This course introduces the basic knowledge of food nutrition, analyzes the relationship between nutrition and human health, and focuses on improving students' understanding and mastery of nutrition knowledge, so that students can have preliminary nutrition knowledge in their future study, work and life to meet the social requirements for improving everyone's comprehensive quality.
Second, the teaching content:
The main contents of this course are as follows
foreword
1, the basis of nutrition
2. Nutritional value of various foods
3. Assessment of balanced diet and nutritional status.
4. Nutrition and disease
Third, the course materials.
Textbook: Nutrition and Food Hygiene, edited by Wu Kun, People's Health Publishing House.
Reference book: Cooking Nutrition, Feng Lei Press: Higher Education Press, July 2003, 1st edition.
Nutrition and food hygiene, edited by Chen Bingqing, People's Health Publishing House.
Compilation of public health doctors' exam-oriented practice experts, Peking Union Medical College Press.
Food and Hygiene, edited by Sun Yuanming and Yu, China Agricultural University Press.
Food Nutrition, edited by Wang Guangci, China Agricultural Publishing House.
Food and nutrition, edited by Jin Longfei, China Light Industry Press.
Food Nutrition, edited by Zhou Xiankai, China Central Radio and TV University Press.
Applied Nutrition and Food Hygiene Management, edited by Li Shimin, China Agricultural Publishing House, first edition in June 2002.