营养与食品卫生学复习题1（Review of nutrition and food hygiene 1）.docVIP

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营养与食品卫生学复习题1（Review of nutrition and food hygiene 1）.doc

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营养与食品卫生学复习题1（Review of nutrition and food hygiene 1）

营养与食品卫生学复习题1（Review of nutrition and food hygiene 1） Review of nutrition and food hygiene 1. nutrition and food hygiene concepts. 2. what is nutrition, nutrients, reasonable nutrition? 3. what are the essential amino acids? What is the restriction of amino acids? What are the first limiting amino acids in cereals, corn, and soybeans? Give an example of what protein complementation is. What is a reference protein? What is commonly used as a reference protein? 4. what is essential fatty acid? What does it mean? 5. what is dietary fiber? What is its nutritional significance? What is the important polysaccharide in nutriology? 6. what are BM and BMR? What is the food heat effect (TEF), or the food specific dynamic action (SDA)? How much are the different heat producing nutrients TEF? 7. what are the essential trace elements? What are the dietary factors that affect calcium absorption? 8. what are the factors that affect heme iron and non heme iron absorption? 9. iodine deficiency, selenium deficiency which diseases easily cause? Se and Cr are the components of the enzyme in the body? The concept of 10. retinol equivalent, niacin equivalent. 11., what is the heat generating coefficient of the three major heat energy nutrients? What is the ratio of the daily supply to the total heat in our country? 12. calcium, iron, VA, VB1, VB2, VPP, VC food sources. 13. what kinds of phytochemicals do you have? Illustrate. 14. what is INQ? How to evaluate the nutritional value of this food? 15. what are the indicators of protein nutrition? What is the coefficient of the protein that is converted from nitrogen? How much protein do you need to update every day in your adult body? 16. what are the anti nutritional factors in soybean? 17. what are the advantages and disadvantages of milk compared with human milk? What is lactose intolerance? 18. what is the index of blood in the evaluation of the nutritional status of thiamine and riboflavin? What is the lack of an indicator for ascorbic a