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1、Chapter 2.Nutritional Value of Foods 各 类 食 品 的 营 养 价 值,How to choose?What do you eat and why?,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
2、 that can meet human requirement.It rests with the kinds,quantity,proportion and absorption rate of nutrients.,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(吸收利用率:BV，N
3、PU，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 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）,Classification of food Origin and Character：animal food plant food food produces nutritional character：(1)cereal grain(2)legumes and its produces(3)ve
4、getables and fruits(4)meat,poultry and fish(5)milk and its produces(6)egg and its produces,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),bran 纤维素和半纤维素 5%蛋白质、脂肪、B族维生素 aleurone
5、 layer 蛋白质、磷、B族维生素 8%endosperm 淀粉，蛋白质 83%germ 蛋白质、脂肪、可 23%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.Protein 7.515%EAA不平衡 BV偏低 Carbohydrates 淀粉 90%70%单糖 10%,Fat 不饱和脂肪酸 14%lay in germ and bran mainly Mineral(P，Ca),1.53%lay in bra
6、n and aleurone layerVitamins 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.,Nutrients Content of Cereal(100g),3.烹调、加工与贮存的影响Effect of cooking,processing and s
7、torage,不同出粉率与出米率的营养组成（%）,出粉率对面粉维生素的影响,烹调方式的影响:B族维生素保存率（%）,3.贮存对谷物营养价值的影响,含水量 氧气 微生物 害虫 谷物 时间 温度 湿度阴凉、通风、干燥、避光,豆类(LEGUMES),大豆的营养价值(nutritive value of soybean)Soybeans are good source of protein of high biological value and have been used for centuries in various forms as a food staple by millions of
8、people in China and Japan.,Protein EAA组成合理,rich in lysine3540%Carbohydrate 其中约50%可直接消化2030%另一半 为难以消化的棉籽糖和水苏糖。Fat 其中UFA占85%，亚油酸占50%以上，1520%磷脂1.64%soy lecithin Mineral Ca 190mg/100g Fe 8.2mg/100g Vitamin 丰富的thiamin、riboflavin和Vit.E,大豆油脂的脂肪酸组成,functional factor 蛋白酶抑制剂（protease inhibitor/PI）：常压蒸汽30分 1kg
9、压力加热1025分 豆腥味：脂肪氧化酶(lipoxygenase)（951015分）胀气因子：棉籽糖与水苏糖（大豆低聚糖：双歧杆菌增殖）植酸：pH4.55.5时可溶解3575%植物红细胞凝血素：不耐热 皂甙与异黄酮：抗氧化、降血脂、抗溶血、抑制肿瘤和广谱抗菌,Soybean products,几种常见豆制品的营养价值：1.豆浆(soybean milk)2.豆腐和豆腐干(Tofu and bean curd cake)3.豆芽(bean sprout):豆芽除保留原有成分外，还可产生大量Vit.C,豆制品的营养成分(100g),6.油料蛋白制品：利用油料作物榨油后剩下的油渣或油饼，经过精加工制
10、成的植物蛋白制品。分离蛋白(soy protein isolates):Protein占90%浓缩蛋白(soy protein concentrates)：Protein占70%油料粕粉(soy flour)：组织化蛋白(textured soy protein)：去纤维后膨化而成,FRUIT AND VEGETABLE,From a nutritional standpoint,fruits and vegetables are valuable chiefly for their vitamin and mineral content and for their dietary fiber
11、 or bulk.,1.classification,叶菜类 cabbage,broccoli,spinach 根茎类 potato,carrot瓜茄类 cucumber,tomato,鲜豆类string bean,green soy bean,蔬菜vegetable,水果fruit,仁果类 apple,pear核果类 peach,apricot浆果类 grape,strawberry柑桔类 orange,pomelo(柚),Carbohydrates:glucide,starch,dietary fiber 水果含糖较多 苹果、梨（fructose）；桃、李、柑橘（sucrose）；葡萄、草
12、霉（glucose and fructose）胡萝卜、甜薯、西红柿、南瓜含糖较多 根茎类蔬菜(starch)；food fiber 纤维素、半纤维素、果胶 Mineral:K,Na,Ca,Mg,Fe,Cu，P菠菜、油菜、苋菜、蕹菜含Ca、Fe较多，草酸影响Ca、Fe 的吸收 Vit.:ascorbic acid,carotene,riboflavin,2.nutritional value,非营养性成分：芳香物质(aromatic compounds)：油精(醇、醛、酯、酮等)，可以糖苷、氨基酸结合状态存在。有机酸(organic acids)：苹果酸、柠檬酸、酒石酸 乳酸、琥珀酸、延胡索酸等
13、 生理活性物质：萝卜中的淀粉酶；无花果中的蛋白酶 大蒜中的植物杀菌素和含硫化合物；洋葱、甘蓝中的类黄酮；南瓜、苦瓜的降糖作用 天然色素,蔬菜、水果的营养成分(100g),3.effects of processing and cooking,注意水溶性维生素(尤其是Vit.C)及无机盐 的损失与破坏 烹调、加工中有不同程度的损失蔬菜：洗涤方式、切碎程度、用水量、PH、加热温度、烹调时间等有关水果：生食可避免烹调的影响,They are valuable sources of good-quality protein.lean meats are a good source of thiamin
14、,riboflavin,and niacin,as well as other members of the B complex.,MEAT,POULTRY AND FISH,Protein 肌肉1020%，氨基酸模式接近人体，BV 80%,鱼类间质蛋白少，水分多，组织柔软细 嫩,BV更大Fat 依肥瘦程度及部位差异较大，畜肉：以饱合脂肪酸为主，熔点较高，禽肉：Fat 2.5%,EFA含量高，亚油酸占20%鱼：Fat 13%，主要分布在皮下和内脏周围，其中UFA占80%。EPA The Intake of fishes is apparently related to a decreased
15、risk of coronary heart disease.脏器中胆固醇含量很高 鱼籽含量约1000mg/100g,1.nutritional value,Carbohydrates 肝脏与肌肉中的糖元Mineral 0.61.2%（Fe、S、P）血红素铁，BV高，海产鱼类含碘丰富Vitamins B族含量丰富，禽肉中Vit.E丰富 鱼肉中含B1、B2、和B12 Liver and kidney are good dietary source of riboflavin and are richer in niacin than most other tissues.鱼肝富含Vit.A和Vi
16、t.D,畜肉类的营养成分（100g可食部）,禽肉类的营养成分（100g可食部）,2.effects of processing and cooking,Protein 变化不大，且更利于消化吸收Vitamins 炖、煮时损失不大，高温时B vitamins损失较多。,MILK AND MILK PRODUCES,1.Protein:3%，为优质蛋白（酪蛋白79.6%，为钙、磷结合蛋白，乳清蛋白11.5%，乳球蛋白3.3%。人乳中酪蛋白与乳清蛋白的比为23），BV802.Lipids:含fat 3%（脂肪球），其中含油酸33%、亚油酸5.3%、亚麻酸2.1%及水溶性挥发性短链脂肪酸 和少量的卵磷
17、脂、胆固醇。人乳中含有脂解酶，有助于婴儿消化脂肪3.Carbohydrates:lactose（调节胃酸、促进胃肠蠕动和消化液的分泌，促进钙的吸收与乳酸杆菌的增殖）4.Mineral:0.700.75%（Ca、P、K），牛奶贫铁 5.Vit.:种类齐全，但含量与饲养方式有关,各种奶的营养成分（100g),Fluid milk Milk(Whole milk)fat 3%Low-fat milk fat 0.5-2.0%Skim milk fat 0.5%Milk powder全脂奶粉：鲜奶经加热、喷雾干燥而制成的奶制品。Whole 按重量1：8或体积1：4加水脱脂奶粉：脱脂 skim调制奶粉：
18、以牛奶为基础，加以调整和改善Formula,炼乳1 Evaporated milk：鲜奶消毒低温真空下蒸发浓 缩至原量的1/32.Sweetened condensed milk：加15%的蔗糖，浓缩至原体积的40%酸奶(yogurt)：鲜奶+乳酸杆菌，乳糖 乳酸婴儿配方奶：婴儿代乳粉：牛奶+大豆和饴糖,EGGS AND EGG PRODUCTS,Whole egg contains about 75%water 12%protein 10%fat 1%carbohydrate 1%mineralsThe white and yolk are very different from each other in composition,1.protein good quality protein 15%highest PER2.Fat 1115%3.minerals Ca、P、Fe、K、Mg4.vitamins A、D、B1、B2,Nutritional value,Composition of egg without shell,Egg products1.冰蛋和蛋粉2.咸蛋和皮蛋,
