20xx年醫(yī)學(xué)專題—哈醫(yī)大精品課程營(yíng)養(yǎng)與食品衛(wèi)生學(xué)第一章?tīng)I(yíng)養(yǎng)學(xué)基礎(chǔ)(文件)
【正文】 to cell,Insulin secreted by pancreas enters bloodstream,Tissue cell membrane,When blood glucose is high……,第五十三頁(yè)，共六十二頁(yè)。nɡ zh232。ng)指數(shù)（Glycemic index，GI）,定義：50g含碳水化合物的食物血糖應(yīng)答曲線下面積與同一個(gè)體攝入50g 碳水化合物的標(biāo)準(zhǔn)食物（葡萄糖或面包）血糖應(yīng)答曲線下面積之比。,血糖(xu232。,Lactose intolerance: A disorder in which the body does not produce sufficient lactase enzyme（乳糖酶）and therefore cannot digest foods that contain lactose, such as cow’s milk.,乳糖(rǔ t225。,第五十八頁(yè)，共六十二頁(yè)。)參考攝入量 Dietary reference intakes,中國(guó)營(yíng)養(yǎng)學(xué)會(huì)推薦我國(guó)居民的碳水化合物的膳食(sh224。,小結(jié)(xiǎoji233。,內(nèi)容(n232?？剐缘矸郏褐附】嫡咝∧c中不吸收的淀粉及其降解產(chǎn)物。六、膳食參考攝入量 Dietary reference intakes,第六十二頁(yè)，共六十二頁(yè)。ng) Function of carbohydrates。ng)總結(jié),第一章 營(yíng)養(yǎng)學(xué)基礎(chǔ)。nsh237。)推薦攝入量占總能量的55%～65%。,六、膳食(sh224。nɡ lu225。ng)指數(shù)的應(yīng)用,指導(dǎo)合理膳食，有效(yǒuxi224。 高GI食物能使血糖突然升高。,血糖(xu232。,Normally, insulin and glucagon balance each other to maintain blood glucose within a healthy range.,If this balance is altered, it can lead to health conditions such as diabetes（糖尿?。?or hypoglycemia（低血糖癥(dī xu232。oji233。 t225。,4.機(jī)體的構(gòu)成成分(ch233。,3.抗生酮作用(zu242。,Amounts of carbohydrate and fat used during the different extent of exercise.,Fat breakdown is a slow process and require oxygen we can break down glucose very quickly either with or without oxygen.,第四十五頁(yè)，共六十二頁(yè)。,四、碳水化合物的功能(gōngn233。,We do not possess enzymes that can break down fiber. Thus, fiber passes through the small intestine undigested and enters the large intestine or colon.,There is no any digested process for fiber。nɡ),第三十七頁(yè)，共六十二頁(yè)。,The majority of carbohydrate digestion occurs in the small intestine.,Digestion of carbohydrates in foods (In the small intestine),Pancreatic amylase secreted by the pancreas into the small intestine. Pancreatic amylase continues to digest any remaining starch into maltose（麥芽糖）.,第三十六頁(yè)，共六十二頁(yè)。n tou)）, notice that you can actually taste it becoming sweeter, Why?,第三十三頁(yè)，共六十二頁(yè)。ngdī)結(jié)腸癌的發(fā)病風(fēng)險(xiǎn) May reduce the risk of colon cancer.,While there is still some controversy surrounding this issue, many researchers believe that fiber binds cancercausing substances and speeds their elimination from the colon.,第三十一頁(yè)，共六十二頁(yè)。ng)和減肥 May enhance weight loss, as eating a high fiber diet causes a person to feel more full.,Fiber absorbs water, expands in our intestine, and slows the movement of food through the upper part of the digestive tract.,第二十九頁(yè)，共六十二頁(yè)。,第二十七頁(yè)，共六十二頁(yè)。,膳食纖維（dietary fiber）：是指植物性食物(sh237。n)）,第二十四頁(yè)，共六十二頁(yè)。i)和水果多。,第二十一頁(yè)，共六十二頁(yè)。w249。,PolysaccharideStarch,Starch: A polysaccharide stored in plants and is the storage form of glucose in plants.（淀粉是葡萄糖在植物中的貯存(zh249。nfěn),糖原(t225。,Polysaccharides（多糖(duō t225。ng)1個(gè)葡萄糖+1個(gè)果糖 乳糖1個(gè)葡萄糖+1個(gè)半乳糖,蔗糖(zh232。,哪種雙
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