Progresses on Personalized Nutritional Evaluation and Recommendation

作     者：Gang Lin Chuang Liu Huaijun Zhou Shuo Feng Yiqiang Chen Luoyun Fang Guoyao Wu Jing Zhang Shiyan Qiao Junjun Wang 

作者机构：State Key Laboratory of Animal Nutrition College of Animal Science and Technology China Agricultural University Beijing 100193 China Department of Poultry Science and Faculty of Genetics Texas A&M University College Station TX 77843 USA Department of Statistics Texas A&M University College Station TX 77843 USA Department of Animal Science Beijing University of Agriculture Beijing 102206 China Department of Animal Science and Faculty of Nutrition Texas A&M University College Station TX 77843 USA Department of Animal Science College of Animal Science and Veterinary Medicine Jilin University Changchun JiLin 130062 China 

出 版 物：《Journal of Animal Science and Biotechnology》 (畜牧与生物技术杂志（英文版）)

年 卷 期：2010年第1卷第3期

页      面：182-193页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 083201[工学-食品科学] 

基　　金：supported by the Beijing Excellent Talent Support Program(PYZZ090428001238) the National Natural Science Foundation of China(No.30828024,30972156) State Key Laboratory of Animal Nutrition(2004DA125184Team0815) SpecialPublic Sector Fund in Agriculture(200903006) 

主　　题：nutritional evaluation nutritional recommendation personalized nutrition 

摘      要：Health is maintained by a state of dynamic homeostasis in which nutrient intake and ex- penditure are of good balance. Therefore, it is important to know exactly the nutritional value of food sources, as well as the nutritional requirements of individuals, in order to achieve optimal nutrition. Considering the interaction between diet and individual back- ground, nutritional evaluation and recommendation has become a complicate issue needing further investigations. While traditional nutrition research has made significant progress in population nutrition, modern nutrition research is now becoming possible to focus on personalized nutrition in health promotion, disease prevention, performance improvement, and risk assessment of individual with the development of emerging omics technologies. This review tried to summarize the methods used in nutritional evaluation and recom- mendation as well as their applications. Though personal nutrition evaluation and recommendation are still not well-established, utilization of these advanced technologies may expand our knowledge in bioavailability and bioefficacy of diet ingredients, pathophysiological changes in response to dietary intervention, as well as nutrition-associated disease biomarkers discovery, and thus contributing to personalized nutrition.