护理学临床营养学（Nursing, clinical nutrition）Chapter 1 Nutrition FoundationI. carbohydrates1. nutrition significance(1) supplying energy (1 grams of carbohydrates can produce 4kcal energy in the body)(2) it is important to maintain the function of nerve tissue(3) to take part in constituting an important component of the organism(4) regulate blood sugar and nitrogen and antiketogenesis2. sources: Cereals, tubers, root vegetables, legumes, and starchy nuts3. of the total carbohydrate energy supply was 55% - 60%Two, protein1. nutrition significance(1) constitute the body tissues and important substances(2) providing the body nitrogen source(3) providing essential amino acids2. animal food protein content is high, vegetable food protein content is low3. amino acid pattern: the ratio of various amino acids in proteins4., high-quality protein: food, protein, amino acid patterns closer to the amino acid pattern of human proteins, the protein is more easily absorbed by the human body.5. protein complementation: the essential amino acid pattern of animal protein is close to that of human amino acid model, while the content of lysine in rice and flour is low, and the content of methionine in soybean is low. If rice or flour is eaten with soybean, the amino acids in the two foods can be added to each other.6. protein digestibility: the extent to which proteins are decomposed under the action of digestive enzymes in vivo.7. protein biological valence (BV): the extent to which the protein is retained by the body after absorptionNet utilization of protein (NPU): the availability of proteins in the bodyProtein efficiency ratio (PER): the extent to which proteins are utilized by the bodyPER= (increase in body weight per gram) / intake of food protein gram8. source: animal food, such as meat (poultry, livestock, fish), milk, eggs, beans and soy products (the highest content in soybeans)9., the recommended intake of protein in China generally accounts for 10% of the total energy - 15%10.1 grams of protein production capacity 4kcalThree, fat (fat and lipid collectively)1.1 grams of fat oxidized in the body to produce 9kcal energy2. essential fatty acids: linoleic acid (peanut four acid) and linolenic acid (twenty-two carbon six acid DHA)3. fat provides 20% of the total energy - 30%, the smaller the age, the higher the fat supply ratio, so there is no limit to the amount of fat intake for teenagers and childrenFour, energy1. the energy needed by the human body is expressed in terms of joule or coke in the world. In the past, nutrition was expressed in cal or kcal2. the energy expenditure of the human body is mainly used to maintain the basal metabolism, meet the special needs of the food and the three aspects of physical activities3. basal metabolism is affected by some factors P84., dietary energy comes from carbohydrates, fats, and proteins in foods. These three nutrients are called heat producing nutrients5. recommended energy intake is based on labor intensity, gender, and ageFive vitaminsDivided into fat soluble and water-soluble two major categories, fat soluble vitamins are vitamins A, D, E, K(I) fat soluble vitamins;1. vitamin A (retinol)(1) typical manifestations of vitamin A deficiency:Dark adaptation ability, night blindness and dry eye syndrome; mucosa, epithelium (rough, dry, and squamous keratosis change)(2) the source of animal food (animal liver, egg, milk and its products and Cod Liver Oil) and plant foods (B- carotene and various carotenoids, green leafy vegetables, yellow vegetables and fruit was higher, such as broccoli, spinach, pea sprouts, leek, carrot etc.)2. vitamin D(1) from vitamin D in the skin, from food intake and exposure to sunlight(2) lack of vitamin D;Causing absorption of calcium and phosphorus decreased and serum calcium decreased;Effect of bone calcification, induced osteomalacia, rickets in infants prone to deformation, (Fang Lu, chicken breast, pectus excavatum, X leg, O leg), showed the bones become soft, easy to bend, deformity;It affects the function of nerve, hematopoiesis, immunity and other organ tissues;Osteomalacia in adults,But the phytic acid, oxalic acid and tannin in the plant inhibit the absorption of iron3. iodine(1) iodine deficiency can cause goiter (and regional, in Chinas remote areas and mountainous area more popular), or cretinism cretinism: iodine deficiency occurs in the fetal and newborn infants and infants can cause growth retardation, mental retardation, and even dementia, deaf mute (Note: dwarf hypopituitarism)(2) high iodine content of food is seafood such as kelp, seaweed, mussels, sea cucumber, salt also contains a small amount of iodineSeven, waterThe daily water requirement of adults is 2500mlEight, dietary fiber1. nutrition significance