食品营养学(双语)

1. Food: products 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 repair of tissues.

2. Cancer（癌症）: cancer is also known as malignant turner by the control of cell growth proliferation mechanism of arrhythmia caused by disease

3. Osteoporosis (骨质疏松):Thinning of the bones, with reduction in bone mass, due to depletion of calcium and bone protein

4. virus：Composed of a nucleic acid molecules and the proteins or consisting only of protein without cell form by a life body parasitic life

5. Nutrition：the study of the nutrients in foods and in the body，sometimes also the study of human behaviors related to food。

6. Nutrients：components of food that are indispensable to the body’s 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.

7. Malnutrition: any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutrients．

8. Essential nutrients：Nutrients a person must obtain from food because the body cannot make for itself in sufficient quality to meet physiological needs.

9. Nutrient Density:A measure of the nutrients a food provides relative to the energy it provides. The more nutrients and the fewer calories, the higher the nutrient density.

10. DRI:A set of scientifically based nutrient reference values for healthy populations.

11. EAR：The median usual intake value that is estimated to meet the requirement of half the healthy individuals in a life-stage or gender group.

12. RDA：The average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all (> 97-98%) healthy individuals in a life-stage and gender group.RDA=EAR*2SD=1.2EAR

13. AI：A recommended nutrient intake level based on observed or experimentally determined approximations or estimates of a group (or groups) of healthy people that are assumed to be adequate.

14. 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.

15. Vitamins: Noncaloric, essential ,0rganic nutrients needed only in minute amounts but vital to life and indispensable to body functions.

16. Vitamins A Functions：Vision, cell development and health, immunity.

17. Vitamin D Functions：Regulates blood calcium levels

18. Vitamin C Functions：Antioxidant: iron，Needed for collagen synthesis，Needed to make hormones, bile acids, serotonin, DNA molecule，Immunity.

19. Function food: a term that reflects on attempt to define as a group the food known to possess nutrients or nonutrients that might lend protection against diseases

20 Digestive tract: the digestive tract is 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

21. BV: a measure of the retained propotion of absorbed protein from a food which becomes the proteins of the organism’s body.

22. 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.