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营养学可以定义为如何选择食物,以及食物在身体内的吸收、利用,以维持人体生长、发育与良好健康的相关过程。关于营养学的研究主要有两个方面,一是研究如何预防与治疗营养缺乏病与营养不良,以及正常人和不同生命阶段各种特殊条件的营养素标准供给量或合理营养供给量。这方面的工作主要是从30年代至70年代,研究蛋白质和维生素缺乏病提出各种营养素的标准供给量。二是研究营养如何促进健康,增强体质,研究营养和膳食与各种疾病的关系,以及如何调整膳食来预防这些疾病,并提出膳食指导方针。这一工作是从70年代开始的,使营养学研究进入了黄
Nutrition can be defined as how to choose food, and food in the body’s absorption, utilization, in order to maintain human growth, development and good health related processes. There are mainly two aspects to the study of nutrition. One is to study how to prevent and treat nutritional deficiencies and malnutrition, as well as the nutrient standard supply or reasonable nutrient supply for various special conditions of normal people and different life stages. The main work in this area is from the 1930s to the 1970s, research standards of protein and vitamin deficiency provide a variety of nutrients supply. The second is to study how nutrition promotes health, enhance physical fitness, study nutrition and diet and various diseases, and how to adjust the diet to prevent these diseases, and put forward dietary guidelines. This work began in the 1970s, bringing nutrition research into the yellow