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, soybean3 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)
Balanced Nutritional Diet
Dietary Guildline
 Various foodstuff
 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
Ratio of Grain
1 Grain Structure
 Bran: Cellulose
Hemicellulose
 Endosperm: Starch
Less Protein
 Embryo: Oil
Protein et al
2%
14%
Bran
Endosperm
Embryo
84%
 Gluten in wheat: 30-40%
 Processing characteristics
2 Grain composition
Composition Ratio
2%
4%
0%
12%
82%
Protein
CHO2
Oil
CHO2 >70%
Protein 7.5-15%
Oil 2-4%
Minerials
Vitamins
Minerals 1.5-3%
Vitamins
The change of cereals consumption in China
§3 Beans & Their Products
 Soybean
%
Rich
CP
EE
35-40 15-20
Lys H Met L
Ca, Vit.B1 & B2
 Other Beans 20
 Nuts
12-25
CHO2
25-30
50-60
44-70
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: 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;
H2O CP EE
% >85
3 2.5-4.5
Low level
Energy
Fe
CHO2
4.6-4.7
Minerals Vit.
0.7
High level
Ca
K
Dairy Consumption
Milk in person in China （估计值）
Unit
1999
Citizen in China
kg/per/y 6.74
2001
2005
2010
2015
8.01
10.92
14.31
17.87
21.89
28.60
35.67
41.03
1.15
1.52
1.93
2.43
In city
kg/per/y 18.77
In Countryside
kg/per/y
Real:
1.01
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