第九章--各类食品营养价值.ppt

单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,第九章 各类食品的营养价值,食品按其性质和来源可分为三类：,动物性食品，,如畜禽肉类、奶类、水产品等；,植物性食品，,如粮谷类、豆类、薯类、硬果类、蔬菜类、水果类等；,各类食品的制品：,动物性、植物性天然食品为原料，通过加工制作的食品，如糖、油、酒、罐头、糕点等食品。,食品营养价值,(nutritional value),是指某种食品所含营养素和能量满足人体营养需要的程度。,食品营养价值的高低，取决于食品中营养素的种类是否齐全、数量的多少、相互比例是否适宜以及是否易于被消化。不同食品构成不同，其营养价值也不同。,第一节 食品营养价值的评定及意义,一、食品营养价值的评定,主要评定营养素种类及含量和营养素的质量。,(,一,),营养素的种类及含量,应对其所含营养素的种类进行分析，并确定其含量。,一般来说，食品中所提供营养素的种类和含量越接近于人体需要，该食品的营养价值越高。,实际工作中除用化学分析法、仪器分析法、微生物法、酶分析法等来测定食物中营养素种类和含量外，还通过查阅食物成分表，初步评定食物的营养价值。,(,二,),营养素质量,评定食品的营养价值主要是依靠动物喂养实验及人体临床观察，将生长、代谢、生化等指标与对照组进行比较所得出的结论。,(,三,),营养质量指数,营养质量指数,(index of nutrition quality,INQ),：,是由,Hansen R.G.,提出并推荐将其作为评价食品营养价值的指标。,INQ,为营养素密度,(,待测食品中某营养素占供给量的比重,),与能量密度,(,待测食品所含能量占供给量的比,),之比。公式如下：,某营养素含量,/,该某营养素供给量,INQ=,所产生能量,/,能量供给量标准,INQ,1,该营养素与能量含量达到平衡；,INQ,1,该营养素的供给量高于能量的供给量；,INQ,1,该营养素的供给少于能量的供给。,二、评定食品营养价值的意义,1.,全面了解各种食品的天然成成分，包括营养素种类、非营养素、抗氧因素等；找出主要食品的营养缺陷，并指出改造或创制新食品的方向，解决抗营养因素问题，充分利用食物资源。,2.,了解在加工烹调过程中营养素的变化和损失，采取相应的有效措施，最大限度保存食品中的营养素，提高食品营养价值。,3.,指导人们科学地选购食品和合理地搭配食品，配制营养平衡的膳食，以达到促进健康，增强体质，延年益寿及预防疾病的目的。,热能,(kJ),蛋白质,(g),视黄醇,(g),硫胺素,(mg),核黄素,(mg),成年男子轻体力劳动的营养素供给标准,100 g,鸡蛋,INQ,100 g,大米,INQ,100 g,大豆,INQ,10042,653,1456,1502,75,12.8,2.62,8.0,0.74,35.1,3.13,800,194,3.73,37,0.31,1.4,0.13,1.43,0.22,1.08,0.41,1.96,1.4,0.32,3.52,0.05,0.25,0.20,0.96,鸡蛋、大米、大豆中几种营养素的,INQ,值,第二节 各类食品的营养价值,一、谷类,(grain),谷类食品主要包括小麦、大米、玉米、小米和高粱等。,其中大米和小麦为主，称为主食。居民膳食中,50%,70%,的能量、,55%,的蛋白质、一些无机盐及,B,族维生素主要来源于谷类食品。中国膳食调查结果显示谷类食品在我国食品构成比中,49.7%,，占有重要地位。,谷类的营养成分：蛋白质、碳水化合物、脂肪、矿物质和维生素。,谷类食品的营养价值？,必需氨基酸,WHO,建议氨基酸构成比,鸡蛋,大豆,绿豆,异亮氨酸,亮氨酸,赖氨酸,蛋氨酸胱氨酸,苯丙氨酸酪氨酸,苏氨酸,色氨酸,纈氨酸,4.0,7.0,5.5,3.5,6.0,4.0,1.0,5.0,4.8,8.1,6.5,4.7,8.6,4.5,1.7,5.4,5.2,8.1,6.4,2.5,8.6,4.0,1.3,4.9,4.5,8.1,7.5,2.3,9.7,3.6,1.1,5.5,鸡蛋、大豆、绿豆的氨基酸组成（,g/100g,蛋白质）,大豆中的抗营养因素,蛋白酶抑制剂（,protease inhibitor,PI,）,豆腥味,胀气因子,(flatus-producing factor),水苏糖,棉籽糖,植酸,皂甙,植物红细胞凝集素,几种豆制品每,100g,中主要营养素含量,蛋白质,(g),脂肪,(g),碳水化合物,(g),视黄醇当量,(g),硫胺素,(mg),核黄素,(mg),抗坏血酸,(mg),豆 浆,豆 腐,豆 豉,黄豆芽,绿豆芽,1.8,8.1,24.1,4.5,2.1,0.7,3.7,1.6,0.1,1.1,4.2,36.8,4.5,2.9,15,5,3,0.02,0.04,0.02,0.04,0.05,0.02,0.03,0.09,0.07,0.06,0,0,0,8,6,常见蔬菜每,100g,中三种维生素的含量,柿子椒,花菜,苋菜,冬苋菜,菠菜,冬瓜,南瓜,胡萝卜,维生素,C(mg),胡萝卜素,(g),核黄素,(mg),72,340,0.03,61,30,0.08,47,2100,0.21,20,6950,0.05,32,487,0.11,18,80,0.01,8,890,0.04,16,4010,0.04,鲜枣,猕猴桃,柑,桔,芒果,苹果,葡萄,桃,草莓,维生素,C(mg),胡萝卜素,(g),核黄素,(mg),243,240,0.09,62,130,0.02,28,890,0.04,19,520,0.03,23,8050,0.04,4,20,0.02,25,50,0.02,7,20,0.03,47,30,0.03,常见水果中三种维生素的含量,(/100g),几种蔬菜中钙和草酸含量,(mg/100g),蔬菜名称,钙,草酸,大蕹菜,芋禾杆,厚皮菜,苋 菜,圆叶菠菜,折耳菜,224,40,64,359,102,121,691,298,471,1142,606,1150,猪肉及内脏主要营养素含量（每,100g,可食部）,蛋白质,(g),脂肪,(g),钙,(g),铁,(g),视黄醇当量,(g),VitB,1,(mg),VitB,2,(mg),胆固醇,(mg),猪肉,(,瘦,),猪心,猪肝,猪肾,猪脑,20.3,16.6,19.3,15.4,10.8,6.2,5.3,3.8,3.2,9.8,6,12,6,12,30,3.0,4.3,22.6,6.1,1.9,44,13,4972,41,0.54,0.19,0.21,0.31,0.11,0.10,0.48,2.08,1.14,0.19,79,151,288,354,2571,食物名称,蛋白质,(g),脂肪,(g),视黄醇当量,(g),硫胺素,(mg),核黄素,(mg),钙,(mg),铁,(mg),胆固醇,(mg),鸡,鸡肝,鸡肫,鸭,鸭肝,鸭肫,鹅,炸鸡,(,肯德基,),19.3,16.6,19.2,15.5,14.5,17.9,17.9,20.3,9.4,4.8,2.8,19.7,7.5,1.3,19.9,17.3,48,10410,36,52,1040,6,42,23,0.05,0.33,0.04,0.08,0.26,0.04,0.07,0.03,0.09,1.10,0.09,0.22,1.05,0.15,0.23,0.17,9,7,7,6,18,12,4,109,1.4,12.0,4.4,2.2,23.1,4.3,3.8,2.2,106,356,174,94,341,135,74,198,鸡、鸭、鹅主要营养素的含量（每,100g,可食部）,不同奶营养素比较（每,100g,含量）,人乳,牛乳,羊乳,水分,(g),蛋白质,(g),脂肪,(g),碳水化合物,(g),热能,(kJ),钙,(mg),磷,(mg),铁,(mg),视黄醇当量,(g),硫胺素,(mg),核黄素,(mg),尼克酸,(mg),抗坏血酸,(mg),87.6,1.3,3.4,7.4,272,30,13,0.1,11,0.01,0.05,0.20,5.0,89.9,3.0,3.2,3.4,226,104,73,0.3,24,0.03,0.14,0.10,1.0,88.9,1.5,3.5,5.4,247,82,98,0.5,84,0.04,0.12,2.10,奶中氮的分布,牛奶,人奶,含量,mg/100ml,占总氮量的百分比,(%),含量,mg/100ml,占总氮量的百分比,(%),总 氮,酪 蛋 白,乳清蛋白,非蛋白氮,540,430,80,30,100,79.6,14.8,5.6,162,49,77,36,100,30,48,22,奶制品的营养价值,巴氏杀菌乳,(pasteurized milk),奶粉,(milk powder),全脂奶粉,(whole milk powder),脱脂奶粉,(skimmed milk powder),调制奶粉,(formula milk powder),酸奶,(cultured milk),炼乳,(condensed milk),甜炼乳,(sweetened condensed milk),淡炼乳,(evaporated milk),复合奶,(mixture milk),奶油,(butter),全蛋,蛋清,蛋黄,水 分,蛋白质,脂 肪,糖,矿物质,73.8,75.8,12.8,11.1,1.3,1.0,84.4,87.7,8.9,11.6,0.1,1.8,3.2,0.6,44.9,51.5,14.5,15.5,26.4,33.8,3.4,6.2,1.1,蛋各部分的主要营养组成,(%),蛋白质,(g),脂肪,(g),碳水化合物,(g),视黄醇当量,(g),硫胺素,(mg),核黄素,(mg),钙,(mg),铁,(mg),胆固醇,(mg),全鸡蛋,鸡蛋白,鸡蛋黄,鸭 蛋,咸鸭蛋,松花蛋,鹌鹑蛋,12.8,11.6,15.2,12.6,12.7,14.2,12.8,11.1,6.1,28.2,130,12.7,10.7,11.1,1.3,3.1,3.4,3.1,6.3,4.5,2.1,194,438,261,134,215,337,0.13,0.04,0.33,0.17,0.16,0.06,0.11,0.32,0.31,0.29,0.35,0.33,0.18,0.49,44,9,112,62,118,63,47,2.3,1.6,6.5,2.9,3.6,3.3,3.2,585,1510,565,647,608,531,各种主要营养素含量,(,每,100g),营养组成,大米出米率,小麦出粉率,92,94,96,72,80,85,水 分,粗蛋白,粗脂肪,糖,无机盐,纤维素,15.5,6.2,0.8,0.3,0.6,0.3,15.5,6.6,1.1,0.4,0.8,0.4,15.5,6.9,1.5,0.6,1.0,0.6,14.5,8,13,0.8,1.5,1.5,2.0,0.3,0.6,微,0.2,14.5,9,14,1.0,1.6,1.5,2.0,0.6,0.8,0.2,0.4,14.5,9,14,1.5,2.0,2.0,2.5,0.7,0.9,0.4,0.9,不同出米率大米和不同出粉率小麦的营养组成,(%),50,72,80,85,95,100,硫胺素,核黄素,尼克酸,泛 酸,吡哆酸,0.08,0.03,0.70,0.40,0.10,0.11,0.04,0.72,0.60,0.15,0.26,0.05,1.20,0.90,0.25,0.31,0.07,1.60,1.10,0.30,0.40,0.12,6.00,1.50,0.50,不同出粉率小麦,B,族维生素的变化,(mg/100g),食物,原料,烹调方法,硫胺素,核黄素,尼克酸,烹调前,(mg),烹调后,(mg),保存率,(%),烹调前,(mg),烹调后,(mg),保存率,(%),烹调前,(mg),烹调后,(mg),保存率,(%),饭,饭,粥,馒头,馒头,面条,面条,大饼,大饼,烧饼,油条,窝头,稻米,(,标,1,稻米,(,标,1),小米,富强粉,标准粉,富强粉,标准粉,富强粉,标准粉,标准粉,标准粉,玉米面,捞、蒸,碗蒸,熬,发酵、蒸,发酵、蒸,煮,煮,烙,烙,烙、烤,炸,蒸,0.21,0.21,0.66,0.07,0.27,0.29,0.61,0.35,0.48,0.45,0.49,0.33,0.07,0.13,0.12,0.20,0.19,0.20,0.31,0.34,0.38,0.29,0,0.33,33,62,18,28,70,69,51,97,79,64,0,100,0.06,0.06,0.03,0.05,0.06,0.05,0.03,0.06,0.06,0.08,0.03,0.14,0.03,0.06,0.03,0.05,0.06,0.05,0.03,0.06,0.06,0.08,0.03,0.14,50,100,30,62,86,71,43,86,86,100,50,100,4.1,4.1,1.8,1.2,2.0,2.6,2.8,2.4,2.4,3.5,1.7,2.1,1.0,1.6,1.2,1.1,1.8,1.8,2.2,2.3,2.4,3.3,0.9,2.3,24,30,67,91,90,73,78,96,100,94,52,109,不同烹调方式下米饭和面食中,B,族维生素的保存率,实习：膳食调查,膳食调查的方法其中包括称量法、查帐法、回顾法和化学分析法等，重温这些方法的特点，优缺点和应用范围等。每个实习学生用回顾法，记录过去,24 h,内摄取的各种食物的种类、性状和数量。,膳食计算,1.,计算能量和营养素的膳食供给量,食物摄入量：学生自己回顾的,24 h,食物摄入；给定的下列食谱。两种任选一种或由老师指定。,早餐：鲜牛奶一杯,(,约,150 mL),，馒头一个,(,面粉约,100 g),。,中餐：大米饭,(,大米,200 g),。猪肉炒芹菜：猪肉,(,瘦,)50 g,，芹菜,250 g,，酱油,10 g,，植物油,6 g,，盐,2 g,。,晚餐：大米饭,(,大米,200 g),。菠菜豆腐汤：菠菜,50 g,，豆腐,50 g,，虾皮,5 g,，植物油,3 g,，盐,2 g,。鱼片：草鱼,150 g,，葱,5 g,，淀粉,3 g,，糖,2 g,，酱油,3 g,，醋,3 g,，姜末,1 g,。,计算方法,1),将摄取食物的餐次、种类、数量,(,指原材料,),记入表,11-1,。,2),查食物成分表，计算摄入种类食物的能量和营养素的含量。食物成分表通常是每,100g,食物的营养素含量，所以必须根据摄入量进行折算，再将相关数据记入表,1,。,3),小记和总记：小记是按每餐分别汇总各类营养素，尤其是能量的摄入量；总记是将全天的能量和营养素摄入量计算出来并填入总计栏中。,蛋白质营养评价：摄入量按占总能量,10,12,评价；优质蛋白质应不少于总摄入量的,1,3,以上，若总摄人量不足，则比例应更高。,维生素和矿物元素营养评价：按,RNI,或,AI,进行评价。,2.,建议：指出膳食供给存在的主要问题，并具体提出改善膳食供给的有效措施,(,表,2,、,3,、,4,、,5),。,膳食调查,时间：,1,天，,2012,年,4,月,16,日零起，至,2012,年,4,月,16,日,24,点止。,实习报告上交时间：,2012,年,4,月,30,日。,思考题,1.,概念：食品营养价值和营养质量指数。,2.,评定食品营养价值的意义。,3.,乳及乳制品的营养价值及其特点。,