Professor Dr. Jin BQ Food Science. & Nutrition NUNJ

1. Nutritional Value in Foods Professor Dr. Jin BQ Food Science. & Nutrition NUNJ

2. Introduction • Foods for Human beings • Classification 1 1 Animal Foods: Meat, Milk, Egg, Aquatics 2 Vegetable Food: Cereals/Potato Beans/Nuts Fruits /Vegetables

3. 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

4. Classification 3 1 Energy/Starch foods: Cereals, potato- 2 Protein foods: CP > 14% Poultry, meat, egg, soybean- 3 Vit. & Minerals foods: Fresh Vegetables/ Fruits

5. Nutritional Value Nutrients in food is to meet the people’s physiological requirement 1 Number 2 Kinds 3 Ratio (Interaction)

6. Balanced Nutritional Diet Dietary Guildline • Various foodstuff • Eating part of foods • Antinutritional factors • Complex Cooking • Cooking time & methods • Storage Condition • Improving by Crossbred

7. Effects on Food Nutrition • Processing • Storage & Transport • Cooking With temperature and so on conditions

8. §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

9. 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---

10. §2 Cereals 1 Grain Structure • Bran: Cellulose Hemicellulose • Endosperm: Starch Less Protein • Embryo: Oil Protein et al • Gluten in wheat: 30-40% • Processing characteristics

11. 2 Grain composition CHO2 >70% Minerals 1.5-3% Protein 7.5-15% Vitamins Oil 2-4%

12. The change of cereals consumption in China

14. §3 Beans & Their Products • Soybean CP EE CHO2 % 35-40 15-20 25-30 Lys H Met L Rich Ca, Vit.B1 & B2 • Other Beans 20 50-60 • Nuts 12-25 44-70

15. Antinutritional factors in soybean • Protease inhibitor, PI • Special flavor • Flatus-producing Factor • Phytin • Phytohematoagglutinin PHA

16. 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

18. §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

19. §5 Meat, Fish and Poultry • Nutr-Composition CP EE Minerals BV % 10-20 3-5 0.8-1.2 >70

20. 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

22. §6 Milk & Its Products • N-composition; H2OCP EE CHO2 Minerals Vit. % >85 3 2.5-4.5 4.6-4.7 0.7 Low level High level Energy Ca Fe K

23. Dairy Consumption

24. Milk in person in China（估计值） Unit 1999 2001 2005 2010 2015 Citizen in China kg/per/y6.748.0110.9214.3117.87 In city kg/per/y 18.7721.8928.6035.6741.03 In Countryside kg/per/y 1.011.151.521.932.43 Real: 2001=7.3kg; 2002=8.0kg

25. §7 Eggs • Structure & ratio Shell White Yolk % 11 57 32 • Hen egg: 50g • Duck egg: 80g • Goose egg: 120g

26. Egg Consumptiom

27. §8 Oil consumption • Shanghai: 85g/d.p • Beijing: 83g/d.p • Jiangsu: 84g/d.p