【单选题】【消耗次数:1】
营养学上,从食物蛋白质的含量、( )和被人体利用程度三个方面来全面地评价食品蛋白质的营养价值。
被消化吸收的程度
蛋白质种类
氨基酸分类
蛋白质的生物价
氨基酸评分
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相关题目
【单选题】 如果一种食物蛋白质所含必需氨基酸种类齐全,但是氨基酸模式与人体蛋白质的氨基酸模式差异较大,则这种蛋白质属于:
①  不完全蛋白
②  完全蛋白质
③  半完全蛋白质
④  无法判断
【单选题】 含必需氨基酸种类多和数量足的蛋白质营养价值高,反之营养价值低。为了提高植物性蛋白质的营养价值,将两种或两种以上的食物混合食用,取长补短,以提高膳食蛋白质的营养价值。这种不同食物间相互补充其必需氨基酸不足的作用称为
①  蛋白质的营养作用
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③  蛋白质的含量
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【判断题】 氨基酸模式是指蛋白质中各种必需氨基酸含量。
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④  亮氨酸
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【单选题】 氨基酸能否充分利用于蛋白质合成,取决于( )。
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【判断题】 由膳食供给的蛋白质,只有其所含必需氨基酸的比例与人体蛋白质必需氨基酸的比例相一致,才能被充分利用。
①  正确
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【单选题】 下列氨基酸不参与蛋白质合成的是
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【单选题】 常用来评价儿童食品中蛋白质营养价值的指标是
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