| 1. | His appetite became ravenous and his caloric intake doubled , yet he lost 10 kg
他的胃口变得很大，食物热量增加2倍，但体重却减轻了10公斤。 |
| 2. | Their main diet included cereals , vegetables , beans , and fruit . no limitation was imposed on caloric intake
他们的食物主要是谷物蔬菜豆类和水果，且在研究期间对卡路里的热量没有限制。 |
| 3. | " spreading out caloric intake , rather than having a few large meals , leads to a better metabolic profile , " willett says
“将热量的摄取分散开来，而不是集中在一两顿饱饭上，这对新陈代谢也有好处， ”维列特说。 |
| 4. | Sleepy babies tend to get sleepier when feeds are missed , when they are jaundiced , or when they have not had enough caloric intake
困倦的婴儿在下列情况下会更加疲倦瞌睡：喂哺次数少、新生儿有黄疸或吸收热量不足。 |
| 5. | Adjustments for total caloric intake , blood sugar levels , cholesterol levels and dietary habits were found to have no effects on the study conclusion
卡路里的摄入量、血糖水平、脂肪量和饮食习惯对该研究结果亦无影响。 |
| 6. | Soft drinks are extremely high in sugar . replacing them with water can help you a great deal in cutting your caloric intake and preventing weight gain
汽水中的糖份很高，以水替换汽水能大大减少卡路里的摄取，防止体重增加。 |
| 7. | Sugar increases the energy of foods . choosing snacks with lower sugar content would reduce caloric intake and play an important role in body weight management
糖份能增加食物中的热量，如需控制体重及减少摄取热量，宜尽量选择一些含较低糖份的小食。 |
| 8. | A survey shows that the daily caloric intake of food per resident in china was 2 , 270 in 1952 , 2 , 311 in 1978 and 2 , 630 in 1990 , approaching the world ' s average
根据抽样调查，中国居民每人每天从食品中摄取的热量， 1952年为2270千卡， 1978年为2311千卡左右， 1990年达到2630千卡左右，已接近世界平均水平。 |
| 9. | Finally , at the risk of being repetitive , while the proportions of carbohydrates , protein and fat may matter in weight management , the cardinal rules of limiting total caloric intake and increasing physical activity are still the keystone for effective , long - term weight management
最后，反复强调，尽管适当比例的碳水化合物蛋白质和脂肪有助于体重控制，但限制总热量的摄入和加强体育锻炼仍是长期有效控制体重的关键。 |
| 10. | Published monthly by the institute of food technologists , this issue ' s coer story reiews recent food science , nutrition and metabolic research and translates it into food and ingredient combinations that could possibly lead to a reduction in consumers ' caloric intake and calorie absorption while meeting their needs to feel full after eating
在食品工艺协会每月发布的杂志上，这个观点综合了最近食品科学、营养学和代谢方面的研究，并将之转化成新的食品和配料，使消费者不但吃了后会有饱的感觉还同时减少他们对卡路里的摄入和吸收。 |
