3各类食物的营养价值PPT课件
合集下载
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
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
Nutrients Content of Cereal (100g)
Kind
Protein( Carb. g) (g)
Fat (g)
Energy Ca (kj) (mg)
大米 8.2 74.9 0.8 1460 14
玉米 9.0 67.7 3.6 1418 12
方便面 8.0 62.6 24.1 2089 33
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
2－3%
蛋白质、脂肪、可 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.
(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
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)
• 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.
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
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 protein Vit.A Vit.B1 Vit.B2 (kJ) (g) (µgRE) (mg) (mg)
RNI（A,M,L） 10878 80.0 800 1.3 1.3
100g egg 653 12.8 194 0.13 0.32
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
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.
• 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
3.烹调、加工与贮存的影响 Effect of cooking, processing and storage
不同出粉率与出米率的营养组成（%）
Nutrient
出米率 92% 94% 96%
出粉率 72% 80% 85%
面粉 12.0 73.2 0.6 1448 25
小米 8.8 71.9 3.1 1469 27
黑米 9.4 66.5 2.7 1372 19
燕麦 16.7 60.8 8.3 1611 92
麦胚粉 36.4 38.9 10.1 1640 85
红薯 1.4 33.5 0.4 600 18
Fra Baidu bibliotek
Fe Vit.B1( Vit.B2 (mg) mg) (mg) 0.5 0.04 0.11 1.9 0.17 0.10 4.1 0.06 0.02 4.2 0.08 0.03 4.7 0.52 0.09 1.6 0.25 0.12 10.9 0.40 0.20 0.6 3.50 0.79 0.3 0.04 0.11
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
Nutrients Content of Cereal (100g)
Kind
Protein( Carb. g) (g)
Fat (g)
Energy Ca (kj) (mg)
大米 8.2 74.9 0.8 1460 14
玉米 9.0 67.7 3.6 1418 12
方便面 8.0 62.6 24.1 2089 33
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
2－3%
蛋白质、脂肪、可 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.
(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
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)
• 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.
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
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 protein Vit.A Vit.B1 Vit.B2 (kJ) (g) (µgRE) (mg) (mg)
RNI（A,M,L） 10878 80.0 800 1.3 1.3
100g egg 653 12.8 194 0.13 0.32
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
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.
• 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
3.烹调、加工与贮存的影响 Effect of cooking, processing and storage
不同出粉率与出米率的营养组成（%）
Nutrient
出米率 92% 94% 96%
出粉率 72% 80% 85%
面粉 12.0 73.2 0.6 1448 25
小米 8.8 71.9 3.1 1469 27
黑米 9.4 66.5 2.7 1372 19
燕麦 16.7 60.8 8.3 1611 92
麦胚粉 36.4 38.9 10.1 1640 85
红薯 1.4 33.5 0.4 600 18
Fra Baidu bibliotek
Fe Vit.B1( Vit.B2 (mg) mg) (mg) 0.5 0.04 0.11 1.9 0.17 0.10 4.1 0.06 0.02 4.2 0.08 0.03 4.7 0.52 0.09 1.6 0.25 0.12 10.9 0.40 0.20 0.6 3.50 0.79 0.3 0.04 0.11