Teaching content] 1, the object, content and significance of diet and nutrition research. 2. Development of diet and nutrition. 3. How to learn Diet and Nutrition [Teaching Requirements] 1, master the concepts of reasonable nutrition and nutrients 2. Understand the development of diet and nutrition. Chapter 1 Nutrition Basis [Teaching Content] 1, protein: Physiological Function of protein, Malnutrition in protein and Nutritional Status Evaluation of protein, Quality Evaluation of protein, Source and Supply of protein. 2. Lipids: lipids and their nutritional significance, digestion and absorption of lipids, nutritional evaluation of essential fatty acids and dietary fats, and sources and supply of dietary lipids. 3. Carbohydrates: the classification and nutritional significance of carbohydrates, the digestion and absorption of carbohydrates, and the source and supply of dietary carbohydrates. 4. Thermal energy: determination of thermal energy unit, conversion and thermal energy coefficient, human thermal energy consumption, daily thermal energy requirement of adults, and determination of dietary thermal energy source and supply. 5. Inorganic salts and trace elements: physiological functions, deficiency, absorption and influencing factors, supply and food sources of calcium, phosphorus, iron, iodine, zinc and selenium. 6. Vitamins: the concept and classification of vitamins, their physical and chemical properties, absorption and utilization, physiological functions and nutritional status evaluation, the supply and food sources of vitamins A, D, E, thiamine, riboflavin, B6, folic acid, nicotinic acid and vitamin C [teaching requirements] 1. Master the nutritional significance of protein, protein complementarity, essential amino acids and restricted amino acids; Familiar with essential amino acid requirement and requirement model, food protein quality evaluation method and protein supply. 2. Master the physiological functions of lipids, the concept, physiological functions and food sources of essential fatty acids; Familiar with the nutritional value evaluation of dietary fat; Understand the classification and supply of lipids. 3. Grasp the nutritional significance of carbohydrates; Familiar with the concept and nutritional significance of dietary fiber; Understand the classification, supply and food source of carbohydrates. 4. Master the consumption, demand and source of human body heat; Familiar with thermal energy unit and thermal energy coefficient; Understand the determination of heat energy demand. 5. Grasp the physiological functions, absorption and influencing factors, shortages, supplies and food sources of calcium, iron and zinc; Familiar with the physiological functions, deficiency and excess of iodine, selenium and copper, and food sources. 6. To master the physiological functions, deficiency and food sources of vitamins A, D, E, C, B 1 and B2; Familiar with the physical and chemical properties and nutritional status identification of these vitamins. Chapter II Phytochemistry (Self-study) Chapter III Nutritional Value of Various Foods [Teaching Contents] 1. Nutritional value of grain: the structure and nutritional distribution of grain, the chemical composition and nutritional value of grain, and the influence of processing, cooking and storage on the nutritional value of grain. 2. Nutritional value of beans, nuts and oilseeds: chemical composition and nutritional value, oilseeds such as soybeans, anti-nutrients and other substances. 3. Nutritional value of vegetables and fruits; The chemical composition and nutritional value of vegetables and fruits, the influence of processing and cooking on nutritional value, and the nutritional value of wild vegetables, wild fruits and edible vegetables. 4. Nutritional value of meat and fish: main chemical components and nutritional value, and the influence of processing and cooking on nutritional value. 5. Nutritional value of milk and dairy products: composition and nature of milk, composition and nutritional value of milk, and nutritional value of dairy products. 6. Nutritional value of eggs; The structure, chemical composition and nutritional value of eggs, and the influence of processing and cooking on nutritional value. [Teaching Requirements] 1. Master the nutritional value of cereals, beans, vegetables, fruits, meat, fish, milk and its products, eggs, and the influence of processing and cooking on nutritional value. The concept of nutritional value of food. 2. Be familiar with the types, functions and treatment methods of anti-nutritional factors in beans and oilseeds. 3. Understand the main chemical components of the above foods. Chapter IV Nutrition of Special Populations [Teaching Content] Pregnant women's nutrition: the physiological characteristics of pregnancy, the nutritional needs during pregnancy, the influence of malnutrition during pregnancy on mother and child, and the dietary principles during pregnancy. Nutrition of nursing mothers: physiological characteristics, nutritional needs and dietary principles during lactation. Infant nutrition and diet: infant's physiological characteristics, infant's nutritional needs and infant's reasonable feeding. Nutrition and diet of preschool children: physiological and nutritional characteristics of preschool children, preschool children's diet. Nutrition and diet of school-age children: physiological nutrition characteristics of school-age children, diet of school-age children. Adolescent nutrition: physiological characteristics, nutritional needs and diet of adolescents. Nutrition of the elderly: the physiological and metabolic characteristics of the elderly, their nutritional needs and their diet. Nutrition and Diet of Athletes: This section is self-study. [Teaching Requirements] 1. Master the physiological characteristics and nutritional needs of pregnant women, wet nurses, infants, preschool children, school-age children, adolescents and the elderly. 2. Be familiar with the dietary principles of pregnant women, nursing mothers, infants, preschool children, school-age children, adolescents and the elderly, the advantages of breastfeeding, and the effects of malnutrition during pregnancy on mothers and fetuses. 3. Understand the common malnutrition of infants and young children. Chapter V Self-study Chapter VI Community Nutrition [Teaching Content] 1, Reference Intake of Dietary Nutrients for China Residents: Concept of Dietary Nutrients Reference Intake (DRIS), Daily Dietary recommended dietary allowance (RDA), and Methods for Determining Nutrient Requirements and Dietary Nutrients Reference Intake. 2. Residents' nutritional status survey and social nutritional monitoring: residents' nutritional status survey and social nutritional monitoring. 3. Dietary structure and policy measures to ensure residents' nutrition, China residents' dietary nutrition status and residents' health, dietary structure, China 200 1-20 10 food and nutrition development outline, China residents' dietary guide and balanced dietary pagoda, food fortification and new food development, pollution-free food, green food and organic food. [Teaching Requirements] 1. Master the concepts and principles of RDA and DRIS, the purpose and methods of residents' nutritional status survey, the dietary guidelines for China residents, and strengthen the concept and significance of food. 2. Be familiar with the principles of recipe compilation, the concept and discussion content of community nutrition, the concept of DRIS and the indicators of nutrition level. 3. Understand the purpose and content of social nutrition, the three modes of food structure and the reasonable food structure of China residents. Four. Allocation of class hours: * * 45 class hours introduction 1 class hours Chapter 1 Fundamentals of Nutrition 24 class hours Chapter 2 Nutrition of People in Special Situations 8 class hours Chapter 3 Nutritional Value of Various Foods 4 class hours Chapter 4 Social Nutrition 8 class hours