共查询到19条相似文献,搜索用时 156 毫秒
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我国传统营养学的发展经历了由无到有、由简单到复杂的过程。传统营养学是指以中医理论的指导为基础条件,通过对食物的研究,达到帮助人们强身健体和预防疾病的目的,同时,也能促进人们身体逐渐康复。本文主要探究传统营养学的起源和发展的过程,致力于清晰地展现我国传统营养学的发展脉络。 相似文献
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生活中的食物原料均含不同的营养素,烹饪将食材加工成色、香、味、形、质俱全的食物,利于人体消化吸收,保证身体的合理营养与健康。但食物经过烹饪加工后所含有营养素会有一定的改变,从而影响食物的营养价值。本文从烹饪过程食材营养流失、破坏等现象,就在烹饪过程中如何保护食物的营养素进行浅析。 相似文献
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《现代营销(创富信息版)》2003,(11)
<正> 一、组建高效专家组实现"科技创新"大手笔董事长兼总经理王奉友多年来致力于蚂蚁的研究,他说:蚂蚁是个好东西,但是我们不能像前辈那样光吃死蚂蚁,或者吃蚂蚁干,那太原始了,应该用科学先进的方法,把蚂蚁体内的高效营养素提炼出来,再采用现代科技精制加工。为此,他首先抓的是科技创新。组建高素质人才队伍,这是创新的关键环节。王总从全国聘请了一批由生命科学、生物工程学、营养学、中医药学等学科方面的学者、教授组成科技专家委员会,使企业拥有了强大的科技后盾。在王奉友的率领下,十多位专家经过多年的潜心研究,终于攻克了蚂蚁营养素提纯技术。该提纯技术突破了以往单纯靠蚂蚁粉和蚂蚁酒调养机体的传统做法,实现了蚂蚁高新提纯 相似文献
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对营养学的教学进行反思可以帮助教师进一步成长,但是调查显示,教师的营养学的教学反思并没有真正落实到位,而且教师的教学反思带有很强的主观色彩,太过于片面。为了提高教师对营养学的教学反思能力,促进营养学的教学反思内容达到客观标准,本次探究主要采取文献检索法,使教师的营养学的教学反思变得客观化和具体化。另外,在未来,教师可能需要具备数据分析能力。 相似文献
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随着社会经济发展和人民生活水平的提高,越来越多的人开始青睐于那些含有多种营养素,能预防多种慢性病的营养强化食品。本文介绍营养强化食品及其科学消费。 相似文献
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《国际广告杂志》2013,32(3):527-553
A content analysis and a quasi-experiment were performed to examine the current practices in food advertising, and the usage and the effectiveness of different advertising claims across two food categories (hedonic vs functional). The content analysis revealed that taste and specific nutrition claims are the two dominating types of advertising claims in recent food advertisements. Also, a greater proportion of advertisements for functional (vs hedonic) foods appeared to use such nutrition/health claims as general health and contains nutrient claims, whereas a greater proportion of advertisements for hedonic (vs functional) foods used taste claims. However, these current practices of food advertising were called into question by the results of the quasi-experiment, which showed that the nutrition/health claims were more effective when promoting hedonic (vs functional) foods, whereas taste claims were more effective when promoting functional (vs hedonic) foods in generating favourable attitudes and purchase intention. Implications, limitations and future research directions are discussed. 相似文献
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采用乙醇浸提法提取红薯茎叶中的黄酮,在前期单因素研究基础上,进行正交设计试验,得出乙醇浸提法提取红薯茎叶中黄酮的最佳工艺条件:乙醇浓度80%、提取时间3 h、提取温度70℃、料液比1∶40,在该条件下黄酮的提取率为0.831 6%。 相似文献
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While prior research has extensively studied nutrition labeling use and consumer errors of judgment in the nutrition evaluation process, less attention has been paid to the consumer motivations that simplify the reading of on‐pack nutrition information. To address this gap, this study examines how food consumption goals affect consumer reading of this information. On the basis of a qualitative study, eight food consumption goals have been identified and classified into four types of motivations which impact reading behaviors: “Food Optimization,” “Food Regulation,” “Food Gratification,” and “Food as Mere Necessity.” From this typology, we derive eight on‐pack nutrition information reading heuristics as well as specific inference biases resulting from these simplifying reading strategies. This research also provides guidelines for policymakers so that nutritional messages given to consumers will be more targeted in order to promote better reading of on‐pack nutrition information at the point of sales. 相似文献
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This research examines the metacognitive effects of nutrition facts label clarity on food preferences. Two experiments show that, holding information content and comprehensibility constant, providing consumers with easier-to-process nutrition information increases purchase intentions for food products. The effect occurs not only for healthy (study 1) but also, and more ironically so, for unhealthy (study 1 and 2) food products. In addition, the latter fluency effect is found to be stronger among people scoring low in nutrition knowledge (study 2). These findings emphasize the consequences of delivering easily readable nutrition information to consumers. They also point to a potential pitfall of health prevention policies based on the simplification of nutrition labeling. 相似文献
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Liz Lakin 《International Journal of Consumer Studies》2002,26(3):188-197
All too often, we are told via the media that our children are overweight, under‐exercised and eating poor diets. This is disconcerting at the best of times but even more so when we, as a country, are reviewing our farming and food production practices. So what is our perception of food and how does this relate to the lives we lead? These questions were put to initial teacher‐trainees (ITT) at the University of Gloucestershire. They will be the teachers of tomorrow, playing a significant role in the development and lifestyles of our children. The answers received were varied; both encouraging and giving cause for concern. This paper describes an action research project based around the analysis of those answers in the light of current research into food and health. Throughout the paper, published research findings relating to school children's perception of food and nutrition are compared with the trainee teachers’ views. The comparison draws striking similarities. The implications of this point to the way we teach food and nutrition in schools and on our ITT programme at the University of Gloucestershire. Whilst praising the good practice that already exists, this paper recognises that there is a need to adequately equip trainee teachers, especially at primary level, to educate children towards a more holistic understanding of the food we eat and how it relates to the lifestyles we lead. 相似文献
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为了探讨食品抽检中菌落总数指标复检的可能性,通过对水活度较低的预包装食品乳粉、营养米粉、燕麦片、膨化食品、蜂蜜进行菌落总数测定,对低水分活度预包装食品菌落总数指标的稳定性进行分析。结果表明,同一批次、同一储存条件的未开封预包装食品在不同保存周期内菌落总数在统计学上无显著差异,本研究结果可为低水分活度预包装菌落总数的复查可行性提供参考依据。 相似文献
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《食品市场学杂志》2013,19(4):15-27
The U.S. government initiated food labeling reform in 1989, which culminated with the Nutrition Labeling and Education Act (NLEA) of 1990, emphasizing the provision of improved nutrition information on most food products. The goal of such labeling reform has been to provide consistent, readable, understandable and usable food labels that enable consumers to make more healthful food choices. This paper examines the theoretical impact of the new regulations on consumer food choice behavior. The paper first discusses the use and impact of food labels by/on consumers, and uses a choice model to desribe the effects of these new labels on consumer food choice decisions. In particular, the research focuses on two important food attributes, and the presence of information of these attributes through the new nutrition labels, which may influence consumer purchase behavior. 相似文献