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Jin BQ
Food Science. & Nutrition
NUNJ
Introductio
n
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 Foods
Various nutrients
No whole value
Unbalanced
Classification 3
1 Energy/Starch foods: Cereals, potato-
Nutritional Value
Nutrients in food is to meet the peoples
physiological requirement
1 Number
2 Kinds
3 Ratio (Interaction)
Balanced Nutritional
Diet
Various foodstuff
Dietary Guildline
Eating part of foods
Antinutritional factors
Complex Cooking
Cooking time & methods
Storage Condition
Improving by Crossbred
Nutr-evaluative Methods
Feeding trial in animal
Metabolic trialin animal
Clinic biochemical exam in blood/urin
Chemical analysis in other samples
Aim at
One 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%
Oil 2-4%
Vitamins
%
Rich
CP
EE
CHO2
35-40
15-20
25-30
Lys H Met L
Ca, Vit.B1 & B2
Other Beans 20
Nuts
12-25
50-60
44-70
Antinutritional factors
in soybean
Protease inhibitor, PI
Special flavor
Flatus-producing Factor
Phytin
Phytohematoagglutinin
PHA
Soybean products
Fermenting:
Non- fermenting:
Soybean protein
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
CP
% 10-20
EE
3-5
Minerals
0.8-1.2
BV
>70
Pork Consumption
2004
31.3kg 17.9kg
Low level
Energy
Fe
EE
CHO2
2.5-4.5
4.6-4.7
Minerals Vit.
0.7
High level
Ca
K
Dairy Consumption
Unit
1999
Citizen in China
kg/per/y 6.74
2001
2005
2010
2015
8.01
10.92
14.31
17.87
kg/per/y 18.77
In Countryside
21.89
28.60
35.67
41.03
1.01
1.15
1.52
1.93
2.43
In city
kg/per/y
Real:
2001=7.3kg;
2002=8.0kg
7 Eggs
Structure & ratio
Shell
%
11
White
57
Yolk
32
Egg Consumptiom
8 Oil consumption
Shanghai: 85g/d.p
Beijing: 83g/d.p
Jiangsu: 84g/d.p