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1、實(shí)用標(biāo)準(zhǔn)文案四川工商職業(yè)技術(shù)學(xué)院畢業(yè)設(shè)計(jì)(論文)設(shè)計(jì)(論文)題目牛奶的營養(yǎng)學(xué)價(jià)值系別酒類與食品工程系專業(yè)食品營養(yǎng)與檢測班級(jí)10316班姓名賴曉珊指導(dǎo)教師吳霞2013年04月教務(wù)處制精彩文檔實(shí)用標(biāo)準(zhǔn)文案目錄摘要································································11、營養(yǎng)學(xué)···························································22、牛奶的幾個(gè)方面···················································2
2、2.1牛奶的定義與成分··············································22.2牛奶的種類····················································22.2.1巴士消毒奶················································22.2.2滅菌牛奶·················································22.2.3生鮮牛奶·····································精彩文檔實(shí)用標(biāo)準(zhǔn)文案··
3、··········22.2.4無抗奶···················································22.3合理飲用·····················································32.4合理飲用應(yīng)注意的問題········································42.4.1適合人群·················································42.4.2少飲或不適人群······································
4、·····53、結(jié)論···························································6致謝······························································7參考文獻(xiàn)··························································8精彩文檔實(shí)用標(biāo)準(zhǔn)文案摘要在7000多年前,古老的中國就把食物的研究展開了。7000年前,人類的最初研究是從食物是否有毒開始的。神農(nóng)嘗百草的目的是確定是否有毒。在3000年前,社會(huì)安定,黃帝誕生,
5、并把食物的研究推前了,有書《黃帝內(nèi)經(jīng)》,記載了食物的核心:五谷為養(yǎng),五果為助,五畜為益,五菜為充,氣味和而服之,以補(bǔ)精益氣。就是說,3000年前的祖宗認(rèn)為谷米必吃,水果配合吃,肉類增加一下口味就可以了,各種蔬菜就是補(bǔ)充能量的食物,這些都一起吃,所以就合適人體了。總的來說是四份素,一份肉。這是一個(gè)非常美妙的比例,符合自然的法則。在2000年前的西方醫(yī)學(xué)之父?!げ死停瑒t提出了飲食的法則:“把你的食物當(dāng)藥物,而不是把你的藥物當(dāng)食物?!本褪翘岢隽硕喑允澄锷俪运?、提前預(yù)防疾病為主的醫(yī)學(xué)思想。關(guān)鍵詞:食物藥物比例飲食法則精彩文檔實(shí)用標(biāo)準(zhǔn)文案引言隨著生活水平的日益提高,健康成為了追求完美生活的
6、目標(biāo)。而與身體健康直接相關(guān)的飲食習(xí)慣,其健康程度也逐漸被人們所關(guān)注。人的健康與長壽60%取自于自己,15%取自于遺傳因素10%取自于社會(huì)因素,8%取自于醫(yī)療條件,7%取決于氣候(嚴(yán)寒與酷暑)。上述百分比是抽象的,但也是科學(xué)的,尤其強(qiáng)調(diào)個(gè)人因素在健康與長壽中的主導(dǎo)作用,而個(gè)人因素則主要體現(xiàn)在飲食的重要性上。本文從正確的認(rèn)識(shí)牛奶、牛奶的合理飲用等方面體現(xiàn)出了牛奶的營養(yǎng)學(xué)價(jià)值,也說明了合理的飲用習(xí)慣對人體健康的影響。1、營養(yǎng)學(xué)營養(yǎng)學(xué)是一門研究機(jī)體與食物之間的關(guān)系的學(xué)科。通過對營養(yǎng)學(xué)的歷史、起源、發(fā)展、特征、層次等方面的描述,可以知道營養(yǎng)學(xué)的發(fā)展脈略。營養(yǎng)學(xué)對社會(huì)、行業(yè)、健康、政策具有深遠(yuǎn)影
7、響。美國屬于分解領(lǐng)域的營養(yǎng)學(xué)代表,中國是整體營養(yǎng)學(xué)的代表。中國的飲食文化,中醫(yī)文化和養(yǎng)生學(xué)是現(xiàn)代營養(yǎng)學(xué)的鼻祖。[1]“藥食同源”是營養(yǎng)學(xué)從治病到預(yù)防疾病發(fā)展的趨勢,《中醫(yī)基礎(chǔ)理論》詳細(xì)介紹了五大臟腑與自然界五色、五味、四季等緊密聯(lián)系在一起,人們可以通過簡單易學(xué)基礎(chǔ)衍生到日常生活習(xí)慣中,以不按照個(gè)人喜好暴飲暴食,嚴(yán)格按照食品的兩性(溫性、寒性)和個(gè)人體質(zhì)選擇適當(dāng)?shù)氖称?,達(dá)到體內(nèi)外相對平衡的狀態(tài),使身體健康,達(dá)到預(yù)防疾病的功效。2、牛奶的幾個(gè)方面2.1牛奶的定