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WS/T 476-2015 PDF English

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WS/T 476-2015: Terminology of nutrition
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Basic data

Standard ID WS/T 476-2015 (WS/T476-2015)
Description (Translated English) Terminology of nutrition
Sector / Industry Health Industry Standard (Recommended)
Classification of Chinese Standard C55
Classification of International Standard 11.02
Word Count Estimation 59,529
Date of Issue 2015-12-29
Date of Implementation 2016-07-01
Regulation (derived from) State-Health-Announcement (2015) 23
Issuing agency(ies) National Health and Family Planning Commission of the People's Republic of China
Summary This standard specifies the definition or interpretation of terms used in nutrition. This standard applies to the work of nutrition, in particular the preparation and implementation of nutritional standards.

WS/T 476-2015: Terminology of nutrition

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Terminology of nutrition ICS 11.020 C55 People's Republic of China Health Industry Standard Nutrition terms Released on.2015-12-29 2016-07-01 implementation Issued by the National Health and Family Planning Commission of the People's Republic of China

Table of contents

Preface Ⅲ 1 Scope 1 2 General 1 3 Basic nutrition 1 4 Population nutrition 17 5 Public Nutrition 21 6 Clinical Nutrition 24 7 Nutrition Research Methods 30 Index 32

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. The main drafting units of this standard. Chinese Nutrition Society, Shanghai Nutrition Society, Medical Nutrition Institute of Qingdao University School of Medicine. The main drafters of this standard. Ge Keyou, Li Juesheng, Zhao Faji, Liu Qipei, Cheng Yiyong, Wang Guangya. Nutrition terms

1 Scope

This standard defines the definition or interpretation of nutritional terms. This standard applies to nutrition work, especially the preparation and implementation of nutrition standards.

2 General

2.1 nutrition The human body ingests food from the external environment, through digestion, absorption and metabolism, uses its beneficial substances to supply energy, form and renew the body group Weaving, and the whole process of regulating physiological functions. 2.2 Nutrient Food has a specific physiological role and can maintain the body's growth, development, activity, reproduction and normal metabolism. Includes protein Quality, lipids, carbohydrates, minerals and vitamins. 2.3 Essential nutrients It is necessary for the human body and cannot be synthesized or insufficiently synthesized in the body, and it needs nutrients obtained from food. 2.4 Macronutrients The human body contains and requires relatively more nutrients. Including protein, lipids, carbohydrates. 2.5 Micronutrient The human body contains and requires relatively few nutrients, mainly vitamins and minerals. 2.6 Nutrition The science of studying human nutrition rules and improvement measures. Including basic nutrition, food nutrition, crowd nutrition, public nutrition, clinical camp Keep waiting.

3 Basic nutrition

3.1 Energy 3.1.1 Energy Metabolism The process of energy release, transfer, utilization and consumption in the process of body material metabolism. 3.1.2 Energy balance The dynamic balance between energy intake and energy expenditure. Energy intake and energy expenditure are basically equal (not more than ±5%) as a balance; energy The intake is greater than the consumption, the balance is positive; the energy intake is less than the consumption, the balance is negative. 3.1.3 Productivity nutrient Nutrients that produce energy during metabolism in the body. Including carbohydrates, fats and protein. 3.1.4 Energy factor The energy produced by the oxidation of nutrients per gram in the body. The energy coefficients of carbohydrates, fats, and proteins are 17kJ respectively (4kcal), 37kJ (9kcal) and 17kJ (4kcal). 3.1.5 Basal metabolic rate The basic metabolism per unit body surface area per unit time. Expressed in kJ(kcal)/(m2·h). 3.1.6 Basic energy consumption Energy consumed by basal metabolism in 24 hours. Expressed in kJ(kcal)/d. 3.1.7 Resting metabolic rate The energy metabolism per unit time and unit body surface area in the resting state without skeletal muscle activity 3h-4h after the body eats. 3.1.8 Resting energy expenditure The body's energy consumption for 24 hours in a resting state without skeletal muscle activity. Expressed in kJ(kcal)/d. 3.1.9 Relative metabolic rate Represents a relative value of energy metabolism. Energy expenditure during physical activity-energy expenditure during rest 3.1.10 Metabolic equivalent The ratio of the metabolic rate during exercise to the metabolic rate at rest is an indicator of relative energy metabolism level and activity intensity. Body seat At rest, the oxygen intake was 3.5 mL per minute and per kilogram of body weight, which was set as 1 MET. 3.1.11 Physical activity level The ratio of total energy expenditure (TEE) to basal energy expenditure (BEE) is used to express the intensity of physical activity. See formula (2) for calculation. 3.1.12 Total energy consumption That is, the total energy consumed in 24 hours, including basal metabolism, physical activity, food thermal effect, growth and development, pregnancy nutrition reserve, and lactation of pregnant women Wait for the energy consumed. 3.1.13 Food heating effect Food special dynamics The phenomenon of extra energy consumption caused by the process of human ingestion, digestion, absorption and metabolism of nutrients. Carbohydrates, fats, The food thermal effects of protein are 5%-10%, 0%-5%, 20%-30% of its energy production. 3.1.14 Oxygen thermal equivalent Oxygen heat price When food is oxidized, the energy produced by every 1L of oxygen consumed. 3.1.15 Non-protein respiratory quotient The volume ratio between the amount of CO2 produced and the amount of O2 consumed when carbohydrates and fats are oxidized. 3.1.16 Energy requirement Estimated energy requirement Meet the energy required for the body's total energy consumption. That is to meet the energy consumed by basic metabolism, physical activity, food thermal effects, etc., and The energy required for growth and development during childhood, nutritional reserves during pregnancy, and lactation during lactation. 3.2 Protein and amino acids 3.2.1 protein A class of nitrogen-containing macromolecular organic compounds connected by peptide bonds with amino acids as the basic unit. 3.2.1.1 Complete protein It contains a complete variety of essential amino acids and appropriate proportions, which can not only maintain human health, but also promote growth and development of food protein. Such as Casein and whey protein in milk; ovalbumin in eggs, etc. 3.2.1.2 Semi-complete protein It contains a complete variety of essential amino acids, and the ratio is not appropriate. It can maintain life but cannot promote growth and development. As in wheat Gliadin. 3.2.1.3 Incomplete protein A protein that contains incomplete types of essential amino acids, cannot promote growth and development, and cannot sustain life. Such as collagen, corn gum White, legumin, etc. 3.2.1.4 Reference protein Containing a complete range of essential amino acids, sufficient quantity and appropriate ratio, it is used as a reference for evaluating the nutritional value of food protein. Commonly used eggs Protein and milk protein. 3.2.1.5 Protein conversion factor Protein coefficient The coefficient of total nitrogen in food converted into protein quality. Generally 6.25. 3.2.1.6 Crude protein Protein derived from the determination of nitrogen content in food. See formula (3) for calculation. 100% (3) 3.2.1.7 Nitrogen balance The dynamic balance of nitrogen intake and nitrogen excretion. Intake of nitrogen = discharge of nitrogen, which is nitrogen balance; intake of nitrogen> discharge of nitrogen, is a positive nitrogen balance; intake of nitrogen< Exhaust nitrogen is a negative nitrogen balance. 3.2.1.8 Essential nitrogen loss The nitrogen excreted by the body through feces, urine, skin and other ways under the condition of no nitrogen (protein) diet. 3.2.1.9 Metabolic nitrogen Under the condition of no nitrogen (protein) diet, the body's nitrogen excreted from urine and feces. Including urinary endogenous nitrogen and fecal metabolic nitrogen. 3.2.1.10 Fecal Metabolism Nitrogen Under no nitrogen (protein) diet, the body's nitrogen excreted from feces. 3.2.1.11 Urinary endogenous nitrogen Under no nitrogen (protein) diet, the body's nitrogen is excreted from urine. 3.2.1.12 Apparent protein digestibility Regardless of the degree of digestion and absorption of food protein by the body when feces metabolize nitrogen. See formula (4) for calculation. 3.2.1.13 True protein digestibility When considering fecal metabolism of nitrogen, protein absorption accounts for the percentage of intake. See formula (5) for calculation. 3.2.1.14 Protein biological value Protein retention as a percentage of absorption. See formula (6) for calculation. 3.2.1.15 Net protein utilization The product of true protein digestibility and protein biological value. See formula (9) for calculation. 3.2.1.16 Protein efficiency ratio protein efficiency ratio; PER Under the specified conditions, the weight gain (g) of the experimental animals per ingested 1g protein. See formula (10) for calculation. 3.2.1.17 Amino acid pattern Relative amino acid ratio Taking tryptophan with the least content in protein as 1, calculate the ratio of other essential amino acids to it. 3.2.1.18 Amino acid scoring model The essential amino acid pattern of the reference protein used to evaluate the nutritional value of food protein. 3.2.1.19 Amino acid content The difference between the first limiting amino acid content per gram of nitrogen in the tested food protein (mg/g) and the corresponding amino acid content per gram of nitrogen in the reference protein (mg/g) ratio. 3.2.1.20 Amino acid score corrected for protein digestibility 3.2.1.21 Protein complementation Two or more food proteins are mixed and eaten, and the types and quantities of essential amino acids contained in them complement each other to increase food protein The role of qualitative nutritional value. 3.2.1.22 Casein A type of protein contained in milk. It is composed of α-casein, β-casein, γ-casein and κ-casein. 3.2.1.23 Avidin An alkaline glycoprotein in egg white. Combines with biotin to form a complex, which affects the absorption of biotin. 3.2.1.24 Hemoglobin A red iron-containing oxygen-carrying protein in human blood. Including deoxyhemoglobin, oxygenated hemoglobin, sulfurized hemoglobin, carbon oxygen Hemoglobin and methemoglobin. 3.2.1.25 Methemoglobin The divalent iron in hemoglobin is oxidized to the product of trivalent iron, which is denatured hemoglobin and loses the ability to transport oxygen. 3.2.2 Aminoacid The basic unit of protein. It is a class of compounds with both amino and carboxyl groups in the molecule. 3.2.2.1 Essential amino acids It is essential to the human body and cannot be synthesized in the body or the amount of synthesis cannot meet the needs. It needs amino acids obtained from food. Including isoleucine, leucine Acid, lysine, methionine, phenylalanine, threonine, tryptophan, valine and histidine. 3.2.2.2 Non-essential amino acid The human body needs, but can synthesize in the body, not essential amino acids obtained from food. Such as aspartic acid, glutamic acid, glycine, serine, Alanine, proline, etc. 3.2.2.3 Carbohydrate amino acids Amino acids that can be used as precursors of pyruvate, glucose and glycogen in metabolism. 3.2.2.4 Ketogenic amino acid Amino acids that can produce ketone bodies after metabolism. 3.2.2.5 Ketogenic sugar amino acid After metabolism, it can not only produce ketone bodies, but also convert into glucose amino acids. 3.2.2.6 Branched chain amino acid Amino acids with branched side chains. Including isoleucine, leucine and valine, all essential amino acids. 3.2.2.7 Sulfur Amino Acid A class of amino acids containing sulfur atoms in the molecular structure. Including methionine, cystine and cysteine. 3.2.2.8 Conditionally essential amino acids There are two kinds. One is the essential amino acid under special conditions such as trauma, infection, strenuous exercise and high catabolism. Arginine And glutamine. The second is amino acids that can reduce the demand for essential amino acids. Such as tyrosine and cysteine. 3.2.2.9 Restricted amino acids The content of one or more of food protein is relatively low, which affects the essential amino acids of protein utilization. 3.2.2.10 Isoleucine 2-amino-3-methylvaleric acid A branched chain amino acid. Essential amino acids and ketogenic amino acids for the human body. 3.2.2.11 Leucine 2-amino-4-methylvaleric acid An aliphatic branched non-polar alpha-amino acid. The human body's essential amino acids and ketogenic sugar amino acids. 3.2.2.12 Lysine 2,6-Diaminohexanoic acid The only amino acid in protein with a primary amino side chain. Essential amino acids and ketogenic amino acids for the human body. 3.2.2.13 Methionine Methionine 2-amino-4-methylmercaptobutyric acid A sulfur-containing non-polar alpha-amino acid. Essential amino acids and ketogenic amino acids for the human body. 3.2.2.14 Phenylalanine 2-amino-3-phenylpropionic acid Aromatic, non-polar α-amino acid. The human body's essential amino acids and sugar-producing ketogenic amino acids. 3.2.2.15 Threonine 2-amino-3-hydroxybutyric acid An aliphatic alpha-amino acid containing an alcoholic hydroxyl group. Essential amino acids and ketogenic amino acids for the human body. 3.2.2.16 Tryptophan 2-amino-3-indolylpropionic acid An aromatic, heterocyclic, non-polar α-amino acid. The human body's essential amino acids and sugar-generating amino acids. 3.2.2.17 Niacin equivalent The sum of dietary intake of niacin and the conversion of tryptophan in the body. The calculation is shown in formula (13). 3.2.2.18 Valine 2-amino-3-methylbutyric acid A branched non-polar alpha-amino acid. The human body's essential amino acids and sugar-generating amino acids. 3.2.2.19 Histidine 2-amino-3-imidazolyl propionic acid A basic and polar α-amino acid. The human body's essential amino acids and sugar-generating amino acids. 3.2.2.20 Cystine A sulfur-containing amino acid formed by two cysteine residues through a disulfide bond. 3.2.2.21 Cysteine 2-amino-3-mercaptopropionic acid Aliphatic polar α-amino acid containing sulfhydryl groups. The body's conditional essential amino acids and carbohydrate amino acids. 3.2.2.22 Tyrosine 2-amino-3-p-hydroxyphenylpropionic acid An aromatic polar α-amino acid containing phenolic hydroxyl groups. The human body's conditional essential amino acids and ketogenic sugar amino acids. 3.2.2.23 Arginine 2-amino-5-arginine valeric acid An aliphatic basic polar α-amino acid containing a guanidine group. The body's conditional essential amino acids and carbohydrate amino acids. 3.2.2.24 Glutamine 2-amino-5-carboxypentaneamide The amide of glutamic acid. The body's conditional essential amino acids and carbohydrate amino acids. 3.2.2.25 Aspartic acid 2-amino-4-carboxybutyric acid An aliphatic acidic polar alpha-amino acid. The human body's non-essential amino acids and carbohydrate amino acids are neurotransmitters. 3.2.2.26 Glutamate 2-amino-5-carboxyvaleric acid The precursor substances of glutamine, proline and arginine. Non-essential amino acids in the body can be converted from glucose in the body. 3.2.2.27 Glycine 2-aminoacetic acid The simplest natural amino acid. The non-essential amino acids of the human body can be converted from glucose in the body. 3.2.2.28 Serine 2-amino-3-hydroxypropionic acid An aliphatic polar alpha-amino acid. The human body's non-essential amino acids and ketogenic amino acids. 3.2.2.29 Alanine 2-aminopropionic acid An aliphatic non-polar alpha-amino acid. The human body's non-essential amino acids and carbohydrate amino acids. 3.2.2.30 Proline Pyrrolidone carboxylic acid A cyclic imino acid. The human body's non-essential amino acids. 3.2.2.31 Taurine Ethanesulfonic acid Cysteine is the product of oxidation and decarboxylation in the body that can combine with bile acids to form bile salts. 3.3 Lipids A collective term for fat and similar fatty substances. Including triacylglycerols, phospholipids and sterols. 3.3.1 Fat An ester formed from 1 molecule of glycerol and 1 to 3 molecules of fatty acid. Including monoacylglycerol, diacylglycerol, triacylglycerol.
WS/T 476-2015 English cover page

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