公众营养计划 带来不仅是计划

<正> 国家卫生部在9月25日正式宣布,中国消除铁缺乏行动全面启动。经过严格卫生考核的11家企业生产的铁强化酱油,开始在各地陆续上市。通过日常饮食中添加营养元素以补充微量元素,增强人民体质,这是公众营养与发展中心酝酿的一个庞大的“国家营养强化行动”计划。在该计划中,政府将介入公众营养。铁强化酱油则是继碘盐后的又一项举措。     

营养干预对维持性血液透析患者营养状况的影响

目的：探讨营养干预对维持性血液透析（MHD）患者营养状况的影响。方法：将研究对象随机分为实验组（50例）和对照组（58例）,实验组实施营养干预6个月。采用主观全面评定法（SGA）,评价实验前后两组患者营养状况的变化。结果：两纽研究对象的基线资料有可比性,实验组营养干预前后营养不良发生率无统计学差异;对照组营养不良发生率增加;两组相比,差异有统计学意义。结论：营养干预可延缓维持性血液透析患者营养不良的进展或加重,有必要推出个体化的MHD患者营养干预措施。     

花生的营养价值

春类为了维持生命与健康,保证生长发育和从事劳动,每天必须摄入一定数量的食物,主些食物含有人体所需要的蛋白质、脂肪、碳水化合物、维生素、无机盐、水等营养素,但是不同食物所含的各种营养素和能量不尽相同,因此,必须首先了解各种食物所含的营养素和能量,才能在膳食中合理搭配各种食物,确保人体的合理营养需要,在此,我们对各种营养素含量较高的花生作一概述,供读者参考。     

营养补充酒的研发

介绍了营养酒的市场现状和发展趋势,技术创新方法和发展方向,工艺创新方法和工艺要点及营养酒的色、香、味特点。     

黑加仑的营养价值

黑加仑(blackcurrant),又名黑穗醋栗、黑豆果。为灌木,株高lm左右,果实为黑色浆果。世界主产区在欧洲北部,主要生产国和地区是波兰、俄联邦、德国、捷克共和国、英国和斯堪的纳维亚地区等。1998年世界总产量达601519t。我国的黑加仑主要种植区分布在黑龙江、吉林、辽宁、新疆等地。在欧洲,黑加仑一直是果汁生产的重要原料之一。此外它也用于生产果酱、果子冻、利口酒、乳制品和果酒的风味剂或着色剂等。1980—2001年,英国黑加仑加工品的市场年销售产值已超过了1.7亿英镑,预计到2003年实现2.63亿英镑。目前国内也开始开发黑加仑市场。为什么…     

奶公犊牛肉营养成分的分析

检测分析奶公犊牛肉的基本营养成分,奶公犊牛肉中蛋白质、粗脂肪、水分、灰分、碳水化合物含量和能量分别达到23.76%、1.38%、77.66%、1.35%、0.85%和469.43 k J/100 g;奶公犊牛肉含有丰富的微量元素,其中奶公犊牛肉中铁元素和铜元素为成年黄牛肉的10倍之高;奶公犊牛肉中总氨基酸含量略低于成年黄牛肉,风味氨基酸占总氨基酸的比例高于成年黄牛肉。     

Nutritional value of yogurt

Yogurt, made from fortified skim milk by conventional methods using Streptococcus thermophilus and Lactobacillus bulgaricus, was used in studies of the effect of fermentation on nutritional value of milk. In all experiments, the product was compared with the uninoculated base milk. The concentration of most vitamins was less in yogurt than in milk and was most noticeably so for biotin which was 60% less. The effect on folic acid content was inconsistent. In nutritional experiments with rats, high values for true digestibility, biological value and net protein utilization were obtained for both yogurt and its base milk, only minor differences being apparent between the two materials. In growth tests with rats, yogurt was not found to be consistently superior to the base milk when the milk was subjected to a double heat treatment to reduce bacterial contamination. Yogurt did not confer a nutritional advantage on fresh milk in this respect.     

Nutritional studies on agadagidi

The analysis showed a gradual fall of the sugar content as fermentation period increased. Ascorbic acid content decreased while nitrogen and crude protein increased during fermentation. The predominant amino acids are leucine, lysine, valine, asparagine and glutamic acid, methionine, phenylalanine.     

酸奶及其营养保健作用

<正> 发酵乳制品种类繁多,世界各国和不同民族,均有其传统的产品,但以市售酸奶的产量及需求最大,普及面最广。 定义和工艺 酸奶被联合国粮农组织和世界卫生组织定义为:以鲜牛奶或奶粉为原料,经过预处理,然后接入纯粹培养的保     

余甘子的营养价值

余甘子(phyllanthus emblica L.)又名山油柑、油甘子、余甘果等,为大戟科叶下珠属落叶小乔木或灌木,广泛分布在广东、福建、台湾、贵州、湖南、广西、四川、浙江和云南等省区的山地、丘陵和平原。余甘子富含维生素C,具有很高的食用价值和药用价值,明《本草纲目》曾记载:“余甘果子,主补益气,久服轻身,延年益寿。”食品专家把余甘子、猕猴桃、山楂列为我国高营养的三大果品。一、生物学特性余甘子为热带、亚热带落叶小乔木或灌木,高5～8m,少数达10～15m;树冠呈圆形或扁圆形,老枝灰黄色或灰褐色,有致密的纵行纹理,皮孔小、圆点壮、灰白色。叶…     

Nutritional aspects of colon cancer

During the last decade, a substantial amount of progress has been made in the understanding of the relationship between the dietary constituents and the development of colon cancer in man. The information base is sufficiently convincing with respect to an enhancing effect as a function of total fat intake and a protective effect of certain dietary fibers in colon cancer. The populations with high incidence of colon cancer are characterized by consumption of high-dietary fat which may be a risk factor in the absence of factors that are protective, such as use of whole-grain cereals, high fibrous foods and vegetables mainly of cruciferous type. Application of the findings made thus far in colon cancer research for the general public is, therefore, to have a far-reaching impact on the major premature, killing diseases in the western world.     

Nutritional aspects of soft drinks

The metabolic consequences in man, both immediate and long term, of consuming soft drinks are discussed. Emphasis is placed on the role in energy and lipid metabolism of various carbohydrate constituents, on the effects on gastric emptying of the various constituents and on the biochemical implications of fructose containing drinks.     

Nutritional aspects of parasitic infection

The nutritional basis of the ecological relationship between parasites and their hosts is reviewed using examples of the parasitic infections of man whenever possible. Two important points are discussed first: the distinction between parasitic infection and parasitic disease, and the concepts of synergism or antagonism between undernutrition and parasitic disease. The effects of parasites on the nutritional status of the host are examined in four ways. First, in terms of the ways in which parasites can disturb nutritive processes by effects on physical activity to obtain food, and by effects on food consumption, digestion and absorption. Secondly, in terms of the nutritional cost of an infection to a parasitised host. Thirdly, in terms of the feeding, nutrition and metabolism of parasites. Finally, in terms of damage to the tissues of the host caused by parasites. Two other sections deal briefly with the transmission of parasites in food and the effects of food on parasites.     

辣椒的营养保健价值

本文综述了辣椒的特点、分类,介绍了辣椒的营养价值及其特点,指出了辣椒的适宜食用人群。     

Nutritional value of human milk

Breast milk is the food most suited for the normal newborn infant. The evolution, complexity and general nutrient composition of this biological fluid is discussed from the perspective of the normal infant's requirements for growth and current knowledge of neonatal nutritional requirements.     

番茄营养面包的研制

番茄含有丰富的营养成分,将其添加到面包中,制作出番茄营养面包,不仅可以改善面包的风味、色泽,提高面包的营养价值,也为番茄的进一步开发利用提供了空间。采用一次发酵法制作面包,以感官品质为指标,通过单因素及正交试验确定番茄营养面包的最佳配方和制作工艺。结果表明,影响产品质量的主次因子为:番茄汁活性干酵母白砂糖改良剂;番茄营养面包烘焙的最佳配方为:番茄汁7%、活性干酵母1%、白砂糖17%、改良剂0.6%、水35%、焙烤奶粉5%、黄油6%、食盐1%、鸡蛋12%(均指面粉基)。研制成的番茄营养面包表皮柔软而富有弹性,色泽光亮呈金黄浅粉色,口感细腻、有番茄的香味,内部组织颜色呈淡淡的粉红色、气孔疏松、蜂窝均匀,无塌陷。     

Nutritional requirements of the aged

The age of the population continues to increase. At the turn of the century, 4% (about 3.1 million people) were 65 years of age or older. Today the percentage has increased to 12%, or 27.4 million people, and the prediction for the 21st century may increase to 17 to 20%. It should be noted that the number of individuals 85 years of age and older, as well as those over the age of 100, is increasing rapidly. The nutritional problems of the elderly are related to physiological decline, to low economic status and limited food consumption, and to a multitude of disease processes and the therapeutic regimens prescribed to cure or treat those illnesses. Examined as a group, the elderly at first appear to be less uniform in their health status than younger members of the population. However, only 10% of the elderly population contributes to the disproportionate (30%) expenditure of health care services. A majority of the elderly are normal, healthy individuals. Yet, with each decade of life the percentage of the elderly population needing additional care increases. The national nutritional surveys (National Food Consumption Survey and the National Health and Nutrition Examination Surveys, I and II) used entirely different methodologies, but reported very similar findings. The mean intake of this population was actually quite good, revealing low intakes of calcium and iron in the elderly female population. However, the standard deviation of the intake data strongly suggests a major portion of the population is at nutritional risk. For more than 30% of the population, nutrient intakes below two thirds of the recommended dietary allowances (RDA) occurred for calories, calcium, and vitamin A, while for more than 20% of the population, iron and vitamin C were at risk. Although the data evaluating the effects of age on the nutritional requirements of the elderly are limited, careful interpretation of the existing assessment and intervention efforts can provide some basic guidelines. Generalities about calorie intake must be avoided, and emphasis must be placed on calorie needs. Enhanced activity should be encouraged. Protein intake for the majority of elderly exceeds the RDA, but with increased age a greater amount of high quality protein is needed to maintain nitrogen balance. The group at greatest risk is the poor elderly who may not be able to afford enough high quality protein. Increased consumption of complex carbohydrates serves several functions including decreased caloric density and enhanced nutrient intake. Decreasing total dietary fat decreases caloric intake and indirectly decreases dietary cholesterol.(ABSTRACT TRUNCATED AT 400 WORDS)