食品专业英语 lesson 11
食品专业英语课件lesson 11
Lesson 11 Nutrition一、WORDS1）Word`s rootmicro- very small,微小的microsoftmicrobe =microorganism 微生物，细菌micronutrient 微量营养素macro- being large, thick,大的macronutrient 常量营养素macrobiotic 可长期保存的（生命的，生物的）macroclimate 大气候-ium 表示化学元素的拉丁名字.Sodium Na Calsium CaPotassium K Aluminium Almal- badly, abnormally, inadequatelymalnutrition 营养失调malabsorption 吸收不良malnourished 营养不足2）. New words in TEXTinterdependent 相互依赖dependent 依赖independent 独立interchangeable 可交换的keeping quality 耐藏性get along 过活二、TextLife are nourished by food, and the substances in food (on which life depends) are the nutrients.❑nourish v.滋养,营养❑nourishment n.营养人的生命是由食物提供营养的，而生命依赖的是食物中的营养素。
These provide the energy and building materials for the countless substances (that are essential to the growth and survival of living things).这些营养素能够为人类的生长和生存所必需的大量物质提供能量和原材料。
冀教版英语七年级下册教案 Lesson 11 Food in China
Lesson 11 Food in China教学设计【教学目标】1.Master the words and phrases:online, especially, treasure, end --; go online, get back,--2.Let the students master the simple past tense and related verbs and learn about the special food of China.【教学重难点】重点：掌握本课的重点单词、短语及句型。
难点：让学生掌握一般过去时和系动词的用法并能了解中国的特色美食。
【课时安排】1课时【授课时间】2020年( )月( )日星期( )【教学过程】一、导入环节（2分钟）（一）导入新课，板书课题导入语：Good morning, class. How are you? Today, we are going to learn：Lesson 11 Food in China（二）出示学习目标过渡语:First ,let’s read the learning goals together.1.我要掌握单词和短语：online, especially, treasure, end --; go online, get back,--2.通过学习，我要掌握一般过去时和系动词的用法并能了解中国的特色美食。
过渡语:I believe everyone can achieve your goal? Can you ? Let’s begin .二、先学环节（15分钟）过渡语:First look at the guides carefully and then finish the tasks step by step.（一）出示自学指导1.读课文，划出不熟悉的单词、短语和句子2.完成自学检测（二）自学检测反馈I．抄写本课生词（英语、词性、汉语意思）（1）____________________（2）_____________________（3）__________________ （4）____________________（5）_____________________（6）__________________ （7）____________________（8）_____________________（9）__________________ II.英汉互译1. get back from ___________2. 从…到…_____________3. 值得（做）某事_____________4. 兰州拉面____________5. Beijing Duck ____________6. hand-made noodles __________________7. 早餐吃面条_________________【Keys】1. 从……回来 2. from…to… 3.be worth doing sth. 4. Lanzhou noodles 5. 北京烤鸭 6. 手工面条7. eat noodles for breakfastIII.根据所给汉语完成句子1. 把它放在你另一只手里。
食品专业英语 lesson 9-Lipids
Lesson 9 Lipids1.Lipids are a family of naturally occurring compounds grouped together on the basisof their relative insolubility in water and solubility in nonpolar solvents.脂质是一类天然化合物家族，其在水中具有不溶解性和在非极性溶剂里具有溶解性。
2.These are naturally occurring molecules that can be isolated from cells and tissuesby extraction using nonpolar organic solvents. 这些天然存在的分子可以通过采用非极性有机溶剂抽屉的方法，在细胞和组织中分离得到。
3.There are two classes of lipids: i) those with ester linkage s that can be hydrolyzed,for example, fats and waxes; ii) those without ester linkages and so cannot by hydrolyzed, for example, cholesterol and steroid s. 脂质分为两类：酯键可以水解的，例如，脂肪和蜡; 没有酯键即不能水解的，例如，胆固醇和类固醇。
4.Fats and oils are triacylglycerols. 脂肪和油脂都是三酰甘油。
5.They are triesters of glycerol (probane-1,2,3-triol) with three long chaincarboxylic acids. 它们是甘油用三个长链羧酸连接成三个酯健。
《食品专业英语》课件
要点一
要点二
Importance
Food Professional English is essential for food professionals to expand their knowledge, improve their skills, and enhance their competitiveness in the global market It is also critical for promoting international cooperation and exchange in the food industry
Enhancing vocabulary
Reading news articles can help students expand their vocabulary and learn new words and phrases that are specific to the field of food
Summary
Understand professional vocabulary related to food storage, including refrigeration, freezing, drying, etc.
Detailed description
Food storage is the key to keeping food fresh and safe, so it is necessary to master relevant professional vocabulary. For example, "refrigerator" represents refrigeration, "freeze" represents freezing, and "dry" represents drying. In addition, it is necessary to understand the applicable scope and precautions of different storage methods.
食品科学与工程专业课英文对照
食品科学与工程专业课英文对照普通化学：General chemistry生物学基础：Biological basis大学物理D：University physics分析化学：Analytical chemistry食品生物化学：Food biochemistry有机化学：Organic chemistry食品工程原理：Food engineering principle食品机械基础：Food machinery basis食品加工厂设计：Food processing plant design食品营养学：Food nutrition食品发酵工艺学：Food fermentation technology食品分析：Food analysis食品企业经营管理：Food enterprise operation and management食品微生物：Food microbiology食品卫生检验：Food hygiene inspection焙烤食品工艺学：Baking food technology功能性食品：Functional food粮油食品加工学：Cereals, oils and foodstuffs processing learn 食品添加剂：Food additive畜产品加工学：Animal products processing learn制冷学：Refrigeration专业英语：Professional English淀粉与淀粉制品工艺学：Starch and starch products technology酿造酒工艺学：Brewing wine technology食品包装：Food packaging食品毒理学：Food toxicology食品生物技术：Food biotech仪器分析：Instrument analysis饮料工艺学：Beverage technology园产品加工学：The product processing learn调味品生产工艺：Dressing production process肉制品加工技术：Meat processing technology乳制品加工技术：Dairy products processing technology 食品安全评价：Food safety evaluation水产品加工技术：Aquatic product processing technology。
食品专业英语.pptx
Lesson 3 Lipids
Glossary
17. cholesterol [kɔ`lestərɔl] .n.胆固醇 18. shortening ['ʃɔ:tniŋ] .n.酥油/雪白奶油 19. Emulsify [ɪ`mʌlsɪfʌɪ] （使）乳化 20.Dressing （尤指油、醋、香料等调味品混合在一起的色拉酱）
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Lesson 3 Lipids
Glossary
9. Hydrocarbon [˛haɪdrə`kɑ:bən] .n. 碳氢化合物,烃 10. Glyceride [`ɡlisə˛raid] .n. 甘油酯,脂肪酸丙酯 11. lauric acid [`lɔ:rɪk, `lɔr-] .n. 月桂酸,十二(烷)酸 12.linoleic acid [˛lɪnə`li:ɪk] .n. (化)亚油酸 13.oleic acid [əʊ`liːɪk] .n. (化)油酸 14.saturated [´sætʃəreitid] . adj. (溶液)饱和的 rd [lɑ:d] .n. 猪油 16.palatability [‘pælətəbɪlɪtɪ] .n.嗜食性; 适口性;
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Lesson 2 Carbohydrates
Glossary
36. Hexitol [`hekitɔl] .n.己糖醇 37. Acetylate [˛æsiti`leit] .v.乙酰化, 使乙酰化 38. Glycoprotein [˛ɡlaikəu`prəuti:n] .n. 糖蛋白 39. Chitin [`kʌɪtɪn] .n. (生化)几丁质，壳多糖，甲壳质 40. Deoxy [di`ɔksi] .adj.脱氧的;减氧的 41. Mucilage [`mjuːsɪlɪdʒ] .n.黏液；黏胶（一种多聚糖物质，为 凝胶状液体，从植物根茎、种籽等提炼，用以制药或黏合剂） 42. Cyclitol [`saikli˛tɔl] .n.环多醇
五年级英语上册素材Lesson11Thereisn’tanybreadinfridge课文翻译科普版
Lesson 11 There isn’t any bread in fridge第十一课冰箱里没有面包单词表tell [tel] 告诉story ['stɔri] 故事hear [hiə] 听见fridge [fridʒ] 电冰箱either ['aiðə] 也不hometown ['həumtaun] 家乡，故乡island ['ailənd] 岛sea [si:] 海piano [pi'ænəu] 钢琴sound [saund] 声音everywhere ['evriwɛə] 到处go shopping 购物lots of 许多，大量课文翻译Let's talk 大家一起说Mom,tomorrow is Sunday.Let's go shopping,OK?妈妈，明天是星期日，我们去购物，好吗？OK.好的。
What shall we buy? 我们要买什么？Let me see.There isn't any bread in the fridge. 让我想想，冰箱里没有面包了，There aren't any eggs,either.也没有鸡蛋了。
Is there any coke? 有可乐吗？Yes,there is.But there isn't any juice.是的，有。
但是没有果汁了。
Are there any potatoes? 有土豆吗？No,there aren't.And we want some fruit, too.不，没有。
我们还要买些水果。
Anything else,Mom?妈妈，还有别的吗？No,that's all.没有了，就这些。
OK.好的。
Let's learn 大家一起学习Is there any beef in the fridge?冰箱里有牛肉吗？Yes,there is some.是的，有一些。
食品专业英语目录
本书分为5章，主要内容包括：营养与健康、食品化学、食品技术、食品安全管理与食品专业科技论文写作。
以独具特色的记忆窍门教学生学习专业词汇分析，课文配以翻译，阅读链接、难句分析，并穿插作业、阅读文选。
本书分为5章，主要内容包括：营养与健康、食品化学、食品技术、食品安全管理与食品专业科技论文写作。
以独具特色的记忆窍门教学生学习专业词汇分析，课文配以翻译，阅读链接、难句分析，并穿插作业、阅读文选。
前言Chapter 1 Nutrition and HealthUnit 1 Carbohydrate1专业词汇分析2课文3阅读链接4课后作业Unit 2 Lipids1专业词汇分析2课文3阅读链接4课后作业Unit 3 Vitamins and Minerals1专业词汇分析2课文前言Chapter 1 Nutrition and HealthUnit 1 Carbohydrate1专业词汇分析2课文3阅读链接4课后作业Unit 2 Lipids1专业词汇分析2课文3阅读链接4课后作业Unit 3 Vitamins and Minerals1专业词汇分析2课文3阅读链接4课后作业Chapter 2 Food ChemistryUnit 1 Fhod Additives1专业词汇分析2课文3阅读链接4课后作业Unit 2 Enzymes in food1专业词汇分析2课文3阅读链接4课后作业Unit 3 Food Fermentation1专业词汇分析2课文3阅读链接4课后作业Chapter 3 Food‘technologyUnit 1 Food Processing1专业词汇分析2课文3阅读链接4课后作业Unit 2 Food Preservation1专业词汇分析2课文3阅读链接4课后作业Unit 3 Food Products Making1专业词汇分析2课文3 阅读链接4课后作业Chaptee 4 Food Safety and Management Unit 1 Transgenic Food1专业词汇分析2课文3阅读链接4课后作业Unit 2 GMP and SSOP1专业词汇分析2课文3阅读链接4课后作业Unit 3 HACCP1专业词汇分析2课文3阅读链接4课后作业Claapter 5 WritingUnit 1 Food Science and Technology English Papers Translation Methods and Techniques 1专业词汇分析2课文3课后作业Unit 2 Introduction to Research Paper Writing in Food science and technology1课文2The PaperUnit 3 The Writhing of Title.Abstract and Chart Title in Food Science and Techwology English Papers1英文标题的写作2英文摘要的写作3英文图表标题的写作主要参考文献。
食品专业英语课件
Special example：
通讯作者署名之后常加注“*”，并把与之相关的信息如：电话（Tel）、 传真（Fax）、邮箱号（E-mail address）等置于标题所在页的底部， 作为题注（footnotes）。
（二）摘要（abstract/summary)
摘要是对文章内容准确、扼要的表达，不加解释和评论，使读者对整篇 论文了解梗概，使其判定是否要通读全文。几乎所有公开发表的科技论 文都要有短小简洁的英文摘要，这是食品科技论文的一般要求。不仅英 文论文如此，国内大多数中文科技论文也要求提供英文摘要。
Example 22：
Example 23：
Example 24：
二、修辞特点
科技英语的逻辑性、严密性、简明性较普通英语更突出。
用词方面： 专业术语较多，一词一意，词义专业，能够准确的表达科 学含义。 专业术语词形较长，发音较难，但却广泛应用于科技论文 中。 许多词语来源于希腊语和拉丁语，前后缀出现频率较高， 还有大量缩写词，使翻译英文专业科技论文有一定的难度。 多用介词短语、分词短语、形容词短语、动词不定式短语 等，使句子结构简洁而信息容量大。
• 各刊物对标题的字数、大小写都有限制和明确规定。
Instructions to author/Information for authors/Author Guidelines 以及期刊近期的范文
• 题名字母的大小写有以下三种格式。
A. 全部字母大写。For example： DISCUSSION ABOUT THE ENVY OF CHIDREN AND THE AGED。 B. 每个词的首字母大写，但三个或四个字母以下的冠词、连词、介 词，如不在句首，全部小写。 For example： From “Go-back-to-history” to Non-history ---- A Criticism of New Historicism.（Journal of Food Science） C. 题名第一个词的首字母大写，其余字母均小写。 For example： Topographic inversion of interval velocities．
LESSON_1_Nutrition 食品专业英语
Lesson 1 NutritionGLOSSARYnourishment 滋养；营养get along 过活；生存functioning 功能发挥；机能活动；机体运转。
文中指人体正常活动和体内代谢活动vital 生命的；生机的，维持生命所必需的intravenous feeding 静脉进食stages of life 生长阶段，如青春发育期、孕期、哺乳期等involved 涉及的；所论的；有关的。
文中the individuals involved,其中involved作后置定语用，修饰the individuals,意为有关人员currently available 目前可资利用的；普遍可以得到的。
文中作后置定语，修饰the dataguidelines 准则；标准Recommended Dietary Allowances “推荐膳食标准”, 简写“RDA”。
National Academy of Sciences, National Research Council, Food and Nutrition Board 美国科学院全国科学研究委员会食品营养研究所recommendations 推荐；建议。
有时可引申为介绍信、建议方案、推荐值。
本课中“be recommendation not average requirement ”可译为“是推荐量，不是平均需要量”make-up 性格；特质；体格；体质margin of safety 安全余量precursors 产物母体；前体on the other side of the coin 原意为硬币的另一面，现作为成语作另一方面解NOTES1) The person who wants to find the answer to the question “what should I eat for good nutrition? ” might easily become lost in the maze of informational corridors, confused by the wealth of technical information provided by scientists or misled by simplistic answers provided by those with products to sell.本句中who wants to find the answer to the question “what should I eat for good nutrition? ”为主语the person的定语从句，其中“what should I eat for good nutrition? ”是the question的同位语从句，说明the question，might easily become lost以及被略去might easily become以后的confused和misled是主句的三个并列谓语，其动词形式都是被动语态。
科普版-英语-五年级上册-【高效课堂】5A Lesson 11 How many buns do you want课文详解(part1)
【高效课堂】5A Lesson 11 How many buns do youwant课文详解（part1）你想要多少个馒头?学习指南一、编写意图本课将学习如何用英语来询问食品的价格及数量，即how many和how much句式及其答语的使用。
二、学习目标语音：字母组合th，ea，ou，oo的发音【θ】，【ð】，【e】，【i：】，【u:】，【u】以及元音字母u在闭音节中的读音【ʌ】。
词汇：四会(听、说、读、写)anything，meat，money，remember，paper三会(听、说、认读)pound，write down句型：能理解和掌握一How many buns do you want? —1 want three．—How much meat do you want? —I want two pounds．等句型的用法。
交际用语：能够听懂、会说并能用下列用语进行会话。
1．What can I do for you? 2．Anything else?3．Here is the money．4．How happy I am!三、本课重点、难点学习特殊疑问句how many和how much句式及其答语的使用。
第一部分课文回顾Woman: What can I do for you?你要买点什么?Lulu: want some buns．我想要一些馒头。
Woman: How many do you want?你想要几个?Lulu:Four．四个。
Woman: Here you are．Anything els e?给你，还要其它什么吗?Lulu:I want some meat，too．我还想要一些肉。
Woman: How much do you want?你想要多少?Lulu:I want a pound．我想要一磅。
Woman: Here it is．Is that all?给你，东西齐了吗?Lulu:Yes．How much ave they?是的，它们多少钱?Woman: Seven yuan．七元。
《食品专业英语》词汇大全
词汇第一课（一）基本The characteristics about the Food English Sci-Technological Thesis 英语食品科技论文的特色Academic thesis学术论文Experiment:Research report,实验型Observation,survey: Investigation report 观察型Theory:Mathematical thesis,理论型Dissertation学位论文Bachelor ’s dissertation学士论文Master ’ s dissertation硕士论文Doctor ’ s dissertation博士论文Acknowledgements , References and Appendix 感谢、参照文件和附录Introduction 前言、序言或介绍Materials and Methods 资料与方法Results and Discussion 结果与议论Conclusions 结论goal 目的review 研究背景your work 要解决的问题experimental methods 实验方法type of experimental design试验设计number of replications重复次数statistical analysis统计剖析equipment仪器（二）缩略词1述语、组织、集体名称：LC =lethal concentration致死浓度EAA =Essential amino acids必需氨基酸DH = degree of hydrolysis 水解度DNA =deozyrebonucleic acid 脱氧核糖核酸USDA=US Department of Agriculture 美国农业部IFT=Institute of Food Technologists 食品科技协会CEO=chief executive officer 总经理2数字 +胸怀衡单位词15ft (foot\feet)cal (calorie) 卡C（centigrade）摄氏温度etc=et cetera=and others（等物）et al.=et alii=and others(等人)i.e.=id est=that ise.g.=exampli gratia=for example＋plus 加号；正号－minus 减号；负号± plus or minus 正负号× is multiplied by 乘号÷is divided by 除号＝is equal to 等于号％ per cent 百分之℃ degree Celsius /centigrade摄氏度(1) Terminology 科技术语的翻译Compound word 合成词end point终点standard solution标准溶液titration error滴定偏差buffer solution缓冲溶液Polysemy 多义词Concentration集中，会合，专心→浓缩，浓度Derivative 派生词：加词缀构成新术语alkaline 碱性的alkalinity 碱度Spectrophotometer 分光光度计Condenser冷凝器Subordination分清主从法Diction选词用字法Amplification & Omission 增字法与省略法Conversion 变换法Inversion词序调整法Division长句拆译法Subordination分清主从法The food technologist can usually recognize fats[when he sees them] because they are quite different [both in their physical properties and in their chemical composition ]from the other two main food constituents: carbohdrate and protein.当食品科学工作者看到脂肪时，往常能够确认它们，因为无论在物理性质和化学构成上，脂肪都与此外两种主要食品构成成分（碳水化合物和蛋白质）不一样。
食品专业英语课件
Part 2 食品科技英语的阅读
Lesson 1 WHO Strategy on Food Safety
Evaluations will increasingly have to consider the impact of a GM food on the overall nutritional status taking into account the different needs in developed and developing countries.
虽然转基因食品的标签与食品安全没有直接关联性，但是 译文 它可以用来增加食品生产过程的透明度，因此一般情况下， 结合可追溯性战略标签可间接促进食品的安全。
Part 2 食品科技英语的阅读
Lesson 1 WHO Strategy on Food Safety
Read the Introduction , and then answer the following questions:
Part 2 食品科技英语的阅读
Lesson 1 WHO Strategy on Food Safety
Summary WHO has been actively participating in the
development of principles and recommendations for the safety assessment of GM foods derived from genetically modified organisms(GMO). The results developed in the course of various expert consultations from the basis for guidelines on national levels and are presently being incorporated into internationally recognized standards. 对于由转基因生物生产的食品转基因食品，WHO一直以来积 极致力于制订其安全评价的原则和建议。不同专家基于本 译文 国的技术水平而商讨的结果是各国制定标准的指导性依据， 而且这些结论正逐渐成为公认的权威标准。
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Lesson 11 Nutritionmacro-大macro-nutrient(常量营养元素) ；macro-element (常量元素)micro——微micronutrient (微量营养元素)microelement (微量元素)mal——坏, 恶malnutrition (营养不良)；malodor ( 恶臭)pan(t)- , panta- ，panto——全,全部；原的,总的pantothenic acid (泛酸)Pan-American Airlines ( 泛美航空公司)puridine 吡啶pyridoxine 维生素B6,吡够素bio- 生物的biotin维生素H, 生物素1.Life is nourish ed by food, and the substances in food on which life depend arethe nutrients. 生命是由食品滋养的, 食品中生命需要的物质称为营养元素。
2.These provide the energy and building materials for the countless substances thatare essential to the growth and survival of living things. 这些营养元素是为大量生物生长和生存所必须物质的生成提供能量和组成原料。
3.The manner in which nutrients become integral parts of the body and contributeto its function is dependent on the physiologic and biochemical processes that govern their actions.营养元素成为机体的一部分及其帮助机体发挥正常功能的方式，主要依赖于支配其行为的生理和生化过程。
Food and Nutrition食物和营养1.The word nutrition is often paired with the word food because the two gotogether. They are interdependent but not interchangeable.营养这个词经常和食品这个词同时出现,二者密不可分。
他们相互依赖但不能互换。
2.As constituents of the food we eat they not only provide energy but also provide abasis for the taste ,color, texture keeping qualities and overall acceptability of that food.作为食品的组分营养不仅提供能量同时也为食品的味道、色泽、组织结构、质量及其整体可接受性提供基础。
3.It should never be forgotten that we eat food，not nutrients and therefore shouldconsider the total role of nutritional compounds in food. The ingredients that give us nourishment are called nutrients.但永远不要忘了我们吃的是食物，而不是营养元素，因此，我们应考虑食品中营养物质的总体作用。
为我们提供营养的成分称为营养元素。
4.They are called essential nutrients because we cannot get along without them. Weneed them for energy , for building and maintaining body tissue and forregulating body processes-the three essential functions of foods in the body. 因为没有它们我们不能生活，困此它们被称为必须营养元素。
我们需要它们提供能量，生成和维持机体组织，调节机体发育-这是食物在人体中的三大基本功能。
5.Most of the major nutrients in foods are bound in large molecules that cannot beabsorbed6.from the intestine because of their size or because they are not water-soluble. 食物中大部分主要营养元素是和大分子结合在一起的,由于它们的大小和非水溶解性，因此它们不能被小肠吸收。
7.The digestive system is responsible for the reduction of these large molecules intosmaller readily absorbed units and the conversion of the insoluble molecules into soluble forms.消化系统的任务就是使这些大分子变成较小的，可被吸收的单位，把不溶性的分子转化成可溶的形式。
8.Proper function of the absorptive and transport mechanisms is crucial todelivering the products of digestion to the individual cells 正常的吸收功能和持运机制对于把消化产物运送到各个细胞是十分关键的。
9.Derangements of any of these systems can result in malnutrition in the presenceof an adequate diet. 即使在饮食充足的惜況下这些系统中任何一个系统的异常也都会导致营养失调。
10.Nutrition might be defined as the process whereby we obtain the essentialnutrients and use them to make many other substances our bodies need. 也许我们可以把营养定义为如何获得这些必须营养元素,并利用它们生成机体需要的其它物质的过程。
11.The process would include eating and digesting food and absorbing and using, ormetabolizing the nutrients it contains. 这个过程包括摄入和消化食物以及吸收、利用或者说代谢食物所含营养素。
The Nutrients1.We need some 50 chemical nutrients to maintainhealth :water ,carbohydrate ,fat ,protein,13 vitamins, 17 minerals, several fibers and some trace amounts of other components.为了维持身体健康我们需要50种左右的化学营养元素:水,碳水化合物,脂肪,蛋自质, 13种维生素, 17种矿物质,好几种纤维素以及微量的其他成分。
2.The macronutrients (carbohydrate, fat, protein, water) are those nutrients we mustconsume in large amounts to provide energy for our bodies. 常量营养元素(如破水化合物、脂肪、蛋白质和水) 是那些我们必须大量消费以为我们的机体提供能量的营养元素。
3.Each of these nutrients contains carbon, hydrogen, and oxygen, while protein alsocontains nitrogen and it is the ratio of carbon to hydrogen to oxygen thatdetermines the number of calories they provide. 每种这些营养素中都含有碳，氢，氧，蛋白质还含有氮元素。
其中碳氢氧的比例決定了它们提供的热量的多少。
4.The micronutrients (mineral elements and vitamins) are what we need inrelatively small amounts. 微量营养元素(矿物质和维生素) 是我们需要量较小的物质.5.All of the nutrients except for mineral elements and water are classified asorganic chemicals because they contain the element carbon. 除了矿物质和水外所有的营养元素都属于有机化合物，因为他们都含有碳元素。
6.The vitamins are divided into two general categories based on their solubility ineither water or fat.根据它们在水中成脂肪中的溶解性，维生素通常被分为两类。
7.The fat-soluble vitamins are vitamins A, D, E and K; the water-soluble vitaminsinclude vitamin C(ascorbic acid), niacin, thiamin) riboflavin, folacin (folic acid), pantothenic acid ,pyridoxine vitamin B12 and biotin. 脂溶性维生素有维生素A、D、E和K; 水溶性维生素包括维生素C(抗坏血酸)、烟酸、硫胺素、核黄素、叶酸、泛酸、V B6、V B12和V H。
8.The mineral elements are divided into two categories based on the quantity ofthem that we need, macro-elements are those needed in relatively large amounts, while micro-elements are those needed in very small amounts. 根据人体的需要量，矿物质元素可以分为两类，常量元素是那些需要量相对较大的元素，而微量元素是那些需要量很小的元素。