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食物、营养与健康 PowerPoint PPT Presentation


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食物、营养与健康. 易国勤. 授课内容. 一、营养. 二、食品安 全. 三、营养缺乏病. 一部营养学研究的科学史也是营养素的研究史。 第一阶段 (1880-1920) 是认识食物产生能量的时期; 第二阶段 (1920-1950) 是营养素缺乏病和微量营养素发现阶段; 第三阶段 (1920-1964) 是营养和公共政策高峰时期 (1922 年美国碘盐强化、 1933 年维生素 D 强化牛奶等 ) ; 第四阶段 (1960--) 是营养素与慢性病关系发展时期。.

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食物、营养与健康

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(1880-1920)

(1920-1950)

(1920-1964)(19221933D)

(1960--)


17

1929-1943B1B12K6

1928-1943DCB2B6K4

1937-1965AB2B124

1937-1965CEB123



WHO


2000WHO

1)

2)

3)

4)

5)


6)

7)

8)

9)

10)


2.685% 70%

45%7075%21.2970080%204080%


2012-20152015(2012.5.107.9)

1) 925%12%8%

2) 3570%50%


3) 50%10%

4) 40%60%5%5%

5) 30%


6) 408%

20%1225%

7) 90%50%15%

8) 5%


  • :


1

---


6000(985431000)10000()


(BMI)kg/()


2428

85cm80cm5kg


1)

3.9


60%



2)





3)

306080


4)

3440


()


----


2400/

17001800/15001600


346/100g285/100g233/100g312/100g98/100g24/100g36/100g54/100g395/100g190/100g167/100g147/100g110/100g82/100g899/100g


4

4()

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7

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3



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34000926%

38%


7557131%


200g600g17


3)

4000055691720


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1) 210

282168.4%15.7% 262773.5%13.0% 244071.0%19.0% 222059.8%19.0%


2)

9659


BMI


LDLHLDL

1014214

mmol/l

3.14 3.42

LDL 1.55 1.82


A

1359(915)(2636)86


(cm) 83.46 88.57

BMI 25.66 27.45

(mmol/l) 5.00 5.06

1.07 1.32

4.88 5.33

LDL 2.96 3.39


4


10

30

(4)


4281717


5


1

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9


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400ug800ug

800ug1100ug/d


04 50 ---

47 90 ---

711 90 800

1114 120 800

1418 150 800

18 150 1000

200 1000


283/


12


13

50


1)

100%80-90%

70-79%

60-69%


50-59%

40-49%

30-39% 20-29%

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2)

()



1841


3

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2200mg1000mg1200mg3g

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15




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36(1835)76.9kg5207590


46.65.7L(60.74.1%)4.580.80L/10.31.550


16

1)(1800)

300g 400g 100g 50g 25g 50g 50g 100g 25g


2)(2400)

() 400g 450g 150g 75g 40g 50g 50g 100g 25g


3)(2800)

500g 500g 200g 100g 50g 50g 50g 100g 25g


(1)

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4

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