第一章營養(yǎng)學基礎(chǔ)

1、第一章 營養(yǎng)學基礎(chǔ) 第一節(jié) 蛋白質(zhì) 一目的和要求本節(jié)是營養(yǎng)學第一章中重點內(nèi)容；要做到全部掌握。二重點和難點重點：蛋白質(zhì)生理功能，必需氨基酸。蛋白質(zhì)營養(yǎng)學評價，食物來源和供給量。難點：食物蛋白質(zhì)營養(yǎng)學評價有關(guān)指標及原理。三、教學安排教學時數(shù)：2學時四、教學方法重點講授，復(fù)習、提問、討論相結(jié)合。應(yīng)用多媒體課件。五、授課內(nèi)容第一節(jié) 蛋白質(zhì) 概念，生理功能，氨基酸和必須氨基酸，蛋白質(zhì)在體內(nèi)的消化、吸收和代謝 食物蛋白質(zhì)營養(yǎng)評價，蛋白質(zhì)的營養(yǎng)不良，蛋白質(zhì)來源及供給量一. 蛋白質(zhì)的生理功能1.是人體組織的構(gòu)成成分2.是構(gòu)成體內(nèi)各種重要生理活性物質(zhì) 增加免疫功能 維護神經(jīng)系統(tǒng)的正常功能 遺傳信息的控制 維持

2、毛細血管的正常滲透壓 運輸功能 維持血液的酸堿平衡 參與凝血過程3.供給熱能蛋白質(zhì)的組成及一般性質(zhì)基本組成元素：碳、氫、氧、氮一般性質(zhì)：高分子物質(zhì)，不能透過半透膜；兩性分子，具有酸性和堿性，可成為緩沖體系與水形成乳膠懸浮液可發(fā)生變性和凝固二. 氨基酸和必需氨基酸1.氨基酸和肽2.必需氨基酸(essential amino acid ,EAA)概念：種類 異亮氨酸、亮氨酸、 賴氨酸 蛋氨酸、 苯丙氨酸、 蘇氨酸 色氨酸、 纈氨酸、 組氨酸氨基酸膜式和限制性氨基酸氨基酸模式與限制氨基酸氨基酸模式（Amino Acid Pattern）限制氨基酸（limiting amino acid）優(yōu)質(zhì)蛋白質(zhì)及

3、參考蛋白質(zhì) 優(yōu)質(zhì)蛋白質(zhì) 參考蛋白質(zhì)(reference protein) ：雞蛋蛋白，人乳蛋白蛋白質(zhì)的互補作用 (supplementary action) 蛋白質(zhì)是由多種氨基酸構(gòu)成的。由于各種食物中的氨基 酸組成不盡相同，在某一種食物中缺乏的氨基酸可能在另一種食物中含量豐富。當食物蛋白質(zhì)中某一種或某幾種氨基酸缺乏或不足時，則使合成機體組織蛋白質(zhì)受到限制。如果將各種食物按合適的比例混合食用，其蛋白質(zhì)可起到相互補充的作用，即各種食物蛋白質(zhì)中的氨基酸可以取長補短，最后成為一種更適合人體吸收利用的較為完美的混合膳食，從而起到提高蛋白質(zhì)利用率的作用，這就稱為蛋白質(zhì)的互補作用。三、蛋白質(zhì)在體內(nèi)的消化、吸

4、收和代謝 攝入的蛋白質(zhì)在體內(nèi)經(jīng)酶的水解最終成為各種氨基酸，但實際上人體的血漿中存在兩種氨基酸的來源：即從體外攝入蛋白質(zhì)和體內(nèi)蛋白質(zhì)分解后被機體吸收再利用的氨基酸。 氮平衡(nitrogen balance)攝入氮與排出氮的關(guān)系。表達式 : NB=I-（U+F+S）I=攝入氮 U=尿氮 F=糞氮 S=皮膚損失氮 零平衡 攝入氮=排出氮 氮平衡 正平衡 攝入氮>排出氮 負平衡 攝入氮<排出氮 四、食物蛋白質(zhì)營養(yǎng)評價1食物中蛋白質(zhì)的含量：2.食物中蛋白質(zhì)的消化率：消化率（%）=食物氮-（糞氮-糞代謝氮）/食物氮 ×100% 表觀消化率(%)=I-F/I*100% 真消化率%=I

5、-（F-Fk）/I*100% F=糞氮 Fk=糞代謝氮 F=未被消化的食物氮 FK=脫落腸粘膜細胞以及腸道細菌含氮量 消化率受到蛋白質(zhì)性質(zhì)、膳食纖維、多酚類物和酶反應(yīng)等因素的影響。（1）食物的生物學種屬愈遠愈好（2）搭配的種類愈多愈好（3）食用時間愈近愈好3蛋白質(zhì)利用率食物蛋白質(zhì)被消化吸收后在體內(nèi)被利用的程度。生物價（BV）：是指食物蛋白質(zhì)被吸收后儲留氮占吸收氮的百分比 BV =氮貯留量/氮吸收量*100 =I-（F-Fk）-(U-Um)/I-(F-Fk)表示蛋白質(zhì)被機體利用程度蛋白質(zhì)凈利用率=生物學價值*消化率蛋白質(zhì)的功效比值（PER）是指生長發(fā)育中的動物每攝入1g蛋白質(zhì)所增加的體重克數(shù)。P

6、ER =增加體重(g)/攝入食物蛋白質(zhì)(g) 影響PER因素：蛋白含量 10% 實驗動物 斷乳雄性大鼠 實驗時間 28天氨基酸評分 AAS=五、蛋白質(zhì)的營養(yǎng)不良蛋白質(zhì)缺乏原因攝入量不足（食物中蛋白質(zhì)不足或胃納不佳）排出量過多生理需要量增加而攝食量未相應(yīng)改善變（懷孕）對蛋白質(zhì)的吸收不良或肝臟合成蛋白質(zhì)障礙偏食的飲食習慣、酒精中毒等。蛋白質(zhì)缺乏的臨床表現(xiàn)：蛋白質(zhì)熱能營養(yǎng)不良：分為消瘦型和水腫型蛋白質(zhì)營養(yǎng)缺乏的治療原則：在病因治療的基礎(chǔ)上，全面加強營養(yǎng)，盡快提高患者的營養(yǎng)水平。六、來源及供給量 畜、禽、魚類10%20% 奶類、鮮奶1.5%4%、奶粉25%-27% 蛋類12-14% 干豆類20%24%

7、、其中大豆含量最高 50% 硬果類，蛋白質(zhì)15%25% 谷類6%-10%、薯類2%3% 供給量：體重為宜 我國為體重 供熱比1015%第二節(jié) 脂類 一目的和要求 1掌握：脂肪酸，必需脂肪酸的生理功能，食物來源和脂肪的消化、吸收及轉(zhuǎn)運。2熟悉：脂類的分類及其生理意義，膳食脂肪營養(yǎng)價值評價。 3了解：脂肪營養(yǎng)不平衡，特別是過剩的危害及相應(yīng)的膳食措施。二重點和難點 1重點：脂肪酸的生理功能及代謝。 2難點：脂肪的代謝與健康的關(guān)系三、教學安排 教學時數(shù)：1學時四、教學方法 重點講授，復(fù)習、提問、討論相結(jié)合。 應(yīng)用多媒體課件。部分內(nèi)容自學五、授課內(nèi)容一、脂類的分類及功能 甘

8、油三脂,triglycerides： 食物中占95%，人體內(nèi)99%脂類 磷脂, phospholipids： 5%， 1% 固醇類,sterols：（一）甘油三脂1甘油三脂(1) 結(jié)構(gòu)：1 glycerol 3 fatty acids(2) 功能：1) trigltcerides in the body:1）體內(nèi)能量貯存形式 2）維持體溫正常及保護作用 3）內(nèi)分泌作用 4）節(jié)約蛋白質(zhì)作用 5）機體重要的構(gòu)成成份 6）其它作用：延緩胃排空，增加飽腹感 促進脂溶性維生素吸收 改善食物的感官性狀2.類脂:又稱定脂，其在體內(nèi)的含量一般不隨人體的營養(yǎng)狀況而改變。 磷脂：含有磷酸、脂肪酸、甘油和氮的化 合

9、物 鞘脂類：含有磷酸、脂肪酸、膽堿和氨基醇的化合物 糖脂：含有碳水化合物、脂肪酸、和氨基醇的化合物 固醇類：含有環(huán)戊烷多氫菲環(huán)化合物 脂蛋白：脂類與蛋白質(zhì)的結(jié)合物2. 必需脂肪酸(essential fatty acid, EFA)定義:體內(nèi)不能合成，必須由食物供給的多不飽和脂肪酸。包括:亞油酸（十八碳二烯酸）、亞油酸。 n-3和n-6系列中的許多脂肪酸，如花生四烯酸、二十碳五烯酸、二十碳六烯酸等，都是人體不可缺少的脂肪酸，但可由亞油酸和亞油酸合成。 2必需脂肪酸的功能是磷脂的重要組成成分磷脂是細胞膜的主要結(jié)構(gòu)成分，故與細胞膜的結(jié)構(gòu)和功能直接相關(guān)是合成前列腺素的前體前列腺素擴血管和收縮、神經(jīng)傳

10、導(dǎo)等4. 過多脂肪的危害性 (risk of high-fat diet)（二）磷脂（三） 固醇 (Sterols)二、脂類代謝（metabolism）三、 脂類的食物來源及供給量 Food source and RDA（一）食物來源：動物脂肪和植物種子1.動物脂肪相對含飽和脂肪酸較多2.植物油相對含多不飽和脂肪酸較多l(xiāng)inoleic acid (n-6): leafy vegetables, seeds, nuts, grains, vegetable oil(corn, safflower 紅花, soybean, cottonseed, sesame芝麻, sunflower)arach

11、idonic acid (n-6): meats, can be made from linoleic acidlinolenic acid（n-3）: fats and oil ( soybean, walnut胡桃, wheat germ, )EPA and DHA (n-3): Human milk,shellfishand fish (mackerel鮐魚, tuna金槍魚, salmon大麻哈魚, sturgeon鱘魚, herring鯡魚, trout鱒魚, sardines沙丁魚), can be made from linolenic acid.（二）供給量1.占總熱能：20%

12、-30%（飽和脂肪酸占10%以下）占總熱能不少于3%, n-6:n-34:13.膽固醇300mg/d 以下（三）脂肪代用品1.蔗糖聚酯 sucrose polyester, Olestra2.燕麥素 Ostrim 第三節(jié) 碳水化合物 一目的和要求1掌握碳水化合物（包括膳食纖維）生理功能、消化、吸收和供給量。2熟悉碳水化合物的分類，特別是膳食纖維的分類。3了解各類碳水化合物食物來源。二重點和難點 1重點是碳水化合物，尤其是膳食纖維的生理功能。2難點是復(fù)雜的分類及構(gòu)成。三、教學安排教學時數(shù)：2學時四、教學方法重點講授，復(fù)習、提問、討論相結(jié)合。應(yīng)用多媒體課件。五、授課內(nèi)容一、分類及食物來源（一）單糖

13、(monosaccharide): D-and L-. A little in the natural foods.（果糖）: 主要存在于水果和蜂蜜中，人工制造的玉米糖漿中含 40%-90%。碳水化合物（carbohydrate），也稱糖類，是由碳、氫、氧三種元素組成的一大類化合物，是人類能量的主要來源。（半乳糖）：以乳糖形式存在于天然食物中。It is not usually found free in nature in large quantities, but rather combines with glucose to form lactose.4.Others: ribose(核

14、糖)，deoxyribose(脫氧核糖)，arabinose(阿拉伯糖) （二）雙糖(disaccharide)1.Sucrose (蔗糖)：1葡萄糖1果糖，found in sugar cane(甘蔗)and sugar beets(甜菜)。（麥芽糖）：葡萄糖葡萄糖，淀粉的水解產(chǎn)物。（乳糖）：葡萄糖半乳糖，乳及乳制品中。4.Trehalose(海藻糖)：葡萄糖葡萄糖，真菌(fungus)及細菌中。（三）寡糖(oligosaccharide)3-10單糖組成。有些具有重要的生理功能。（四）多糖（polysaccharide）1.糖原(glycogen)： 動物淀粉。2.淀粉（starch）：直

15、鏈淀粉(amylose)-老化,支鏈淀粉(amylopectin)-胡化。3.纖維（fibre）(1) definition: Nonstarch polysaccharides in plant foods that are not digested by human digestive enzymes, but some are digested by GL tract bacteria. Fiber infoods is called dietary fiber.(2) Insoluble fiber1)Cellulose（纖維素）2)Hemicelulose（半纖維素）3)Lignin

16、 (木質(zhì)素)(3) soluble fiber1) pectins(果膠)2) Gums and mucilages(樹膠和粘膠)：二、碳水化合物的功能提供熱能。 是機體重要組成物質(zhì)。 參與營養(yǎng)素的代謝，具有節(jié)約蛋白質(zhì)的作用。 碳水化合物具有解毒作用。 抗生酮作用 提供膳食纖維三、膳食纖維 概念:膳食纖維又稱食物纖維，是植物性食物中有的一些不能為人體消化分解的食物成分，主要包括纖維素、半纖維素、木質(zhì)素、果膠、瓊脂等。它們雖不能被機體吸收進入新陳代謝，但為維持身體健康所必需,而具有其獨特功能。分類:分為不溶性纖維和可溶性纖維四碳水化合物的供給(一)AI (adequate intake,適宜攝入

17、量)Chinese adult: 55%-65% 0f total energy intake.USA: 55%-60% of that, fiber: 25g/dSugar: less than 10% of total energy intake.（二）Harmful effects of excessive carbohydrates intake1Causing obesity2Heart diseases3Dental Caries(齲齒)4Excessive fiber intake: Limiting the absorption of nutrients. Causing ab

18、dominal discomfort,gas and diarrhea. 第四節(jié) 熱能 Section4 Energy 一目的和要求1掌握熱能單位，人體熱能消耗（包括基礎(chǔ)代謝、體力活動、食物特殊動力作用）及供給量。 2熟悉三大熱能營養(yǎng)素的供能比例。3了解成人一日熱能需要量的確定。二重點和難點 基礎(chǔ)代謝和食物特殊動力作用對熱能的消耗的計算及機理三、教學安排教學時數(shù)：1學時四、教學方法重點講授，復(fù)習、提問、討論相結(jié)合。應(yīng)用多媒體課件。五、授課內(nèi)容 一、概述（introduction）(一). Unit joule (J), kilojoules(kj)calorie (cal), kilocalo

19、rries(kcal) 1kcal4.184kj, 1kj（二） Available energy in foods1Measuring with a bomb calorimeter2Calculation: carbohydrate 4kcal/g Protein 4kcal/g Lipid 9kcal/g Alcohol 7kcal/g二、人體的熱能消耗 The body spends energyThe body converts the energy of food:50% radiating as heat50% as ATP molecules, but when ATP ene

20、rgy is used to do work, again about 50% of ATP energy is lost as heat. So 75% of total energy of food is released as heat.(一)Basal Metabolism Definition Basic energy expenditure,BEE (基礎(chǔ)代謝的熱能消耗)1Basal metabolic rate,BMR (基礎(chǔ)代謝率)(1) Definition The rate of energy used for metabolism under basal conditio

21、n, usually expressed as kcal per surface of body per hour (or kcal per kilogram body weight per hour)(2) Calculation (body surface area)o.oo65×body size(cm)0.0126×body weight(kg) Then calculating with BMR Harris and Benedict formula BEE(man)6613.7×bw.(kg)5.0×bs.(cm)6.8×age(y

22、) BEE(woman)9.5×bw.(kg)1.8×bs.(cm) 4.7×age(y) The method suggested by WHO(3) Resting Metabolic Rate,RMR(靜息代謝率) Measuring energy expenditure of body under the rest after 4-hour fast. It is less then BMR.2. The factors affecting BM (1) Body surface area (or lean mass > fatty tissue)(

23、2) Gender male > female(3) Age 2% of decline per 10 years after age 30 5% of decline per 10 years after age 60(4) Nutrition stateLow energy intake decreases BMR about 10%-20%(5) Pregnancy increases BMR(6) Body temperature Fever increases BMR(7) High or low air temperature, hormone system activity

24、, nerve and eating too much increase BMR (Adaptive therogenesis，適應(yīng)性生熱作用)(8) Caffeine and tobacco increase BMR(二） Physical ActivityThe energy needed during physical activity depends on body lean mass, intensity (強度) and time of activity. The energy is about 15%-30% of total energy use in sedentary(久坐

25、的) people.（三）Specific dynamic action (or Thermic Effect of Food,TEF)食物特殊動力作用或食物熱效應(yīng)1Definition：The amount of extra energy used by body during digestion, absorption, metabolism, and storage of energy-yielding nutrients.2Energy expenditurecarbohydrates 5%-6% of total calorie produced by carbohydrates l

26、ipids 4%-5% of thatprotein 30% of thatmixed food 10% 0f total energy consumed（消耗）3The mechanism (1) Energy storage: ATP and fat(2) Sympathetic nervous system activity (交感神經(jīng)系統(tǒng)活動)4Affecting factors(1) protein-rich food is much higher then others(2) large meals show higher values than normal meals(3) T

27、EF decreases with advancing age.(4) Meal frequency.三、熱能需要量的確定Estimating energy rquirements（一）calculation1calculating the total energy expenditurebasal metabolism physical activities specific dynamic action2 Nutritional survey (or Dietary survey):營養(yǎng)或膳食調(diào)查(二）measuring energy use by body（測量法）1 Direct ca

28、lorimetry2 Indirect calorimetry四、熱能推薦攝入量Energy Recommended Nutrition Intake, RNI五、Health and energy intake（一）the risk of excessive energy（二）限食Energy restrictionIt is beneficial to prevention of many diseases especially for old people, and prolonging life. 第五節(jié) 礦物質(zhì) SECTION 5 MIMERALS一目的和要求1掌握鈣、鐵、碘、鋅、硒

29、等元素的生理功能，吸收與代謝，缺乏病，食物來源與供給量。2熟悉人體無機鹽和微量元素的構(gòu)成。3了解磷、銅、錳、鈷、鉬、鉻、鎳等有關(guān)內(nèi)容。 二重點和難點1重點為鈣、鐵、碘、鋅、硒的生理功能，缺乏病，代謝及食物來源與供給等。2元素的代謝及有關(guān)機理。 三、教學安排 教學時數(shù)：4學時四、教學方法 重點講授，復(fù)習、提問、討論相結(jié)合。 應(yīng)用多媒體課件。五、授課內(nèi)容 Introduction1.Elements in human body1.1 Total elements In human body is 0ver 80.1.2 Essential elements in hu

30、man body over 20, of them about 20 are mineral elements(1) Macroelements: Ca, P, Na, K, Mg, S, CL.(2) Microelements: Fe, Zn, Se, I, Cu, Co, Cr, F, Mn, Mo, Si, Ni, B, V.2. Function1.1 Composition of human body1.2 Maintain the pH and osmotic pressure (滲透壓) of body liquids. 1.3 Regulating the exciting

31、of nerve and muscle 1.4 Components of prosthetic group(輔基), hormone, vitamin, protein, nucleic acid, and activator（激活劑） of enzyme.1.5 The othersCalcium1Calcium in human body Ca in the body: 850-1200g 1.5%-2.0% of body weightBone , teeth, 99%: Combined form, 0.5%: Ion, 0.5%：Hydroxyapatite combined wi

32、th Miscible Ca Pool（羥磷灰石） protein and （混溶鈣池）amorphous Ca citric acid In blood, extra- （未定形鈣） cellular fluid, soft tissue, and exchangeable2. Function2.1 Principal component of skeletal tissue osteoblasts(成) Bone Ca (miscible Ca pool) Osteoclasts(破) Renewal: Children 1-2 year Adult 10-12 y (2%-4% per

33、 year, 700mg/d)After 40y, Ca in the bone decreased by 1% per year: earlier infemales than in males; Most rapidly during first 3years After menopause;Taller people less rapidly.2.2 Regulating neuromuscular(神經(jīng)肌肉) excitability, maintaining transmission of nerve impulses(神經(jīng)沖動) and heart beats.2.3 Influe

34、ncing enzymereaction: ATPase(三磷酸腺苷酶), proteinase(蛋白酶), Lipase(脂肪酶), succinodehydrogenase(琥珀酸脫氫酶)。2.4 Others: hormone secretion, blood coagulation(凝結(jié)), acid-base balance, normal colloid(膠體).3Absorption and Metabolism3.1 Mechanism of absorption: in the small intestine(1) Transcellular(跨細胞): saturable(

35、可飽和的) (active) transfer that involves a calcium-biding protein, calbindin(鈣結(jié)合蛋白).(2) Paracellular(同細胞水平)3.2 Affecting factors(1) Age children: 75% 0f ingested Ca; >40% of food Ca adults: 30%-60%; 20% > 70y 1/3 of adults; < 15% (2) Sex: male > female(3) Physiological situation: pregnancy

36、and breast-feed > others(4) Body Ca conc.(5) Dietary factorsincreasing Ca absorption: Vit. D, lactose, amino acids: lysine argininedecreasing : phytate(植酸鹽), oxalate(草酸鹽), fibre, fatty acid, alcohol; thyroid hormone(甲狀腺素), cortisol(皮質(zhì)醇), and antibiotics: penicillin, neomycin,chloramphenical(氯霉素)3

37、.3 Excretion Fecal Ca 194 ± 73 mg/d in the American men from unabsorbed Ca and endogenous Ca(內(nèi)源性鈣) Urine Ca：diets containing 600-800 mg/d ranges between 80-250mg in urine. Sweat Ca: 20-30mg/d; 1g/d at high temp. Milk Ca: 150-300mg/d3.4 Biologic control system for homeostasis(體內(nèi)平衡) of CaVit.D an

38、d parathyin(甲狀旁腺素): renal reabsorptionCalcitonin(降血鈣素): inhibiting bone loss and increasing urine CaCalmodulin(鈣調(diào)節(jié)素): regulating the Ca in the cell.4 DRIs of Ca4.1 Estimating DRIs（膳食參考攝入量）(1) Infants: mean intake of breast milk(母乳) (2) Others: Ca balance test(平衡試驗)(3) Direct measure4.2 DRIs (mg/d )5

39、 Dietary sourcemilk, small shrimps(小蝦), kelp(海帶), legumes(豆類): soy bean、 black soya bean(黑豆), red bean(紅豆), sesame paste(芝麻醬), and many Ca supplements(鈣補充劑).Iron (鐵)1 Body iron Body iron (4-5g) Functional Fe (75%): Storage Fe (25%):2 Physiologic functions2.1 Important role in oxygen and electron tra

40、nsport2.2 Others: catalyzing -carotene Vit.A; promoting produce of antibody;lipids transport in blood;detoxifying drugs in liver-3 Absorption and Metabolism3.1 Absorption of nonheme iron(非血紅素鐵) factors of decreasing absorption(1) rapid transit time(2) achylia(胃液缺乏), malabsorption syndromes (3) preci

41、pitation(沉淀) by alkalinization(堿化), phosphates(4) phytates(植酸), oxalate(草酸) and antacids(抗酸劑)(5) iron dosage3.12 factors of increasing absorption(1) iron dosage(2) vit.C, B2; amino acids: cysteine(半胱氨酸)(3) MFP factor (meat fish poultry factor，肉魚禽因子)(4) Ca, Fe help each other to diminish the inhibito

42、rs3.2 absorption of heme iron(血紅素鐵)The absorption is not influenced by inhibitors which decrease the absorption of nonheme iron.3.3 absorption rate of iron in the foodsrice 1% corn 3% black bean 3% lettuce 4% flour 5% soybean 6% fish 11% hemoglobin 15% mustle, liver 22%4 iron-deficiency anemia4.1 ir

43、on-deficiency anemiaChina: 40% 0f children under 3 yWorld: >4y, 0.6%-7.7% 5-8y, 5.5%young healthy women 35%-58%4.2 ReasonPoor dietsPoor absorptionBlood loss: menstruation(月經(jīng)), hemorrhage(出血), 0.5 mg Fe per ml blood.Pregnancy4.3 The process assessment of iron-deficiency anemia (IDA)first stage iro

44、n decrease(ID): stored iron exhaustion, serum ferritin.Second stage Iron-deficiency in erythrocytosis(紅細胞生成缺鐵期): serum Fe and ferritin, iron-biding capacity(saturation of transferrin,運鐵蛋白飽和度), cons. 0f free erythrocyte protoporphyrin (FEP)(游離原撲啉) Third stage IDA: hemoglobin and hematocrite values de

45、cline.4.4 Deficiency symptomsImmune system: Reduced resistance to infection( lowered immunity) Nervous/Muscule systems: Reduced work productivity, tolerance to work; Reduced physical fitness(健康)Skin:itching(癢); pale nailbed(指甲床), eye membranes, and palm creases(掌心起皺); concave nails(凹面指甲); impaired w

46、ound healing(愈合).General:Reduced resistance to cold, inability to regulate body temperature, pica (clay eating, ice eating) （異食癖）5 DRIs men: 15mg/d women: 20mg/dpregnancy 25-35mg/d wet nurse 25mg/d 6 Food source Iodine （碘）1 Iodine in the body (20-50mg) tetraiodothyronine(T4), 16.2%(甲狀腺素) thyroid tri

47、iodothyronine(T3),7.6%(三碘甲狀腺原氨酸)iodine(8mg) diiodothyronine(DIT),33.4%(二碘酪氨酸) monoiodothyronine(MIT),32.7%(一碘酪氨酸) othersIn blood: protein-binding iodine, 30-60g/L2. function: thyroxin(T4)(甲狀腺素)（1） regulating oxidation reactions in cells and energy metabolism.（2） Regulating protein synthesis by linki

48、ng to the processes of genetic control in the nucleus.（3） Promoting the synthesis of cholesterol, intestinal absorption of carbohydrate and conversion of carotene to VitA.（4） Regulating the metabolism of water and electrolyte.（5） Influencing the growth and development,and metal development.(15% ment

49、al retardation in ID area in china )3. absorption and metabolism 4. iodine deficiency IDD ² Adults: goiter² Teenagers: influencing growth,development of body and mental.² Infants: dementiaSupplement of iodide: iodized salt KI: 1:100000 KIO3:1:20000500005.effects of excess iodine iodin

50、e goiter adults: 150ug/d pregnancy 175ug/d wet nurse 200ug/d² UL 850ug/d7.dietary source: sea foodskelp 24mg/100g sea slug(海帶100g mussel(淡菜) 1mg/100g laver(紫菜100g Zinc1. zinc in the body(2-3g) 肝、脾、肌肉、骨骼、眼中較多 blood(900ug/100ml)found in all human prostate(前列腺)tissues (10-200ug/g) prostatic secret

51、ionsspermatozoa2. functions and zinc deficiency(1) essential constituent of over 100 enzymes,in each of the 6 major enzyme categories(2) Influencing growth, development and sexual system. involving the synthesis of DNA,RNA protein(anorexia 厭食，failure to grow, testicular atrophy 睪丸萎縮,skin lesions )(3

52、) Having normal appetite.(4) Promoting metabolism of Vit A.(5) Maintaining the reproduction of immune cells.(6) Involving in neoplastic processes.3. metabolism(shorten)4. DRIs and dietary source(1) DRIs: (2) dietary source: seafoods and meats.Selenium1.Se in the body In various amounts in all tissues of the body except fatBody size the highest concentration is in liver, heart,(14-20mg)