Professor Dr. Jin BQFood Science. & Nutrition

NUNJ

Introduction Foods for Human beings

Classification 1

1 Animal Foods: Meat, Milk, Egg, Aquatics

2 Vegetable Food:

Cereals/Potato Beans/Nuts Fruits /Vegetables

Classification 2 1 Agricultural Goods: 80% in total China

2 Industry Products: 10-20% in China (1995) 40-80% in Developed C

Products: Sugar/Salt Cooking oil Soft drink Cake/Bread

•Natural FoodsVarious nutrients No whole value Unbalanced

Classification 31 Energy/Starch foods: Cereals, potato-

2 Protein foods: CP > 14%

Poultry, meat, egg, soybean-

3 Vit. & Minerals foods: Fresh Vegetables/ Fruits

Nutritional Value

Nutrients in food is to meet the people’s physiological requirement

1 Number

2 Kinds

3 Ratio (Interaction)

Various foodstuff

Eating part of foods

Antinutritional factors

Complex Cooking

Cooking time & methods

Storage Condition

Improving by Crossbred

Balanced Nutritional Diet Dietary Guildline

Effects on Food Nutrition Processing Storage & Transport Cooking

With temperature and so on conditions

§1 Nutritional evaluation in foods1 Food supplment: Ingredients Table Food composition in Table Nutr-ingredients in Table (kinds, amount) Accounting

2 Human Physiological Requirement: RDA/DRIs Energy & Nutrients’ requirement in day/person

3 Compared human requirement with food supplment: Index of Nutrition Quality (INQ)

4 Designing a reasonal diet for people

5 Preventing metabolic diseases through ration

Nutr-evaluative Methods Feeding trial in animal Metabolic trialin animal Clinic biochemical exam in blood/urin Chemical analysis in other samples

Aim atOne nutrient or food

Designing special nutritional value of ration

Growth, reproductivity and weaning---

§2 Cereals

1 Grain Structure Bran: Cellulose Hemicellulose Endosperm: Starch Less Protein Embryo: Oil Protein et al

Gluten in wheat: 30-40%

Processing characteristics

2 Grain composition

CHO2 >70% Minerals 1.5-3%

Protein 7.5-15% Vitamins

Oil 2-4%

The change of cereals consumption in China

§3 Beans & Their Products

Soybean CP EE CHO2

% 35-40 15-20 25-30

Lys H Met L

Rich Ca, Vit.B1 & B2

Other Beans 20 50-60

Nuts 12-25 44-70

Antinutritional factors in soybean

Protease inhibitor, PI

Special flavor

Flatus-producing Factor

Phytin

Phytohematoagglutinin

PHA

Soybean products

Fermenting: 腐乳、臭豆腐、 臭豆汁、豆豉、酱油 Non- fermenting: 豆浆、豆腐、 豆腐干、腐竹、豆皮

发芽：豆芽

Soybean protein

§4 Vegetables & Fruits

Ration in Chinese: 33.7% Vegetables 8.4% Fruits

Property: H2O High

CP EE Energy Low Dietary Fibers

Vit. C 、 B2 Organic acids Flavor, Pigment Ca P Fe K Na Mg Cu

§5 Meat, Fish and Poultry

Nutr-Composition

CP EE Minerals BV

% 10-20 3-5 0.8-1.2 >70

Pork Consumption

2004 年 我国大陆肉类消费的猪牛羊禽肉城市居民人均只有 31.3kg ，乡村居民人均只有 17.9kg

§6 Milk & Its Products

N-composition;

H2O CP EE CHO2 Minerals Vit.

% >85 3 2.5-4.5 4.6-4.7 0.7

Low level High level

Energy Ca

Fe K

Dairy Consumption

Milk in person in China （估计值）

Unit 1999 2001 2005 2010 2015

Citizen in China

kg/per/y 6.74 8.01 10.92 14.31 17.87In city

kg/per/y 18.77 21.89 28.60 35.67 41.03In Countryside

kg/per/y 1.01 1.15 1.52 1.93 2.43

Real: 2001=7.3kg; 2002=8.0kg

§7 Eggs

Structure & ratio

Shell White Yolk

% 11 57 32

Hen egg: 50g Duck egg: 80g Goose egg: 120g

Egg Consumptiom

§8 Oil consumption

Shanghai: 85g/d.p Beijing: 83g/d.p Jiangsu: 84g/d.p