全谷物与不饱脂肪酸定义及条件必需氨基酸说明.pdfVIP

1.WholeGrain

Thetermwholegrainisusedforfoodproductssuchasflours,breads,orcerealsthat

areproducedfromunrefinedgrain,whichisgrainthatisstillretainsitsouterbran

layersandinnergermendospermandtheirnutrients.

2.UnsaturatedFattyAcid

Afattyacidthatisnotcompletelyfilledwithallthehydrogenitcanholdis

unsaturated,andasaresultissheavyandsdense(e.g.,aliquidoil).Ifmostof

thefattyacidsmakingupagivenfatareunsaturated,thatfatissaidtobean

unsaturatedfat.

3.MonounsaturatedFat

Ifmostofthefattyacidsmakingupagivenfatareunsaturated,thatfatissaidtobe

anunsaturatedfat.Ifthecomponentfattyacidshaveoneunfilledspot,thefatiscalled

amonounsaturatedfat.

4.ConditionallyIndispensableAminoAcids

Undercertainphysiologicconditionstheseaminoacids,whicharenormally

synthesizedinthebodylikethedispensableaminoacids,mustbeconsumedinthe

diet.

5.PositiveNitrogenBalance

Apositivenitrogenbalanceexistswhenthebodytakesinmorenitrogenthanit

excretes,thusstoringmorenitrogenbybuildingmoretissuethanitislosing(by

breakingdowntissue).

6.NeiveNitrogenBalance

Aneivenitrogenbalanceoccurswhenthebodytakesinsnitrogenthanit

excretes.Thismeansthatthebodyhasaninadequateproteinintakeandislosing

nitrogenbybreakingdownmoretissuethanitisbuildingup.

7.Proteinisakeybuildingblockforyourtissues(suchasskin,bonesandmusc)

andismadeupof20differentaminoacids.

8.Carbohydratesprovideyourmainsourceofenergy.

9.Fatshelpwiththeabsorptionofvitamins,provideaconce