Cold And Heat Property Of 176 Kinds Of Common Food And Six Kinds Of Nutriments Content Relative Multianalysis

Objective:To analysis cold and heat property of food and nutriments(including chemical element or physical characteristic) relativity and quantitative relation; To find out the substantial foundation of cold and heat property of common food.Methods:At first, apply cluster sample to choose 176 common food(refer to appendix1～4) from China Food Composition 2002, Food Materia Medica, Food, Drugs and Poisons, Chinese medicinal herbs Dictionary and Dietetic Nutriology of TCM as research sample, cold and heat property of the 176 kinds common food and nutriments(water, carbohydrate, fat, protein, vitamin, mine, dietary fibre) and folacin, fatty acid, amino acid as disposal factor. Utilize statistical principle, to search the relativity between cold and heat property of common food and the content of water, carbohydrate, fat, protein, vitamin(vitamin A, thiamine, riboflavin, nicotinic acid, vitamin C, vitamin E), mine(calcium, phosphorus, kalium, natrium, magnesium, iron, zinc, selenium, copper, manganese) and dietary fibre, folacin, fatty acid, amino acid. The subject makes use of stastisic software SPSS 13.0 to stastistic description and stastistic inference. Firstly, apply one-factor analysis to filter independent variables, using two-sides test and significant test level α =0.05, power of test 1—β=0.80; Then to filter step by step independed variables by multiple analysis, such as logistic regression analysis, ordinal regression analysis, cluster analysis, discriminatory analysis, principal component analysis. The significant variables in one-factor analysis and the biological significance variables are all candate variables in muliple analysis model. We use P_选=0.10,P_剔=0.12.Results:...