食品营养学练习题22(国外英文资料).docVIP

食品营养学练习题22(国外英文资料) Practice on food nutrition One, the noun explanation Nutrition: it is a subject that studies nutrition laws, nutrition and health, and nutrition improvement measures. Nutrient: a substance with nutritional function. Basic metabolism: the energy expenditure necessary to maintain the basic human life activities. The special power of food: the amount of energy consumed during the feeding process. Glycemic index: the ratio of the total area of the plasma glucose curve to the total area of the plasma glucose curve of 2h after eating. Dietary fiber: the general term for polysaccharides that are not absorbed by the digestive enzymes of the human body. 7, restrictive amino acids: refers to food protein content of one or more essential amino acids relative low, cause other essential amino acids in the body can not be make full use of the waste, cause its protein nutritional value is reduced, the relative lack of essential amino acid content, called the limiting amino acid. The ratio of protein to protein: the number of grams of weight added to the average intake of 1g of protein in laboratory animals. It reflects the efficiency of protein to make animals grow. Protein complementarity: the combination of different foods to complement their essential amino acid deficiency Essential amino acids: the amino acids that the body cannot synthesize or synthesize to meet the bodys needs and must be obtained directly from the food. Nutritional quality index: the ratio of nutrient density (the ratio of a nutrient to the quantity of supply) to the heat density (the ratio of the amount of heat that the food contains). Dietary structure: refers to the type, quantity, and proportion of the consumption of animals and plants in the diet of certain people within a certain period of time. 13, dietary guidelines: it is based on the theory of nutrition, combined with the actual situation of community people, the education community crowd to take a balanced diet, rational nutrit