nutritive loss

简明释义

营养损失

英英释义

例句

1.Cooking vegetables at high temperatures can lead to significant nutritive loss (营养损失) of vitamins.

高温烹饪蔬菜可能会导致维生素的显著nutritive loss (营养损失)。

2.Certain cooking methods, like frying, can result in higher nutritive loss (营养损失) compared to other techniques.

某些烹饪方法，如油炸，可能会导致比其他技术更高的nutritive loss (营养损失)。

3.To minimize nutritive loss (营养损失), steaming is often recommended over boiling.

为了最小化nutritive loss (营养损失), 通常建议蒸而不是煮。

4.Long-term storage of fruits and vegetables can increase the risk of nutritive loss (营养损失).

长期储存水果和蔬菜可能会增加nutritive loss (营养损失)的风险。

5.The packaging of processed foods can contribute to nutritive loss (营养损失) during storage.

加工食品的包装可能会在储存过程中导致nutritive loss (营养损失)。

作文

In our modern world, the importance of nutrition cannot be overstated. It plays a pivotal role in maintaining our health and well-being. However, one of the significant challenges we face today is the issue of nutritive loss, which refers to the decline in the nutritional value of food during processing, cooking, or storage. Understanding this concept is crucial for making informed dietary choices and ensuring that we receive the essential nutrients our bodies need.Firstly, let’s explore how nutritive loss occurs during food processing. Many foods undergo various forms of processing, such as freezing, canning, and drying, to enhance their shelf life and convenience. While these methods can make food more accessible, they often come at a cost to the nutritional content. For example, the canning process typically involves high heat, which can destroy sensitive vitamins like vitamin C and certain B vitamins. As a result, the food that reaches our tables may not provide the same level of nutrients as its fresh counterpart.Moreover, cooking techniques can also contribute to nutritive loss. Boiling vegetables, for instance, can lead to the leaching of water-soluble vitamins into the cooking water. If we discard this water, we are effectively throwing away valuable nutrients. Steaming or microwaving vegetables is often recommended as healthier alternatives that help retain more of their nutritional value. Therefore, being mindful of our cooking methods is essential to minimize nutritive loss and maximize the benefits of the foods we consume.Additionally, storage practices can impact the nutritional quality of food. Fresh produce is particularly susceptible to nutritive loss over time. Fruits and vegetables can lose their vitamins and minerals when stored improperly or for extended periods. For instance, storing potatoes in direct sunlight can cause them to sprout and lose their nutritional value. To preserve their nutrients, it is advisable to store them in a cool, dark place and consume them while they are still fresh.Furthermore, the way we choose and prepare our meals can also influence nutritive loss. Processed foods, while convenient, often contain added sugars, unhealthy fats, and preservatives that can detract from their overall nutritional profile. In contrast, whole foods, such as fruits, vegetables, whole grains, and lean proteins, are typically richer in essential nutrients. By prioritizing whole foods and being conscious of our cooking and storage methods, we can significantly reduce nutritive loss and improve our overall diet.In conclusion, understanding nutritive loss is vital for anyone looking to maintain a healthy lifestyle. By recognizing how food processing, cooking techniques, and storage practices affect the nutritional quality of our meals, we can make better choices that support our health. Emphasizing fresh, whole foods and utilizing appropriate cooking methods will not only enhance our meals but also ensure that we are getting the most out of our food. Ultimately, being aware of nutritive loss empowers us to take charge of our nutrition and well-being, leading to a healthier future for ourselves and our families.

在我们现代的世界中，营养的重要性不容小觑。它在维持我们的健康和幸福方面起着至关重要的作用。然而，我们今天面临的一个重大挑战是营养损失的问题，这指的是在加工、烹饪或储存过程中食物营养价值的下降。理解这一概念对于做出明智的饮食选择以及确保我们获得身体所需的基本营养素至关重要。首先，让我们探讨一下营养损失是如何在食品加工过程中发生的。许多食品经过冷冻、罐装和干燥等各种加工方式，以增强其保质期和便利性。虽然这些方法可以使食物更易于获取，但它们往往会以营养成分的损失为代价。例如，罐装过程通常涉及高温，这可能会破坏敏感的维生素，如维生素C和某些B族维生素。因此，最终到达我们餐桌上的食物可能无法提供与新鲜食物相同的营养水平。此外，烹饪技术也会导致营养损失。例如，煮蔬菜可能会导致水溶性维生素渗入烹饪水中。如果我们丢弃这水，就相当于扔掉了宝贵的营养。因此，注意我们的烹饪方法对于减少营养损失和最大化我们所消费食物的益处至关重要。此外，储存方法也会影响食物的营养质量。新鲜农产品特别容易在时间长了以后出现营养损失。水果和蔬菜在不当储存或存放过久时可能会失去其维生素和矿物质。例如，将土豆存放在阳光直射下可能会导致其发芽并失去营养价值。为了保持其营养，建议将其存放在阴凉、黑暗的地方，并在仍然新鲜时食用。此外，我们选择和准备餐食的方式也会影响营养损失。加工食品虽然方便，但通常含有添加糖、不健康脂肪和防腐剂，这可能会削弱其整体营养成分。相比之下，整体食品，如水果、蔬菜、全谷物和瘦肉蛋白，通常富含必需的营养素。通过优先选择整体食品并关注我们的烹饪和储存方法，我们可以显著减少营养损失，改善我们的整体饮食。总之，理解营养损失对任何希望维持健康生活方式的人来说都是至关重要的。通过认识到食品加工、烹饪技术和储存方法如何影响我们餐食的营养质量，我们可以做出更好的选择来支持我们的健康。强调新鲜、整体的食物并采用适当的烹饪方法不仅会增强我们的餐食，还会确保我们从食物中获得最大收益。最终，意识到营养损失使我们能够掌控自己的营养和健康，从而为自己和家人创造一个更健康的未来。