不同人群对肠胃健康食品需求及态度的调查研究

目的:明确消费者对于肠胃健康产品的需求,有针对性研发安全、高效、便捷的肠胃健康产品。方法:通过网络随机发放问卷,采用SPSS分析数据,实际完成问卷148人,人群涵盖婴童(0~18岁)、成年人(19~55岁)及老年人(56岁以上)。结果:消费者常见的肠胃问题为便秘、胃胀胃痛、腹泻;近1/2的人对肠胃健康问题非常关注;引起成人肠胃健康问题的主要原因是不良的生活习惯和饮食习惯,引起婴童肠胃健康问题的主要原因是受凉和饮食结构单一;消费者普遍认为免疫力低、成人情绪低落和口气重、婴幼儿消瘦和营养不良,均与肠胃健康相关;消费者解决肠胃问题的常用方法是服用健康产品;肠胃健康产品中,益生菌产品的认知度和使用率均最高,但整体效果评价一般;消费者认为益生菌可针对的问题主要与肠胃不适相关;消费者服用肠胃健康食品的主要场景是肠胃突然不适。结论:消费者普遍面临肠胃问题,对肠胃健康产品的认知度高、需求量大,且需求因人群而异,需要有针对性地开发肠胃健康产品。     

浅谈新时代食品营养与健康

社会快速发展,人们的健康意识不断增强,对食品营养和健康提出了更高的要求.合理营养是促进健康的重要环节,通过分析食品营养与健康的关系,正视膳食存在的问题,帮助找到有效的平衡食品营养与健康的途径,合理安排饮食,提高自身对各种疾病的免疫力,确保身体健康.     

食物营养、"酸碱平衡"与健康

本文针对当前我国居民膳食结构不合理导致慢性非传染性疾病上升的现象，从食物酸碱平衡的角度，综述了食物酸碱性对人体健康的影响，食物酸碱平衡与健康的关系，并概述了当前我国酸碱平衡研究动向。     

精准营养与粮油健康食品的发展趋势

从健康中国2030主要指标、主要措施以及中国居民膳食指南建设3方面论述了健康中国是我国的重大发展战略;从营养健康食品的发展阶段、我国疾病谱发生转变及慢性非传染性疾病逐年上升、需求迫切食品营养科学与与系统化基础数据库支撑、全链条交叉融合创新发展正成为精准营养和粮油健康食品产业创新发展新模式等方面展望了精准营养健康食品的发展趋势;并提出了我国发展精准营养与健康食品的相关建议。     

食品营养与人体健康的相关性探讨分析

随着现代生活方式的改变和饮食结构的转变,人们对于食品营养的需求和认识也在不断发生变化,因此深入探讨食品营养与人体健康的相关性有着非常重要的意义。本文分析了食品营养在人体健康中的功能和作用,探讨了食品营养和常见慢性疾病之间的关系,并制定了科学的膳食计划。     

俗谈人体健康与营养平衡

一、健康饮食，均衡为要 在现代生命科学的揭示下．人类健康的观念正在不断地进化。然而对于赖以生存的基本要素——食品与营养的研究已进入从微分子入手的深层次揭示。虽然到目前为止，以分子学而言，人体代谢能的消耗、补充，依靠四大主要的营养要素在起关键的作用，但要区别哪些食品中所含有的特殊成份在对健康有特殊支持，尚没有一个绝对的定论。     

新时期食品营养与健康研究

新时期人们的保健意识增强,对食品营养和身体健康提出了更高要求。本文针对食品营养与健康问题进行研究,从《“健康中国2030”规划纲要》解读、食品营养与人体健康的相关性、当前居民食品营养摄入存在的问题、科学摄入营养促进人体健康的措施以及大数据技术在营养与健康管理中的应用等方面进行分析,以期提高居民的营养与健康水平。     

食物的健康搭配吃法

餐桌上要讲究食物搭配，正确的搭配可以让我们获得更多的营养。而错误的搭配不仅会让食品失去营养，甚至会使身体受到危害。     

营养标签——食品的"健康身份证"

上海——自2008年5月1日起,中国卫生部发布的《食品营养标签管理规范》（以下简称《规范》）将正式实施。规范中明确要求,中国境内销售的预包装食品在标示营养标签时,应当符合《规范》管理规定。卫生部根据《规范》的实施情况和消费者健康需要,确定强制进行营养标示的食品品种、营养成分及实施时间。     

营养标签——食品的“健康身份证”

上海——自2008年5月1日起,中国卫生部发布的《食品营养标签管理规范》（以下简称《规范》）将正式实施。规范中明确要求,中国境内销售的预包装食品在标示营养标签时,应当符合《规范》管理规定。卫生部根据《规范》的实施情况和消费者健康需要,确定强制进行营养标示的食品品种、营养成分及实施时间。     

运动营养食品与国民体质和健康

运动营养学作为一门新兴的学科正在迅速发展.我国不同人群健康状态存在的问题需要通过运动营养干预予以解决.运动营养科学健身指导系统的建立,为广大民众获取科学健身知识,掌握正确的运动营养干预手段,形成规律运动和合理营养的生活方式提供了有效途径.     

GutSelf: Interindividual Variability in the Processing of Dietary Compounds by the Human Gastrointestinal Tract

Nutritional research is currently entering the field of personalized nutrition, to a large extent driven by major technological breakthroughs in analytical sciences and biocomputing. An efficient launching of the personalized approach depends on the ability of researchers to comprehensively monitor and characterize interindividual variability in the activity of the human gastrointestinal tract. This information is currently not available in such a form. This review therefore aims at identifying and discussing published data, providing evidence on interindividual variability in the processing of the major nutrients, i.e., protein, fat, carbohydrates, vitamins, and minerals, along the gastrointestinal tract, including oral processing, intestinal digestion, and absorption. Although interindividual variability is not a primary endpoint of most studies identified, a significant number of publications provides a wealth of information on this topic for each category of nutrients. This knowledge remains fragmented, however, and understanding the clinical relevance of most of the interindividual responses to food ingestion described in this review remains unclear. In that regard, this review has identified a gap and sets the base for future research addressing the issue of the interindividual variability in the response of the human organism to the ingestion of foods.     

抗消化道双歧杆菌菌株A03和A04生长特性的研究

应用改良MRS液体培养基,研究了耐消化道优良双歧杆菌菌株A03和A04的生长特性,结果表明,它们均在改良MRS培养基中生长最好,最高活菌数的lg值分别达到9.03和9.26;A03菌株以35～40℃的生长温度为佳,而A04菌株以35～37℃的生长温度为佳;它们的最适起始pH值分别为7.5和7.0,而接种量分别以2%和3%为最佳;A04比A03生长速度快,产酸能力相似,最终pH值都在3.9以下,耐酸能力均强,前者无明显的生长延滞期,10h就进入稳定期,而后者到4h后才进入对数期,12h后进入稳定期。     

Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science,Nutrition, and Health

The evidence that celiac disease is one of the commonest food intolerances in the world is driving an increasing demand for gluten‐free foods. However, gluten is a structure‐building protein essential for formulating leavened baked goods. Therefore, obtaining high‐quality gluten‐free bread (GFB) is a technological challenge. This review focuses on contemporary approaches in gluten‐free baking that allow improvements at the structure, texture, acceptability, nutritive value, and shelf life of GFB. Gluten‐free breadmaking is a relatively new, emerging research topic that is attracting worldwide attention in order to develop different kinds of GFB, including regional varieties. Several approaches have been used to understand and improve GFB systems by evaluating different flours and starch sources, ingredients added for nutritional purposes, additives, and technologies or a combination of these elements. Some studies aimed to assess or improve GFB's technological or nutritional properties, while others had multiple objectives. Several studies used food science tools in order to improve technological and sensory quality of GFB, together with nutritional value. Some GFBs are vehicles of nutrients and bioactive compounds. Furthermore, extensive research on interfacing food science, nutrition, and health is needed so that a GFB with both good technological and nutritional properties can be prepared and made more available to those with celiac disease, which will help them adhere to a strict gluten‐free diet, increase social inclusion, and improve their quality of life.     

全谷食品--谷物食品的发展趋势

随着生活水平的提高 ,人们对食品的要求日益趋向营养化 .作者阐述了加工方式对谷物中营养物质的影响 ,介绍了全谷食品对人体的保健功能 ,建议人们食用稍“粗”的食品 .     

食品营养与免疫代谢关系研究进展

食品的营养与功能研究多集中在对机体的代谢和免疫调节作用方面,已经成为饮食与健康的焦点。肥胖、 糖尿病、高血脂以及癌症作为现代生活方式症已经成为科学家必须面对的大众健康问题。科学家曾经坚信通过免疫 和化学治疗可以攻克这些疾病,但是却发现免疫细胞激活与繁殖表现出和糖尿病、癌症相似的对葡萄糖的依赖性和 有氧糖酵解作用（瓦氏效应）,这表明激活免疫细胞的同时也可能激活癌细胞,而且当免疫细胞迁移到癌症微环境 时,却表现出免疫抑制或免疫无能。显然免疫活性、细胞信号传导和代谢之间有密切联系,都经历一个依赖于营养 传感的代谢重编程和有氧糖酵解作用的过程。于是科学家提出免疫代谢一词,用来表述免疫激活作用所表现出的代谢 重编程作用,试图通过对免疫代谢的深入研究找到免疫细胞活性与瓦氏效应的控制机制和内在联系,为预防和治疗这 些疾病寻求新的方法和途径。本文将从食品营养及其功能评价的角度综述和展望食品与营养的免疫代谢作用。     

粮食(全谷物)的营养与健康

几个世纪以来,谷类食物一直是人类膳食最重要的组成部分.从新石器时代到21世纪的现代文明,谷物加工技术与谷物营养科学经历了一个漫长的发展变化过程.近年来,大量的研究尤其是流行病学的研究表明,增加全谷物的消费与心脑血管疾病、糖尿病、癌症等慢性疾病的危险降低有关,同时全谷物的摄入有助于健康体重的控制.本文对粮食的营养组成与特点、粮食加工技术的变革、人类对粮食营养与健康的认识发展过程、粮食储藏与营养、粮食加工与营养、粮食营养与慢性疾病之间的关系等进行了综述与分析.     

食品营养强化与人类健康

食品营养强化,就是在现代营养科学的指导下,针对不同区域、不同生长发育期和特征的人群的营养需要,在饮食上补充特定营养素的一种医疗辅助手段.     

膳食营养与健康效应评价研究进展

全球不合理食物系统导致的营养健康问题十分突出且广受关注,但缺乏系统评价。基于此,本文系统对比总结膳食营养与健康效应评价法及其反映的国内外居民膳食营养和健康效应,提出转变饮食模式、提高生产技术和采取政策干预行动是改善人体营养健康的关键,以期为膳食营养与健康效应的系统评价研究提供新的思路与方向。     

Impacts of Milk Fraud on Food Safety and Nutrition with Special Emphasis on Developing Countries

Milk in its natural form has a high food value, since it is comprised of a wide variety of nutrients which are essential for proper growth and maintenance of the human body. In recent decades, there has been an upsurge in milk consumption worldwide, especially in developing countries, and it is now forming a significant part of the diet for a high proportion of the global population. As a result of the increased demand, in addition to the growth in competition in the dairy market and the increasing complexity of the supply chain, some unscrupulous producers are indulging in milk fraud. This malpractice has become a common problem in the developing countries, which lack strict vigilance by food safety authorities. Milk is often subjected to fraud (by means of adulteration) for financial gain, but it can also be adulterated due to ill‐informed attempts to improve hygiene conditions. Water is the most common adulterant used, which decreases the nutritional value of milk. If the water is contaminated, for example, with chemicals or pathogens, this poses a serious health risk for consumers. To the diluted milk, inferior cheaper materials may be added such as reconstituted milk powder, urea, and cane sugar, even more hazardous chemicals including melamine, formalin, caustic soda, and detergents. These additions have the potential to cause serious health‐related problems. This review aims to investigate the impacts of milk fraud on nutrition and food safety, and it points out the potential adverse human health effects associated with the consumption of adulterated milk.