1、LESSON 1 Nutrition一、一、Glossary currently available,目前可利用的；普遍可以得到的。Diversity,n.差异，不同 多样性，变化 in between,在中间，每间隔，在期间 Functioning,功能发挥；机能活动；机体运转。intravenous feeding,静脉进食 vein n.静脉，血管 commonsense 有常识的，明明白白的，一望有常识的，明明白白的，一望而知的而知的 commonsensible （符合）常识的（符合）常识的 functioning 功能发挥；机能活动；机体运转。功能发挥；机能活动；机体运转。文中指人
2、体正常活动和体内代谢活动。文中指人体正常活动和体内代谢活动。guideline n.指导路线，方针，准则，指标指导路线，方针，准则，指标 指路绳；指路绳；印印样张，样行，标线样张，样行，标线 interchangeable 可交换的，可交替的可交换的，可交替的 可可互换的互换的 interdependent 互相依赖的，互相依存互相依赖的，互相依存 nourishment 食物，滋养品食物，滋养品 营养情况营养情况 nutrient 有营养的，滋养的有营养的，滋养的 营养素，营营养素，营养物养物 nutriment:nourishing food,营养品，食物。营养品，食物。nutrition
3、 营养，营养学。营养，营养学。nutritional 营养的营养的 nutritive 营养的，滋养的，食品的，食物的营养的，滋养的，食品的，食物的 odor：(香或臭)的气味 eg：the delicious odor of freshly-made coffee The unpleasant odor of over-ripe cheese:odorant 有气味的 任何有气味的物体 flavor 味，香味，风味，滋味 食用香料 食用香精 调料 category n.种类，部属，类目 数范畴，类型 Eg.Place things in categories 分门别类。Categorize:
4、将（某食物）分类。分类：be categorized as.carbohydrate 碳水化合物，糖类;mineral 矿物质，食品中的痕量物质 vitamin 维生素，维他命 A device to get warmth取暖的设备 vital 生命的；生机的；维持生命所必需的 precursor n.产物母体，前体 optimum n.生（生长繁殖的）最适条件；最适度 a.最适的 intake n.吸入，纳入，收纳 纳入（数）量 医摄取 of food食物摄取 ascorbic acid 抗坏血酸 niacin 烟酸，尼克酸 thiamine硫胺素 riboflavin 核黄素VB2 fol
5、acin 叶酸 （=folic acid）pantothenic acid 泛酸 pyridoxine 吡哆醇，吡哆素，维生素B6 biotin 生物素 sodium 钠 potassium 钾 phosphorus 磷 phosphorous 磷的，亚磷的，含磷的 lactate vi.分泌乳汁 喂奶，授乳 n.乳酸盐（或酯）calcium 乳酸钙 chronic a.长期的，慢性的 n.患慢性病的人 carotene n.胡萝卜素；叶红素 carrot n.胡萝卜 复红头发（的人）政治诱骗，不能兑现的允诺 carroty a.胡萝卜色的 红发的 diet 日常食物 食谱，eg：a salt
6、-free diet；diet aids。v.节食 edible:适宜食用的.eg：edible wild berries substance 物质。(水和冰是同一物质不同状态.)ingredient,(烹调用的)材料，原料，成分。Eg.The ingredients of a cake 将原料放置在盆里调匀(翻译）metabolize,代谢 Metabolism,新城代谢，代谢（作用）organic,生物的，有机体的，有机物的。Eg organic substance/compounds/matter Inorganic，无机的，无生物的。macronutrient 常量营养素 micron
7、utrient 微量营养 macroelement 常量元素 microelement 微量元素 蛋白质蛋白质protein；粗蛋白质粗蛋白质crude protein；植物蛋白植物蛋白vegetable protein；动物蛋白动物蛋白animal protein；营养学评价营养学评价nutritional evaluation；蛋白质变性蛋白质变性protein denaturation；蛋白质互补蛋白质互补complementary action of protein 氨基酸amino acid；必需氨基酸essential amino acid；脂肪fat(oil and fat)；粗
8、脂肪crude fat；饱和脂肪酸saturated fatty acid；不饱和脂肪酸unsaturated fatty acid；粗纤维crude fiber；膳食纤维dietary fiber；脂溶性维生素liposoluble vitamin(fat soluble vitamin)；水溶性维生素water soluble vitamin；还原糖reducing sugar；酸度acidity；总酸total acid；碘价iodine value；酸价acid value；过氧化值peroxide value；食品营养food nutrition；食品成分food compositi
9、on；酸败rancidity；褐变browning；每日推荐的营养素供给量(RDA)recommended daily nutrient allowance；人体每日允许摄入量(ADI)acceptable daily intake(ADI)；感官评价sensory evaluation；感官特性organoleptic attribute；食品理化分析food physical and chemical analysis；margin of safety 安全余量 National Academy of Sciences，National Research Council，Food and
10、Nutrition Board，美国科学院全国科学研究委员会食品营养研究会 make-up 体格，体质，性格，特质二、二、Reading and translating What we eat as well as how much we eat determine our nutrition status to an important extent，and both are influenced by a diversity of external and internal factors.The person who wants to find the answer to the que
11、stion what should I eat for good nutrition？”might easily become lost in the maze of informational corridors，confused by the wealth of technical information provided by scientists or mislead by simplistic answers provided by those with products to sell.Somewhere in between is some reasonable，commonse
12、nse information that we can use to guide us our quest for sound nutrition knowledge To begin，we need to learn some definitions of commonly used nutrition terms and find out what sorts of guidelines are available to help us measure the quality of our diets and to develop healthful eating patterns.NUT
13、RITION AND FOOD：DEFINITIONS The word nutrition is often paired with the word food because the two go together.They are interdependent，but not interchangeable.Food might be defined as any edible substance that provides nourishment when consumed.It is made up of many natural ingredients-all chemicals-
14、that have different functions such as providing odor，flavor，color，and nourishment.The ingredients that give us nourishment are called nutrients.These nutrients are categorized as fats，proteins,carbohydrates（sugars and starches），minerals，vitamins，and water.They are called essential nutrients because
15、we cannot get along without them.We need them for energy，for building and maintaining body tissue；and for regulating body processes the three essential functions of foods in the body.Nutrition might be defined as the process whereby we obtain the essential nutrients and use them to make many other s
16、ubstances our bodies need.This process would include eating and digesting food and absorbing and using，or metabolizing，the nutrients it contains.We can obtain all of the essential nutrients from food.However，it is possible to obtain nourishment without eating and digesting food-if，for example，the nu
17、trients are injected directly to our veins as in intravenous feeding.Thus，it is the nutrients that are essential and the food that normally provides them.Since food is vital，we need to know the nutritive content of foods，which ones are the best sources of the various nutrients and how to combine the
18、m into a healthful diet.The term good nutrition implies that we are obtaining from our food all of the essential nutrients in the amounts needed to keep our bodies functioning and to maintain optimum health.A very simplified definition of good nutrition might be eating the right foods in the right a
19、mounts.”The work of nutrition scientists involves finding the answers to questions about the nutrients-their function in the body，the amount of each that we need，what happens when we receive too much or too little and about food and died-what foods we should eat and in what amount.Yet nutrition scie
20、nce in its broadest sense has many more facets：the influence of sensory factors of flavor，color，and texture of food on eating behavior；the psychological，cultural，emotional，and social aspects of food intake；and even the economics of food availability and consumer behavior in the purchase of foodTHE N
21、UTRIENTS（营（营 养养 素）素）To date，nutrition scientists have identified some 40 to 45 substances as essential nutrients.But the list is growing as new nutrients continue to be identified.The history of nutrition science contains fascinating stories about the ways food substances have been identified as ess
22、ential nutrients.In some instances，medical researchers seeking the cause of a particular disease found that problem was due to a single substance，and that when this substance was added to the diet，the symptoms of the disease disappeared.A number of vitamins were discovered in this way.Nutrients migh
23、t be divided into two general categories based on the amount that we need.These are the macronutrients（carbohydrates，fats，proteins，and water），），which we need in relatively large amounts and the micronutrients(mineral elements and vitamins），），which we need in relatively small amounts.All of the nutri
24、ents except for mineral elements and water are classified as organic chemicals because they contain the element carbon.Mineral elements and water are inorganic chemicals because they do not contain carbon.The vitamins are divided into two general categorizes based on their solubility in either water
25、 or fat.The fat-soluble vitamins are vitamins A，D，E，and K；the water-soluble vitamins include vitamins C（ascorbic acid），niacin，thiamin，riboflavin，folacin（also called folic acid）,pantothenic acid，pyridoxine，vitamin B12 and biotin.The mineral elements are divided into two categories based on the quanti
26、ty of them that we need.Macroelements are those needed in relatively large amounts，while microelements are those needed in very small amounts.Some examples of macroelements are sodium，potassium,calcium，and phosphorus.Some examples of microelements are iron，iodine，manganese，zinc，and fluorine.RECOMMEN
27、DED DIETARY ALLOWANCES（推荐膳食标准）（推荐膳食标准）Once a nutrient is identified，one of the principal research efforts of nutrition scientist is to determine how much of it is needed by people at various ages and stages of life.Initial studies usually are conducted with laboratory animals，but the information dev
28、eloped in these studies cannot be applied directly to humans since peoples needs often are quite different from animals needs.Human nutrition studies,on the other hand，are time-consuming，costly，and difficult to conduct，especially because of the problems of controlling variables and possibly causing
29、harm to the individuals involved.Because of the obstacles to collecting accurate data，our present knowledge of nutrient needs is incomplete，and the requirements of humans for many nutrients have not been established.However，the data on human and animal needs currently available are used by nutrition
30、 scientists to establish estimates of the amounts of essential nutrients per day that will meet the needs of most health persons.In the United States，the most widely used nutrient guidelines are the recommended dietary allowance（RDA），），which are issued by the National Academy of Sciences，National Re
31、search Council，and Food and Nutrition Board.The RDA serves as dietary of nutritional standards for a wide range of age-weight-sex groups such as infants，children，adolescents，pregnant and lactating women，and younger and older adults.They are recommendations，not average requirements，for satisfactory l
32、evels of intake of essential nutrients of population groups of average，healthy people.They do not take account of special needs certain individuals may have due to genetic make-up,metabolic disorders,chronic infections and other abnormalities,which may result in their needing different levels of nut
33、rients.MARGIN of SAFETY ALLOWS for INDIVIDUAL DIFFERENCES（考虑个别差异的安全余量）（考虑个别差异的安全余量）To allow for individual differences，the RDA usually are set with a generous margin of safety.Thus，they are thought to meet the needs of 95 to 97 percent of the people within each age-sex group.In other words，the RDA e
34、xceed the requirements of most individuals to ensure that the needs of nearly all are met.For this reason，a person who consumes a diet that provides less than the RDA for one or more essential nutrients is not necessarily getting a diet that is nutritionally inadequate.What can be concluded，however，
35、is that the farther the intake of an essential nutrient falls below the RDA，the greater the probability of nutritional inadequacy.On the other hand，if an individual is getting all the essential nutrients at or above the RDA level of his or her age，chances are good that diet is nationally adequate.23
36、.An exception is the RDA for energy or calories，which are not designed，as guides for individual caloric needs.Other variables not included in the RDA，such as body size and physical activity，are involved in an individuals caloric requirementsDIFFERENCES IN NUTRIENT UTILIZATION CONSIDERED（考虑到营养素应用上的差异
37、）（考虑到营养素应用上的差异）Another factor considered when the RDA are established is the availability of the nutrient and factors that affect how efficiently it is used in the body for some nutrients，such as iron，absorption or use in the body may be incomplete；so the RDA needs to be set high enough to allow for
38、 this.And because in the case of certain other nutrients，substances in food,called precursors,may be converted into the nutrient in the body,the RDA needs to allow for this.An example is carotene,the orange-colored found in carrots and other vegetables and fruits，which our bodies convert to vitamin
39、A.On the other side of the coin，receiving too much of certain nutrients，amounts significantly above the RDA，can be just harmful as not obtaining enough certain vitamins（such as A and D）and minerals can be highly toxic if high doses are used over a period of time.Thus,the RDA can serve as guidelines for optimal nutrient intake from the standpoint of both maximum and minimum levels.
