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Basics of nutrition
Nutrition is a discipline that studies the relationship between body metabolism and food nutrients, involving the selection, matching, digestion, absorption, utilization of food and its impact on body health.
Edited at 2024-10-16 22:36:59- Fortpflanzungssystem
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Basics of nutrition
- Fortpflanzungssystem
Diese Vorlage zeigt die Struktur und Funktion des Fortpflanzungssystems in Form einer Mind Map. Es führt die verschiedenen Komponenten der internen und externen Genitalien ein und sortiert das Wissen eindeutig aus, um Ihnen dabei zu helfen, mit den wichtigsten Wissenspunkten vertraut zu werden.
- Interpretation und Zusammenfassung des Beziehungsfeldes E-Book
Dies ist eine Mind Map über die Interpretation und Zusammenfassung des Beziehungsfeldes E-Book, des Hauptinhalts: Überblick über die Essenzinterpretation und Übersicht über das Feld E-Book. "Relationship Field" bezieht sich auf das komplexe zwischenmenschliche Netzwerk, in dem ein Individuum andere durch spezifische Verhaltensweisen und Einstellungen beeinflusst.
- Buchhaltungsbücher und Buchhaltungsunterlagen
Dies ist eine Mind Map über Buchhaltungsbücher und Buchhaltungsunterlagen.
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Basics of nutrition
Dietary Reference Intakes (DRIs) for Nutrients
Basic concepts of dietary nutrient reference intakes
average requirement
Recommended intake
Appropriate intake
tolerable maximum intake
Acceptable range of macronutrients
Recommended intake
Applications of DRLs
Specific recommended values
Application for evaluating and planning meals
Applications in other fields
energy
human energy needs
Basic Energy Expenditure (BEE)
Physical Activity Level (PAL)
thermic effect of food
Growth and development and energy needs of pregnant women and nursing mothers
Energy food sources and reference amount requirements
food sources of energy
Energy calculation
average energy requirement
Energy and human health
Protein and Amino Acids
physiological functions of proteins
The main substance that makes up the cells and tissues of the body
Constituting important life active substances in the body
Protein can maintain the stability of the body's internal environment and various life activities
supply energy
essential amino acids
Recommended intake and food sources of protein
Recommended intake of protein
food source
Complementary effects of food proteins
Protein and human health
Evaluation of nutritional value of food protein
protein content in food
protein digestibility
Food protein utilization
Lipids
Lipids and fatty acids
Fat
Saturated fatty acids
unsaturated fatty acids
essential fatty acids
trans fatty acids
cholesterol
Phospholipids
Physiological functions of lipids
Make up body tissues, provide and store energy for the body
Participate in the composition of body tissues and maintain many physiological functions
Provides essential fatty acids
Promote absorption of fat-soluble vitamins
Maintain body temperature and protect organs
Increase food flavor and human body's satiety
Dietary fat and health
Dietary fat and fatty acids and cardiovascular disease
Dietary fat and fatty acids and type 2 diabetes
Dietary fat and cancer
Recommended dietary fat intake and food sources
Appropriate intake of dietary fat and fatty acids
food source
carbohydrate
Physiological functions of carbohydrates
Provide and store energy
important substances that make up the body
Save protein and participate in the metabolism of nutrients
Detoxification
Enhance intestinal function
Appropriate intake and food sources of carbohydrates
Appropriate intake of carbohydrates
glycemic index
food source
Dangers of Deficiency and Excess
Major elements and trace elements
constant element
Calcium (Ca)
Phosphorus (P)
Potassium (K)
Sodium (Na)
trace elements
Iron (Fe)
Iodine(I)
Zinc (Zn)
Selenium (Se)
Copper (Cu)
vitamins
fat soluble vitamins
Vitamin A (retinol) and carotene
vitamin d
Vitamin E (tocopherol)
water soluble vitamins
Vitamin b1 (thiamine)
Vitamin b2 (riboflavin)
Vitamin b6 (pyridoxine, pyridoxal, pyridoxamine)
Vitamin b12 (cobalamin, cyanocobalamin)
folic acid
niacin
Vitamin C (ascorbic acid)
Water and other dietary ingredients
water
Physiological functions of water
Water balance in the body
Lack of dangers of overdose
Appropriate intake
dietary fiber
Physiological functions of dietary fiber
Dangers of Deficiency and Overdose
Appropriate intake and food sources
Phytochemicals
Classification of Phytochemicals
Phytochemical Specific Recommendations (SPL) and Tolerated Upper Levels (UL)
Digestion and absorption of food
The composition and function of the human digestive system
digestive tract
digestive glands
Digestion and absorption of food
Digestion in the mouth
Digestion and absorption in the stomach
Intestinal Digestion and Absorption
Physiological characteristics and nutrition of different groups of people
Physiological characteristics and nutrition of pregnant women
Early pregnancy (first 3 months)
Second trimester (4~6 months)
Late pregnancy (7~9 months)
Physiological characteristics and nutrition of wet nurses
Infant physiological characteristics and nutrition
0~6 months old babies
Infants aged 6~12 months
Children's physiological characteristics and nutrition
Physiological characteristics and nutrition of preschool children
Physiological characteristics and nutrition of school-age children and adolescents
Physiological characteristics and nutrition of the elderly