大型连锁幼儿园月食谱营养供给与膳食合理性评价——以北京市某大型连锁幼儿园为例

目的：从食谱营养素供给和膳食合理性的角度,评价北京市某品牌连锁幼儿园月内4周连续食谱的科学合理性,分析存在问题,提出改进建议.方法：以学龄前儿童DRIs和膳食指南为依据,综合制定不同年龄组的营养评价标准,从4周食谱的营养素供给、供能比、餐次能量分配比、食物多样化、膳食结构等5个方面评价月内4周带量食谱的科学合理性.结果：幼儿园4周食谱的能量、蛋白质、脂肪、碳水化合物供应量可满足3-5岁年龄组75％ DRIs的要求;食谱维生素A、维生素B1、维生素B2、铁供应充足,钙、锌、维生素C供应不足;蛋白质和碳水化合物供能比符合推荐要求,脂肪供能比略低;早上加餐和晚餐供能比较高.结论：该幼儿园带量食谱制定需要进一步完善,部分营养素供应量需调整.     

膳食中蛋白质、脂肪和糖类应保持一定的平衡

膳食中蛋白质、脂肪和糖类这三大生热营养素除了向人体提供所必需的能量外,还各具独特的生理功能,它们彼此之间彼此利用,彼此制约,相互转化,处于一种动态平衡之中。三大生热营养素必须保持一定的比例,才能使膳食平衡得以保证,达到保健、养生、防病     

成年人一天吃多少肉较合适

在我们日常膳食的结构中,肉类一般泛指动物性食物,包括畜肉、禽肉、鱼贝水产类、蛋类,它们营养学上的一个共同特点是蛋白质含量丰富,约在15-22％,而且质量也好,是人体摄食蛋白质的重要来源。 人体对蛋白质是有一定需要量的,中国营养学会制订的蛋白质膳食供给量,成年人每天为70克,用来补充机体一天蛋白质的损耗。这70克蛋白质在膳食中主要有两个来源,一     

艾滋病家庭儿童的膳食营养状况

为了解艾滋病家庭儿童食物摄入和膳食结构情况,为国家有关部门制定相关政策提供依据,本研究选取HIV感染儿童、艾滋病家庭未感染儿童各20名,采用3d24h膳食回顾法调查他们的食物摄入情况。结果表明,两组调查对象各类食物摄入量均不足,能量摄入分别为1094．6kcal和1141．7kcal,仅占推荐摄入量55．1％和63．9％,蛋白质平均每天摄入量分别是54．7g和55．2g,仅占推荐摄入量的47．4％和53．9％,其他微量营养素摄入量也远远低于同年龄同性别人群的推荐摄入量或适宜摄入量,其中以维生素A、抗坏血酸、钙和锌最为明显。膳食能量的64．1％～67．6％来自碳水化合物,12．5％～12．5％来自蛋白质,20．1％～25．4％来自脂肪。艾滋病家庭儿童膳食结构不合理,能量和营养素摄入低,应采取措施改善他们的食物摄入情况。     

2019年江西省3城市居民食物消费量调查结果与分析

目的 通过2019年江西省3城市居民食物消费量调查的研究,了解3城市居民膳食结构与营养素摄入情况。方法 采取多阶段分层整群随机抽样法,抽取南昌市新建区、吉安市井冈山市、九江市濂溪区共362户1 251人进行入户调查。膳食调查采用家庭称重记账法和非连续3 d 24 h回顾询问法相结合,收集食物消费量资料,分析每标准人日各类食物和营养素摄入状况。结果 2019年江西省3城市居民畜禽肉类、食用油和食用盐每标准人日摄入量分别为111.70、31.06、7.78 g;蔬菜类、水果类、蛋类及其制品、奶类及其制品每标准人日摄入量分别为240.53、47.97、27.91、26.31 g;谷薯类、水产品类每标准人日摄入量为398.30、42.95 g;蛋白质、脂肪、碳水化合物的供能比分别为14.68%、33.74%、51.50%。膳食钙、维生素A、维生素B1、维生素B2、维生素C每标准人日摄入量低于平均需要量的分别占89.74%、72.41%、89.04%、82.85%、60.21%;钠每标准人日摄入量超过适宜摄入量100%以上的占74.18%。结论 江西省3城市居民能量、蛋白质摄入量基本满足膳食要求...     

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。     

老年男性代谢综合征患者膳食调查

目的：了解老年男性代谢综合征（MS）患者膳食结构及主要营养素摄入状况,以指导其合理饮食。方法：对138例老年男性MS患者进行膳食调查,采用24h回顾法,记录平时2d及周末1d的膳食种类及数量．分析每日能量、三大供能营养素及膳食纤维等摄入情况。采用膳食评分法评价MS患者膳食质量。结果：MS患者能量摄入适中（24kcal／kg）,在能量来源中,蛋白质供能比11．1％、脂肪33．1％、碳水化合物55．8％;膳食纤维摄入量12．1g／d,低于RNI（25g／d）50％,膳食评分该项达标率仅为10．8％。结论：老年男性MS患者饮食不尽合理,应调整膳食结构,在维持总能量不变的情况下,增加优质蛋白摄入,降低脂肪供能。应适当增加豆类、鱼类、粗杂粮、蔬菜等摄入。     

7种营养素男女各不同

在维持生命的正常活动中，除了碳水化合物、蛋白质．脂肪这三大营养素外．人体还需要诸如维生素、矿物质．膳食纤维等其他营养素。而由于女性和男性生理结构不同以及消耗的能量不同．因此．在对营养素的需求上也略有差异。让我们一起来了解他们最需要的7种营养素。[编者按]     

营养素的作用与膳食平衡

营养素是指能够在体内被消化、吸收,并具有供给能量,构成体质及节制生理功能等作用的物质,蛋白质、脂肪、碳水化合物、无机盐、维生素、水以及氧都是人体必需的营养素,所谓平衡膳食是指膳食中应该含有人体所必需的各种营养素,并且含量比例要恰当。正常生理条件下,任何一种食物都不具有平     

吃好主食养生效果赛补药

维持人体生命活动的三大供能营养素是碳水化合物、脂肪和蛋白质,它们在体内各有特殊的生理作用,且又相互影响。三者在总热能的供给中有一个适宜的比例,较科学的标准是：食物热量的58％来自碳水化合物,30％来自脂肪,12％来自蛋白质。在我国居民膳食中,谷类主食是供给热能最主要的来源,约有50％-80％的热能和50％-70％的蛋白质、B族维生素、     

Finite Element Analysis of Moisture Diffusion in Stored Foods

A Finite Element model was used to predict the average moisture content of foods represented by axisymmetric shapes. The model was found to adequately predict the moisture content for the majority of the foods represented by cereal, dairy, fruit, vegetable, meat and semi-moist bakery food groups. For two foods, flour desorbing to 0.11 a_w and turnips adsorbing to 0.75 a_w, the predictions lmproved when variable diffusivity was used as contrasted with constant diffusivity. The Finite Element model was tested for different foods with different size, shape and diffusion potential.     

2010年石家庄市新华区居民膳食摄入情况分析

目的：了解石家庄市新华区居民营养与健康状况.方法：以2010年《中国居民营养与健康状况监测》为依据,采用多阶段分层整群随机抽样的方法,随机抽取石家庄市新华区6个居委会180户居民共438人进行膳食调查,计算每标准人日食物消费量.膳食调查采用24h膳食回顾法和调味品称重相结合的方法.结果：新华区平均每标准人日谷类、薯类、豆及豆制品、蔬菜、水果、畜肉、禽肉、奶及其制品、蛋及其制品、食用油、食用盐消费量分别为397.77、40.09、16.79、339.78、95.85、61.87、14.80、87.21、54.09、37.76、9.06g.米面制品、畜禽类摄入量符合2007年中国营养学会公布的《中国营养膳食指南》[1]（以下简称《指南》）的推荐量;水果、鱼虾类、奶类消费量与推荐量相比仍显不足,油、盐摄入量远远超出,部分营养素、矿物质与推荐量存在较大差距.居民畜禽肉、鱼虾类、奶及奶制品摄入量与年人均收入呈正相关,相关系数分别为0.219 （P＜0.01）、0.154 （P＜0.01）、0.101 （P＜0.05）;谷类摄入量与年人均收入呈负相关,相关系数为-0.153 （P＜0.01）.畜禽肉、蔬菜摄入量与文化程度呈正相关,相关系数分别为0.126 （P ＜0.01）、0.106 （P＜0.05）.结论：新华区居民膳食状况有了较大改善,但与《指南》相比有待进一步优化.     

Dietary purines in vegetarian meat analogues

BACKGROUND: The meat alternatives market offers a wide range of products resembling meat in taste, flavour or texture but based on vegetable protein sources. These high protein–low purine foods may find application in a low purine or purine‐free diet, which is sometimes suggested for subjects with increased serum urate levels, i.e. hyperuricaemia. RESULTS: We determined purine content (uric acid, adenine, guanine, hypoxanthine, xanthine) in 39 commercially available meat substitutes and evaluated them in relation to their protein content. Some of the products contained a comparable sum of adenine and hypoxanthine per protein as meat. Analysis of variance showed an influence of protein source used. Mycoprotein‐based products had significantly higher contents (2264 mg kg^?1) of adenine and hypoxanthine per kg of 100% protein than soybean‐based products (1648 mg kg^?1) or mixtures consisting of soybean protein and wheat protein (1239 mg kg^?1). CONCLUSION: Protein‐rich vegetable‐based meat substitutes might be generally accepted as meat alternatives for individuals on special diets. The type of protein used to manufacture these products determines the total content of purines, which is relatively higher in the case of mycoprotein or soybean protein, while appearing lower in wheat protein and egg white‐based products. These are therefore more suitable for dietary considerations in a low‐purine diet for hyperuricaemic subjects. Copyright © 2010 Society of Chemical Industry     

Effect of Dietary Fiber on Properties and Acceptance of Meat Products: A Review

Meat is an important source of all essential nutritional components of our daily diet as it content most of the essential amino acids, fatty acids, vitamins, and minerals which are lack in plant based food, but it is devoid of dietary fiber, which is very essential component for normal physiological/biochemical process. During meat products processing, its functional values can be improved by supplementation of dietary fiber rich vegetative substances like cereal and pulse flour, vegetable and fruits pulp, etc. by this process, a significant proportion of required daily allowance of dietary fiber can be fulfilled for the frequent meat consumers. The consumption of meat products fortified with of dietary fiber can lead to the prevention of diseases like coronary heart disease, diabetes, irritable bowel disease, obesity, etc. On the other hand, the dietary fiber can effectively be incorporated in the processed meat products as binders, extender, and filler, they can significantly replace the unhealthy fat components from the products; increase acceptability by improving nutritional components, pH, water-holding capacity, emulsion stability, shear press value, sensory characters, etc. of finished products. Addition of dietary fiber in the meat products can increase the cooking yield therefore the economic gain as well.     

兔肉营养特点与人体健康

文章从我国居民营养素摄入现状出发,对近年来国内外兔肉营养成分的研究进行了综述,重点阐述了其脂肪酸的组成、胆固醇、氨基酸和矿物质的含量等,特别是它高蛋白质、低胆固醇、低热量、高比例的多不饱和脂肪酸、高赖氨酸、高钾低钠、高维生素B12的特点,是一种符合我国居民现代需求的优质肉品。     

大豆活性成分及其生理功能

<正> 大豆是人类的重要食物资源,它不仅富含营养物质,还含有大豆蛋白、大豆多肽、大豆异黄酮、大豆皂苷、大豆磷脂、大豆低聚糖、大豆植酸及大豆膳食纤维等多种具有独特生理功能的活性成分。近年来,许多研究工作表明,大豆活性成分在保健食品和医药等领域有着极高的潜在应用价值。基于大豆的保健和药用价值,对大豆的综合     

Whole grain cereal attenuates obesity-induced muscle atrophy by activating the PI3K/Akt pathway in obese C57BL/6N mice

Whole grain comprises starchy endosperm, germ, and bran tissues, which contain fibers, minerals, vitamins, and several phytochemicals. Whole grain cereal (WGC)-based food products supply beneficial nutrients (essential for health care) and macronutrients (essential for body maintenance and support). The present study investigated the inhibitory effect of WGC on obesity-induced muscle atrophy in obese C57BL/6N mice. WGC attenuated the body weight gain, fat pad mass, adipocyte size, food efficiency ratio, serum lipid profile, and non-alcoholic fatty liver. Furthermore, WGC increased muscle mass and muscle strength by activating the phosphatidylinositol 3-kinase/protein kinase B pathway. Accordingly, WGC up-regulated the expression of factors that regulate muscle hypertrophy and myogenesis, whereas it down-regulated the atrophy-related factors. Overall, these results demonstrate that WGC effectively attenuates obesity-induced muscle atrophy as well as overall obesity, suggesting that WGC can be used as a functional food.     

重庆产木菠菜的营养成分及营养价值评价

通过对木菠菜宏量营养素、微量营养素、氨基酸组成及脂肪酸组成等指标的分析,比较新的生态环境下木菠菜的营养成分变化,并评价木菠菜的营养价值。结果表明：木菠菜富含蛋白质、α-亚麻酸、VB1、VB2、VB6、尼克酸、VC、钾、钙、镁、铁、锌和锰,而钠含量较低。木菠菜是一种营养价值非常高的新资源食品。     

植物基人造肉的营养特性与食用安全性

植物肉的出现为动物肉类食品供应短缺和养殖业环境污染问题带来希望。食品加工技术的快速发展弥补了植物基肉制品外观和口感的不足, 但其营养价值和安全性也应引起重视。本文综述了以植物蛋白为主要原料所制肉类替代品的营养价值, 包括植物肉中碳水化合物、蛋白质、脂肪、水分、维生素和矿物质的相对含量和营养性质。分析了植物肉在生产及食用过程中可能出现的物理、化学、生物因素在内的安全问题, 并探讨目前植物肉发展所存在的局限性与挑战, 以期为我国植物蛋白肉制品的研发与推广提供理论参考。     

Utilisation of beef lung protein powder as a functional ingredient to enhance protein and iron content of fresh pasta

Beef lungs are an underutilised co-product of the meat industry that could be used as an ingredient to supplement the protein content of cereal foods. Beef lung powder (BLP) had a protein content of 87% (dry weight basis), an amino acid score of 1, and contained 1 mg g⁻¹ iron. Fresh semolina pasta was used as a model food, and BLP was incorporated up to 20%. Incorporation of 10% BLP improved the indispensable amino acid score of the pasta from 0.48 to 0.91. At that level of incorporation, higher cooking loss and redder (increased ‘a’ value) and darker (decreased ‘L’ value) colour resulted. The fresh pasta with BLP had a lower glycaemic response compared to control samples. BLP improved the functional value of the fresh pasta and is a potential ingredient in the development of new food products.