。
必需营养素：常指人体生长发育必需,且体内不能合成或合成不足的营养素。
除了维生素、矿物质等, 还有必需氨基酸、必需脂肪酸。
产能营养素：指在人每天摄取的所有营养素中，在体内可以产生能量的营养素，脂类（37kj），蛋白质（17kj），碳水化合物（17kj）DRI膳食参考摄入量:一组每日平均营养素摄入量的参考值.EAR平均需要量:满足某一特定性别、年龄及生理状况群体中50%个体需要量的摄入水平。
RNI:推荐摄入量:相当于传统试用的RDA推荐膳食营养素供给量，是可以满足某一特定性别、年龄及生理状况群体中绝大多数（97%~98%）个体需要量的摄入水平。
AI适宜摄入量：观察或实验获得的健康人群某种营养素的摄入量。
UL可耐受最高摄入量: 平均每日摄入营养素的最高限量。
这个量对一般人群中的几乎所有个体似不致引起不利于健康的作用。
当摄入量超过UL而进一步增加时，损害健康的危险性随之增大。
UL并不是一个建议的摄入水平。
营养素的UL 值依据食物、饮水及补充剂提供的总量而定.EER能量需要量:the average dietary energy intake that maintains energy balance and good health in a person of a given age, gender, weight, height, and level of physical activity.营养不良malnutrition：指一种或几种营养素的缺乏或者过剩所造成的肌体健康异常或疾病状态。
食品营养学复习(双语)
单词Nutritious diet 营养膳⻝Nutrients 营养素Nutrition 营养Adequacy 充分性Moderation 适度性Balance 平衡性Variety 多样化Calorie control 热量控制Dietary fiber 膳⻝纤维Energy 能量Overweight and obesity 超重和肥胖Protein 蛋⽩质Fat 脂肪Saturated fat 饱和脂肪Fatty acids 脂肪酸Carbohydrate 碳⽔化合物Vitamin 维⽣素Mineral 矿物质Sodium 钠Salt 盐Iron 铁Calcium 钙Nicotinic acid 烟酸（VB3）Folic acid 叶酸Ascorbic acid 抗坏⾎酸（VC ）Thiamin 硫铵（VB1）Physiological function ⽣理机能Digestive tract 消化道Mouth 嘴Esophagus ⻝道Stomach 胃Small intestine ⼩肠Micronutrients 微量营养素Macronutrients 宏量营养素Bone density ⻣密度Quantity safety 质量安全Quality safety ⻝品安全Biological ⽣物性的Chemical 化学的Factors 因素的Metabolism 新陈代谢第⼀章营养、营养素的概念Nutrition refers to the overall process in which people digests,absorbs and uses nutrition after food intake,to maintain growth,tissues renewal and health. Nutrients are substance in food with particular physiological effects that it can maintain body’s growth,development,activity,reproduction and normal metabolism.it includes protein,carbohydrate,vitamin,mineral,fat,etc. 营养膳⻝的五性Balance,adequacy,calorie control,variety,moderation营养与健康的关系1.疾病和营养状况不良可能是纯营养性或纯遗传性的，或两者兼⽽有之，某些疾病除了与⽇常饮⻝有关外，还与遗传以及⽣活⽅式有关。
食品营养学双语版 重点版
食品营养学食物可以定义为含有许多天然的化学成分以提供人类色、香、味和营养的可食物质，而食物中提供人体营养的有机和无机化学成分称为营养素。
从化学性质和生理功能可将营养素分为六大类，即蛋白质，脂肪，碳水化合物（糖和淀粉）、矿物质、维生素和水，这些物质因为是人体生存所必需而被称为必需营养素。
现在有人把膳食纤维看作第七大营养素，而抗氧化成分为半必需营养素。
这些营养素为机体提供能量、构建和维持机体组织、调节机体的各种生理过程。
第一章消化吸收NutritionNutrition might be defined as the process whereby we obtain the essential nutrients and use them to make many substances our bodies need. This process would include eating and digesting food and absorbing and using, or metabolizing,, the nutrients it contains.营养：谋求养身，即人类获得必需的营养素并利用他们来合成人体需要物质的过程，它包括人体摄入、消化、吸收、利用或代谢营养物质的过程，是人类通过摄取食物满足机体生理需要的生物学过程。
NutrientsNutrients are the chemical components of food which perform nutritive functions:Fats脂肪Proteins 蛋白质Carbohydrates碳水化合物Minerals矿物质Vitamins维生素Water 水Dietary fiber , Antioxidants膳食纤维和抗氧化成分Function of foods and nutrients:Provide energy for activities build and maintain body tissue(组织)Regulate body processes（调节生理过程）Good Nutrition1、What is good nutritionGood nutrition implies that we are obtaining from our food all of the essential nutrients in the amounts needed to keep our bodies functioning and to maintain optimum（最适宜的）health.A very simplified definition of good nutrition might be “eating the right foods in the right amounts, and can keep us to finish our work(physical and mental)efficiently.”好的营养是指人体从食物中获得保持人体正常生理功能和最佳健康状况所需数量的必需营养素。
P208食品营养学(全英语)
Evan, a vegetarian, has heard of the “all-or-none principle” of protein synthesis but does not understand how this principle applies to protein synthesis in the body. He asks you, “How important is this nutritional concept for diet planning?” How would you answer his question?
complementary proteins Two food protein sources that make up for each other’s inadequate supply of specific essential amino acids; together, they yield a sufficient amount of all nine and so provide high-quality (complete) protein for the diet.
Food Item and Amount
RDA Canned tuna, 3 ounces Broiled chicken, 3 ounces Roast beef, 3 ounces Yogurt, 1 cup Kidney beans, 1/2 cup 1% low-fat milk, 1 cup Peanuts, 1 ounce Cheddar cheese, 1 ounce Egg, 1 Cooked corn, 1/2 cup Seven-grain bread, 1 slice White rice, 1/2 cup Pasta, 1 ounce Banana, 1 * for 70 kilogram man
食品营养学(双语)
食品营养学（双语）Food and NutritionFood and nutrition play an essential role in the overall health and well-being of an individual. A balanced diet is essential for the proper functioning of the body and mind. Eating the right foods in the right quantities and at the right time helps to maintain an ideal body weight, ensure good digestion, promote good immunity, and prevent chronic illnesses.In the modern world, however, people are often faced with food choices that are high in calories, saturated fats, and sugars. These foods may taste good, but they are generally not good for our health in the long run. They can cause a variety of health problems such as obesity, heart disease, diabetes, and cancer.To make healthy eating choices, it is important to understand the basics of nutrition. The five food groups that make up a balanced diet include fruits, vegetables, grains, proteins, and dairy. Each group has its unique set of nutrients that are essential for a healthy body.Fruits and vegetables are rich in vitamins, minerals, and antioxidants that help to boost the immune system, fight off diseases, and promote healthy skin and hair. They are also a great source of fiber that aids in digestion and helps to keep the digestive system healthy.Grains provide the body with carbohydrates, which are the main source of energy for the body. Whole grains are a better choice asthey contain more fiber, vitamins, and minerals than refined grains. Examples of whole grains include brown rice, quinoa, whole wheat bread, and oatmeal.Proteins are essential for the growth and repair of the body's tissues. They are also important for the production of hormones and enzymes that regulate body functions. Good sources of protein include lean meats, fish, beans, and tofu.Dairy products provide the body with calcium, which is essential for strong bones and teeth. Low-fat dairy products such as milk, yogurt, and cheese are a good source of calcium.It is also important to watch the portions of food we consume. Eating too much of any food, even healthy ones, can lead to weight gain and other health problems. A balanced meal should include a variety of foods from the food groups mentioned above in the right proportions.In addition to eating a balanced diet, it is important to maintain a healthy lifestyle. Regular exercise, getting enough sleep, and reducing stress are all essential for a healthy body and mind.In conclusion, food and nutrition play a crucial role in our health and well-being. By making healthy food choices and maintaining a healthy lifestyle, we can prevent chronic illnesses and lead a fulfilling life.In recent years, there has been an increasing awareness of the importance of a healthy diet for overall health and well-being. This has led to the proliferation of various diets, including veganism, vegetarianism, and paleo. While each of thesediets has its benefits, it is important to remember that a balanced diet is the key to good health.Eating a balanced diet not only helps to prevent chronic illnesses, but it can also improve mental health. Studies have shown that a diet high in refined sugars, saturated fats, and processed foods can lead to depression, anxiety, and other mental health disorders. On the other hand, a diet that is rich in fruits, vegetables, whole grains, and lean proteins has been shown to improve mood and reduce symptoms of depression and anxiety.One of the challenges in maintaining a balanced diet is the availability of unhealthy foods. Fast food restaurants, vending machines, and convenience stores often offer foods that are high in calories and low in nutrients. This can make it difficult for people to make healthy choices. However, by planning meals ahead of time and bringing healthy snacks with you, it is much easier to resist the temptation of unhealthy foods.Another challenge in maintaining a balanced diet is the cost. It can be more expensive to purchase fresh fruits and vegetables than processed foods. However, by shopping for produce at local farmers' markets, buying in-season fruits and vegetables, and cooking at home, it is possible to eat a healthy diet on a budget.It is also important to understand that certain health conditions may require specific dietary needs. For example, individuals with celiac disease cannot tolerate gluten and need to follow a gluten-free diet. Some people may also need to limit their intake of certain nutrients, such as sodium or cholesterol, due to other health conditions.Consulting with a registered dietitian can help individuals develop a healthy eating plan that meets their specific needs.In addition to a balanced diet, regular physical activity is also essential for good health. Exercise not only helps to maintain a healthy weight, but it can also reduce the risk of chronic illnesses such as heart disease, diabetes, and some types of cancer. Aim for at least 150 minutes of moderate-intensity exercise per week, such as brisk walking, cycling, or swimming.Getting enough sleep is also important for overall health. Sleep plays a crucial role in repairing and restoring the body's tissues, regulating hormones, and maintaining a healthy immune system. Adults should aim for 7-9 hours of sleep per night.While a balanced diet, regular exercise, and adequate sleep are all important for good health, it is also important to reduce stress. Chronic stress can lead to a variety of health problems, including high blood pressure, heart disease, and depression. Strategies for reducing stress may include mindfulness activities such as yoga or meditation, engaging in a hobby or other leisure activity, and spending time in nature.In conclusion, food and nutrition play a crucial role in overall health and well-being. By eating a balanced diet that includes plenty of fruits, vegetables, whole grains, lean proteins, and dairy, as well as maintaining a healthy lifestyle through regular exercise, getting enough sleep, and reducing stress, individuals can improve their health and reduce the risk of chronic illnesses.。
食品营养学课程要点
食品营养学第一次课要点A lifetime of nourishment●Someof the food you eat today becomes part of “you” tomorrow●You need food that provides not only energy but also sufficient “nutrients”●If the foods you eat provide too little or too much of one or more nutrients every dayor years, you may well suffer severe disease effects by the time you are old.●The nutrients in food support growth, maintenance, and repair of the body.Deficiencies, excess, and imbalances of nutrients bring on the diseases of malnutrition How powerful is a nutritious diet in preventing disease?●Malnutrition●Chronic diseases: heart disease, diabetes, some kinds of cancer, dental disease, adultbone loss……Although diet can powerfully influence these disease, they cannot be prevented by a good diet alone; they are to some extent determined by a person’s geneticconstitution, activities, and lifestyle.Genetics and individualityDifferent disease are differently influenced by genetics and nutritionOne person’s disease may be nutrition-related, but another’s may be not.Choice of diet influences long-term health, within the range set by genetic inheritance.Nutrition has no influence on some diseases but is closely linked to others.Physical activityReduced risk of cardiovascular diseaseReduced risk of some types of cancer (especially of the colon or breast).Improved mental outlook and lessened likelihood of depressionImproved mental functioningReduced body fatness and increased lean tissueSupplementsSupplements: pills, liquids, or powders that contain purified nutrients or other ingredientsElemental diets: diets composed of purified ingredients of known chemical composition;intended to supply all essential nutrients to people who cannot eat foods.Elemental diets can help sick people to survive and support life but not optimal growth and healthNonnutrients: a term used in this book to mean compounds other than the six nutrients that are present in foods.Phytochemicals: nonnutrient compounds in plant-derived foods that have biological activity in the body.Nonnutrients: a term used in this book to mean compounds other than the six nutrients that are present in foods.Phytochemicals: nonnutrient compounds in plant-derived foods that have biological activity in the body.The challenge of choosing foodsTastes, personality, family and cultural traditions, lifestyle, and budget.Five characteristics of nutritious diets:Adequacy(充分性): providing all of the essential nutrients, fiber, and energy inamounts sufficient to maintain health and body weight.（提供足量的各种必须营养素，膳食纤维和能量以维持健康和正常的体重）Balance（平衡性）: providing food of a number of types in proportion to each other, also called proportionality.Calorie control（控制热量）: control of energy intake, a feature of a sound diet plan.Moderation（适度性）: providing a wide selection of foods---the opposite of monotony.Variety（多样性）Nutrient recommendationsNutrient recommendations are sets of yardsticks as standards for measuring healthy people’s energy and nutrients intakes.Dietary reference intakes(DRI)Nutrient recommendations are currently undergoing change in the United states and Canada. The Dietary reference intakes are replacing traditional recommendations in both countries.The goal of setting DRIsetting intake recommendations for individualspreventing chronic diseasefacilitating nutrition research and policyestablishing safety guidelinesUnderstanding the DRI recommended intakes for individualsTheir ongiong creation is funded by the government, but the committee that determines the values is composed of scientists representing a variety of speciltiesThe values are based on available scientific researchThe values are recommendations for optimal and safe intakesThe dietary guidelines for AmericansEat a variety of foodsBalance the food you eat with physical activity----maintain or improve your weightChoose a diet with plenty of grain products, vegetables, and fruitsChoose a diet low in fat, saturated fat, and cholesterolChoose a diet moderate in sugarsChoose a diet moderate in salt and sodiumIf you drink alcoholic beverages, do so in moderationThe dietary guidelines for Americans suggest these percentages of energy yieldingnutrients in a diet that supports health<30% calories from fat15-20% calories from protein55-60% calories from carbohydrateDietary guidelines for ChineseHow much activity is enoughRecommendations from ACSM (American college of sports Medicine)●Obtain daily physical activity●Exercise at a comfortable effort level( can be moderate, such as brisk walking)●Exercise for a duration of at least 30 minutes total daily (can be intermittent)●Diet planning with the daily food guide and the food guide pyramidHow many servings do I need each day?These foods contribute complex carbohydrates and fiber, plus riboflavin, thiamin, niacin, iron, protein, magnesium, and other nutrients.6 to 11 servings per dayVegetablesThese foods contribute fiber, vitamin A, Vitamin C, folate, potassium, and magnesium.3 to 5 servings per day (use dark green, leafy vegetables and legumesFruitsThese foods contribute fiber, vitamin A, Vitamin C, potassium and other nutrients.2 to 4 servings per day.Meat, poultry, fish, dry beans, eggs and nutsThese foods contributes protein, phosphorous, vitamin B, zinc, magnesium, iron, niacin, thiamin and other nutrients2 to3 servings per dayMilk, yogurt, and cheeseThese foods contribute calcium, riboflavin, protein, vitamin B12, and, when fortified, vitamin D and vitamin A.2 servings per day3 servings per day for teenagers and young adults, pregnant/lactating women, womenpast menopause.4 servings per day for pregnant/lactating teenagers.Fat, oils, and sweetsthese foods contribute sugar, fat, alcohol, vitamin E, and food energy (calories)。
食品科学与技术(双语)重点
29. What are the final products of wheat wet milling? What about their uses?-main products: starch, 66%; 湿磨终产物-by products: oil, 4%; animal feed, 30%, including 24%, gluten feed (PC, 21%) and 5.7% gluten meal (PC, 60%).Uses: -modified starch;-sweeter;-alcohol;-others30. What are the uses of vital gluten? 活力粉用途-improving the texture and raising the protein content;-forming an extensible, elastic mass;-fortification of week hour;-high protein break making;-high fiber bread making;-others, meat products, e.g. sausages, breakfast food.1.What’s defination of oils and fats? 油脂分类Edible fats and oils are esters of the three carbon trihydric alcohol, glycerin, and various straight chained monocarboxylic acids known as fatty acids.2.what’s the major and minor component of edible oils and fats?Triglyceride; 食用油和油脂主次成分Diglyceride monoglyceride phospholipids sterol cholesterol tocopherol pigments 3 What are the major fatty acids of oils and fats? 油脂主要脂肪酸Palmitic oils stearic oils oleic linoleic linolenic4.Classification of oils and fats 油脂分类Saturated monounsaturated polyunsaturated5.Iodine vaule 碘值he number of centigrams iodine absorbed by 1g of fat or percentage iodine absorbed.6. Saponification value : 皂化值the weight in milligrams of potassium hydroxide needed to completely saponify 1 g of fat.7. Peroxide Value 过氧化值the milliequivalents of iodine formed per kilogram of fat.8.Acid Value 酸价The milligrams of potassium hydroxide needed to neutralize the free fatty acids in 1g of a fat9.Meat fat: 动物油Butterfat 、Lard 、TallowVegetable fat 植物油Canola Coconut Corn Cottonseed Olive Palm and Palm Kernel Peanut Safflower Soybean Sunflow er10. The general guideline for oilseed storage is low moisture, low temperature and aeration.11. Oil Extraction：油萃取Seed Preparation Rendering Pressing Solvent Extraction12. Degumming：脱胶Degumming is carried out by adding 2% water to the oil.Remove phosphslipids13 Refining 精炼Refining usually refers to the removal of nonglyceride fatty materials by washing the oils with strongly alkaline water solutionsRemove Free fatty acids.14. Bleaching 漂白Bleaching is the process used for the removal of pigments from the oilRemove pigments15.Deodorization 除臭Deodorization is the process whereby the odors and flavors of fats and oils are removed,Remove volatilized gas16. Fractional Crystallization 分离结晶Winterization冬化Dewaxing脱蜡Stearine Separation硬脂酸分离17. Hydrogenation:Hydrogenation is the treatment of fats and oils with hydrogen gas in the presence of a catalyst. 加氢18. Interesterification:interesterification is the exchange of acyls of triglycerides of two separate fats or a single fat. 酯化作用19.What are the main protein products? 蛋白质产品Protein flour; protein concentrates ;protein isolates;texturized protein20.What is defatted soybean protein flour? 脱脂大豆蛋白粉Flour produced by the nearly complete removal of the oil fromsoybeans by the use of hexane or other homologous hydrocarbon solvents.21.How is edible soybean soybean protein flour produced? 可食大豆蛋白粉Soybean storage→soybean cleaning→soybean tempering→dehulling→conditioning and flaking→extraction and desolventizing→toasting→flour and grit grinding→fat-conditioning soybean protein flour22、What’s the definition of soybean protein concentrates? 大豆集中蛋白soybean protein concentrate is a product having a protein content of 70% (N×6.25) on a moisturefree basis.23.How to produce soybean protein concentrates? 大豆浓缩蛋白(1)Extraction with aqueous acids in the isoelectric range of pH 4-5.(2)Extraction with aqueous alcohol.(3)defatted flakes or flour are moist heat treated to denature and thereby insolubilize the protein.24．How to immobilize the major protein fraction in soybean? 固定大豆蛋白a. Leaching with Aqueous Organic Solvents.b. Leaching with Dilute Acid.25.What are soybean protein isolates? 大豆分离蛋白isolated soy proteins must contain not less than 90% dry-basis protein (Nitrogen×6.25).26.How many functional properties do vegetable have?What are they？蔬菜功能特性(1)Hydration and Water Absorption (2)Solubility (3)Viscosity and Gelation (4)Texturization (5)Emulsion and Foaming (6)Color, Flavor, and Odor27、How many methods can be used to produced texturized protein? What are they？脉络产生蛋白质Three. Extrusion ;spinning ; steam texturizing28.Process for Producing Soybean Protein Isolates 大豆分离蛋白生产工艺The starting material for soy protein isolate is finely ground, defatted flakes that have been desolventized by a vacuum process for maintaining protein solubility. The protein is extracted with dilute alkali, pH 9, at 50-55℃. Stronger alkali would extract more protein but would also cause more damage particularly to the sulfur-containing amino acids. The solids are separated by screening and centrifuging and contain primarily insoluble carbohydrates and proteins. The soluble protein portion is adjusted to pH 4.5 with food grade acid. This results in a protein precipitate and a whey fraction). The precpitate is washed，neutralized ，sterilized and then dried to yield a soy proteinate.29.What is the difference between the bulk density and absolute density ?bulk density 相对密度和绝对密度区别Definition: The weight of a given volume of grain including the voids is the bulk density of the material.Bulk density is a widely used grain property.It is part of the U.S. grain standards.absolute densityDefinition: The absolute density of the grain is the weight per unit volume of the grain itself, independent of the voids between the grain.The density of the grain can be determined by an air comparison pycnometer30.What is the angle of repose ? 静止角Definition: When poured on a level surface, grain forms a pile whose outer edge makes an angle to that surface. The value of the angle is specific to the grain and is called the angle of repose.31. What is the impact factors of angle of repose ? 静止角影响因素Impact factors:♦Including frictional forces generated by grain flowing against itself, the distribution of weight throughout the grain mass, and the moisture content of the grain.♦The angle of repose determines whether the grain will flow of its own accord or whether outside force is necessary to move it.32. What is the hardness of grain ? 粮食硬度An important attribute of grains is their hardness, their resistance to being broken or reduced in particle size.（Large variation often even occurs within a single species (wheat, for example) of grain.The variation can be caused by both genetic differences and differences in thegrowing environment.）33.What is the practical significance of moisture in grain? 现实意义粮食水分Practical significance:determine the grain’s corresponding grade, price and quality;and further affect the grain’s safe storage.34. Please introduce the important methods to measure the moisture content of grains and their products. 衡量粮食水分的方法Many methods have been developed to measure moisture content of grains and their products. The best known are :1) oven drying;2) vacuum oven drying, with and without a desiccant;3) distillation;4) chemical reaction with the Karl Fischer reagent;5) electronic devices or moisture meters;6) nuclear magnetic resonance (NMR);7) near- infrared ( NIR) spectrophotometry.35. What is the pesticide?农药Pesticide: Anything that inhibits or kills a pest such as weeds, fungi, insects, and rodents.36. What is chemical grain protectant ? 杀虫剂Grain protectants are materials that will persist for extended periods at concentrations lethal to the target insects.37. What is fumigant ? 熏蒸剂A fumigant is a chemical that exists as a gas at ambient temperatures andpressures or produces a gas from a solid or a liquid.38. What characteristics are an ideal fumigant should possess ? 熏蒸剂特征An ideal fumigant should1) have low cost per effective fumigation;2) be highly and acutely toxic to all stages of the target pest, but not unduly hazardous to man and other higher animals;3 ) be highly volatile, with a good ability to penetrate, but not be excessively absorbed by the commodity;4) have adequate warning properties for easy detection;5) be noncorrosive, nonflammable, and nonexplosive under practical conditions;6) possess a good storage life;7) be nonreactive with the commodity, so as not to produce adverse odors and flavors;8) be readily removable by aeration, leaving no harmful residues;9) be noninjurious to seed germination;10) be nondamaging to miling qualities or other processing properties of grain;11) be readily available and simple to apply.39. What must you pay attention to when you use the fumigants to effectively control the stored-grain insects? 使用熏蒸剂控制昆虫Primary factors that decrease or increase the distribution of fumigants into grain and their biological activity are temperature, moisture, time, fumigant formulation, dosage, application procedure, storage structure, aeration, dockage, insect population characteristics, and grain kernels.40：What is the meaning of food processing ？食品加工的意义？答:Increase the value of agriculture products and by-products;增加农业产品的价值和副产品;Prolong the storage period;延长贮藏期;Improve the safety of food;改善食品的安全问题;More nutritive、diversified and convenient.更多的营养、多样化和方便41：The classification of food material . Point out some common food materials.食品材料的分类。
食品营养学(双语)
翻译：①All 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。
②They 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。
③In 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。
Chapter 2 Protein食品营养学(全英语)
Incomplete proteins Legumes
2.6 Complementary Protein
◆ Two food protein sources that make up for each other’s inadequate supply of specific essential amino acids
2.4 Nitrogen Balance and Imbalance
Healthy, nonpregnant adults should
consume enough to replace what is used every day
⚫The goal is nitrogen balance
Pregnant woman, people recovering from
2.5 Protein Quality
Protein Labelling Claims
Claim
Conditions to meet claim
“Source of protein”
Protein rating>20
“Excellent source of protein”
Protein rating>40
Chapter 2 Protein
nutrition
Proteins
Outcomes
Distinguish between essential, nonessential and conditional amino acids
Identify food sources of protein, distinguish between high-quality and lowquality proteins, describe the concept of complementary proteins
P218食品营养学(全英语)
1 cup 1 cup 4 large 4 medium 5 small ½ cup ½ cup
8.5 5 5 8 12 2 0
Muffin Swiss cheese Banana
1 small
4
1 ounce
7.5
½ small
0.5
© John A. Rizzo/Getty Images
Total
218 Contemporary Nutrition: A Functional Approach
TABLE 6-2 ■ Protein Content of Sample Menus Containing 1600 and 2000 kcal
Menu
1600 kcal
Serving Size Protein (g)
101
2000 kcal Serving Size Protein (g)
⅔ cup
5
1 cup
1
1 cup
8.5
1 cup
0
4 ounces
33
3 cups
5
½ cup
2
2 tbsp
0
1 cup 2 cups 6 large 6 medium 10 small ¼ cup ½ cup
8.5 10
7 12 24
3 ounces
25
3 cups
5
½ cup
2
2 tbsp
0
© John A. Rizzo/Getty Images
Dinner
© Kevin Sanchez/Cole Group/Getty Images
Snack
Fat-free (skim) milk Brown rice Shrimp Mussels Clams Peas Sweet red pepper
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食品营养学食物可以定义为含有许多天然的化学成分以提供人类色、香、味和营养的可食物质，而食物中提供人体营养的有机和无机化学成分称为营养素。
从化学性质和生理功能可将营养素分为六大类，即蛋白质，脂肪，碳水化合物（糖和淀粉）、矿物质、维生素和水，这些物质因为是人体生存所必需而被称为必需营养素。
现在有人把膳食纤维看作第七大营养素，而抗氧化成分为半必需营养素。
这些营养素为机体提供能量、构建和维持机体组织、调节机体的各种生理过程。
第一章消化吸收NutritionNutrition might be defined as the process whereby we obtain the essential nutrients and use them to make many substances our bodies need.This process would include eating and digesting food and absorbing and using,or metabolizing,,the nutrients it contains.营养：谋求养身，即人类获得必需的营养素并利用他们来合成人体需要物质的过程，它包括人体摄入、消化、吸收、利用或代谢营养物质的过程，是人类通过摄取食物满足机体生理需要的生物学过程。
NutrientsNutrients are the chemical components of food which perform nutritive functions:Fats脂肪Proteins蛋白质Carbohydrates碳水化合物Minerals矿物质Vitamins维生素Water水Dietary fiber,Antioxidants膳食纤维和抗氧化成分Function of foods and nutrients:Provide energy for activities build and maintain body tissue(组织)Regulate body processes（调节生理过程）Good Nutrition1、What is good nutrition?Good nutrition implies that we are obtaining from our food all of the essential nutrients in the amounts needed to keep our bodies functioning and to maintain optimum（最适宜的）health.A very simplified definition of good nutrition might be“eating the right foods in the right amounts,and can keep us to finish our work(physical and mental)efficiently.”好的营养是指人体从食物中获得保持人体正常生理功能和最佳健康状况所需数量的必需营养素。
简单地说，吃正好数量的适宜食物，以使人体能有效地完成体力和脑力工作。
DigestionDigestion is the mechanical and chemical breaking down of food into smaller components,（usually inside a body,）to a form that can be absorbed.消化是食物在消化道管内被分解为小分子物质的过程。
消化方式分为机械性消化和化学性消化。
机械性消化是指通过消化管得运动，将食物磨碎，并使食物与消化液充分混合，同时将食物向消化管远端推出；化学性消化是指通过消化液的各种化学作，将食物中得营养成分分解成小分子物质。
通常这两种消化方式同时进行，相互配合。
Gastrointestinal Tract(胃肠道)—stomach、intestine吸收（absorption）是食物经消化后，透过消化管黏膜，进入血液和淋巴循环的过程。
口腔（oral cavity）口腔内参与消化的器官有牙齿、舌和唾液腺（salivary glands）；食管(the esophagus)食管是前后扁平的肌性管状器官，是消化管各段中最窄的部分。
上端与咽部相连，下端与胃的贲（ben）口相连,分为颈部、胸部和腹部3段，总长25cm。
食管通过收缩两块肌肉将食物从口腔推进到胃内，内侧的环状肌挤压食物，外侧的纵状肌推动食物沿食管向下移动。
通常将食管挤压和推进的交替性节律运动称为蠕动。
位于食管末端的胃-食管括约肌再不进食时处于收缩的关闭状态，在食团的刺激下，该括约肌舒张，使食物最终进入到胃内。
此外，重力作用也能促进食物沿食管向内移动。
Peristalsis蠕动epiglottis会厌cardiac sphincter贲门括约肌食物在胃的消化与吸收胃位于机体左上腹部，是消化管中最膨大的部分，其上端通过贲门与食管相连，下端通过幽门与十二指肠相连。
胃在完全空虚时略呈管状，高度充盈时可呈球囊状，通常将胃分为贲门部、胃底、胃体和幽门部4个部分。
1、食物在胃的机械性消化胃运动的主要形式为容受性舒张、紧张性收缩和蠕动。
2、食物在胃的化学性消化胃黏膜是一种复杂的分泌器官，含有三种外分泌腺和多种内分泌腺。
外分泌腺中的贲门腺分泌黏液，泌酸腺分泌盐酸、胃蛋白酶原和黏液，幽门腺分泌碱性黏液。
胃液是这三种腺体分泌物和胃黏膜上皮细胞的混合物。
胃液为pH0.9~1.5的无色或淡黄色酸性液体，正常人每日分泌1.5~2.5L，空腹时胃液不分泌或很少分泌。
进食是胃液分泌的自然刺激，胃液分泌收到神经和体液因素的调节。
胃液的成分包括盐酸（胃酸）、胃蛋白酶原、胃脂肪酶、黏液、碳酸氢盐和内因子等。
HCl churns（搅拌）food;盐酸解Enzyme;酶Mechanical digestion机械消化3、食物在胃的贮存和吸收胃的另一个重要功能是暂时的贮存食物，缓解食物在小肠消化和吸收中得压力。
胃主要是通过幽门括约肌（pyloric sphincter）的收缩和舒张来周期性的调节食糜进入十二指肠。
4、食物在小肠的消化与吸收小肠是食物消化的主要器官。
小肠位于胃的下端，分为十二指肠、空肠和回肠三部分。
在小肠，食糜收到胰液、胆汁(bile)和小肠液的化学性消化以及小肠运动的机械性消化。
食物在小肠的机械性消化小肠在消化期的运动有紧张性收缩、节律性分节运动和蠕动三种运动方式。
节律性分节运动的作用：a使小肠内食糜不断地混合和分开，将食糜与消化液充分混合，便于进行化学性消化；b使食糜能与肠壁紧密接触，为吸收创造良好的条件；c促进血液和淋巴的回流，促进营养物质的运输。
（2）食物在小肠的化学性消化食糜在小肠受到肝脏分泌的胆汁、胰脏分泌的胰液和小肠液的化学性消化。
胆囊位于肝脏下面，胆汁对脂肪有乳化作用，使脂肪变成更小的脂滴，从而更有利于消化酶的作用。
胰液中主要的消化酶主要为胰淀粉酶、胰脂肪酶、胰蛋白酶，胰腺还可以分泌碳酸氢盐到十二指肠。
胰淀粉酶pancreatic amylase----水解淀粉，产物为糊精、麦芽糖、麦芽糖寡糖胰脂肪酶lipase------分解甘油三酯生成脂肪酸、甘油一脂和甘油胰蛋白酶protease(trypsin)-------分解蛋白质碳酸氢盐Bicarbonate------与食糜中来自于胃部的酸中和，从而保证胰腺中各种消化酶能有效的发挥消化作用，并保护十二指肠内膜不被酸性物质腐蚀。
Large intestine大肠Absorption吸收Absorption sitSmall intestine:duodenum（十二指肠）and jejunum(空肠)Large intestine:water and mineralAbsorption form:passive transport、ctive transport（被动运输和主动运输）passive transport:passive diffusion被动扩散facilitated diffusion易化扩散filtration滤过作用penetration渗透人类大肠的吸收功能很弱，主要表现在吸收水分、电解质以及由结肠内微生物合成的B族微生物和维生素K。
第二章蛋白质Amino acids氨基酸Amino acids have the properties of both acids and bases(碱)and this enables them to form of a dipolar zuitterion（两性离子）.Chasses of amino acids according to their chemical properties:1、Aliphatic(脂肪族的)amino acids:Glycine（Gly|甘氨酸）,Alani（Ala丙氨酸）,Valine（Val缬氨酸）,Leucine(Leu 亮氨酸),Isoleucine（Ile异亮氨酸）2、amino acids with hydroxyl（羟基）or Sulphur（硫）containing Side chains（侧链）:Serine(Ser丝氨酸)，Cysteine(Cys 半胱氨酸)，Threonine(Thr苏氨酸)，Methionine(Met甲硫氨酸)3、aromaticamino acids(芳香族氨基酸):Phenylalanine（Phe苯丙氨酸），Tyrosine(Tyr络氨酸)，Tryptophan(Trp色氨酸)4、Acidic amino acids and their amides(酸性氨基酸和它们的酰胺)：Apspartic acid(Asp天冬氨酸)，Glutamic acid(Glu谷氨酸)，Asparagine(Asn天冬酰胺)，Glutamine(Gln谷氨酸盐)5、Basic Amino Acids（碱性氨基酸）:Histidine(His组氨酸)，Lysine（Lys赖氨酸），Arginine（Arg精氨酸）6、Cyclic Amino Acid（环形氨基酸）：Proline(Pro脯氨酸)Essential amino acids,EAA（必需氨基酸）：人体不能合成或合成速度远不能满足机体需要，必须从食物中获得的氨基酸。
甲缬赖异苯亮色苏。
Nonessential amino acids,NEAA(非必须氨基酸)：并非机体不需要，只是因为体内能自行合成，或者可由其他氨基酸转变而来，可以不必由食物供给。