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Food(p7)Vegetablesareasecondtypeofplantmatterthatiscommonlyeatenasfood.蔬菜作为第二类植物类型，是常吃的食物。Theseincluderootvegetables(suchaspotatoesandcarrots),leafvegetables(suchasspinachandlettuce),stemvegetables(suchasbambooshootsandasparagus),andinflorescencevegetables(suchasglobeartichokesandbroccoli).包括根菜类（例如马铃薯和胡萝卜），叶菜类（例如菠菜和生菜），茎秆蔬菜（例如竹子的嫩枝和芦笋），和花序蔬菜（例如朝鲜蓟和花木耶菜）Manyherbsandspicesarehighly-flavorfulvegetables.许多草本植物和香料都是味很浓的蔬菜。FoodsourcesfromAnimals---Animalscanbeusedasfoodeitherdirectlyorindirectlybytheproductstheyproduce.来源于动物的食物：动物能被直接或者间接的通过他们生产出产品。Meatisanexampleofadirectproducttakenfromananimal,whichcomesfromeithermusclesystemsorfromorgans.肉类食材是直接从动物提取的一个例子，肉来源于动物的肌肉系统或者器官。Foodproductsproducedbyanimalsincludemilkproducedbymammals,whichinmanyculturesisdrunkorprocessedintodairyproductssuchascheeseorbutter由动物生产的食品包括哺乳动物的奶，在许多国家这些奶被直接饮用或者加工成奶制品，例如奶酪、黄油。Inadditionbirdsandotheranimalslayeggs,whichareofteneaten,andbeesproducehoney,apopularsweetenerinmanycultures.此外鸟和其他动物下的蛋也可以食用，还有蜜蜂产的蜂蜜是很多国家热衷的甜味佐料。Someculturesconsumeblood,someintheformofbloodsausage,asathickenerforsauces,acuredsaltedformfortimesoffoodscarcity,andothersusebloodinstewssuchascivet.一些国家会吃血，有香肠的形式，食物短缺时代会有作为增稠剂的固化盐渍酱，其他人们还会用血炖菜，例如灵猫。WaterasNutrients(p17)About60%,byweight,ofaperson’sbodyiswater.一个人身体的重量约60%,是水Anormalpersonexperiencessymptomsofdehydrationwhen5~10%ofthebodyweightislostaswaterandnotsoonreplaced.Longbeforethisoccurs,thirst,weakness,andmentalconfusionareexperienced.一个正常人在失去体重的5~10%水之后,并且不能很快得到补充，就经历脱水的症状，在这之前，会有口渴，乏力，和精神混乱的经历。Ifthestateofdehydrationprogressesfurther,theskinandlipsloseelasticity,thecheeksbecomepaleandtheeyeballssunken,thevolumeofurinedecreases,andultimatelyrespirationceases.如果脱水状态的进一步推进，皮肤和嘴唇失去弹性，脸颊变得苍白，眼球凹陷，尿量减少，最终呼吸停止。Undercertainconditions,apersonmaysurvivewithoutfoodforabout5weeksbutcanseldomlivewithoutwaterformorethanafewdays.在一定的条件下，一个人可能生存约5周在没有食物情况下，但没有水很少能生存超过几天。Theneedforwaterexistsatthemolecularlevel,thecellularlevel,andatthemetabolicandfunctionallevels.Wateristhemajorsolventfortheorganicandinorganicchemicalsinvolvedinthebiochemicalreactionsthatareessentialtolife.水在分子水平上,细胞水平上,在代谢和功能水平有存在的必要性。水是有机和无机化学品的主要溶剂参与生化反应,是生活中必不可少的。Wateristheprincipalmediumthattransportsnutrientsviabodyfluidstocellwallsandthroughmembranes.Waterismediumthancarriesnitrogenouswasteproductsfromthecellsforultimateelimination.水是主要的介质输送营养物质通过体液的细胞壁和细胞膜。水是运输含氮废物从细胞最终消除的介质。Theevaporationofwaterfromtheskinisoneimportantmechanismforcontrolandmaintainingnormalbodytemperature,essentialforthecontrolledrateofmetabolicreactionsandphysicalcomfortoftheindividual.皮肤的水分蒸发是控制和维持正常体温的重要机构，是个人的代谢反应和身体的舒适控制率的关键。Thequantitativerequirementforwaterisdirectlyrelatedtothesumofwaterlossesformthebody.Theseincludelossesfromexcretionandeliminationofbodywaster,perspiration,andrespiration.Anyfactorsthatincreasetheratesoftheseprocesses,suchasexercise,excitation,elevatedtemperature,orlowrelativehumidity,alsoincreasetheneedforwaterreplenishment.对水的定量需求是与身体失去水的总量直接相关的。这些包括排泄身体废物，排汗损失，和呼吸。什么因素增加这些过程的速率，如运动，刺激，温度升高，或相对湿度较低，也增加了对水补给的需要。Anadultmayconsume400litersofwaterayear.Aboutanequalamountisobtainedformfood.Givensufficientwater,orwaterinexcess,thebodycloselyregulatesitswatercontent.一个成年人可能每年消耗400公升的水。约同等数量获得食物。充足的水,或过量的水,身体都会调节它的含水量。Exceptinunusualcasesofdeprivationorillness,thebodyseldomsuffersfromadeficiencyofwaterinthesensethattheremaybeadeficiencyofotheressentialnutrients.除了在剥夺或疾病不寻常的情况下，人体很少患缺乏的水意识，有可能是一个缺乏其他必需的营养物质。Thisisbecause,unlikemanyoftheothernutrients,adecreaseinbodywatercausesalmostimmediatediscomfort,drivingtheindividualtocorrecttheshortage.这是因为，不像其他的营养素，体内的水分减少会使我们几乎立即不适，驱动个人改正不足。ModifiedStarchesandStarchtoSugarConversion(p27)变性淀粉和淀粉的糖转化1、MidifiedStarchesStarchesintheirnaturalformprovidewaterbinding,viscosity,mouthfeel,andtexturetofood.淀粉在其自然条件下，提供的是具有水绑定，有粘度，有口感、质地的食物Naturalstarcheshavesomedisadvantagesbecauseofthetimeandcareneededforgelatinization.Thetendencytothickenwithheatmaybeaproblemforpumpingandheatexchangers.Starchesdegradeandthinduetoacidandheatandretrogradewithstorage.天然淀粉其凝胶化需要时间和精力照顾具有一些劣势因。且它变浓的倾向对于泵送和热交换可能是个问题。淀粉由于存储过程中的酸化、热度和老化会变稀。Modifiedstarchesarealteredstarchesthataredesignedtoovercomesomeoftheshortcomingsofnaturalstarchfunctionality.Pregelatinizedstarchisastarchingredientthathasbeenfullycooked(gelatinized)andthendried.变性淀粉是被设计克服天然淀粉功能上的缺点的改变淀粉。预糊化淀粉是一种被充分煮熟（糊化）并干燥的淀粉原料。Whencoldwaterisadded,theproductbecomethickwithouttheneedtoheatandstirforlongperiods.Thistypeofstarchisthebasisforinstantpuddings.Viscositydevelopmentandgelformationareachievedwiththeadditionofcoldwaterandheatisnotneede当加入冷水后，产品不需要加热和长时间搅拌就会变浓稠。这种淀粉是速溶布丁的主要成分。粘度的发展和凝胶形成的获得使加冷水和加热都不在被需要Otherstarchesmaybemodifiedbypartialhydrolysistogiveathinnerstarch(acidthinned).Thistypeofstarchwouldbeeasiertopumpandrunthroughheatingequipmentwithouttheproblemsofhighviscosity.其他淀粉也许被稀释水解得到一种稀释剂淀粉，这类淀粉很容易被泵送和通过加热装置而不会有粘度过高的问题。Inotherformsofmodifiedstarchchemicalgroupssuchashydroxypropylarecovalentlybonedtothestarchtoslowthereassociationofthestarchmoleculesduringcoolingandstorage.在其它形式的变性淀粉化学基团中，例如羟