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1、护理学临床营养学(Nursing,clinicalnutrition)Chapter1NutritionFoundationI.carbohydrates1.nutritionsignificance(1)supplyingenergy(1gramsofcarbohydratescanproduce4kcalenergyinthebody)(2)itisimportanttomaintainthefunctionofnervetissue(3)totakepartinconstitutinganimportantcomponentof
2、theorganism(4)regulatebloodsugarandnitrogenandantiketogenesis2.sources:Cereals,tubers,rootvegetables,legumes,andstarchynuts3.ofthetotalcarbohydrateenergysupplywas55%一60%Two,protein1.nutritionsignificance(1)constitutethebodytissuesandimportantsubstances(2)providingthebod
3、ynitrogensource(3)providingessentialaminoacids1.animalfoodproteincontentishigh,vegetablefoodproteincontentislow2.aminoacidpattern:theratioofvariousaminoacidsinproteins4.,high-qualityprotein:food,protein,aminoacidpatternsclosertotheaminoacidpatternofhumanproteins,theprot
4、einismoreeasilyabsorbedbythehumanbody.5.proteincomplementation:theessentialaminoacidpatternofanimalproteinisclosetothatofhumanaminoacidmodel,whilethecontentoflysineinriceandflourislow,andthecontentofmethionineinsoybeanislow・Ifriceorflouriseatenwithsoybean,theaminoacidsi
5、nthetwofoodscanbeaddedtoeachother・6.proteindigestibility:theextenttowhichproteinsaredecomposedundertheactionofdigestiveenzymesinvivo.7.proteinbiologicalvalence(BV):theextenttowhichtheproteinisretainedbythebodyafterabsorptionNetutilizationofprotein(NPU):theavailabilityof
6、proteinsinthebodyProteinefficiencyratio(PER):theextenttowhichproteinsareutilizedbythebodyPER二(increaseinbodyweightpergram)/intakeoffoodproteingram5.source:animalfood,suchasmeat(poultry,livestock,fish),milk,eggs,beansandsoyproducts(thehighestcontentinsoybeans)9.,therecom
7、mendedintakeofproteininChinagenerallyaccountsfor10%ofthetotalenergy-15%10.1grainsofproteinproductioncapacity4kcalThree,fat(fatandlipidcollectively)1.1grainsoffatoxidizedinthebodytoproduce9kcalenergy2.essentialfattyacids:linoleicacid(peanutfouracid)andlinolenicacid(twent
8、y-twocarbonsixacidDHA)3.fatprovides20%ofthetotalenergy-30%,thesmallertheage,thehigherthefatsupplyratio,sothere
