功能性食品的定义特征.ppt

功能性食品工艺设计 姓名：王银平 专业：食品工程 学号：2014874004 问题一:功能性食品的定义、特征、定位 1、功能性食品的定义 Globally, ‘Functional Food’ is not a legal term and there are various ways to define it. 在全球，‘功能性食品’不是一个法定的术语。 The term ‘Functional Foods’ was first introduced in Japan in the mid-1980s as‘processed foods containing components that provide specific body functions’, when the Japanese Ministry of Health Welfare was hoping to improve the health of the Japanese ageing population and reduce escalating health-care costs (Arai, 1996). 功能性食品这个术语第一次被提出是在八十年代中期的日本，被认为是一类包含着能够提供特定生理功能因子的精加工食品” In Japan, the ‘Functional Foods’ are known as Foods for Specified Health Use (FOSHU), and are regarded as influencing human body structure and ?or function by regulating particular human health conditions (Ohama et al., 2006). 在日本，功能性食品被认为是指一类可以提供特定健康功能的食品，并且它通过调节人类特别的健康状况影响着人类的身体结构和功能。 Health Canada defines a ‘Functional Food’ as ‘similar in appearance to a conventional food, consumed as part of the usual diet, with demonstrated physiological benefits, and ?or reduce the risk of chronic disease beyond basic nutritional functions’ (Health Canada website: http://hc-sc.gc.ca). 加拿大卫生部定义‘功能性食品’是‘在外形上和普通食品相似，作为正常饮食的一部分被消费，提供生理学方面的有利因素，同时比普通的营养品更有利于减少慢性疾病的的发生’的一类食品。 In Korea, ‘Functional Foods’ are referred to supplements to the normal diet with measurable doses (Kimet al., 2006).在韩国，‘功能性食品’被提及到是用来为正常饮食提供营养补充的食品，并且其营养补充功能是可以被测量到的。 In the United States, ‘Functional Foods’ have no such regulatory identity, although in 1999, the American Dietetic Association termed ‘Functional Foods’ as ‘foods that are in the forms of whole,fortified, enriched or enhanced foods that provide functional advantage and ?or health benefits beyond basic nutrition, when consumed at an effective level on a regular basis’ (American Dietetic Association, 1999).在美国，‘功能性食品’没有如此一致性的定义，但是在1999年，美国饮食协会定义‘功能性食品’是‘一类以全面的、强化的、丰富的或者增强型食品的方式存在，并且能够提供有益功能的食品，比普通营养品更有益健康，