Professor, Dr. Jin BQNJNU

§1 Basic Concept P24-29

• Compounds: C 、 H 、 O

• Catalog /Classification1 Monosaccarides ： 3-7C

Hexose (6C)

eg: Glucose, Galactose, Fructose

2 Disaccarides ： Sucrose, Lactose, Maltose, Trehalose

3 Oligosaccarides 3-10 Mono-eg: Raffinose Stachyose

4 Polysaccarides Macro-Meg: Glycogen Starch Fiber

P25

Other Classification1 Available Polysaccarides

1.1Starch: Amylose ( 直链 )

Amylopectin ( 支链 )

1.2 Dextrins & Glycogen

2 Undigestible Polysaccarides

Dietary Fiber (so important for human now)

Cellulose Hemicellulose Lignin Pectin P26-27

Important Function

1 Store and Supply of Energy

4kcal/g (16.7kJ), mostly

2 Composition of body

3 Sparing protein action

4 Antiketogenesis: >50-100g/d

5 Improving flavor of foods

6 Supply of dietary fiber

P27

§2 Digestion, Absorption and Utilization

1Digestion

Absorption

P28

1.1 Way/ Track: Mouth

Upper small intestine

Blood

Liver

1.2Absorbing type Monosaccarides

1.3Absorbing speed Glucose> Galactose >Frucose(<50%)

2 Utilization

2.1Economic Energy by Glucose into GE2.2 Coefficient exchange E2.3 Food Sources from Cereals and potatoes2.4 Ratio of Supply 50-70% optimum = 55-60%2.5 Ideal Ratio in Diet: Carbohydrate : Protein : Fat = 6:2:2

Recommendation

§3 Hazards from Carbohydrate

1 Cereal Allergy

2 Lactose Intolerance

3 Glycemic Index

4 Over or Absent Fiber in Diet

Chapter 4 Energy

§1Concept 1. Components

2. Conservation

3. Gentle Bio-action

by Eynzem

4 Storage by ATP

P29-35

from food

into blood

can be used in body

5 Units• Calorie: Cal

• kilocalorie: kcal = 4.184 kJ

• Joule: J

• kilo-joule: kJ = 0.239 kcal

• Million-joule: MJ = 1000 kJ = 10-6J

239 kcal P29

Ratio: Carb: Fat: Protein = 4: 9: 4 P30

Definition : Heating 1g pure H2O form 15 to 16℃ ℃ exhausted 1 cal

6 Analysis Method & Instrument

• 燃烧法 (P34)

• 氧弹式能量测定仪 (direct calorimetry)

Usually used this methodto measure Energy in food

§2 Energy Consume in Human

1 Respiratory Quotient (RQ, indirect calorimetry) ： The processing is that food is degraded and oxyge

nated to CO2 from O2 exhausted in body

RQ = CO2 : O2

• Carbohydrate RQ ： 1.0• Protein RQ ： 0.707• Fat RQ ： 0.801• Mixed food RQ ： 0 .85 P35

2 Basic Metabolism

Ratio of Gross / Total Energy

• Basic Energy Expenditure (BEE) = 60-75%

• Actives Index (AI) = 15-30%

• Specific Dynamic Action (SDA) = 10%

2.1 Surface Area

M2=0.00659 × H(cm) × 0.0126W(kg) – 0.1603

2.2 Basic Metabolic Rate (BMR ） BMR = M2 /h or ×24hrs = BMR /d• Resting Metabolic Rate (RMR ）≈ BMR (1985, WHO)

2.3 Basic Energy Expenditure （ BEE ） P30-31

Male ： 1.0kcal/4.84kJW(kg) 24(h) P32

Female ： 0.95 kcal/4.0kJW(kg) 24(h)• Resting Energy Expenditure ( REE ） ≈ BEE P32-33

Basic Energy Expenditure （ BEE ）

Age 0~3 3~10 10~18 18~30 30-60 > 60

REE 60.9 22.7 17.5 15.3 11.6 13.5Male W-54 W+495 W+651 W+673 W+879 W +487

REE 61.0 22.5 12.2 14.7 8.7 10.5 Female W-51 W +499 W +746 W +496 W +829 W +506

In 1985, WHO, P32

2.4 Effects on Basic Metabolism 2.4.1 Surface Area: Large SA is to large BM 反之则小2.4.2 Age: The highest level in infants Decreased by 2% after 10 years old2.4.3 Sex ： Male > Female 5-10%2.4.4 Endocrine/Hormone/Diseases Level of T3 ， T4 ， E in body2.4.5 Climate Temperature ： 14-25℃ 等 温区概

念 超过即升高（ 10% ）2.4.6 Others P32

3 Actives Index (AI)

Degree V-light Light Middle Heavy V-heavy

Male 1.3 1.6 1.7 2.1 2.4

Female 1.3 1.5 1.6 1.9 2.2

5-levels, AI supplies 15-30% in total energy P34

Physical Activity Level (PAL)in China 2001 from AI

Degree Light Middle Heavy

Male 1.55 1.7 8 2.1

Female 1.56 1.6 4 1.82

RDE(kcal/p/d)=BMR/BEE×AI P34

Three factors are influent AI P33

4 Specific Dynamic Action (SDA) or

Thermic Effect of Food (TEF) from

food digested in gut

10% in total energy

P33

WHO Recommendation

CH2O ： CP ： EE

50-60 ： 15-20 ： 20-25

China NRC Recommendation

早餐：中餐：晚餐

30 ： 40 ： 30