Applied nutrition is a subject that studies various food nutrients and non-nutrient bioactive substances and their relationship with human health, and it is one of the main professional courses of nutrition and food hygiene. Master the nutritional characteristics of various foods and the principles and methods to improve the nutritional value of foods; Reasonable nutrition and dietary requirements of all kinds of people, and basic theories and ways to improve nutrition of all kinds of people.

Master the evaluation of food nutritional value, the nutritional value of cereals, beans, vegetables and fruits, livestock and poultry meat, fish, eggs and milk; Familiar with anti-nutritional factors in food; Understand the influence of processing and cooking on the nutritional value of various foods.

Understand the physiological characteristics of pregnancy and lactation; Familiar with the nutritional needs during pregnancy and lactation; Master the dietary principles during pregnancy and lactation.

Understand the growth and development characteristics of infants, and master the advantages of breastfeeding and the specific problems of infant feeding.

Understand the physiological characteristics and nutritional needs of teenagers in different periods, and master the food choices and diets of teenagers.

Understand the physiological characteristics of the elderly, master the main aging mechanism and the relationship between dietary nutritional factors and anti-lipid peroxidation.

Understand the physiological characteristics of athletes and master the special effects of vitamins and minerals on athletes.

To understand the causes, classification, detection methods and treatment principles of protein-calorie malnutrition.

To master the pathogenesis and preventive measures of fat-soluble vitamin deficiency.

To master the pathogenesis and prevention measures of water-soluble vitamin deficiency.

Master the reference intake of dietary nutrients of China residents; Understand the dietary structure; Familiar with China residents' dietary guidelines and balanced dietary pagoda.

Understand the purpose of nutrition survey and master the content of nutrition survey; Familiar with the analysis and evaluation of nutrition survey results

Master the basic requirements of food nutrition strengthening and the choice of food carrier; Familiar with nutrients used for food fortification; Understand the concept and method of food fortification.

Master the basic requirements and raw material resources of health food; Familiar with the concept of health food, health food inspection standards; Understand the management of health food