又经济营养价值又高的食品有哪些_百度知道
又经济营养价值又高的食品有哪些
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比如、矿物质等、碳水化合物，再谈饱和与不饱和脂肪酸比例是否合理的问题，而鱼肉，但明显鸡蛋是更经济的氨基酸来源，如几乎所有食物中都含有蛋白质、脂肪:1、玉米油，在保证摄入量合理的前提下、膳食纤维;现今人们的脂肪摄入普遍超标.营养成分种类是否丰富、海参等都含有比较丰富的氨基酸，蛋白质、橄榄油、各类维生素，是否有缺少某种或某几种营养素、矿物质是否是以易吸收的形式存在等，但是以奶类你好、猪油等饱和脂肪酸含量多、豆类及其制品.分类营养素价值.2，有多个方面。3、蛋类的吸收率最高、脂肪中的饱和与不饱和脂肪酸比例、花生油等不饱和脂肪酸含量多，如蛋白质的吸收率。如鸡蛋，评价食物的营养价值.食物来源是否经济，如肥肉
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海带、鸡蛋胡萝卜、菠菜
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出门在外也不愁哪些蔬菜搭配在一起既营养又经济
老师布置的作业，因为搞不懂所以问一下。
10-02-14 &
豆腐配海带，常吃除害； 白菜萝卜汤，益寿保康我只知道这些了。
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黄瓜，海带，花菜，西红柿，西红柿这些都是最有营养的菜
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您可以试试：下列三类人体营养素与对其形象的比喻相对应的一组是 A生命的物质-脂肪B食物中的产能大户-蛋白质C热能最经济最主要的来源-碳水化合物
9M★重量★FR
这道题,初看三个选项,好像都有点道理.脂肪当然是生命物质；食物中的蛋白质也可以提供能量；这个碳水化合物也不难理解,米饭面食我们每天不缺,当然是最经济最主要的.试题,无非就是考知识的掌握深度,其中细节的知识最容易让人忽略,但有最喜欢考.我们就要选取最佳答案,那就要仔细对比分析了.这道题最容易忽悠人的就是“碳水化合物”.碳水化合物是由碳、氢和氧三种元素组成,由于它所含的氢氧的比例为二比一,和水一样,故称为碳水化合物.它是为人体提供热能的三种主要的营养素中最廉价的营养素.食物中的碳水化合物分成两类：人可以吸收利用的有效碳水化合物如单糖、双糖、多糖和人不能消化的无效碳水化合物如纤维素,是人体必须的物质.碳水化合物,说白了,不就是糖类吗?出题的老师真是坏死了!如果他直接用“糖类”,热能最经济最主要的来源-糖类.不就是C吗~下面再看A和B：组成生命的物质包括 .这下好排除A,生命的物质——核酸,蛋白质,脂类,糖类和一些无机盐类等!脂肪只是脂类的一部分；由C热能最经济最主要的来源-碳水化合物（糖类）,就可以排除B了,食物中的产能大户,不就是“热能最经济最主要的来源”的另一种说法吗?排除了A,B；终于有信心选C啦~
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C热能最经济最主要的来源-碳水化合物，分析：热能的主要来源是线粒体分解葡萄糖，葡萄糖是碳水化合物。
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Professor Brownell gives an overview of the course agenda. The psychological issues of food are introduced, such as who defines food, what promotes health, and how the food industry contributes to both debates. The biological issues that will be discussed include how people's hard-wired preferences interact with a modern food environment. The political issues of the class will integrate food production, consumption, marketing, and world politics, with discussion of potential interventions for changing food preferences and food intake patterns in society.
This lecture explores how the mismatch between evolution and the current food environment has changed people's relationship to food. Ancient societies had a vastly different food environment compared to modern day societies, which was characterized by unpredictable food supply, the threat of starvation, and a high priority to bank energy. The human brain evolved for this ancient food environment, which creates challenges in the modern food environment where people have unfettered access to the high sugar, high fat, high variety foods that they are programmed to find appealing.
This lecture focuses on how people measure nutrition and what it means for health. Professor Brownell reviews methods to track food intake, from a population level to an individual level, emphasizing methods and measurement error as well as portion underestimation. The definition of a calorie and how it is measured are also discussed, as well as people's changing relationships with macronutrients and micronutrients in food and with water.
Professor Brownell reviews the challenges inherent in research assessing the link between diet and health, and the challenges of basing a diet upon different dietary recommendations. Fundamental information on nutrition is presented, as well as how our current diet suggests we are eating too much or too little of different classes of sugars and fats.
This lecture addresses the complicated relationship between biology and eating. Professor Brownell explores the physiology of taste and eating. Many parts of the body are affected when people eat food, and many biological factors affect what people choose to eat, how much they eat, and the way they regulate their body weight. The experimental methods used to assess how body weight is affected by genes are also reviewed.
Ashley Gearhardt gives a guest presentation about the relationship between food and addiction, and how emerging clinical research suggests that eating maps onto a model of addiction. Professor Kelly Brownell reviews how culture affects eating, from what's acceptable to eat to how to eat it. He reviews cultural differences between the American and French food cultures. He then suggests how American values are changing through recent movements which are concerned with the story of food and the features of food before it is consumed.
Professor Brownell talks about the situation with world hunger and how it is measured. He reviews the world distribution of hunger, from how many people are affected, to the physiological, psychological, and behavioral consequences of starvation. He reviews how geopolitical issues affect the world food systems in different parts of the world, including climate, war, disease, and refugees.
Professor Brownell talks about the situation with world hunger and how it is measured. He reviews the world distribution of hunger, from how many people are affected, to the physiological, psychological, and behavioral consequences of starvation. He reviews how geopolitical issues affect the world food systems in different parts of the world, including climate, war, disease, and refugees.
Professor Brownell discusses what the green revolution is and how it has impacted the world scene in both positive and negative ways. On one hand, the green revolution has increased world food productivity and de on the other hand, it has produced negative environmental effects and failed to benefit all countries involved. Professor Brownell also reviews the green revolution's technology advances including different kinds of irrigation systems, fertilizers, pesticides, and biotechnology, and describes the future of the green revolution in Africa.
Professor Brownell reviews the energy costs of modern food tastes. Specifically, he discusses how agribusiness and what people choose to eat has consequences on the depletion of water, land, and fossil fuels, and contributes to global warming. In addition, he considers whether food production and the earth's resources can keep pace with the demands of global population growth, and whether we can enhance sustainability in our food environment.
In this lecture, Professor Brownell asks whether modern agriculture is environmentally, culturally, and morally sustainable. First, he explores how genetically modified foods both benefit and hinder world sustainability, such as with the case study of BT corn, and contamination to different parts of the environment. Secondly, he discusses the issue of animal welfare and its relationship with sustainability by exploring how modern food conditions encourage the mass production of meat. Arguments for and against the way animals are raised and eaten are also reviewed. Finally, Professor Brownell identifies shrinking biodiversity as a result of the green revolution and highlights current efforts to combat it.
Professor Brownell reviews public health as a profession and explains how it provides a different framework, compared to the traditional medical approach, for tracking diseases and trying to prevent them. Specifically, he explains how public health focuses on community/population (vs. the individual) and prevention (vs. treatment) and discusses which may be better for addressing problems of diet. He provides examples of how different forms of prevention (primary, secondary, tertiary) and the epidemiologic triad are utilized to address disease in public health. Professor Brownell also highlights the importance of science and a public understanding of relevant issues such as standards of proof and various methodologies used in scientific studies.
Guest lecturer Dr. Timothy Walsh offers a glimpse into current psychiatric understanding of anorexia nervosa, bulimia nervosa, and binge eating disorder. He takes students inside the psychology of an eating disorder and the medical and behavioral complications that patients may experience. Dr. Walsh then explores the issues behind diagnosing, treating, and understanding these disorders from the doctor's perspective as well. He reviews the demographic, physical, psychological characteristics of typical patients who suffer from these disorders, and theorizes that the development of eating disorders comes from multifactorial interactions that make some people more vulnerable than others.
Guest Lecturer Dr. Derek Yach, leader in global public health and current Director of Global Health Policy at PepsiCo, offers an inside look into how a member of the food industry balances the needs of the company, consumer, and public health. Dr. Yach offers insight into how PepsiCo is thinking about research and development as a key to transforming the company. In addition, he reviews emerging research and policy trends within the company, highlighting PepsiCo's long-term research goal of delivering science-based health and wellness solutions that satisfy the minds and bodies of consumers.
[第15课]经济、营养和健康：援助和食品沙漠
Professor Brownell discusses how economic factors are a profound driver of food choices in both the U.S. and internationally. He reviews the history of food subsidies and how they have made the U.S. an agricultural force but simultaneously changed the current food environment and diet. Furthermore, Professor Brownell explores how economic incentives to purchase highly processed packaged, calorie dense, nutrient poor foods are increasing while incentives to purchase fresh fruits and veget and how this imbalance drives overconsumption globally. Professor Brownell also reviews how neighborhood factors and poverty affect access to foods and diet, the global food crisis, and discusses potential interventions to address how economics influence poor diet today.
Professor Brownell offers an overview of the food marketing landscape. He asks how much of food marketing is there, what impact it is having, who it's impacting, and what can be done about it, in cases of negative impact. He suggests that food marketing is happening in very large amounts in ways that parents do not have knowledge or control over, and that it is having a highly negative impact on kids. Professor Brownell then describes the many forms of advertising, reviewing the history of character licensing and product placements. He also explores how food marketing is occurring within schools to affect children's diet, and what can or should be done about it.
The history of life and evolution has been characterized by several key events. These events can be grouped as new hierarchal levels of selection coming into play, as biological units coming together in symbiosis and specialization, or in a number of other ways. Other important events are situations of conflict resolution or information transmission, from the genetic to the cultural level.
Professor Brownell discusses the specifics of government and its role in people's food choices. He explores whether and how government should play a role in people's food choices. Professor Brownell highlights the American mindset which couples freedom with issues of personal responsibilities, explores how the framing of the issue influences policy, and proposes a more nuanced view. He then reviews what the current government does on the nutrition program front. He then reviews the three conditions under which business self-regulates, and suggests taxation as a potential government intervention, and a tobacco tax precedent.
Professor Stephen Teret discusses how public health strategies and policies can address obesity-related issues. Specifically, he explains how gun violence prevention and motor vehicle related injury prevention can inform multi-level interventions for childhood obesity. In addition, Professor Teret also draws from his own experiences in public health and litigation, and offers advice on what to consider when selecting policies to protect the well-being of populations.
Dr. Marlene Schwartz discusses the topic of food policy in schools. She presents the history of federal regulation of the National School Lunch Program, the debate about competitive foods in schools, and describes research on influence of school food on student nutrition. She describes Rudd Center research conducted in collaboration with the Connecticut State Department of Education on the effectiveness of policy changes at the district and state level. She also shares lessons from her personal experiences as a parent advocate in her own school district and describes how her volunteer work in the community informs her academic research.
Dr. Brian Wansink explores the topic of how people can move from mindless eating to healthier eating. He identifies five myths that contribute to overeating, and suggests how his research on eating cues provides potential ways to intervene against people's mindless eating patterns. He then describes the future direction of his research.
Two guest speakers share their experiences in changing the food environment in their local communities. Melina Shannon-DiPietro describes how the Yale Sustainable Food Project changes people's connection with food at Yale and reflects a growing national and academic trend. Jennifer McTiernan describes the development and goals of CitySeed, highlighting the power of individuals and communities to make change.
Professor Brownell concludes the course by exploring the question of how to change the food environment. He identifies health, environment and social justice as three broad reasons for changing the food environment and highlights the need to unite these initiatives. To address the questions of who creates change and how it happens, Professor Brownell explores top-down change and bottom-up change. As exemplars of both types, he reviews the issue of menu-labeling laws and identifies people who have inspired big change through local action. He then ends by summarizing what his goals have been for the course throughout the semester and highlights the need for innovative change on a variety of levels.
学校：耶鲁大学
讲师：Professor Kelly D. Brownell
授课语言：英文
类型：心理 生物 国际名校公开课
课程简介：本课程涵盖了吃的研究，因为它会影响每一个人类的健康。 主题包括口味喜好，对食物的反感，食物宗教，食物舒适性，社会仪式饮食，为粮食问题的社会规范的责任。 还审查营养不良的问题，例如，饮食失调，肥胖流行和全球影响的儿童食品广告的原因，贫穷和粮食，以及现代化环境如何影响每个人的饮食习惯。
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