1. Professor, Dr. Jin BQ NJNU

2. §1 Basic Concept P24-29 Compounds: C 、 H 、 O Catalog /Classification 1 Monosaccarides ： 3-7C Hexose (6C) eg: Glucose, Galactose, Fructose 2 Disaccarides ： Sucrose, Lactose, Maltose, Trehalose

3. 3 Oligosaccarides 3-10 Mono- eg: Raffinose Stachyose 4 Polysaccarides Macro-M eg: Glycogen Starch Fiber P25

6. Other Classification 1 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

7. 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

8. §2 Digestion, Absorption and Utilization 1Digestion Absorption P28

9. 1.1 Way/ Track: Mouth Upper small intestine Blood Liver 1.2Absorbing type Monosaccarides 1.3Absorbing speed Glucose> Galactose >Frucose(<50%)

10. 2 Utilization 2.1Economic Energy by Glucose into GE 2.2 Coefficient exchange E 2.3 Food Sources from Cereals and potatoes 2.4 Ratio of Supply 50-70% optimum = 55-60% 2.5 Ideal Ratio in Diet : Carbohydrate : Protein : Fat = 6:2:2

11. Recommendation

13. §3 Hazards from Carbohydrate 1 Cereal Allergy 2 Lactose Intolerance 3 Glycemic Index 4 Over or Absent Fiber in Diet

14. Chapter 4 Energy §1Concept 1.Components 2.Conservation 3.Gentle Bio-action by Eynzem 4Storage by ATP P29-35

15. from food into blood can be used in body

16. 5 Units Calorie: Cal kilocalorie: kcal = 4.184 kJ Joule: J kilo-joule: kJ = 0.239 kcal Million-joule: MJ = 1000 kJ = 10 -6 J 239 kcal P29 Ratio: Carb: Fat: Protein = 4: 9: 4 P30 Definition : Heating 1g pure H 2 O form 15 ℃ to 16 ℃ exhausted 1 cal

17. 6 Analysis Method & Instrument 燃烧法 (P34) 氧弹式能量测定仪 (direct calorimetry) Usually used this method to measure Energy in food

18. §2 Energy Consume in Human 1 Respiratory Quotient (RQ, indirect calorimetry) ： The processing is that food is degraded and oxygenated to CO 2 from O 2 exhausted in body RQ = CO 2 : O 2 Carbohydrate RQ ： 1.0 Protein RQ ： 0.707 Fat RQ ： 0.801 Mixed food RQ ： 0.85 P35

19. 2 Basic Metabolism Ratio of Gross / Total Energy Basic Energy Expenditure (BEE) = 60-75% Actives Index ( AI) = 15-30% Specific Dynamic Action (SDA) = 10%

20. 2.1 Surface Area M 2 =0.00659 × H(cm) × 0.0126W(kg) – 0.1603 2.2 Basic Metabolic Rate (BMR ） BMR = M 2 /h or ×24hrs = BMR /d Resting Metabolic Rate (RMR ） ≈ BMR (1985, WHO) 2.3 Basic Energy Expenditure （ BEE ） P30-31 Male ： 1.0kcal/4.84kJ  W(kg)  24(h) P32 Female ： 0.95 kcal/4.0kJ  W(kg)  24(h) Resting Energy Expenditure ( REE ） ≈ BEE P32-33

21. 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 13.5 Male 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

22. 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 old 2.4.3 Sex ： Male > Female 5-10% 2.4.4 Endocrine/Hormone/Diseases Level of T3 ， T4 ， E in body 2.4.5 Climate Temperature ： 14-25 ℃ 等 温区概念 超过即升高（ 10% ） 2.4.6 Others P32

23. 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

24. 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

25. 4 Specific Dynamic Action (SDA) or Thermic Effect of Food (TEF) from food digested in gut 10% in total energy P33

26. WHO Recommendation CH 2 O ： CP ： EE 50-60 ： 15-20 ： 20-25

27. China NRC Recommendation 早餐：中餐：晚餐 30 ： 40 ： 30