摘要
营养学是研究食品、食品中的营养素以及其他成分在人体内的作用包括摄取、消化、吸收、转运、代谢和排泄.然而,这个定义无法适应新世纪营养科学的发展.新营养科学理论的提出给人类带来了全新的革命性营养学概念:营养学是一门研究食品体系,食品、饮品和它们的营养成分及其他组分,和它们在生物体内以及其他所有相关生物体、社会和环境系统之间的相互作用的一门学科.新营养科学研究的目的是为了促进世界的可持续发展、为保证全人类的健康而奋斗,并帮助人类形成、维持和享受多元化程度逐渐提高的居住和自然环境.
Nutrition is the science of foods and the nutrients and other substances they contain, and of their actions within the human body including ingestion, digestion, absorption, transport, metabolism and excretion. However, this definition cannot accommodate the development of new era nutritional science. New Nutritional Science brought a revolutionary brand new concept of the nutrition： Nutrition science is defined as the study of food systems, foods and drinks, and their nutrients and other constituents, and of their interactions within and between all relevant biological, social and environmental systems. The purpose of nutrition science is to contribute to a world in which present and future generations fulfil their human potential, live in good health, and develop, sustain and enjoy an increasingly manifold with satisfactory living environment.
出处
《浙江师范大学学报（自然科学版）》
CAS
2007年第1期100-102,共3页
Journal of Zhejiang Normal University:Natural Sciences
关键词
营养学
新营养学
食品体系
环境系统
生物体
Nutrition
New Nutritional Science
food system
environmental system
biological system
作者简介
李铎（1958-），男，甘肃甘谷人，教授，博士，博士生导师．研究方向：营养学．
