中新网上海10月9日电 (记者 许婧)臭豆腐可预防老年痴呆症、鳗鱼可缓解夜盲、冬瓜确实有助减肥……在化学学科方面具有权威地位的华东理工大学9日正式向公众推介《舌尖上的营养与能量》一书，试图让化学知识走出象牙塔，惠及大众生活。

Beijing on October 9, Shanghai (Reporter XuJing)Stinky tofu can prevent alzheimer's disease/Eel can alleviate nyctalopia/Wax gourd really help lose weight...The chemistry branch of authority has the east China university of science and technology to promote 9 officially to the public[The tip of the tongue on the nutrition and energy]book,Try to make chemical knowledge out of the ivory tower,Benefit the public life.

　　华东理工大学校长、院士钱旭红当天特意现身新书发布会，现场“吆喝”这本科普读物。他说，现在中国居民很多得慢性病，这与大众长期形成的饮食习惯密不可分。

East China university of science and technology the headmaster/Academician QianXu red day appears especially new book conference,field"call"This popular science books.He said,Now Chinese people have many chronic diseases,This and mass long-term formation eating habits are inseparable.

　　华东理工大学此番推出的《舌尖上的营养与能量》与国内为现有的饮食书籍都不同，它详细介绍人体所需的营养物质、各种食材的营养成分及其被人体吸收时的特点，对于常见的家常菜和各大菜系中的名菜，也从化学的角度进行了剖析。最引人关注的便是其中“用丰富可靠的科学数据说话”。

East China university of science and technology and the launch of the[The tip of the tongue on the nutrition and energy]With domestic for existing diet books are different,It detailed introduced the human body needs nutrients/All kinds of ingredients of nutrition ingredients and be absorbed by human body of characteristics,For common home cooking and each big the famous cuisines,From the point of view of chemistry are analyzed.The most compelling is among them"With abundant and reliable scientific data to speak".

　　钱旭红希望，这本原本为校庆60周年回母校的历届校友准备的图书，可以用科学的态度告诉大众“吃多少才合适，怎样吃才健康”，教会人们饮食中“量”与“搭配”关键所在。

QianXu red hope,This was the 60th anniversary celebration for the return of all previous alumni Alma mater to book,Can use the scientific attitude to tell the public"Eat much is appropriate,How to eat just healthy",The church in people's diet"quantity"and"collocation"key.

　　华东理工大学食品科学与工程系主任谢静莉介绍说，该书对传统的和当今常见的饮食习惯既有肯定也有否定。比如备受减肥意识浓烈的女性群体青睐的绿叶菜，该书肯定了这类菜的营养价值，但也指出，其中有一部分蔬菜(如菠菜、苋菜、空心菜)因含有较多的草酸，能与钙结合，形成不溶性草酸钙，不能被人体吸收。如果在炒之前将菜用开水烫一下，去掉涩味，即可除去草酸。

East China university of science and technology in food science and engineering department XieJingLi said,The book to the traditional and current common eating habits both must also have negative.Such as the weight of the strong consciousness of female group popular leafy green vegetables,The book must be such food nutritional value,But also pointed out,There are part of the vegetables(Such as spinach/Joseph's coat/Water convolvulus)Because contain more oxalic acid,Can and calcium binding,Formation of insoluble calcium oxalate,Can't be absorbed by human body.If the Fried dish before with boiled water ironed,Remove astringent,Can remove oxalic acid.

　　该书还针对现在宴会上越来越多选择茶的人开出处方：茶叶中的单宁酸会使食物中的蛋白质凝固而不利消化，而在筵席之上，主要是鸡鸭鱼肉这些蛋白质丰富的食物，因此喝茶佐餐势必会引起消化不良。同时，吃饭时喝茶还会影响铁的吸收。

The book also for now the party more and more people choose tea open prescription:The tea tannic acid can make the protein in food solidification and bad digestion,And in the above table,Mainly chickens, ducks fish these protein rich food,So tea table will inevitably cause indigestion.At the same time,Drinking tea while eating can also affect the absorption of iron.

　　饭后喝茶也也是许多人的习惯。但是，该书指出，从科学角度来说，饭后喝茶对消化不利。佐餐的茶，最好是菊花、枸杞、大麦、大枣、玫瑰等具有养生作用的花草或者水果茶为宜。

After dinner drink tea also is many people's habits.but,The book points out that,From the scientific point of view,Drink tea after a meal to digestion adverse.Tea table,It is best chrysanthemum/Chinese wolfberry/barley/dates/Rose has health function of flowers and plants or fruit tea advisable.