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diet     
相关语句
  饮食
    Influence of High-lipid Diet on HDL Subclasses Cholesterol of Rat
    高脂饮食对大鼠HDL亚组分胆固醇的影响
短句来源
    Effect of dietary cholesterol on plasma cholesterol concentration in subjects following reduced fat, high fibre diet
    在低脂肪、高纤维饮食受试者中饮食胆固醇对血浆胆固醇浓度的作用
短句来源
    Low-heat Full Nutrient Balanced Diet and Delay Aging
    低热量全营养素平衡饮食与延寿
短句来源
    THE ASSOCIATION BETWEEN BREAST CANCER AND DIET
    饮食与乳腺癌发病关系的探讨
短句来源
    Salt Threshold Value Measurements for Instruction Salt Restriction Diet in Patients witn Heart Diseases
    测定盐阈指导心脏病病人合理限盐饮食
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  膳食
    THE INVESTIGATION ON DIET AMONG 200 STUDENTS
    泰山医学院200名大学生膳食调查
短句来源
    ACTIVABLE TRACER ANALYSIS OF IRON IN ANEMIA CHILDREN'S DIET
    用可活化示踪剂分析贫血儿童膳食中的铁
短句来源
    Chinese total diet study jn 1992──pesticide residues
    1992年中国总膳食研究──农药残留
短句来源
    The Effect of Low Calcium Diet on Growth and Metabolism of Rats一Contrast Experiment for Protein and Potassium or Magnesium Supplementation
    膳食低钙对大鼠生长、代谢的影响一补蛋白和钾或镁的对比实验研究
短句来源
    A STUDY ON THE STATUS OF DIET AND FERRIC NUTRITION IN PRESCHOOL CHILDREN
    学龄前儿童膳食与铁营养状况的研究
短句来源
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  饲料
    A STUDY ON OR-2 LOW-IODINE DIET
    GR—2低碘饲料的研究
短句来源
    The results showed that when the fat mass in the diet was kept at normal level (7.84g/ 100g), the n-6/n-3 PUFA ratio which could maintain relatively lower serum lipids level was 1-5:1 when the SFA: MUFA: PUFA ratio was 1: 1.7:1.2;
    结果表明,在小鼠饲料中总脂肪水平维持正常情况下,SFA/MUFA/PUFA为1:1.7:1.2时,n-6/n-3PUFA比值介于1~5:1之间,能维持血脂在较低水平;
    Average dose of triazophos was 3.86and 0.11 mg. ·kg-1·d-1 calculated from constant diet concentration of 100 and 3 mg/ kg at 12 months treatment. Self-Organizing Map (SOM) clustering algorithm showed 184 expressed genes increased linearly in dose-response relationship and 145 expressed genes decreased adversely.
    100 mg/kg、3 mg/kg饲料喂养动物12个月,平均摄入剂量分别为每天3.86 mg/kg和0.11 mg/kg,自组图(SOM)聚类分析发现有184个基因随着剂量增加表达线性上调、有145个基因随着剂量增加表达线性下调。
    VE2 and VE3 group. The control group was fed with normal rat diet and the other three interfered groups were supplemented with different levels of vitamin E enriched diets which contented vitamin E 500 IU/kg; 2000 ID/kg;
    方法采用Wistar大鼠随机分成8组,4组 VE干预:对照组、VE1、VE2和VE3,对照组给予普通饲料,三个干预组均喂饲添加维生素E的饲料,剂量分别为500 IU/kg、2000 IU/kg、7500 IU/kg饲料
    Supplementing 10000mg/kg diet VC could increase O6-MeG in urine.
    ⑥给大鼠补充10000mg/kg饲料的VC 可增加大鼠尿中06-甲基鸟嘌呤的含量。
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  食物
    Nutrition and Diet(1)
    营养与食物(1)
短句来源
    Nutrition and Diet (二)
    营养与食物(二)
短句来源
    [Methods]With the method of diet weight measurement,a 5-day investigation on diet structure of 17 families supporting 168 children aged from 4 to 16 was conducted.
    [方法]2005年12月采用食物称重法,对中国拉萨SOS儿童村负责供养168名4~16岁儿童的17户家庭进行了为期5 d的膳食调查。
短句来源
    Food sources of calcium and iron in the diet of Beijing elderly
    北京市区老年人钙、铁的食物来源
短句来源
    Developing a convenient and practical diet and nutrition survey method becomes necessary. Semi-Quantitative Food Frequency Questionnaire (SQFFQ) came forth then.
    食物半定量调查表(semi-quantitative food frequency questionnaire,SQFFQ)应运而生。
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      diet
    Chinese Early Cretaceous birds had experienced a significant differentiation in morphology, flight, diet and habitat.
          
    For each test group, 20 loaches with similar body size (5.17-7.99 g; 11.79-13.21 cm) were selected and kept in aquaria with dechlorinated water at (22±1)°C and fed a commercial diet every 48 h.
          
    Diet composition of post-metamorphic bullfrogs (Rana catesbeiana) in the Zhoushan archipelago, Zhejiang Province, China
          
    The analysis of the stomach contents shows that, for adult bullfrogs, the most important prey (by diet volume) overall were Decapoda, Coleoptera, Odonata, Mesogastropoda, Raniformes, and Cypriniformes.
          
    Moreover, the prey size and diet volume increased with the body size of both adult and juvenile bullfrogs.
          
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    Ten adults with equal number of males and females, aged 17-32 years, were selected as experimental subjects. Cooked vegetable containing 3-4.5 mg of carotene was given to each subject daily for three consecutive days. The vegetables tested were spinach, colza, carrot, sweet potato, dehydrated colza and dehydrated carrot. An oil concentrate with a carotene content of 0.5 mg per ml prepared from the leaves of alfalfa in this laboratory was also tested.The average percentages of absorption of the ingested carotene...

    Ten adults with equal number of males and females, aged 17-32 years, were selected as experimental subjects. Cooked vegetable containing 3-4.5 mg of carotene was given to each subject daily for three consecutive days. The vegetables tested were spinach, colza, carrot, sweet potato, dehydrated colza and dehydrated carrot. An oil concentrate with a carotene content of 0.5 mg per ml prepared from the leaves of alfalfa in this laboratory was also tested.The average percentages of absorption of the ingested carotene from different sources were as follows: spinach 25.5%, colza 36.2%, carrot 27.4%, sweet potato 19.7% dehydrated colza 29.0% dehydrated carrot 36.7% and carotene concentrateIt had been shown that there was no significant effect on the absorption of carotene from vegetable by increasing oil supply in the diet. A daily intake of 16 g of vegetable oil for each subject was found to be sufficient for the absorption of carotene in the cooked vegetables. The increase of the oil consumption from 16 to 48 g daily did not improve the absorption of carotene.There was great variation in the result with different subjects and also with in different test peroids for the same subject on the same diet. Part of the variation may be attributed to the difference in carotene content among the servings resulting from uneven distribution of carotene in vegetables.

    用菠菜、油菜、胡萝卜、甜薯、脱水油菜和脱水胡萝卜进行胡萝卜素吸收试验,人与人之间吸收率的差异性很大。各种蔬菜的平均吸收率如次:菠菜25.5%,油菜36.2%, 胡萝卜27.4%,甜薯19.7%,脱水油菜29.0%,脱水胡萝卜36.7%。 由苜蓿制备的胡萝卜素油剂中胡萝卜素的吸收率平均为43.3%,较所试蔬菜中胡萝卜素的吸收率为高。 每日于膳食中供给食油16克已足够胡萝卜素吸收之需要,增加用油量至48克并不能促进蔬菜中胡萝卜素的吸收。

    Using the micromethod of Farmer and Abt, plasma vitamin C content of 9S boys and girls in a middle school was determined throughout the year 1954 to 1955. A dietary survey was also carried out every month of the year, for calculating the vitamin intake. The results of the present study are as follow:1. When the diet contains ample amount of fresh leafy vegetables in season, a satisfactory plasma vitamin C level can be maintained. When the diet is limited in fresh vegetables, plasma vitamin C readily...

    Using the micromethod of Farmer and Abt, plasma vitamin C content of 9S boys and girls in a middle school was determined throughout the year 1954 to 1955. A dietary survey was also carried out every month of the year, for calculating the vitamin intake. The results of the present study are as follow:1. When the diet contains ample amount of fresh leafy vegetables in season, a satisfactory plasma vitamin C level can be maintained. When the diet is limited in fresh vegetables, plasma vitamin C readily decreases in those seasons.2. There is a significant seasonal variation of plasma vitamin C content Highest values are obtained in winter, the maximal content occurring in December. The minimal value is observed in June. This corresponds to the variation in the. level of vitamin C intake in different seasons. There is no significant difference between Autumn and Winter.3. No definite correlation between plasma vitamin C content and the condition of the gums was observed in the present study.4. The plasma vitamin C content of Chinese and English school children observed by some other authors was lower than that obtained in the present investigation. It is believed that the increase plasma vitamin C of the subjects in this study is mainly due to improvement of the living condition of the population and widespread education of the people in the fundamentals of nutritional science in recent years.

    此次用Farmer与Abt二氏微量测定血中维生素C的方法,前后测定了99名中学 生在一年四季血中该种维生素的含量,同时又以查账与秤重两种方法计算每人每日食物中维生素C的摄取量,借以观察两者之间的关系。结果发现由于不同食物中所供给维生素C的多寡与血中维生素C的含量有密切的关系。在冬季中,受检者血中维生素C的含量有显著的增加,而夏季则又有显著的降低,但在春秋之间并无显著的差别。再将此次所得的结果与过去国内外其他作者所报告的血中维生素C含量相比,则发现此次所得的结果较高,这可能是由于该校膳食改善的结果。从此次受检者血中维生素C的含量与齿龈健康情况检查的结果,很难看出两者之间有明显的关系。

    Standard wheat flour (about 85% extraction) and mixed maize-soybean flour are consumed as staple foods in North China. They ate usually used to prepare steamed bread. The wheat flour dough is leavened by natural fermentation and the acid produced is neutralized with soda. In the preparation of maize-soybean bread, a small amount of sodium bicarbonate is added for leavening purpose; The other products prepared from wheat flour are noodles, unleavened pancake (烙饼), roast cake (烧饼) and Chinese doughnut (油条).Since...

    Standard wheat flour (about 85% extraction) and mixed maize-soybean flour are consumed as staple foods in North China. They ate usually used to prepare steamed bread. The wheat flour dough is leavened by natural fermentation and the acid produced is neutralized with soda. In the preparation of maize-soybean bread, a small amount of sodium bicarbonate is added for leavening purpose; The other products prepared from wheat flour are noodles, unleavened pancake (烙饼), roast cake (烧饼) and Chinese doughnut (油条).Since the above products provide an important source of calories, proteins, and vitamin-B complex, any significant loss in the cooking process might well affect the nutritive value of the diet. Except the preparation of noodles in which case the cooking water is discarded, there is practically no effect of the cooking process on the proximate composition of either cereal flour product. The loss of protein in noodles as a resultof preparation is about 2-5% of the original protein content.In most cases, the loss of thiamin in the fermentation process of the wheat flouris about 0.04 mg% on the basis of the weight of the flour. The amount lost seems to be independent on the original content of this vitamin in the flour. In this process, the loss of riboflavin is about 20% (18-38%) while that of nicotinic acid is insignificant.Steaming does not reduce the thiamin, riboflavin, or nicotinic acid content.When 6 gms. of sodium bicarbonate are added to 1.5kg. maize-soybean flour before, steaming, there is no loss of thiamin in the finished product.The riboflavin content is slightly lowered in baked unleavened pancake, but there seems to be no effect on thiamin or nicotinic acid. However, in baking theroast cake, the retention of thiamin is only 70% of the original content of the raw material., This is probably due to the high temperature employed in the cooking procedure.The thiamin ox wheat flour is completely destroyed during preparation of the fried Chinese doughnut, and the retention of riboflavin and nicotinic acid is only about 50%.Retention of the vitamin-B complex is about 60-70% after noodles have been cooked.

    本试验研究了粉状谷类食品,经过一般的烹调过程后营养成分的变化。结果证明一般营养素如蛋白质、脂肪、粗纤维、无机盐、钙及磷,经过烹调后,变化不大。在进行膳食调查时,可以用生谷类食品来计算这些营养成分,其中某些营养成分的含量如蛋白质却因来源不同而有一定的差别。 调制窝窝头时,每公斤加4克小苏打,对硫胺素、核黄素及尼克酸都没有影响。在制馒头的发酵及加碱过程中,硫胺素及核黄素都有些损失,一般介于15一20%之间。在一般蒸熟过程中,如蒸窝窝头及蒸馒头,硫胺素、核黄素及尼克酸均无甚损失。烙饼时,核黄素损失约为20%;烤烧饼使硫胺素损失约30%。炸油桧时,全部硫胺素破坏,而核黄素及尼克酸亦仅保留其原料含量的一半。在煮面条过程中,乙种维生素复合体损失约30—40%。

     
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