Brief introduction of food nutrition and health

Content Introduction of Food Nutrition and Health (2nd Edition): In recent years, with the rapid development of nutrition science, life science and food science, the research on healthy food ingredients and the relationship between diet and diseases has been widely and deeply carried out. It has increasingly become a consensus that people can improve human health by improving diet conditions and food composition and exerting the physiological regulation function of food itself.

Chapter *** 13 of the book mainly includes: the composition and metabolism of the human body; Protein; Lipids and fatty acids: carbohydrates; Vitamins: minerals; Water; Dietary guide for China residents; Nutrition and health care functions of cereals and potatoes; Nutritional and health functions of animal food: nutritional and health functions of beans and their products; Nutrition and health care functions of vegetables and fruits; Nutrition and health care functions of other foods.

This book can not only be used by relevant personnel to learn and improve their own food nutrition quality, but also be used as a teaching material and reference book for students in normal colleges and other colleges.