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我的食物 我的身體

我的食物 我的身體. 蕭寧馨 應用營養研究室 台灣大學生化科技系 2010. Outlines. You are what you eat Milestones in nutritional sciences World food and nutrition problems Prevention strategy. Hungary Planet Part I to III: What the World Eat?. http://www.time.com/time/photogallery/0,29307,1626519_1373675,00.html

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我的食物 我的身體

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  1. 我的食物 我的身體 蕭寧馨 應用營養研究室 台灣大學生化科技系 2010

  2. Outlines • You are what you eat • Milestones in nutritional sciences • World food and nutrition problems • Prevention strategy

  3. Hungary PlanetPart I to III:What the World Eat? http://www.time.com/time/photogallery/0,29307,1626519_1373675,00.html http://www.time.com/time/photogallery/0,29307,1645016,00.html http://www.time.com/time/photogallery/0,29307,1667690_1456194,00.html http://lifetype.hhjhs.tp.edu.tw/post/23/1103 • Time的網頁上展現25個家庭一週的飲食內容與費用 • 哪個家庭的飲食與自家的飲食比較相似？ • 您能接受和不能接受的飲食是哪一家？ • 您的飲食花費比較接近哪一個國家？

  4. Obesity Trends Among U.S. AdultsBRFSS, 1985 http://www.cdc.gov/obesity/data/trends.html#State

  5. 問題一：哪些是必需營養素 X X V V V 紅麴 大豆異黃酮 葉酸 葉綠素 菸鹼素 茄紅素 Β-胡蘿蔔素 花青素 金 銀 銅 鐵 鉀 鎂 硫 磷

  6. 營養定理 • 營養 Nutrition : 生物獲得滋養的生命程序, 利用外界的食物來維持生長和修補組織 • 營養素 Nutrients : 食物供應的維持生命所需的成份 • 必需營養素 Essential nutrients: • 缺乏導致缺乏症 • 非必需營養素 Non-essential nutrients • 缺乏不會導致缺乏症 • 營養素與健康的關係 • 因果關係：具有必需性 • 關聯性/機率性：風險、危險因子

  7. 領域特色與重點 • 食品科學 • 農作物從收穫到入口前的各項知識和技術 • 營養科學 • 食物入口後，人體利用食物的各項生理/生化程序的知識和研究技術 • 醫學 • 認識與治療人體疾病的知識與技術

  8. 東西共通的保健觀 • 醫食同源 • Hippocrates, the "Father of Medicine“ • 400 B.C. • said to his students, "Let thy food be thy medicine and thy medicine be thy food".  • He also said  “A wise man should consider that health is the greatest of human blessings.”

  9. 實驗營養與營養科學 • 15-18世紀 壞血病盛行於船員與海軍 • 第一個臨床人體飲食實驗：治療壞血病的食物 Lind (英 1747-53)

  10. 維生素缺乏症狀 http://www.nlm.nih.gov/medlineplus/ency/imagepages/2345.htm 壞血病症狀 葉酸缺乏與脊裂 維生素K缺乏與內出血

  11. Nutritional concepts arise from chemistry and physiology: 1750-1840 • 1770 -- Antoine Lavoisier, the “Father of Nutrition and Chemistry” • 體溫/生命的化學機制 • He discovered the actual process by which food is metabolized. • He also demonstrated where animal heat comes from. • In his equation, he describes the combination of food and oxygen in the body, and the resulting giving off of heat and water. • He then studied energy expenditure using calorimetry .

  12. The first calorimeter built by Lavoisier (1734-1794)

  13. Indirect calorimetry

  14. Wilbur Olin Atwater (1844-1907)Nutrition and Exercise Cycle ergometer used by Atwater and his colleague Benedict in their studies on exercise metabolism. Before Atwater died in 1907, he had completed more than 500 energy-balance experiments

  15. 實驗動物應用於食物營養研究 • Animal study is relevant to human nutrition • 1897 – Christiaan Eijkman, a Dutchman working in Java, and thiamin (B1) • chickens • fed white rice diet, developed the symptoms of Beriberi • fed the unprocessed brown rice (with the outer bran intact), no disease. • Eijkman then fed brown rice to his patients and they were cured. • The Nobel Prize in Physiology or Medicine 1929

  16. 維他命說 • 1912 – Dr. Casmir Funk (German) was the first to coin the term “vitamins” as vital factors in the diet.

  17. The Nobel Prize and the Discovery of Vitamins • 圖像: the Genius of Medicine holding an open book in her lap, collecting the water pouring out from a rock in order to quench a sick girl's thirst. • 文字 Inventas vitam juvat excoluisse per artes(Word for word: inventions enhance life which is beautified through art.) • The words are taken from Vergilius Aeneid, the 6th song, verse 663;Lo, God-loved poets, men who spake things worthy Phoebus' heart;and they who bettered life on earth by new-found mastery http://nobelprize.org/nobel_prizes/medicine/articles/carpenter/index.html

  18. Nobel Prize in Physiology or Medicine

  19. Nobel Prize in Chemistry

  20. Nutrition is an applied science各國飲食指南: 食物種類與份量 http://www.fcps.k12.va.us/fs/food/images/mypyramid.jpg www.metrokc.gov/health/nutrition/foodguide.htm 愛爾蘭 英國 20

  21. 日本 21

  22. 加拿大

  23. 民眾使用的飲食指南與指標

  24. The expanded use of genomic technologies offers unprecedented opportunities for the expanded use of foods & components to achieve genetic potential, increase productivity and reduce the risk of various disease.

  25. Uniqueness

  26. 營養的影響從幾歲開始？ • 孕期/受精卵胚胎 • 孕期/胎兒 20週/5-6個月 • 1-3 歲 • 青春期 10-18歲 • 中年 40–50歲 • 老年 65歲以上

  27. 兩極化的飲食危機

  28. 2010 FAO 年報世界上營養不足的人口 超過十億

  29. 2010 FAO 年報貧困之下女嬰死亡率升高

  30. 各地區的營養不足盛行率

  31. 增進健康的有效策略WHO/WHA 57 (2004)Resolution and strategy

  32. 英國健康白皮書2004 32

  33. 日本食育基本法 (2005) 《食育基本法》制訂於2005年6月（平成十七年法律第六十三号），其中將食育定義為： 「學習食物相關的知識，並養成正確選擇食物的能力」 http://www.e-shokuiku.com/index.html

  34. 結 論 • 1. 飲食的質與量影響個人與人類族群的健康和生存。 • 2. 個人學習營養的目的在於 • 認識食物相關的知識， • 並養成正確選擇食物的能力。 • 3. 關心並認識國家和國際的糧食與健康趨勢和政策，合力營造健康飲食環境。

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