生物化学资料：27 Nutrition.pptVIP

Chapter 27 Nutrition OBJECTIVE AND REQUIREMENT 【Students Should Gain a Mastery of】 1. dietary fats 2. dietary carbohydrates 3. dietary protein 【Students Should Gain a Familiarity with】 1. energy requirement in humans 2. dietary references intakes 【Students Should Gain a Knowledge about】 1. acceptable macronutrient distribution ranges 2. overview I. Overview Nutrition is the science or study that deals with food and nourishment, especially in human beings. The process of nourishing or being nourished, especially the process by which a living organism assimilates food and uses it for growth and for replacement of tissues. II. Dietary references intakes A. definition of the DRIs The Dietary Reference Intakes (DRIs) are nutrient-based reference values for use in planning and assessing diets and for other purposes. DRIs are setted by the Food and Nutrition Board of the National Academies B. Using the DRI A food guidance system that provides practical advice to ensure a balanced intake of essential nutrients Standards for levels of nutrient intake to prevent nutrient deficiencies and reduce the risk of chronic disease or related diseases 1. Resting metabolic rate 2. Thermic effect of food IV. Acceptable macronutrient distribution ranges macronutrient is nutrients of which the body requires relatively large amounts: calories, carbohydrates, fiber, fat, fatty acids, cholesterol, protein, amino acids, and water. All others are micronutrients. Food Guide Pyramid V. Dietary fats Fats—Essential in Small Amounts Essential fatty acids (linoleic acid and alpha-linolenic acid) are key regulators of body process such as the maintenance of blood pressure and the progress of a healthy pregnancy Two key forms of polyunsaturated fats: Omega-3 fatty acids are produced when the endmost double bond of a polyunsaturated fat occurs three carbons from the end of the fatty acid chain Found primarily in fish Trans Fatty Acids VI. Dietary carbohydrates Simple and Complex Carbohy