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Professor Dr.

Jin BQ
Food Science. & Nutrition
NUNJ

Introductio
n

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 Foods
Various nutrients
No whole value
Unbalanced

Classification 3
1 Energy/Starch foods: Cereals, potato-

2 Protein foods: CP > 14%


Poultry, meat, egg, soybean3 Vit. & Minerals foods: Fresh Vegetables/ Fruits

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

Effects on Food Nutrition


Processing
Storage & Transport
Cooking

With temperature and so on conditions

1 Nutritional evaluation in foods


1 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 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

The change of cereals


consumption in China

3 Beans & Their Products


Soybean

%
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

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
% 10-20

EE
3-5

Minerals
0.8-1.2

BV
>70

Pork Consumption

2004
31.3kg 17.9kg

6 Milk & Its Products


N-composition;
H2O CP
% >85

Low level
Energy
Fe

EE

CHO2

2.5-4.5

4.6-4.7

Minerals Vit.
0.7

High level
Ca
K

Dairy Consumption

Milk in person in China

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

Hen egg: 50g


Duck egg: 80g
Goose egg: 120g

Yolk
32

Egg Consumptiom

8 Oil consumption

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

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