內容大鋼
本書內容涵蓋食品營養研究方法學、食品營養分析實驗技術、食品營養成分與品質分析、營養生化分析與營養狀況評價、營養與功能評價實驗、營養調查與膳食設計。結合食品科學、分子生物學、營養學、公共衛生學、動物學、組學等多領域的知識，幫助讀者理解食物、營養與宿主健康之間的複雜關係，營養在預防和治療疾病中的作用以及針對特定疾病的營養膳食干預方案等。
每個章節詳實地提供了背景知識和技術要點，並結合延伸閱讀文獻與思考題，培養學生的實驗能力與科研思維。在注重系統訓練基礎營養實驗技術之外，還引入行為學測試、腸道菌群分析與基因表達等技術，展示現代營養研究的多樣性與前沿性。
本書採用全英文編寫，符合雙語教學平台構建要求，能提高讀者的英文水平和實踐能力，可供高等學校食品科學與工程、食品質量與安全、食品營養與健康等專業食品營養學實驗課以及學生開放性實驗訓練活動使用，也可供相關專業研究生及研究者參考。
目錄
Part 1 Progress in Research Methods of Food Nutrition
Chapter 1 Research Methodology for Food Nutrition
Part 2 Experimental Technology in Food Nutrition Analysis
Chapter 2 Sample Collection and Preparation for Food Analysis
Chapter 3 Animal Sample Collection and Processing for Nutrition Experiment
Chapter 4 Nutrition Experiment
Chapter 5 Experimental Data Analysis and Statistics
Part 3 Analysis of Food Nutrients and Food Quality
Chapter 6 Sample Collection and Preparation
Chapter 7 Determination of Energy (Oxygen Bomb Calorimeter)
Chapter 8 Determination of Protein Content in Food
Chapter 9 Determination of Antioxidant Capacity of Fruits and Vegetables (ORAC, Pyrogallol, ABTS, DPPH Method)
Chapter 10 Determination of Free Sulfhydryl Group in Food (DTNB Method)
Chapter 11 Determination of Tea Polypheno
Chapter 12 Determination of Polysaccharide Content in Shitake Mushrooms
Chapter 13 Determination of Sodium Chloride in Food
Part 4 Nutritional Biochemical Analysis and Nutritional Status Evaluation
Chapter 14 Determination of Total Serum Cholesterol (CHOD-PAP-Enzymatic Colourimetric Method)
Chapter 15 Determination of Serum Triglycerides (GPO-PAP-Enzymatic Colourimetric Method)
Chapter 16 Determination of Serum High-Density Lipoprotein Cholesterol (Direct Method)
Chapter 17 Determination of Serum Low-Density Lipoprotein Cholesterol (Chemically Modified Enzyme Method)
Chapter 18 Blood/Tissue Reactive Oxygen Species (ROS) Determination (Luminol Method)
Chapter 19 Total Antioxidant Capacity (T-AOC) Determination (FRAP Method)
Chapter 20 Determination of MDA Content in Serum and Tissue (Colorimetric Method
Chapter 21 Plasma GSH/GSSG Determination (o-phthalaldehyde Method)
Chapter 22 Total SOD (t-SOD), MnSoD, and Cu/ZnSOD Activity Determination (Nitrite Method)
Chapter 23 Glutathione Peroxidase (GSH-Px) Activity Determination
Chapter 24 Extraction of DNA from Feces and Analysis of Microbiota Diversity
Chapter 25 Cell and Tissue Total RNA Extraction and Reverse Transcription
Part 5 Nutrition and Functional Evaluation Experiment
Chapter 26 Determination of Digestibility and Digestible Energy of Food Nutrients
Chapter 27 Whole Body Energy Metabolic Status Monitoring
Chapter 28 Oral Glucose Tolerance Test (OGTT)
Chapter 29 Experiment on The Function of A Phytochemical in Reducing Blood Glucose
Chapter 30 Effects of Pork Protein Oxidation on Metabolism in Mice
Chapter 31 Effect of Oligofructose on The Structure of Intestinal Microbiota
Chapter 32 Open Field Test (OFT)
Chapter 33 Morris Water Maze (MWM) Task
Part 6 Nutritional Survey and Dietary Design
Chapter 34 Dietary Nutrition Survey
Chapter 35 Dietary Design Experiment
Chapter 36 Experimental Design of Diet for Children and Adolescents
Chapter 37 Diet Design Experiment for The Elderly
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