南京师范大学：《营养学》课程PPT教学课件（英文版）第十章 Nutritional Value in Foods

 Various foodstuff  Eating part of foods  Antinutritional factors  Complex Cooking  Cooking time & methods  Storage Condition  Improving by Crossbred Balanced Nutritional Diet Dietary Guildline

 Various foodstuff  Eating part of foods  Antinutritional factors  Complex Cooking  Cooking time & methods  Storage Condition  Improving by Crossbred Balanced Nutritional Diet Dietary Guildline

Effects on Food Nutrition  Processing  Storage & Transport  Cooking With temperature and so on conditions

Effects on Food Nutrition  Processing  Storage & Transport  Cooking With temperature and so on conditions

§1 Nutritional evaluation in foods 1 Food supplment: Ingredients Table  Food composition in Table  Nutr-ingredients in Table (kinds, amount)  Accounting 2 Human Physiological Requirement: RDA/DRIs  Energy & Nutrients’ requirement in day/person 3 Compared human requirement with food supplment: Index of Nutrition Quality (INQ) 4 Designing a reasonal diet for people 5 Preventing metabolic diseases through ration

§1 Nutritional evaluation in foods 1 Food supplment: Ingredients Table  Food composition in Table  Nutr-ingredients in Table (kinds, amount)  Accounting 2 Human Physiological Requirement: RDA/DRIs  Energy & Nutrients’ requirement in day/person 3 Compared human requirement with food supplment: Index of Nutrition Quality (INQ) 4 Designing a reasonal diet for people 5 Preventing metabolic diseases through ration

Nutr-evaluative Methods  Feeding trial in animal  Metabolic trialin animal  Clinic biochemical exam in blood/urin  Chemical analysis in other samples Aim at One nutrient or food Designing special nutritional value of ration Growth, reproductivity and weaning-

Nutr-evaluative Methods  Feeding trial in animal  Metabolic trialin animal  Clinic biochemical exam in blood/urin  Chemical analysis in other samples Aim at One nutrient or food Designing special nutritional value of ration Growth, reproductivity and weaning-