Professor Dr. Jin BQ Food 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 Foods Various nutrients No whole value Unbalanced

 Classification 3 1 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 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 CHO 2 >70% Minerals 1.5-3% Protein % Vitamins Oil 2-4%

The change of cereals consumption in China

§3 Beans & Their Products  Soybean CP EE CHO 2 % Lys H Met L Rich Ca, Vit.B 1 & B 2  Other Beans  Nuts

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: H 2 O High CP EE Energy Low Dietary Fibers Vit. C 、 B 2 Organic acids Flavor, Pigment Ca P Fe K Na Mg Cu

§5 Meat, Fish and Poultry  Nutr-Composition CP EE Minerals BV % >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; H 2 O CP EE CHO 2 Minerals Vit. % > Low level High level Energy Ca Fe K

Dairy Consumption

Milk in person in China （估计值） Unit Citizen in China kg/per/y In city kg/per/y In Countryside kg/per/y Real: 2001=7.3kg; 2002=8.0kg

§7 Eggs  Structure & ratio Shell White Yolk %  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