Download Nutrition

- Basic
Professor Dr. Jin BQ
Department of Food Science & Nutrition
NJNU
The Science of Nutrition
Fields
for
Human Health
Review: Digestive Physiology
 Food Digestion & Absorption in Digestive System
Trace or Gut
Mouth
Esophagus
Stomach
Intestine
Glands
Salivary
Liver
Pancreas
Others
Definition
 Digestion: The processing is
that food and other macromolecule will be decomposed the
micro- molecule ( broken down) in
gut
 Absorption:
Simple
materials will be absorbed in gut
and into blood
Position of Digestion & Absorption
 Mouth: Food Intake, Mechanical/Physical Digestion
 Esophagus: Food Pass-way
 Stomach: Storage
Mechanical & Chemical Digestion
Absorption of Water, Alcohol
 Small Intestine: Main Position for
Digestion & Absorption
(Mechanical/Physical, Chemical, Enzymic)
 Large Intestine: Water Absorption
Food Motive Speed in Gut

The Length of Gut: 7.5-9.0 m

1.
2.
3.
Food staying in Gut:
Liquid: 15-30min
Solid or Half-solid: 2-6h
Empty in Stomach: > 12h
(in the morning)
4. Ejection: 20-36h
For Digestion & Absorption Enough
 Nutrition: This is a processing of
physiological and biochemical
exchange in body
 Nutrients: These materials from
foods and others
 Diet: Food composition
生理需求
感官享受
心理享受
Food-Nutrient-Nutrition
Objectives
Concept
Food：Containing various nutrients in one
Foods: Various nutrients combining
each other to be a
reasonable complex diet
Processing：Goods
Products
Scientifics
Nutrients & Nutrition Sources
Good N
Suitable supplying quantity
Reasonable ration
Various kinds of foods
Nutritional Balance
Six Nutrients & Their Functions
Protein Fat
Carbohydrate Water
Minerals Vitamins
6 kinds
Nutrients
 Macro-nutrient
> 0.01%
Water
Protein
Lipid/Fat
Carbohydrate
Minerals
 Micro-nturient
< 0.01% or 0.05 ‰
Energy
Micro-elements
Vitamins (A,B,C,D,E)
B,C
Fibres /Dietary fiber
A,D,E
5 Macro-Nutrients
Protein-Fat-Carb-H2O-Min
3
Energy
5
Composite of Body/tissue
Dietary Fiber from Carb
St – Gut Motion
2 Micro-nutrients
Trace-elements &Vitamins
 Only adjusting physiological Function
 No build up Body
 No Supply Energy
Nutrient’s Function
 Composition of Body Structure
 Controlling Physiological Activity
 Supplying Energy
Relation of Macro and Micro-nutrients
TIME of Food Supply enough:
 The middle of 1980s in the World
 The end of 1980s in China
 Nothing in Africa & Northern Korea
Focus on:
1 Macro-nutrients before enough food
2 Micro-nutrients after this over
Nutrition with Health
Balance diet
Reasonable nutrition
Malnutrition
Over nutrition
食物多样化
粗细搭配
摄入＝利用＋消耗＋排出
长期摄入过量
长期摄入不足
食物中毒
疾病
Nutritional/Physiological Requirement
For good heath in human
1. Maintenance requirement
2. Growth requirement
3. Pregnancy requirement
4. Lactation requirement
5. Active/Labor requirement
Aim of Nutritional Supplement
 Need to human physiological requirement
 Supply nutrients from various foods
 According to RDA
 N-requirement adjusting
Food digestibility
Cooking loss
Personal difference
Body Composition（ in 20-25Y male）
Protein Lipids
17.0
13.8
Card
1.5
H2O Mineral
61.5
6.2
%
100.0
Macro-: High level
Micro-nutrients: Less < 0.1 ‰ or < 0.05 ‰
Nutritional Function
Sum
Growth
Reproductivity & Lactating
Making-up of Body Tissue
Maintaining Body Weight
Maintaining Body Temperature
Action and Labor
Question
1 What are Nutrition and nutrients?
2 What is the aim of nutrition study?
3 When is the beginning of modern nutrition ?
4 How many are kinds of nutrients?
5 Where are nutrients from ?
6 What are macro-nutrients, how many?
7 What are micro-nutrients, how many?
8 What are the physiological functions of nutrients?
9 How many are kinds of requirement for hunam health ?
10 Please explain: Can one or two natural food supply us
reasonal nutrition?
11What means of balance diet for our living?
12 How to define which is macro-nutrient or micro-nutrient?